Does Anyone Have A Recipe For This?
Baking By Crakerz01 Updated 9 Apr 2007 , 12:31pm by bobwonderbuns
I'm looking for a glaze I can use on my bundt cake that is like the glaze you would get on donuts at Dunkin donuts. Sort of like the glaze that they glaze the blueberry donuts. There is a recipe in cake mix doctor called penuche. Is that the same thing and could I cover the whole cake in it? Thanks for your help!
most such glazes are a variation of:
2 cups powdered sugar
1/4 cup liquid
flavoring.
so
orange glaze use o.j. for liquid and orange zest
plain boring -- milk for liquid and vanilla.
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thicker or thinner glaze by adjusting either liquid or ps amount
personally, I just toss together until it looks right, pours/runs right
If I may barge right in here, I'm really glad this question on glazes came up -- I have a question about glazes myself.
In the Brown Bag Cookie Art Idea Book, she has a technique for something called Stained Glass cookies. First thing she does is brushes a thin glaze over the entire cookie -- but the glaze is made from egg white and 1/2 C powdered sugar. Now, I have some clients who just won't eat raw egg white -- is there another variation of this glaze which would work? [This glaze is the base or ground for the stained glass work, which is made from food colorings loosened with water.] Any thoughts??
I wonder if you could just use a thin coat of piping gel. It sounds like it needs something to help it "stick"?
Jacqui
If I may barge right in here, I'm really glad this question on glazes came up -- I have a question about glazes myself.
In the Brown Bag Cookie Art Idea Book, she has a technique for something called Stained Glass cookies. First thing she does is brushes a thin glaze over the entire cookie -- but the glaze is made from egg white and 1/2 C powdered sugar. Now, I have some clients who just won't eat raw egg white -- is there another variation of this glaze which would work? [This glaze is the base or ground for the stained glass work, which is made from food colorings loosened with water.] Any thoughts??
she's using that to seal the surface of the cookie so it doesn't get ookie when you paint on the colors and to help prevent the colors from running.
you can get pasteurized egg whites only in what looks like a pint milk carton in the egg dept of most grocery stores. In my area the product is called "Simply Whites" -- these would be totally safe to use.
my objection would be the TASTE of raw egg whites (but then I don't like cooked eggs either -- unless in cookies and cakes)..
as ladyonzlake stated: piping gel, spread on thin and allowed to dry would most likely seal the cookies as well.....could even just color piping gel and then paint on thinly directly.
or you could make the stained glass cookies like others and I do -- make a cookie in whatever shape and then cut holes out of the dough. add crushed hard candy (like lollipops, jolly ranchers, etc.) that to the holes and bake. candy will melt and fill in the hole.
one of several threads on this technique: http://forum.cakecentral.com/cake-decorating-ftopict-53738-stained.html+glass+cookies
results of search on stained glass cookies: http://forum.cakecentral.com/cake-decorating-fsearch-results.html
HTH
hi ther that question that bob wonderbuns asked about the egg white icing glaze in australia we make that recipe eaither thin for glazing or soft peak,med peak or firm peak to make our piping icing but ther is also an alternative in a powder form from cake decorating stores called acti-white its a dried eggewhite powder but i think it also has some exrta gums and powders added to it but u could scout arround your cake shops as see if there is omething different or hav it shipped over from australia it tastes just like the origional glaze hope this helps thnkas xoxoxox
Thanks all!! I guess I was just wondering if a regular lemon juice/confectioners sugar type glaze can be successfully substituted. Great suggestions so far!!
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