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Clinton Kelly, host of Food Network's "Spring Baking Championship," shows how to make a viral mirror cake — and the key is getting the glaze right.
Level the yellow cake(s), then frost with a smooth, even layer of buttercream. While you prepare the glaze, freeze the cake for a minimum of 20 minutes.
For the mirror glaze, in a small bowl, bloom gelatin in ¼ cup room temperature water. Set aside.
In a small saucepan over medium heat, combine remaining ¾ cup water with sugar and sweetened condensed milk. Stir until sugar is dissolved completely; do not let the mixture boil. Turn off heat.
In a large bowl, microwave white chocolate chips for 30 seconds. Stir, then repeat until chips are melted.
Over medium-low heat, whisk the "bloomed" gelatin and melted white chocolate into the warm sugar mixture until smooth and combined to make the glaze.
For a single-color glaze, add enough gel food coloring to reach desired color. When the glaze cools to 90˚F on a digital thermometer, pour it over the chilled cake.
For a three-color design, separate the glaze into three bowls, keeping ⅓ in the original large bowl. Tint with gel food coloring as desired, then pour all three glazes back into the original bowl without mixing—they will create a swirled effect when poured. When the glaze cools to 90˚F on a digital thermometer, pour it over the chilled cake.
Once the glaze coats the cake and the excess runs off, return the cake to the refrigerator to set.