Glaze for Gem Cakes
The perfect finish for Joy Cho's Glazed Sour Cream Gem Cakes
Ingredients
Base for Glaze
- 1⅓ cups 160 g powdered sugar
- 2 Tbsp. whole milk
- 1/2 tsp vanilla
- Kosher salt
Jam Glaze
- 3 Tbsp. strawberry or OTHER FAVORITE JAM preferably seedless (push through a sieve before measuring if jam has large pieces of fruit)
Black Sesame Glaze
- 1 tbsp Black Sesame Powder or grind roasted black sesame seeds to a powder.
- 1 tsp milk If the glaze seems a little too thick
Freeze Dried Fruits
- 15 gms freeze-dried fruit Start with about half-cup of freeze-dried fruit, crush and strain for seeds. Approximately 1 tbsp of fruit
- 1 tsp milk If the glaze seems a little too thick
Instructions
- While the cakes cool, whisk powdered sugar, milk, jam, or 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.