Cake Glaze Recipes

1 cup strained icing sugar

4 teaspoons boiling water

1 teaspoon corn syrup

½ teaspoon vanilla extract

How to prepare: 1.In a small bowl, combine the icing sugar, water, corn syrup and vanilla. Blend with wire whisk until smooth.

2.This glaze may be applied with the back of a teaspoon or a fine pastry brush, or drizzled from the tip of a teaspoon depending on your recipe.

Chocolate Glaze

1 ounce unsweetened coarsely chopped chocolate

1 ounce semisweet coarsely chopped chocolate

2 teaspoons unsalted butter

2/3 cup strained icing sugar

2 tablespoons boiling water

2 teaspoons light corn syrup

½ teaspoon vanilla extract

2 teaspoons dark Jamaican Rum (optional)

How to prepare: 1.Place the chocolates and the butter in a small glass bowl. Set the bowl in a pan filled with 1 inch of hot water and stir until the ingredients are melted and smooth or melt in a microwave. Off the heat, stir in the sugar and water alternatively, beating well.

2.Blend in the corn syrup then the vanilla. Stir in the rum

3.At this point the glaze should be glossy and pourable. If it is too thick beat in drops of hot water to thin.

Lemon Glaze

2 tablespoons unsalted butter

1 cup strained icing sugar

2 teaspoons fresh lemon juice

1 teaspoon hot water

½ teaspoon vanilla extract

How to prepare: 1.In a small bowl, cream the butter with a wooden spoon. Add the icing sugar alternatively with the lemon juice and water three additions of sugar to two additions of liquid.

2.Beat until smooth then blend in the vanilla. The glaze should be pourable. If not thin with drops of water.

Brown Sugar Glaze

3 tablespoons butter

3 tablespoons light brown sugar

3 tablespoons heavy cream

¾ cup strained icing sugar

½ teaspoon vanilla extract.

How to prepare: 1.In a small saucepan. Melt the butter and sugar together over low heat. Stir in the heavy cream and cook slowly until the mixture comes to a gentle boil. Simmer 1 to2 minutes.

2.Off the heat, gradually add the icing sugar in three additions, whisking until smooth.

3.Blend in the vanilla. The icing should be pourable. If it is too thick, thin with drops of extra cream

Apricot Glaze

2/3 cup thick apricot preserves

1 tablespoon water

How to prepare: 1.Place the apricot preserves and water in a small heavy saucepan. Stir and bring to a slow boil, then simmer 2 to 3 minutes. If the mixture begins to stick to bottom of pan, add more water as needed.

2.Remove from the heat and push through a fine mesh strainer. Discard the residue from the strainer. Using a fine pastry brush, apply the glaze to the cake while it is still warm. 3.If the glaze becomes too thick, thin it down with a few drops of water. You may use this glaze at whatever consistency you wish.

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