What Is The Glaze That Is Used To Cover Fruits?

Decorating By aminaz Updated 26 Oct 2008 , 9:57am by Mike1394

aminaz Posted 13 Oct 2008 , 1:02pm
post #1 of 25

i've been asked to make a cake with fuits arranged on top and she wants the glazed with a clear glasze. does anyone know what that could be and how i can make it?

24 replies
JanH Posted 13 Oct 2008 , 2:15pm
post #2 of 25

How to garnish & glaze a fruitcake (with recipe):

http://www.ehow.com/how_4502199_garnish-glaze-fruit-cake.html

How to glace fruit:

http://www.ochef.com/4.htm

HTH

iver Posted 13 Oct 2008 , 2:37pm
post #3 of 25

You can melt apple jelly in the microwave. Don't get it any warmer than you must for it to melt. Apply with a pastry brush.

toodlesjupiter Posted 13 Oct 2008 , 2:57pm
post #4 of 25

When I make fresh fruit tarts, I melt apricot jelly and a couple tablespoons of water and brush it over the fruit. It dries pretty clear and it tastes good. HTH!

aminaz Posted 13 Oct 2008 , 3:32pm
post #5 of 25

the thing is i've been asked to use the clear jelly.
i can't use any jam. the picture of the cake requested looks like this:

as i live in the UK we don't have corn syrup.
LL

HerBoudoir Posted 13 Oct 2008 , 4:17pm
post #6 of 25

When thinly coated, the apple jelly or apricot jam will appear clear. If you're mostly using berries, a seedless raspberry jam is really good, but it does give it a red tint.

Just nuke for a few seconds until it's melted, and brush on with a pastry brush.

If you're using jam rather than jelly, you can pour it through a fine seive to make sure that you don't get chunks onto your fruit.

hippiecac Posted 13 Oct 2008 , 4:37pm
post #7 of 25
KoryAK Posted 13 Oct 2008 , 4:59pm
post #8 of 25

What most bakeries use is apricot glaze

Homemade-Goodies Posted 13 Oct 2008 , 5:19pm
post #9 of 25

I haven't a clue...but can piping gel be thinned a bit and used?

aminaz Posted 13 Oct 2008 , 5:37pm
post #10 of 25

i was thinking of that too, can piping gel be used? i don't want to use apricot jam as my client does not like the tast of apricot.

HerBoudoir Posted 13 Oct 2008 , 5:48pm
post #11 of 25

Orange marmalade would work as well, but you'd definately want to seive it before brushing it on.

norma20 Posted 13 Oct 2008 , 6:23pm
post #12 of 25

Hello Aminaz,

Light corn syrup is "KARO". I bet you have it in UK.

norma20 Posted 13 Oct 2008 , 6:28pm
post #13 of 25
aminaz Posted 13 Oct 2008 , 7:29pm
post #14 of 25

Karo corn syrup cannot be found in UK mainstream shops unless from a secific website that you mentioned which sells american products with a $7.5 price tag for a small bottle excluding delivery.

What about piping gel?

norma20 Posted 13 Oct 2008 , 7:49pm
post #15 of 25

I would not use piping gel. Its so tasteless. icon_sad.gif

As others have already said; you can use apple or apricot jelly dilluted with a few spoons of water. Boil it. Cool and use a pastry brush to apply it on top of you fruits.
It will be almost clear, and delicious.

Homemade-Goodies Posted 13 Oct 2008 , 8:30pm
post #16 of 25

Do you think Lyle's Golden Syrup would work at all for you? Though it may not come out clear. Piping gel can always have an aroma/oil added, I'd think.

Of course, the easiest way is to use the apricot jam, or so.

HTH

JanH Posted 13 Oct 2008 , 9:46pm
post #17 of 25
Quote:
Originally Posted by JanH

How to garnish & glaze a fruitcake (with recipe):

http://www.ehow.com/how_4502199_garnish-glaze-fruit-cake.html

How to glace fruit:

http://www.ochef.com/4.htm

HTH




Either of these recipes will work for you.

Karo or corn syrup in the U.S. is glucose syrup in the U.K.
(If you had given your location, I would have provided this info immediately.)

Link to international cake glossary thread:

http://forum.cakecentral.com/cake-decorating-ftopict-603444-.html

HTH

KoryAK Posted 14 Oct 2008 , 12:50am
post #18 of 25

Glucose and corn syrup are similar and can be used in place of each other, but not necessarily 1:1. Corn syrup is much thinner, comes from corn, and usually had added vanilla, glucose comes from potatoes, and a third option - invert sugar - comes from sugar cane.

