Posted by Annita on October 16, 2006
Apricot glaze prevents the crumbs from the cut sides of the cake,getting into icing.So brush all the cut out pieces with apricot glaze,and leave them to dry before applying any kind of icing or frosting.
Here’s the recipe..
Apricot Jam/jelly – 450 g (1 lb or 3 1/2 cups)
Water – 3 tbsp
Gently heat jam and water in a saucepan ,stirring in between until melted.Boil rapidly through 1 minute,and then strain it through a sieve.Using a spoon,rub through as much fruit as possible,and discard the skins left in the sieve.
Pour the leftover glaze into a hot jar.Cool and close the jar tightly.It can be stored in refrigerator for more than 2 months.
P.S:- You can always substitute any other jam/jelly for Apricot.
Recipe Source:-First Steps in Cake Decorating by Janice Murfitt