- 6 slices of sponge, cut to mould shape
- Pre-made Strawberry jelly, cut to mould shape
- 1.5 litres prepared white chocolate mousse
- Mirror glaze
- 300 millilitres water
- 300 grams sugar
- 400 grams sweetened condensed milk, 1 can
- 15 gelatin sheets
- 740 grams white chocolate, chopped, over 30% cocoa butter
- gel food coloring, of choice
- Place the jelly slice on top of the sponge shape and freeze for 30 minutes.
- Next take your chosen mould and fill each shape ¼ full with the white chocolate mousse.
- Gently place the jelly and sponge on top of the mousse and press down slightly, being careful not to push it through to the bottom.
- Top up with remaining mousse and freeze over night.
- For the glaze, boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
- Bloom the gelatin in 8 cups (2 liters) of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
- Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
- Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high. It’s okay to go slow, just make sure it’s all blended with as little bubbles as possible, which will show up in the final product.
- Sieve the mix into a large jug or vertical container to remove any excess bubbles. If there are still bubbles, continue to sieve back and forth. A trick to remove air bubbles from the surface is to manually pop them with a toothpick or to press cling film into the surface and remove the bubbles.
- Separate the glaze into different containers ready to go crazy with the Candy Crush colour!
- Blend the coloring with the glaze until the color is distributed evenly, then cover each container with the cling film, pressing the film into the glaze to ensure that there is no skin when you are ready to use the glaze.
- Carefully remove the cakes from the mould and place on top of a upturned egg cup. Place this in a tray to catch all the remaining glaze.
- When you are ready to use the glaze make sure each one is around 30-40°C and the cakes are fresh out the freezer. Then pour over the cakes to glaze!
- Use a small knife to carefully cut away the drips and carefully move onto your serving plate.
- Leave to set then enjoy!