LOYILAW Posted 14 Oct 2008 , 2:36am
post #19 of 25

THINK I CAN HELP IN THIS TOPIC.
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=659603

LET ME SHARE MY HOMEMADE RECIPE.

HOME MADE GLAZE FOR FRUITS

2 TEASPOONFUL OF CORN STARCH
4 OZ ORANGE JUICE * I ALSO USE PINEAPLE OR ANOTHER FRUIT JUICE
1 KNOX GELATIN ENVELOPE
2 OZ SUGAR
1 TABLESPOON WATER FOR THE MIX

2 OUNCES OF WATER FOR GELATIN

PUT 2 OUNCES OF WATER WITH THE GELATIN IN A SMALL BOWL AND LET STAND FOR 5 MINUTES.

IN A SAUCEPAN MIX THE ORANGE JUICE, CORN STARCH, SUGAR AND WATER, MIX WELL AND PUT IN THE STOVE AT MEDIUM. CONTINUE STIRRING.
WHEN THE MIX BEGINS TO BOIL, ADD THE DISOLVE GELATIN AND STIR FOR ANOTHER MINUTE.
PUT THE MIX IN ANOTHER BOWL AND LET IT COOL.

WHEN THE MIX IS COOL IS READY TO USE.

JUST BRUSH THE FRUIT WITH THIS MIX. AND THEY ARE READY.

LOYILAW Posted 14 Oct 2008 , 2:41am
post #20 of 25

THINK I CAN HELP IN THIS TOPIC.
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=659603

LET ME SHARE MY HOMEMADE RECIPE.

HOME MADE GLAZE FOR FRUITS

2 TEASPOONFUL OF CORN STARCH
4 OZ ORANGE JUICE * I ALSO USE PINEAPLE OR ANOTHER FRUIT JUICE
1 KNOX GELATIN ENVELOPE
2 OZ SUGAR
1 TABLESPOON WATER FOR THE MIX

2 OUNCES OF WATER FOR GELATIN

PUT 2 OUNCES OF WATER WITH THE GELATIN IN A SMALL BOWL AND LET STAND FOR 5 MINUTES.

IN A SAUCEPAN MIX THE ORANGE JUICE, CORN STARCH, SUGAR AND WATER, MIX WELL AND PUT IN THE STOVE AT MEDIUM. CONTINUE STIRRING.
WHEN THE MIX BEGINS TO BOIL, ADD THE DISOLVE GELATIN AND STIR FOR ANOTHER MINUTE.
PUT THE MIX IN ANOTHER BOWL AND LET IT COOL.

WHEN THE MIX IS COOL IS READY TO USE.

JUST BRUSH THE FRUIT WITH THIS MIX. AND THEY ARE READY.

aminaz Posted 14 Oct 2008 , 8:22am
post #21 of 25

LOYILAW i think you have finally answered my question icon_biggrin.gif what could i have done without all you CC'rs help and support!
thanks all.
i will definitly use the recipe you have suggested.
JUst a quick question, here in the UK we also can buy Vege gelatin which i a vegetarian alternative. have you used it before? can i use that in you recipe or would it change it?

LOYILAW Posted 14 Oct 2008 , 11:23pm
post #22 of 25

GREAT.
NO, I NEVER USE VEGE GELATIN.
FOR THE RECIPE IT SUPPOSE TO BE UNFLAVORED GELATINE.
I SAW THE VEGAN GELATIN COMES UNFLAVORED TOO, LIKE THIS ONE IN THIS SITE.
http://www.veganessentials.com/catalog/liebers-unflavored-jel.htm

JanH Posted 26 Oct 2008 , 2:13am
post #23 of 25

For information on how to successfully substitute glucose syrup for corn syrup:

http://www.cakecentral.com/cake-decorating-ftopict-607974.html

HTH

Miffy Posted 26 Oct 2008 , 3:19am
post #24 of 25

Hi, I made my own piping gel out of lemon juice, cornflour and water. It is clear and has a slight lemony taste! Cheap and yummy. icon_smile.gif

Mike1394 Posted 26 Oct 2008 , 9:57am
post #25 of 25
Quote:
Originally Posted by LOYILAW

GREAT.
NO, I NEVER USE VEGE GELATIN.
FOR THE RECIPE IT SUPPOSE TO BE UNFLAVORED GELATINE.
I SAW THE VEGAN GELATIN COMES UNFLAVORED TOO, LIKE THIS ONE IN THIS SITE.
http://www.veganessentials.com/catalog/liebers-unflavored-jel.htm




Why the corn starch, and gelatin. Doesn't the CS give a whiteish tinge to it?

Mike

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