Glazes & Drip

The ready-to-use mirror glazes are the quick solution to achieve a high-end finish on your desserts without complex preparation. Several flavors and colors available:

• White chocolate mirror glaze 350g: see our white chocolate mirror glaze 350 g for vanilla, red fruit, signature desserts
• Dark chocolate mirror glaze 350g: see our dark chocolate glaze 350 g for cocoa desserts, modern opera cakes
• Dark chocolate mirror glaze 1kg: see our professional 1 kg size for batch productions
• Strawberry mirror glaze 375g: see our strawberry mirror glaze 375 g for red fruit desserts
• Caramel mirror glaze 350g: see our caramel glaze 350 g for caramel logs and dulcey desserts
• Pistachio mirror glaze 350g: see our pistachio glaze 350 g for Mediterranean desserts
• Red mirror glaze 350g: see our red glaze 350 g for strawberry, raspberry, Valentine’s desserts
• Transparent mirror glaze 375g: see our transparent glaze 375 g for shiny fruits and neutral finishes

Discover the entire complete mirror glaze collection with more than 15 references.

The Saracino mirror glaze is the high-end Italian reference used by starred pastry chefs. See our Saracino mirror glaze. Features:

• Perfect mirror shine: clear and lasting reflection even 24-48h after application
• Stable texture: does not run after cooling
• Application at 32-35°C: wide working temperature range
• Colorant compatibility: can be tinted with fat-soluble or water-soluble colorants
• Storage: 18 months unopened, 1 month refrigerated after opening

Ideal for cake designers and boutique pastry chefs looking for a reliable and reproducible mirror glaze order after order.

The choco drip is a ready-to-use product to create the famous drip cakes: decorative drips that run down the sides of cakes. See our choco drip 150 g gold.

• Perfect texture: neither too liquid (runs too far down) nor too thick (does not flow)
• Available colors: gold, white, dark chocolate, milk chocolate, pink, red, etc.
• Application with brush or spoon on the top edge of the cake
• Immediate visual effect: transforms a classic cake into a contemporary piece
• Instagram trend: one of the most photographed effects in pastry 2025-2026

For wedding cake drips, combine with our Callebaut white chocolate and finishes with 8x8 cm gold leaf Azucren for a luxury effect.

The pastry fondants are the traditional glazes for éclairs, religieuses, mille-feuilles, and cream puffs. See our fondant for white glaze 1 kg. Application:

• 1 kg format: economical for shops with regular production of filled pastries
• Gentle reheating: warm in a bain-marie at a maximum of 35-40°C
• Possible coloring: add gel or powder food colorings for a varied range (chocolate, coffee, pink, pistachio green)
• Application: dip cooled baked pastries directly into warm fondant
• Texture: should be flexible, smooth, without lumps

Also discover our complete fondants for glaze collection with several sizes.

Candy melts are colored glaze discs used in modern cake design. Easy to melt, easy to color, ideal for drip cakes, cake pops, and creative decorations. See our complete candy melts collection. Features:

• More than 20 colors available: pastel, bright, metallic
• Microwave melting: maximum 30 seconds, stir regularly
• Multi-surface application: drip, dipping cake pops, chocolate molds, piping designs
• Wilton brand: also see our Wilton Candy Melts collection
• Texture after drying: firm but slightly flexible, like colored white chocolate

Also see our candy melts and baking chocolates collection for the full range.

Step-by-step procedure to achieve a mirror glaze worthy of a luxury pastry shop:

• Step 1 - Preparing the dessert: your dessert must be perfectly frozen at a minimum of -18°C (24 hours in the freezer)
• Step 2 - Reheating the glaze: melt the mirror glaze in a bain-marie at 50°C (thermometer check required)
• Step 3 - Blending: blend with an immersion blender to homogenize and remove air bubbles (1 minute, without incorporating air)
• Step 4 - Cooling to 32-35°C: let the glaze cool while stirring gently until 32-35°C (pouring temperature)
• Step 5 - Removing the dessert: take the dessert out of the freezer, place it on a rack above a dish
• Step 6 - Pouring: pour the glaze in a spiral from the center outward in one smooth gesture
• Step 7 - Smoothing: quickly smooth the top with a large spatula in one motion
• Step 8 - Draining: let drain for 30 seconds, cut excess with a hot knife at the base
• Step 9 - Rest: refrigerate for 30 minutes for final stabilization

For complete recipes using these glazes, see our Black Forest and our three chocolate cake.

Respecting temperatures is the key to success. Investing in an accurate culinary thermometer is essential.

The 7 mistakes that ruin a mirror glaze:

• Glaze too hot (above 38°C): too fluid, does not cover, excessive transparency
• Glaze too cold (below 30°C): too thick, spatula marks, uneven finish
• Entremet not frozen enough: surface becomes moist, glaze slips and does not stick
• Air bubbles in the glaze: pitted and matte finish, not mirror. Always blend with an immersion blender
• Hesitant or interrupted pouring: visible junction marks, no uniform mirror effect
• Too late spatula smoothing: beginning of setting, permanent marks
• Immediate refrigeration after pouring: thermal shock, risk of cracks. Wait 5 minutes at room temperature first

Once your mirror-glazed entremet is ready:

• Refrigeration: maximum 24 to 48 hours on a rack in the fridge
• Freezing: possible but may alter the mirror shine upon thawing
• Final decoration: just before serving (gold leaf, pearls, crystallized flowers)
• Transport: in an airtight box on a rack to avoid contact with the sides
• Serving: take out 30 minutes before for slow thawing of the center

The drip cake requires a precise technique to achieve harmonious drips that are neither too short nor too long:

