Cake glaze, 220 g

Cake glaze 220 g

With fruit tarts, the beautifully sliced fruit often tarnishes and then quickly looks unappetizing, roulade tarts tend to dry out easily and canapés look a bit old after a short time. With the neutral cake glaze, these problems are solved, the gel no longer needs to be boiled or stirred, it can be spread directly.

Cake icing - application

Prepare your creation ready. The jelly-like cake icing is applied at the end, only small decorations, for example made of fondant, chocolate or cream are still applied later. The icing is tasteless and is thus suitable for sweet things, such as tarts and fruit tarts, or salty things, such as a delicious canapé.

Now spread a thin layer of the cake gloss gel with a brush. It does not soak into the pastry, but remains nicely on the surface and does not run. It also does not need to be heated or mixed, but can be cooled afterwards with the coated product without any problems.

In addition to the beautiful gloss, which is important for a strawberry tart, for example, the gel also helps to keep roulade and fruit tarts fresh when used as a cake glaze. With apples, bananas and many other fruits, the problem often arises that they quickly turn brown when cut open. The cake glaze prevents this and also maintains the moisture and freshness. This is also a great advantage for canapés and roulade cakes. The taste is not changed and since only a very thin layer of the gel is sufficient, there is no loss of consistency.