Bloom gelatin: When using gelatin powder: Sprinkle it in icy-cold water in a small bowl, mix well, and let it sit for about 10 minutes to let it hydrate completely. When using gelatin sheets: Soak them in icy-cold water for about 10 minutes.

Heat water, sugar, and corn syrup: Add water, sugar, and corn syrup to a medium-small saucepan. Heat it at medium heat. Mix it with a rubber spatula while heating, especially toward the end, to prevent the liquid from overfloating. Remove from the heat once it reaches 217ºF (103ºC).

Add condensed milk: Add sweetened condensed milk to the hot liquid and mix until combined.

Add bloomed gelatin: Add the bloomed gelatin to the hot liquid and mix well until it dissolves completely.

Combine it with white chocolate: Pour the hot liquid over the white chocolate in a large bowl. Mix until combined. At the end, emulsify the chocolate with a hand blender. Be careful not to lift it too while blending it to prevent it from containing lots of air bubbles. Lean it over slightly.

Prepare all the tools and a cake: Set up all the tools and a cake ready while the glaze is cooling down.

Let the glaze cool: Let it cool to 86 - 95ºF (30 - 35ºC).

Pour the glaze over a cake: Once the mirror glaze reaches the temperature, immediately pour a generous amount of the glaze on top of the cake in a circular motion.

Transfer a cake: Lift the wire rack and move it to the second tray. Wait for seconds until you do not see that the glaze is no longer dripping on the bottom.

Check out the video tutorial to see how I transferred the cakes.