March 2, 2011 - 7:24pm
Substitutions for Fruit Glazes for Bundt Cakes that Meet hOme Based Baking Standards in NC
Hi Friends,
I have just gotten certified as a home-based baker and have been told that I cannot sell cakes with any glazes or icings that include fruit, fruit juice , etc....because they require refrigeration
I am looking for a tasty way to deal with an A) Orange Juice/ Sugar glaze for a Orange /Date and Pecan Pound Cake. B) Also a Lime Juice and Sugar glaze for a Key Lime Pound Cake, and a C) Lemon Glaze for my Blueberry Lemon Bundt cake.
Everyone here has just great ideas. I'm all ears
Thanks,
Stephanie
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i find you can get a wonderful perfume if you grind powder sugar with zest so the oils really release their flavors into the sugar. mix this with some water or other approved liquid. best of luck.
Hi Andy,
What is the suggested amount of zest to grind with the powdered sugar for a bundt cake glaze? Do you add a little water? I am assuming you do this in a blender?
Great idea...thanks so much
Stephanie
hm. i don't remember off hand. i'd guess maybe the zest of two lemons per pound of powdered sugar? i'd experiment. it's a matter of taste. in any case if that's too strong you could add more powdered sugar. or if you want something more assertive add more zest.
i usually do this in a food processor. you could make large batches of this dry mix, and measure it out and add liquid as needed. (i'm always thinking production). and if you were going to throw out peels anyway, it's cost effective.
i made meyer lemon sugar this way. the perfume was wonderful.
Appreciate this...thanks so much
Stephanie
I quite often use lemon, lime, or orange oil to flavour cakes and/or icings.
Hi Paddy,
Thanks so much for your thoughts. Where do you purchase these oils and how much would you suggest that you use in a glaze icing for a bundt cake?
Appreciate your thoughts.
Stephanie
I just happened upon them one day, after looking for years. But you can find them online at goldaskitchen.com or King Arthur Flour. They last a long time because you use so little, but they really add good citrus flavour, and I gather you can get other flavours if you poke around the web a little.
Thanks Paddy...very helpful!
Stephanie
Hi Stephanie,
Just a thought... what about making the glazes but instead of pouring it onto your bundts, package them in small disposable containers. Customers might even enjoy finishing the cakes by themselves.
Mimi BakingFix.com