Mirror Glaze & Frosting
A vivid blue finish for glazes, frosting, fillings, mousses, and white-chocolate work.
Pastry and dessert
Finish with blue where the customer can actually see it.
Use blue spirulina powder in mirror glazes, frosting, mousses, fillings, and pale dessert finishes.
Method
- 1Bring the glaze, frosting, or filling through its hot stage first.
- 2Cool the base before adding the blue dispersion.
- 3Blend gently until the shade is even and the texture stays smooth.
- 4Use a stronger blue portion for marbling, drips, and high-contrast swirls.
Colour Notes
- White and ivory bases give the cleanest colour.
- High heat dulls the shade, so add the blue late.
- Acidic fruit layers make the finish greener and brighter.
Menu Ideas
Mirror glazeVanilla frostingWhite-chocolate ganache
FAQ
When should it go into mirror glaze?
Add blue spirulina after the hot stage, as the mirror glaze cools. Pale glazes show the strongest colour.
Will frosting stay clean blue?
Pale buttercream, whipped toppings, and white-chocolate finishes show blue spirulina clearly. Cocoa and caramel bases will mute it.