FOOD NEWS
13 Tips You Need When Making Glazes For Baked Goods
BY MARY FAWZY
Classic Sugar Glaze
A basic sugar glaze is easy to make since you only need to mix powdered sugar and a liquid. First, sieve sugar or mix out any lumps so it's not lumpy.
Then, add liquid — like water, dairy milk, lemon juice, or other juice — to get the desired consistency. Acidic juices like lemon balances
the sweetness deliciously.
Cooling Ingredients
Any warmth can melt your glaze and make it run, so wait until your ingredients are at least at room temperature
for a flawless glaze.
If you're making a more elaborate glaze like a mirror glaze, you need to ensure the cake is frozen before you pour the glaze so it effectively solidifies on the cake.
A Glass-Like Glaze
Create a glass-like glaze with corn syrup and alcohol. Mix strong alcohol like vodka with the syrup in a 1:2 ratio to thin it out to your desired consistency.
Since the alcohol evaporates, it won't taste like liquor. Next, evenly spread the mix onto your cookies and leave them to air dry overnight or for a few hours so the glaze hardens.
Right Consistency
Your glaze's consistency is an important factor in how well it will drizzle, spread, and set. You need different consistencies based on what you're glazing.
A glaze for a cake needs to be just pourable so it doesn't pour off the cake or isn't too thick not to fall decoratively, while sugar-frosted cookies need a thick and stiff glaze.
Decorating Glaze
If you're decorating your baked items, a glaze also acts as an edible glue to any other toppings, like sprinkles or candied oranges, that you want to include.
To do so effectively, add the toppings just after adding your glaze while it's still wet, as a dry glaze won't have the same adhesive effect as a wet one.