Make sure the cake is coated with a thin layer of frosting and placed in the refrigerator for 3-4 hours

Place gelatine and cold water in a small bowl and allow it to absorb all the water

Place the white chocolate chips in a large bowl

Combine ¾ cup water, condensed milk and caster sugar in a heavy-bottom saucepan and bring it to a boil

Turn off the heat and add the gelatine. Stir well until the gelatine dissolves completely

Pour the hot mixture onto the chocolate chips and stir gently until smooth

Pour out some of the mixtures into three small bowls and let most of the mixture remain in the large bowl

Add the food colour of your choice. The content in the large bowl will be your base glaze and I have coloured it blue. The small bowls will be used to drizzle onto the base colour to create patterns. I have used red, green and white here

Let the glaze cool until it is slightly warm (about 35 degrees C). The glaze should not be runny else it will not stick onto the cake

Place a wire rack onto a tray (the tray is needed to catch the excess glaze). Place the cake on the rack

Pour half of the base colour all over the cake. Let it sit for a minute

Then add more base colour if needed

Drizzle the remaining colours to create patterns of your choice

If you are using a mini cupcake, pour the glaze over it and place it carefully onto the main cake

Add sprinkles on top and decorate the cake

Transfer the cake carefully onto a cake stand

The mirror glaze galaxy cake is ready to serve