GLAZE FOR FISH RECIPES

Steps:

• Soak the gelatine in 80ml cold water for 5 mins. Heat the sugar, glucose and 100ml water gently in a pan until the sugar dissolves. Bring to the boil until it reaches 103C. Remove from the heat. Add the soaked gelatine and stir until smooth. Stir in the condensed milk.
• Put the white chocolate into a bowl. Pour over the warm condensed milk mixture and leave for 5 mins. Stir until smooth. Test the mixture with a sugar thermometer – when it cools to 30C it is ready to use. Stir occasionally as it cools to prevent a skin forming.
• For a perfect finish, the glaze has to flow over the cake and drip off the bottom edge. For this, stand the cake on a plate smaller than its base, balance this on a small bowl, then put on a clingfilm-lined baking sheet.
• Divide the glaze between three bowls to as many as you want. Stir gel food colour into each to make different shades. Pour over the cake, alternating colours so they form flowing patterns and cover the buttercream. Any excess will drip off the base. Leave to set for 25 mins. Transfer to a cake stand to serve.

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
• In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
• To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
• To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.