Thursday, May 5, 2011

Rasberry Glaze

I am always looking for quick, delicious substitutes for frosting! If I hadn't already mentioned it, I have an innate dislike of creaming butter and sugar. It started when I started baking, around 12 years old as far as I can remember. As the years went on, I just left off the frosting and cooked with oil.. NOw, with French husband who loves pastry & baked goods, kids and party cakes to make, leaving it off just doesn't cut it!

So when I was making a huge heart cake for the end of the school year party I stumbled across a most excellent idea... GLAZE. Thank you Fanny Farmer, my Gramma's and Mum's cookbook standby. Yes, sugar, but no butter. And SO EASY.

Confectioners powdered sugar (I make sure to have a whole box on hand to adjust viscosity)
hot water or juice or espresso of choice

Basic Method:
Heat the water or juice, take off heat before boiling.
Add in small amounts to however much confectioners sugar you choose. I usually start with about 1 cup for a regular sized cake. Until you reach the consistency you like. I prefer my glaze a bit thicker, but not spreadable, otherwise it al just ... glazes off and gets too thin.

If you get it too thick, add some more warmed water. If it gets too thin, just keep adding sugar!

In this instance I used raspberry juice. Usually I defrost about 1 cup of raspberries. Then smash them through a sieve so all the seeds stay in the sieve.
Heat the juice. Add slowly into the confectioners sugar as described above.

I have used this glaze on a HUGE heart cake, on 36 cupcakes decorated with sprinkles and one fresh raspberry. Usually on chocolate cake, Next time, I'll try and espresso version.... MMMMMmmmm

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