Glazed Fruit Cake Toppings

For thin glaze 1 tbsp cornstarch or 2 tbsp ultra gel.

Glazed fruit cake toppings. You can also replace the water in the recipe with a clear or light colored fruit juice. Brush the beautifully arranged nuts and lots more glaze then store the cake in a tin or polythene box until it s needed. Reduce the vanilla to 1 teaspoon. Fruit glaze is traditionally made with jelly or jam and apricot or currant are the most common flavors.

The fruit glaze gives a shiny finish the berries and other fruit and also adds a bit of flavor. For medium glaze 1 1 2 tbsp cornstarch or 3 tbsp ultra gel my favorite consistency. Don t worry about the keeping quality of this glaze we have stored glazed cakes for three months. This glaze works well for fruit in a tart pie fruit pizza cheesecake or regular cake to give it that glossy professional look.

8 chill in refrigerator. Remove from the oven and cool. The glaze also gives your cake an eye catching sheen. Scoop the jam or preserves into a small saucepan.

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. For thick glaze 2 tbsp cornstarch or 4 tbsp ultra gel. Keep refrigerated and serve chilled.

For a softer thin glaze to finish fruit topped cakes use simple syrup. For a harder clear glaze like candy apple glaze use a hard candy topping. Apricot peach pear and apple jam and preserves are relatively clear while strawberry raspberry currant and quince lend a reddish hue. Cut the dried apricots and peaches in half and place in a bowl with cherries almonds and brazil nuts.

Make a red fruit cake glaze use red grape juice for cakes that contain red fruit strawberries blueberries raspberries. You can use any type of jam or fruit preserves you like. For a chocolate glaze increase the butter to 6 tablespoons and melt with 2 ounces of unsweetened chocolate. For a butter rum glaze add 1 1 2 teaspoons of rum flavoring and omit the vanilla.

The fruit topping is good for about a week so it can be prepared ahead of time. A basic fruit glaze is a classic pastry technique to finish the tops of fruit tarts and cheesecakes. Apricot peach pear and apple will all be relatively transparent while currant quince raspberry and strawberry will give your cake a rosy hue. If glazing a spice cake or cinnamon rolls sprinkle the glaze with cinnamon sugar while it s still soft.

Use any type of fruit preserve or jam you like. 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. Reduce amount of sugar accordingly because the juice is already sweet. Clear doesn t mean flavorless you can add a few drops of extract or liqueur to sweeten the glaze.

If you re topping your cake with additional pieces of fruit apply the glaze after arranging the fruit.