I recently used this for the first time as a crumb coating and it did not dry to a hard finish like the recipe stated. It got tacky, and I ended up picking out a lot of areas of frosting with a toothpick because it got mixed in. Eventually i got it done, but started to notice after a few hours the orange color was bleeding through the white frosting. Any advice on these two issues regarding apricot glaze? [/i]

Why did you need to use it? It is a very OLD method that is seldom, if ever, used any more.
You can do the same w/clear piping gel or just thinned icing.

I have read about it throughout various posts on this site, and wanted to try it. It lent a very unique tang to the cake and tasted good, however it was difficult to work with.