Jelly Glaze (for cake construction projects)
This recipe was adapted from Favorite All Time Recipes, Birthday cakes
For Kids, copyright 1991 by Publications Internaitonal, Ltd.
I always coat my cakes in this if I'm doing construction. The
recipes say glaze or base coat; I do both.
Refrigerate (or otherwise cool) your cakes after glazing. If you don't,
the glaze will mix with the base coat.
- About 8 oz of Jam (I typically use raspberry, although they recommend apricot
for light cakes and frosting). I use one jar of Polaner jelly.
- 1 Tbsp water
- Bring jam and water to a boil in a small saucepan, stirring to get all lumps
- Cool before using.
- Coat cake and then chill for at least an hour before moving on to next step.