Purple Velvet Mirror Glaze Cake Recipe

Step-by-Step Instructions
Preheat the oven to 350°F, Grease the 8 inch round baking pans with parchment.
Combine the flour, cocoa, baking soda, and salt.
Beat sugar and oil in a large bowl.
Add in the eggs one at a time, and mix for a bit.
Add the buttermilk, vanilla, vinegar, and food coloring. Mix until you get a single color.
Add the dry ingredients slowly on a low setting. Mix until the ingredients are combined. Checkpoint: The batter is smooth, thick, and a rich violet color. There are no visible streaks.
Evenly distribute the batter between the pans. The cake is done when a toothpick inserted into the center comes out with some moist crumbs.
cool the cake in the pans for ten minutes. After that, cool completely on a rack.
To make the frosting, beat cream cheese and butter until the mixture is fluffy.
While mixing, add the powdered sugar, and then the vanilla and salt. Mix until everything is smooth.
Use a serrated knife to level the top of all of the cake layers. Stack the cake layers with frosting in between. Do a light crumb coat, and then do a final smooth coat of frosting.
To make the cake easier to slice, chill in the refrigerator for at least four hours, or until the cake is very firm.
To make the glaze, in 1/4 cup of cold water, bloom the gelatin for five minutes.
In a separate bowl, heat sugar, 2/3 cup water, and the sweetened condensed milk until the sugar is dissolved.
Remove the bowl from the heat. Once the gelatin is bloomed, stir it in. Once dissolved, pour the mixture over white chocolate.
Let the mixture sit for one minute, and then blend until smooth. Add purple food coloring.
Cool the glaze to between 90 and 95 degrees Fahrenheit. Use a cooling rack and a sheet pan to place the chilled cake.
Pour the glaze over the cake, letting it drip down the sides.
Once the glaze has rested for 10 to 15 minutes, use a knife to trim any glaze that dripped down from the base of the cake.
Things to Avoid
A mirror glaze cake may look really difficult, but there are a few things to look out for, and then it’s really straightforward.

If the glaze is still too hot, it could mess and bubble. Cool to exactly 90-95°F for the best results.
If the cake is not cold enough, it could melt the glaze. Make sure to chill for a minimum of 4 hours.
If you overmix the batter, you could have a tough cake. Stop as soon as the flour disappears.
If the glaze is lumpy, it could be white chocolate that hasn’t been fully melted. Make sure to blend thoroughly.
If you skip the bloom time for gelatin, the glaze won’t be set properly. Let it sit for the full 5-minutes.
If the coat of frosting is uneven, it could show through the glaze. Make sure to smooth the crumb coat and chill it before you do the final layer.