NUMBER 1 CAKE MOLD RECIPES

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CLASSIC PETIT FOUR GLAZE - MY CAKE SCHOOL | MY CAKE SCHOOL



Classic Petit Four Glaze - My Cake School | My Cake School image

We love this easy Petit Four Glaze!

Provided by Melissa Diamond

Total Time 0S

Prep Time 0S

Cook Time 0S

Number Of Ingredients 5

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)

Steps:

  • 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.
  • Stir in enough food coloring until desired color is reached. Do not overheat.

CLASSIC PETIT FOUR GLAZE - MY CAKE SCHOOL | MY CAKE SCHOOL



Classic Petit Four Glaze - My Cake School | My Cake School image

We love this easy Petit Four Glaze!

Provided by Melissa Diamond

Total Time 0S

Prep Time 0S

Cook Time 0S

Number Of Ingredients 5

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)

Steps:

  • 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.
  • Stir in enough food coloring until desired color is reached. Do not overheat.

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