Last time I made a rum cake, the recipe said to wait for the cake to cool. (I did that--maybe not long enough.) When I went ot put the glaze on, it ran all over the cake, in the center and on the sides. My question is: How long do I wait for it it cool before I put the glaze on? AND, the recipe says, to poke holes with a fork and then drizzle on top. I did that...but it still ran over. Can anyone give me suggestions as to how to get this glaze to soak in better? Once you put the cake on a plate(tray) you cannot move this cake. I want it to look pretty for a church bake sale. H E L P !
2007-03-08 14:43:07 · 6 answers · asked by Sy 1 in Food & Drink ➔ Cooking & Recipes
Years ago I owned a bakery and we made tons of rum cakes I made them in a 6 in. bunt pan when they came out of the oven I dumped them on a cooling rack let them cool for a short time poked them with an ice pick or a tooth pick at least 1 1/2 deep
placed the cooling rack on a sheet pan and
drizzled the glaze very very slowly over them
you might have to drizzle them more than once . the cake needs to be warm and the glaze also needs to be warm. lift them off the cooling rack after they cool completely
and place them on a circle of card board covered with wax paper or foil. if need be use two spatulas or egg turners to lift them off the cooling rack. Hope this solves your problem. jim b
PS.make sure your cakes are done but not to brown you might want to bake them on a sheet pan.
2007-03-08 16:33:51 · answer #1 · answered by Anonymous · 0⤊ 0⤋
A glaze is supposed to run on the cake and it will harden or just soak in to help keep it moist. If you want your glaze to be thicker use more icing sugar, chill the cake in the fridge to be sure it is not still warm, then let the glaze dry for an hour or so.
2007-03-08 15:00:05 · answer #2 · answered by greengirl 5 · 1⤊ 0⤋
Paint it on with a pastry brush until it absorbs as much as it can. Or alternatively just put icing on it instead. Or you can cut it in half...beat a little of the glaze in with some heavy cream as a filling and then ice the whole cake. The glaze is runny...you cant really get away from that...most cakes that are glazed like that you are meant to leave for a day or so until it soaks it all up. Good luck.
2007-03-08 14:54:43 · answer #3 · answered by dragonrider707 6 · 0⤊ 1⤋
Make the glaze thicker by adding powdered sugar.
2007-03-08 14:52:47 · answer #4 · answered by Rollo 2 · 0⤊ 1⤋
wait for it to be almost harden or w/e and then put it on top. or make it into like icing and use it through a tube
2007-03-08 14:51:39 · answer #5 · answered by Michelle X333 2 · 0⤊ 2⤋
there is a site i know to help you with that question
www.bettycrocker.ca
2007-03-08 14:57:24 · answer #6 · answered by Saber 2 · 0⤊ 0⤋