In the past I used a lite coating of BC to crumb coat my cakes. But in one of my cake classes the instructor showed us a different way to crumb coat. She used aprioct glaze. It worked wonderfully . I love it. It doesn't give the cake a different flavor either. Just wondering if anyone else has tried this and what their opinion is on this.
Apricot glaze is simply aprioct jelly heated. It is the old fashioned way of doing it - used many yrs ago. It also is/was popular in England where they cover cakes w/fondant. Any flavor jelly or jam could be used. Even piping gel or strawberry pie glaze.
I've never tried it, but it sounds interesting. It really doesn't change the flavor?