• Step 1 - Cake preparation: your cake must be covered with a clean, smooth icing (buttercream, ganache, fondant) perfectly cold
• Step 2 - Drip preparation: melt the choco drip or candy melts in the microwave for 20-30 seconds, stirring regularly
• Step 3 - Viscosity test: on a cold plate, let a drop fall. It should move 3-4 cm then set. If it flows more, cool the drip for 1-2 minutes
• Step 4 - Edge application: with a spoon or paper cone, place drip on the top edge letting it slightly overflow
• Step 5 - Length variation: alternate long and short drips for a natural, organic effect
• Step 6 - Top covering: fill the top of the cake with the remaining drip, smooth with a spatula
• Step 7 - Final decoration: immediately add decorations (macarons, pearls, fruits, flowers, gold leaf) while the drip is still soft

The most trendy drip combinations in 2025-2026:

• White + gold drip: pure elegance for weddings and luxury events
• Pale pink drip + pearls: trendy baby showers and little girls’ birthdays
• Dark chocolate drip + macarons: Parisian sophistication
• Red drip + fresh roses: Valentine’s Day and love
• Rainbow drip: multicolored drip in stripes for children’s birthdays
• Pastel pop drip: 3 pastel colors blended for a watercolor effect

For finishing, also see our gold leaf and glitter collection which perfectly complements premium drip cakes.

For urgent orders or first experiences, here is a drip cake in 30 minutes:

• 0-5 min : taking cake out of fridge, checking clean glaze
• 5-10 min : melting 100g of chocolate drip in the microwave (in 20s intervals)
• 10-15 min : testing viscosity + adjusting temperature
• 15-20 min : applying drip around the cake
• 20-25 min : filling the top + smoothing
• 25-30 min : adding final decorations (macarons, fruits, pearls)

Ideal for beginners starting out or pros under pressure. With a little practice, it becomes an ultra-fast routine.

For shop pastry chefs, ready-to-use glazes allow consistent quality production:

• Consistent finish batch after batch for demanding displays
• Time saving: 5 minutes vs 1 hour for homemade mirror glaze
• Long preservation: no waste on small batches
• Range diversification: entremets with various glazes (caramel, strawberry, pistachio, white chocolate)
• Premium differentiation: mirror finish = high-end perception = higher margins

For cake designers, glazes and drips are essential creative tools:

• Drip cakes for birthdays, baby showers, gender reveals
• Wedding cakes drip with gold and pearl finishes
• Hidden entremets under the fondant of wedding cakes
• Cake pops dipped in colored candy melts
• Colored mirror glazes on individual tiers of assembled cakes

In fine dining, mirror glazes dress plated desserts:

• Individual mini mirror glaze entremets
• Neutral glazes to enhance fresh fruit
• Artistic drips on contemporary plating
• Covering sweet event appetizers
• Themed colored finishes (season, holiday)

For home baking enthusiasts, ready-to-use glazes make accessible:

• First successful mirror glaze entremet on the first try
• Spectacular drip cakes for children’s birthdays
• Homemade wedding cakes for family weddings
• Professional finish Yule logs without pastry equipment
• Progressive learning of techniques without risk of costly failure

Three products, three distinct uses:

• Mirror glaze: very shiny finish on frozen entremets. Applied at 32-35°C. "Reflective mirror" effect
• Pastry fondant: traditional opaque glaze for éclairs, religieuses, mille-feuilles. Applied warm, by dipping
• Drip cake: decorative drips on covered cake. Applied on the top edge, with controlled dripping

You can combine them on the same creation (entremet + drip + gold finish) for maximum effect.

Estimates by size:

• 18-20 cm entremets (6-8 people): about 250-350 g of glaze
• 22-24 cm entremets (10-12 people): about 500-600 g
• 26-28 cm entremets (15-20 people): about 800 g - 1 kg
• Individual portions: 50-80 g per mini dessert

Always prepare 20% more than the theoretical calculation, the excess falls back into the dish under the rack and can be reused once (strained).

Yes, the excess mirror glaze can be stored and reused:

• Strain through a fine sieve to remove any crumbs
• Store in an airtight container in the refrigerator
• Storage: maximum 2 to 3 weeks
• Before reuse: remelt in a bain-marie + blend with an immersion blender to remove bubbles
• 1 reuse maximum: quality degrades after the 3rd remelt

3 main causes:

• Drip too thick: heat for 5 seconds in the microwave
• Cake too cold: the drip sets instantly on contact, no dripping. Take the cake out 10 minutes before
• Drip too liquid: it runs all the way down the cake instead of stopping halfway. Cool for 2-3 minutes

Always test on a cold plate before applying to the final cake.

Yes, white mirror glaze (white chocolate base) accepts all food colorings:

• Liposoluble colorings: for white chocolate-based glaze
• Gel colorings: bright colors, precise dosing
• Powder colorings: for pearly or metallic effects
• Application: add a few drops during mixing at 35°C, mix to homogenize

Also see our Preparation Aid collection for compatible colorings.

Recommendations by type:

• Mirror glaze: 12 to 24 hours before (the glaze must set in the fridge)
• Drip cake: 4 to 6 hours before (the drip must set)
• Pastry fondant: 2 to 4 hours before (surface drying)
• Candy melts dipping: minimum 30 minutes before handling

For event wedding cakes, finish decoration the day before for full stabilization, and add fragile decorations (fresh flowers, gold leaf) the morning of the event.

Glazes generally contain:

• Milk: yes, in most (white chocolate, candy melts)
• Soy: present in lecithin emulsifier
• Gluten: most are gluten-free (check label)
• Tree nuts: possible traces depending on manufacturing site

For strict diets, check the labels. Our catalog offers allergen-free options on request.