Glazed/candied cherries, the sort that sits nicely on top of a sundae. I don't like the look of the packaged ones in my local supermarket, is there an easy way
I have an urge to purchase a "vinegar mother" and make homemade vinegar with leftover red wine. According to what I have read, it is not a difficult process, an
What are the benefits of using egg white vs milk when glazing different kinds of pastry? - For example what should you use for Puff Pastry and Plain Pastry? Do
My wife and I cooked a pork tenderloin with a molasses-based glaze/sauce this evening. However, we didn't care for it, not because of the molasses but because t
A mille-feuille (or tompouce) is a pastry, consisting of layers of puff pastry with pastry cream in-between (see this if you don't know it). If you buy it in
I am assembling a recipe for a glazed fruit pie, refrigerated and not cooked. The glaze will be made from a starch which will be boiled with water and sugar, po
I want to make a Dr. Pepper glazed ham, which calls for pineapple juice. Unfortunately, my child is allergic to pineapple. What can I use to replace the pineapp
I am making this yule log for christmas which requires pectin NH for the glaze. Can I use any other normal pectin instead of the pectin NH and have the same gl
I want to make an orange cake and its recipe calls for rum in the glaze. Rum, anything alcoholic, rum extract, etc. are not an option for me. Is there a way to
I fried up some yummy doughnuts and let them cool. Shortly after glazing them, I noticed that the glaze has soaked into the doughnuts. How can I prevent this fr
I am baking some cinnamon rolls for a party. The glaze consists of cream cheese, powdered sugar and buttermilk. Since the party will be held outside, I am a
I am making hot cross buns and wondering why the buns have to have a glaze... Any scientific answer or is it just because it's nicer?
I'd like to press some edible flowers onto a cheesecake I will be making. I'll need some sort of a glaze, and my first instinct was egg whites, but then I learn
I've tried making this recipe a few times, and the glaze never really sticks to the asparagus. I feel like there should be a better technique for getting glaze
need to glaze cookies that will be help at a cold temp. cookies are translucent when glazed, if refrigerated, they become chalky and opauque looking for ideas o
Recipes for white chocolate style cake (or ice cream/truffle/...) coatings (the snappy kind, not soft frostings) tend to rely on cocoa butter, shortening, sugar
I have some glazed chocolate cookies that I accidentally put on a cooling rack to let the chocolate glaze cool off, but now the chocolate glaze is completely st
In this video the chefs drizzle two colours across their cakes: https://youtu.be/EJsUDT9Z_Io?t=11m42s In the comments the presenting chef explains that she do
I'm trying my hand at a layered mousse cake with a mirror glaze (I guess this is an entremet?). I've read several places that it is advisable to freeze the cake
I am using a apricot jam glaze to decorate the top of a Christmas fruitcake (made using rum soaked dryfruits and fed with rum after baking). This kind of fruitc