Glazed Fruit Cake Toppings

For medium glaze 1 1 2 tbsp cornstarch or 3 tbsp ultra gel my favorite consistency.

Glazed fruit cake toppings. For thick glaze 2 tbsp cornstarch or 4 tbsp ultra gel. You can use any type of jam or fruit preserves you like. You can also replace the water in the recipe with a clear or light colored fruit juice. A basic fruit glaze is a classic pastry technique to finish the tops of fruit tarts and cheesecakes.

If you re topping your cake with additional pieces of fruit apply the glaze after arranging the fruit. 8 chill in refrigerator. For a butter rum glaze add 1 1 2 teaspoons of rum flavoring and omit the vanilla. Reduce the vanilla to 1 teaspoon.

If glazing a spice cake or cinnamon rolls sprinkle the glaze with cinnamon sugar while it s still soft. Cut the dried apricots and peaches in half and place in a bowl with cherries almonds and brazil nuts. For thin glaze 1 tbsp cornstarch or 2 tbsp ultra gel. Fruit glaze is traditionally made with jelly or jam and apricot or currant are the most common flavors.

For a chocolate glaze increase the butter to 6 tablespoons and melt with 2 ounces of unsweetened chocolate. Scoop the jam or preserves into a small saucepan. Glazed fruit and nut topping place brazil nuts and almonds on a baking tray and place in a preheated 200 c oven for approximately 5 minutes until the nuts are golden. Keep refrigerated and serve chilled.

The glaze also gives your cake an eye catching sheen. Remove from the oven and cool. 7 using basting brush brush the glaze over the fruit making sure that any gaps are also filled. The glaze keeps the fruit fresh so be sure that the top is completely covered.

This glaze works well for fruit in a tart pie fruit pizza cheesecake or regular cake to give it that glossy professional look. Use any type of fruit preserve or jam you like. The fruit topping is good for about a week so it can be prepared ahead of time. Apricot peach pear and apple will all be relatively transparent while currant quince raspberry and strawberry will give your cake a rosy hue.

Clear doesn t mean flavorless you can add a few drops of extract or liqueur to sweeten the glaze. Apricot peach pear and apple jam and preserves are relatively clear while strawberry raspberry currant and quince lend a reddish hue. You always can use the juice of the fruit that you use for the cake eg sour cherries from the jar always have some liquid. For a softer thin glaze to finish fruit topped cakes use simple syrup.

Make a red fruit cake glaze use red grape juice for cakes that contain red fruit strawberries blueberries raspberries. This is suitable for all cakes and is good for people who don t like the extra sweetness of icing. Reduce amount of sugar accordingly because the juice is already sweet. Don t worry about the keeping quality of this glaze we have stored glazed cakes for three months.

The fruit glaze gives a shiny finish the berries and other fruit and also adds a bit of flavor.