QUICK TRANSLUCENT SUGAR GLAZES
Just after these glazes are applied, decorate the cake or pastry with nuts or dried or candied fruits, if desired. When it dries, the glaze will hold the decorations in place.
I. MILK
About 1 cup
This can be used as a substitute for fondant on small cakes such as petits fours. Add more sugar or milk as needed to reach the desired consistency.
Beat together in a medium bowl until smooth:
- 1 ½ cups powdered sugar, sifted
- 2 tablespoons milk
- ¾ teaspoon vanilla
II. CITRUS
About ½ cup; enough to lightly glaze four 8-inch square cakes
Beat together in a medium bowl until smooth:
- 1 ¼ cups powdered sugar, sifted
- (Finely grated zest of 1 lemon, ½ orange, or 1 lime)
- 2 tablespoons lemon, orange, or lime juice
- ½ teaspoon vanilla
III. LIQUEUR
About ⅔ cup
Beat together in a medium bowl until smooth:
- 2 cups powdered sugar, sifted
- 3 tablespoons liqueur
- 2 tablespoons unsalted butter, melted