Glazes are very thin icings that are allowed to dribble or drizzle over the top and sides of the cake. There are many variations and we will give you recipes for some of the most popular.
There are many ways to use glazes in baking. On the apple cake, holes were poked in the top of the cake and then the glaze was poured over it to let it absorb into the cake. This cake needs to be served in a bowl rather than on a plate.
As in the chocolate glaze you can simply pour the glaze over your cake to achieve an even top with rivers of icing running down the sides.
As in the vanilla glaze, you can simply pour your glaze into a tube and make designs on the cake through the hole in the lid.
Combine 3/4 cup sugar and 1 teaspoon fresh lemon juice in a skillet. Heat over low heat until sugar melts and turns golden brown. Remove from heat and immediately spoon or drizzle over pastries. Makes enough for 1 cake.
- 2 squares semisweet or unsweetened chocolate
- 1/4 cup butter or margarine
- 3 tablespoons milk
- 2 cups sifted powdered sugar
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
Melt chocolate in double boiler. For today's cooking you can melt in microwave in 4 cup glass measuring cup. Blend in butter and milk. Add remaining ingredients and blend until smooth. If necessary thin with a few drops of cream. Spread over top ofcake allowing glaze to run down sides. Makes enough for 1 cake.
- 1-1/4 cups powdered sugar
- grated rind from 1 orange
- grated rind from 1/2 lemon
- 2 tablespoons orange juice
- 1 teaspoon lemon juice
combine sugar, rinds and juices. Stir unti well blended. Drizzle over top and sides of cake. Let set before cutting cake.
- 1-1/4 cups sugar
- 1/2 cup white corn syrup
- 1/2 cup plus 2 tablespoons water
- 1/2 cup rum
Combine all ingredients except rum in a saucepan and cook over lowe heat until sugar is dissolved. Cover and let cook over low heat for 5 minutes. Raise heat and boil for 5 minutes. Remove from heat and add rum. Spoon over cakes allowing to run down over the sides and to soak into the cake.
Combine 2 cups powdered sugar and 1/8 teaspoon salt in bowl. Add 3 to 4 tablespoons hot cream and beat until smooth. Ad 1/2 teaspoons vanilla. Spread over top of cake allowing glaze to run down sides. This icing can also be dribbled over fruit pastries and danish.