Watered Down Apricot Glaze Recipe Update
Baking By SquirrellyCakes Updated 27 Dec 2005 , 4:22am by SquirrellyCakes
For anyone that I told about doing this, tried it a simpler way and it works just fine, in fact better. Measure out your jar of pure apricot jam and add half of this amount in water, so 2 cups jam, 1 cup water and bring to a boil for 5 minutes. Then just push through a sieve and refrigerate until needed. Heat small pyrex custard cups in microwave for about 30 seconds or until bubbling. I use about 1/4 cup for a 10 inch round. Use a pastry brush to brush on cake, do not saturate, just brush lightly on to make shiny and this will act as your crumbcoat. You can put it on your cake as soon as it comes out of the pan or once the cake is cooled, either is fine. Let cake completely cool, or glaze completely cool and set about 25 minutes to an hour before wrapping in plastic wrap. I tend to level my cakes while warm and you brush this on the cut side if it will be up or the whatever side will be upwards for you to ice later, so top and sides of the cake, you don't have to do the underneath.
I know when I first told all of you folks about it here and about 2 years ago on Wilton, I said to heat the jam on its own to boiling for 5 minutes, strain and add the water and boil again, but it works much better this way than how the pastry chef at the local bakery suggested.
It will keep for months in the refrigerator.
If you want more of the apricot flavour, don't water it down. If you are using it to add moisture than apply liberally, but for use as a crumbcoat do not soak your cake or it will turn to mush when you go to ice.
Hugs Squirrelly
Great Work as always Squirrelly!!! Do you ever sleep?? LOL
Thanks for the info!!
Great Work as always Squirrelly!!! Do you ever sleep?? LOL
Thanks for the info!!
Heehee, not much, remember I am menopausal, haha!
Not so great work, I did this about two weeks ago and forgot to post the changes until now, haha!
Now if I could get my hands on some really good English marmalade made with Seville oranges, I would love to make a glaze from that, yummy! I worked with this wonderful Scottish gentleman who wife was very English and they imported Seville oranges every year to make their marmalade. It was wonderful. I had another lovely English friend who made marvelous rose hip jelly that I think would be a perfect flavour to add to a wedding cake as the crumbcoat so you would just have a hint of that wonderful perfume scent and taste. Haha, anyway, I was thinking of them both today and that triggered a reminder to post this update. See how my weird mind works, haha!
Hugs Squirrelly
Any jam or conserve can be used for this type of glaze.
Try pineapple jam or any other speciality jam or conserve. Peach is nice - cherry sublime, and I am definitely partial to a marsala apricot glaze. Just substitute a slurp of alcohol of choice in the boiling liquid.
Any jam or conserve can be used for this type of glaze.
Try pineapple jam or any other speciality jam or conserve. Peach is nice - cherry sublime, and I am definitely partial to a marsala apricot glaze. Just substitute a slurp of alcohol of choice in the boiling liquid.
Heehee, Auzzi, who is that slurp of marsala for, the cook or the glaze? Oh marsala is particularly good in a peach jam too, yummy!
Hugs Squirrelly
Either type of marsala - use what you, yourself, would drink.
Now, SquirrellyCakes...are you inferring that as the bottle is passing my glass on the way to the saucepan, that it would not stop for a "visit"?
Haha, always a welcome visitor, isn't it?
Hugs Squirrelly
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