Cake glaze clear 12 g, 3 pieces

Cake glaze clear 12 g, 3 pieces

There is that one moment in baking that brings everything together. The pastry is baked, the cream lies smoothly on the base, the fruit is carefully topped - and then comes the clear cake glaze. It flows slowly over the fruit, enveloping every strawberry, every blueberry, every slice of peach in a delicate, transparent sheen. The colors light up. The cake shines. And you know it's going to be a treat. This is exactly what you can achieve with RUF's clear cake glaze - every time, without much effort and with a result to be proud of.

How to prepare the cake glaze

Place the contents of one sachet (12 g) in a small pan with 250 ml cold water and two teaspoons of sugar. Stir everything well so that the powder dissolves evenly. Heat, stirring constantly, and bring to the boil briefly. Then remove the pan from the heat and leave the icing to cool for about two minutes. It should be warm, but no longer hot, when it is poured onto the fruit - this will preserve the color, shape and freshness of the fruit.

How to apply the cake glaze

Pour the slightly cooled cake glaze evenly and quickly from the center of the cake to the outside. Short, controlled movements help to distribute it without any gaps. If you prefer, you can use a spoon or a small pallet to avoid moving delicate fruit. Then simply leave to set at room temperature or in the fridge - the cake glaze will be completely gelled after around 30 minutes.

Tips for professional results

If you prefer a slightly thicker cake glaze, reduce the amount of water to 220 ml. For a particularly clear, bubble-free glaze, leave the pan to stand briefly after boiling and do not stir too vigorously. For delicate fruit such as raspberries or strawberry slices, allow the glaze to cool a little longer before applying it. Defrost frozen fruit completely before glazing and dab well so that no moisture clouds the glaze. The glaze is completely tasteless and does not affect the taste of the baked goods. The cake glaze is therefore suitable for all fruit cakes and tarts with fresh or defrosted fruit: strawberry cake, blueberry tart, fruit tarts with kiwi, peach or mango, cream puffs with fruit topping and sponge rolls with fruit filling. Sliced fruit does not tarnish and remains visually appealing for a long time - even if the cake has been standing for several hours. The cake glaze is also a practical and visually appealing solution for tarts or fruit tarts.

Shiny icing for your fruit tarts and fruit cakes

It is completely tasteless and does not interfere with a single bite - it reinforces what is already there. It reliably fixes the fruit to the cake so that everything stays in place when it is cut. Sliced fruit does not tarnish and stays fresh and appealing for a long time and it gives every cake that appetizing glossy shine that immediately makes you want to taste it. The clear cake glaze remains completely transparent - it doesn't cover anything, but shows off the fruit in its natural beauty. With three bags of 12 g each, you are perfectly equipped - for the birthday cake at the weekend, the Sunday cake for the family and the spontaneous cake when visitors are announced. Small in size, big in result. Your cake deserves the best finish - and the cake glaze makes it possible.