Cake glaze red 12 g, 3 pieces

Cake glaze red 12 g, 3 pieces

There's that one moment in baking that brings everything together. The dough is baked, the cream lies smooth on the base, the fruit is carefully arranged – and then comes the red cake glaze. It flows slowly over the fruit, wrapping every strawberry, every raspberry, every red berry in a velvety, deep red sheen. The colours light up. The cake glows. And you know: this is going to be a treat. That's exactly what you'll achieve with RUF red cake glaze – every time, without much effort and with a result that speaks for itself.

Stir, cook, marvel – it's that simple

Place the contents of one sachet (12 g) together with 250 ml of cold water and two teaspoons of sugar into a small saucepan. Stir everything well so the powder dissolves evenly. Heat while stirring constantly and bring briefly to the boil. Then remove the saucepan from the heat and leave the red cake glaze to cool for about two minutes. It should be warm but no longer hot when it goes over the fruit – this preserves the colour, shape and freshness of the fruit.

From the centre outwards – the glaze sits perfectly

Pour the slightly cooled red cake glaze evenly and quickly from the centre of the cake outwards. Short, controlled movements help distribute it without gaps. If you like, you can use a spoon or a small spreading palette to avoid shifting delicate fruit. Then simply leave to set at room temperature or in the fridge – after about 30 minutes the red cake glaze is fully set.

Your glaze, your rules – tips for the best result

If you prefer a slightly thicker red cake glaze, reduce the amount of water to 220 ml. For a particularly rich, bubble-free glaze, leave the saucepan to stand briefly after boiling and avoid stirring too vigorously. With delicate fruit such as raspberries or sliced strawberries, let the red cake glaze cool a little longer before applying. Thaw frozen fruit completely and pat it dry before glazing, so no moisture clouds the glaze. The red cake glaze is completely flavour-neutral and does not affect the taste of the baked goods. It is particularly well suited for strawberry cakes, strawberry tartlets, raspberry tarts, mixed berry cakes, flans with strawberries, raspberries or red currants, and fruit tarts with red berries of all kinds. Cut fruit does not discolour and stays visually appealing for a long time – even if the cake stands for several hours.

Red, rich, irresistible – for every cake with red berries

The red cake glaze is completely flavour-neutral and doesn't interfere with a single bite – it enhances what's already there. It reliably fixes the fruit on the cake so that everything stays in place when you cut it. Cut fruit does not discolour and stays fresh and appealing for a long time. Furthermore, it gives every cake that appetising high gloss that immediately makes you want to dig in. The red cake glaze enhances the natural colour of the fruit – it doesn't mask anything, but showcases the fruit in its most beautiful, most vibrant shapes and colours. With three sachets of 12 g each, you're well equipped – for the birthday cake at the weekend, the Sunday cake for the family and the spontaneous tart when guests announce they're coming. Small in format, big in result. Your cake deserves the best finish – and the red cake glaze makes it possible.