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Apricot Glaze
Appears in
By Flo Braker
Published 1984
An apricot glaze usually serves as the foundation for another frosting, such as fondant, a chocolate glaze or a transparent glaze. It imparts an elegant tang and a lush color, but other fruit glazes may be substituted.
My apricot glaze is made from jam or preserves that have been warmed and strained to remove any pieces of fruit. When you heat it a little, you can remove the fruit more easily before straining it through a sieve.
Place the cake (on its cardboard base) on a cooling rack over a jelly roll pan. This setup will catch any excess glaze, which is reusable. Warm the strained apricot jam until it becomes thin and liquid; then pour it in the center of the cake. Using a flexible metal icing spatula, spread the glaze to the outside edges, leaving a thin, even layer on top; then push the excess down the sides. Touch them up with the spatula to cover completely.