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Ensure you have a completely frozen cake.
Bloom the gelatin in cold water and set aside while heating the liquids.
Heat water, sugar, and condensed milk. Add gelatin after sugar is dissolved.
Pour mixture over the white chocolate and blend until smooth.
Strain the mixture through a sieve, allow to cool to 92°F (33°C).
Carefully pour glaze over the frozen cake, avoiding bubbles.
Chill the glazed cake for a few minutes, then transfer to a serving dish.
After chilling in the refrigerator for an hour, the cake is ready for decorating.