Perfect Mirror Glaze and Leopard Cake Design

Begin by soaking the *gelatin* in the *water* for about 10 minutes to ensure it expands and activates properly. In a saucepan, combine the *sugar*, *glucose syrup*, and *water*, heating gently until it reaches a temperature of 103°C (217°F). Keep an eye on the thermometer for accuracy.

Once heated, mix the *sweetened condensed milk* and chopped *white chocolate* in a tall, narrow container. Pour the hot syrup over this mixture, then add the soaked *gelatin*. Blend everything together until the mixture is smooth and well combined.

Cover the surface of the glaze with plastic wrap directly in contact to prevent a skin from forming. Place the glaze in the refrigerator for 8 to 12 hours to stabilize. It is essential for the glaze to reach a working temperature of 32-36°C (89.6-96.8°F) before using.

For the leopard design, begin by heating the *neutral gel* in a microwave in short bursts or on a double boiler until it reaches 70°C (158°F). This step is crucial to ensure the gel will flow smoothly when applied.

Add the *water-soluble colorant* to the neutral gel and stir well until it achieves a *liquid and homogeneous state*. This is where you can adjust the color to suit your design.

As soon as the mixture is uniform, immediately pour it over the top of the mirror glaze on your cake, ensuring an even application. This will create a beautiful leopard design accent on your cake.

Once you have applied the leopard design, allow it to set briefly. Then, your beautifully decorated cake is ready to be served! How does this cake design look to you?