Petit Four Glaze

Ingredients

• 9 cups sifted confectioners’ sugar (sift then measure) (945 g)
• 1/2 cup (164 g) light corn syrup
• 1/2 cup water (118g)
• 1 teaspoon clear vanilla extract (4g)
• 1/2 teaspoon almond extract (optional)

Instructions

1. In a heatproof bowl set over (but not touching) simmering water, mix sugar, corn syrup, 1/2 cup water, and flavoring together until warm and smooth. I like a thin consistency and so approximately 115 degrees F was the temperature that worked well for us. Don’t worry if you do not have a candy thermometer..I just wanted to give you an idea. I prefer a nice, thin consistency.
2. Stir in enough food coloring until desired color is reached. Do not overheat.

Notes

• *As you can see in the photo, the cakes were frosted on top before glazing so that the tops would not be transparent. These are from our cake video tutorial on Petit Fours!
• This glaze behaves just as it should, and sets after several minutes so that it becomes dry to the touch. This thin coating will keep your little cakes nice and moist, and I love the elegant matte semi-transparent finish.

ORIGINAL recipe: My Cake School