MILK GLAZE FOR CHERRY-STREUSEL COFFEE CAKE
Use this recipe when making our Cherry-Streusel Coffee Cake. It was first published in "Martha Stewart's Baking Handbook."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for one 9-inch tube cake
Number Of Ingredients 2
Steps:
- In a medium bowl, whisk together the confectioners' sugar and milk until completely smooth. Immediately drizzle glaze over cake.
COCONUT SCONES WITH COCONUT GLAZE
Steps:
- Make the scones: Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder, salt, granulated sugar and shredded coconut in a bowl. Beat in the butter with a mixer on low speed, then raise the speed to high and beat until the mixture is in coarse crumbles.
- Whisk the coconut milk, eggs and coconut extract in another bowl, then stir into theflour mixture until just combined. Stir in the pecans; do not overmix.
- Scoop 2-to-3-inch mounds of dough onto the prepared baking sheets (a large ice cream scoop works well for this). Sprinkle the tops with sugar and bake until golden brown, 15 to 17 minutes.
- Meanwhile, make the glaze: Whisk the coconut milk, coconut and vanilla extracts and 1/2 cup confectioners' sugar in a bowl until smooth, adding more sugar as needed to thicken. Drizzle over the scones while still slightly warm.
MILK TEA GLAZE
This makes enough milk tea glaze for one full recipe of gem cakes; you can halve the recipe if you'd like an assortment of flavors.
Provided by Joy Cho
Time 5m
Yield Makes 1-1½ cups
Number Of Ingredients 4
Steps:
- While the cakes cool, whisk powdered sugar, milk, milk tea powder, and a few pinches salt in a medium bowl until smooth. The consistency should be viscous but not overly thick; adjust with more powdered sugar or milk as needed.
COCONUT GLAZE
Use this glaze for our Coconut Angel Food Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 cup
Number Of Ingredients 2
Steps:
- Whisk together sugar and coconut milk until smooth. Glaze should be the consistency of glue. If glaze is too thick, add more coconut milk, 1 teaspoon at a time.
VANILLA GLAZE
Great on Apple Cookies!
Provided by Jamie Langston
Categories Desserts Frostings and Icings Dessert Glazes
Time 10m
Yield 48
Number Of Ingredients 5
Steps:
- Melt the butter and add to rest of ingredients. Mix until creamy.
Nutrition Facts : Calories 15.4 calories, Carbohydrate 3.7 g, Cholesterol 0.2 mg, Fat 0.1 g, SaturatedFat 0.1 g, Sodium 6.7 mg, Sugar 3.7 g
ALTERNATIVE BUNDT CAKE GLAZE USING SWEETENED CONDENSED MILK
I ran out of confectioners sugar for my bundt cake so I improvised this recipe . I found that I used about half of the recipe fro 1 bundt cake.
Provided by petlover
Categories Dessert
Time 12m
Yield 2 cakes, 16 serving(s)
Number Of Ingredients 4
Steps:
- 1. Over medium heat, whisk the butter, condensed milk and egg yolks together. Whisk constantly until just before boiling ( this can burn quickly).
- 2. Immediately pour into chilled bowl. When just slightly warm, whisk in the vanilla.
- 3. Pour over bundt cake.
MIRROR GLAZE RECIPE BY TASTY
Here's what you need: water, sugar, sweetened condensed milk, gelatin sheets, white chocolate, gel food coloring
Provided by Alvin Zhou
Categories Desserts
Yield 8 servings
Number Of Ingredients 6
Steps:
- Boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
- Bloom the gelatin sheets in 8 cups (2 liters) of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
- Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
- Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high. It's okay to go slow, just make sure it's all blended with as little bubbles as possible, which will show up in the final product.
- Sieve the mix into a large jug or vertical container to remove any excess bubbles. If there are still bubbles, continue to sieve back and forth. A trick to remove air bubbles from the surface is to manually pop them with a toothpick or to press cling film into the surface and remove the bubbles.
- Separate the glaze into different containers and color them to your desire.
- We used red and white for this cake. Blend the coloring with the glaze until the color is distributed evenly, then cover each container with the cling film, pressing the film into the glaze to ensure that there is no skin when you are ready to use the glaze.
- When you are ready to use the glaze, make sure each one is around 90-96°F, then pour the colored glazes back into one container. Swirl them if you'd like, then glaze your cake!
Nutrition Facts : Calories 699 calories, Carbohydrate 96 grams, Fat 33 grams, Fiber 0 grams, Protein 15 grams, Sugar 96 grams
MILK GLAZE
Yield makes enough for one 9-inch tube cake
Number Of Ingredients 2
Steps:
- In a medium bowl, whisk together the confectioners' sugar and milk until completely smooth. Immediately drizzle glaze over cake.
CHOCOLATE MALT BROWNIES/MALTED MILK GLAZE
Make and share this Chocolate Malt Brownies/Malted Milk Glaze recipe from Food.com.
Provided by grandma2969
Categories Bar Cookie
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350*.
- Melt chocolate in pan, remove from heat and set aside.
- Cream butter, add sugar and vanilla, beat in eggs, then blend in melted chocolate, set aside.
- Sift flour, baking powder, salt and malted milk powder.add this to chocolate mixture, stirring well.
- Fold in nuts.pour batter into a greased and floured 8" square pan.
- Bake for 25-30 minutes.
- Brownies should be moist.
- cool.
- spread malted milk glaze over brownies.
- to prepare MALTED MILK GLAZE:.
- combine all ingredients and mix well.stir in additional milk if necessary to give spreading consistency.
Nutrition Facts : Calories 765.5, Fat 29.3, SaturatedFat 14.3, Cholesterol 51.2, Sodium 448.5, Carbohydrate 124.6, Fiber 1.7, Sugar 107.9, Protein 8.8
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