how to make glaze for fruit toppings on a cake?

Answer 1

Here's an easy basic glaze for a tube cake, bundt cake, or coffee cake.
Difficulty: Easy
Time Required: 10 minutes
Here's How:
Melt 1/4 cup (4 tablespoons) of butter in a saucepan or microwave.
Sift 2 cups of powdered sugar into a medium size bowl.
Add the melted butter to the powdered sugar.
Add 2 tablespoons of milk.
If desired, add 1/4 teaspoon of almond extract or 1/2 teaspoon of vanilla for flavor.
Beat until smooth and creamy, adding a little more milk if necessary.
Drizzle over a cooled cake.
Tips:
For a richer and creamier glaze, use heavy cream in place of the milk.
Substitute citrus juice for the milk and add a little grated zest for a citrus glaze.
What You Need:
1/4 cup butter
2 cups powdered sugar
2 tbsp milk, or more
extract/flavoring

Answer 2

Warm Apricot preserves or Orange Marmalade over medium low heat. When thin, strain through a small sieve. Use the liquid to glaze the fruits and then top the cake. After it cools , they hold really well. Apricots preserves have a less pronounced flavor and work well with lighter fruits. Orange marmalade can add extra flavor and combine with the other fruit flavors.

Answer 3

You can make you a pound cake , yellow layers or white layer and add a fruits topping of fruit cocktail.By taking a can of fruit cocktail and bring to boil and then added a cup of sugar and a spoon of vanilla flavoring and 2 tablespoon of flour mix in a cup then pour into the pan with the fruit mixture. let boil into turn thick.Then put on cake.

Answer 4

I'm not sure what kind of fruit you are using, but I make a peach glaze by mixing a packet of instant vanilla pudding with the syrup from a can of peaches. It's yummy and very easy!

Answer 5

CHERRY GLAZE

1 can bing cherries
2 tbsp. cornstarch
Sugar to taste

Drain cherries and remove pits. Bring juice, sugar and cornstarch to boil. When thick, remove from stove, add cherries and cool. When cake is cold, remove from pan and cover top with cool, thickened cherry glaze. Chill and keep refrigerated.

Answer 6

Re-heat any flavored jelly or jam.

OR

Beat egg white until foamy. Brush egg white onto each piece of fruit with paintbrush or pastry brush, coating all sides thinly and evenly. Place on waxed paper that has been covered with sugar. Sprinkle a light even coating of sugar over fruit. If any areas are not coated, repeat layers of egg white and sugar. Let sugared fruit stand at room temperature until coating is dry.

(For edible flowers substitute superfine sugar for granulated sugar.)

Answer 7

My wife uses the simplest recipe imaginable: take raspberry jam and wisk in just a little bit of water. Keep adding water until it's the right consistency. It is super-easy and it tastes great with fresh fruit topping.

Answer 8

Yep! That is what I use! Diluted jam. Or the powdered sugar glaze!

Answer 9

add sugar to fruit in a bowl and let sit in fridge overnight

Answer 10

YOU CAN USE ANY CANNED FRUIT,JUST DRAIN LIQUID INTO SAUCE PAN - LOW HEAT, ADD A LITTLE CORN STARCH STIR TILL ALL DISOLVED AND IT STARTS TO THICKEN SET A SIDE LET COOL,AFTER COOLED DOWN ADD YOUR FRUIT AND STIR,I SOMETIMES PUT ALL IN COOLWHIP AND FOLD IN.