MILK GLAZE FOR CHERRY-STREUSEL COFFEE CAKE
Use this recipe when making our Cherry-Streusel Coffee Cake. It was first published in "Martha Stewart's Baking Handbook."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for one 9-inch tube cake
Number Of Ingredients 2
Steps:
- In a medium bowl, whisk together the confectioners' sugar and milk until completely smooth. Immediately drizzle glaze over cake.
MILK TEA GLAZE
This makes enough milk tea glaze for one full recipe of gem cakes; you can halve the recipe if you'd like an assortment of flavors.
Provided by Joy Cho
Time 5m
Yield Makes 1-1½ cups
Number Of Ingredients 4
Steps:
- While the cakes cool, whisk powdered sugar, milk, milk tea 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.
MIRROR GLAZE RECIPE BY TASTY
Here's what you need: water, sugar, sweetened condensed milk, gelatin sheets, white chocolate, gel food coloring
Provided by Alvin Zhou
Categories Desserts
Yield 8 servings
Number Of Ingredients 6
Steps:
- Boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
- Bloom the gelatin sheets in 8 cups (2 liters) of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
- Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
- Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high. It's okay to go slow, just make sure it's all blended with as little bubbles as possible, which will show up in the final product.
- Sieve the mix into a large jug or vertical container to remove any excess bubbles. If there are still bubbles, continue to sieve back and forth. A trick to remove air bubbles from the surface is to manually pop them with a toothpick or to press cling film into the surface and remove the bubbles.
- Separate the glaze into different containers and color them to your desire.
- We used red and white for this cake. Blend the coloring with the glaze until the color is distributed evenly, then cover each container with the cling film, pressing the film into the glaze to ensure that there is no skin when you are ready to use the glaze.
- When you are ready to use the glaze, make sure each one is around 90-96°F, then pour the colored glazes back into one container. Swirl them if you'd like, then glaze your cake!
Nutrition Facts : Calories 699 calories, Carbohydrate 96 grams, Fat 33 grams, Fiber 0 grams, Protein 15 grams, Sugar 96 grams
VANILLA GLAZE
Great on Apple Cookies!
Provided by Jamie Langston
Categories Desserts Frostings and Icings Dessert Glazes
Time 10m
Yield 48
Number Of Ingredients 5
Steps:
- Melt the butter and add to rest of ingredients. Mix until creamy.
Nutrition Facts : Calories 15.4 calories, Carbohydrate 3.7 g, Cholesterol 0.2 mg, Fat 0.1 g, SaturatedFat 0.1 g, Sodium 6.7 mg, Sugar 3.7 g
MOIST LEMON TEA CAKES
Whenever I serve these lovely bite-size glazed cakes, they get rave reviews...and I get requests for the recipe. Lemon and cream cheese make for a winning combination.-Charlene Crump, Montgomery, Alabama
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, extracts and lemon zest. Add flour; beat just until moistened., Fill greased miniature muffin cups two-thirds full. Bake at 325° for 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , In a small bowl, combine glaze ingredients. Dip tops of cakes into glaze; place on waxed paper to dry.
Nutrition Facts : Calories 93 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 38mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
GLAZED SOUR CREAM GEM CAKES
Gem Cakes are mini sour cream cakes dressed up in colorful glaze. Thanks to the addition of sweet rice flour and sour cream, they have a uniquely plush texture.
Provided by Joy Cho
Categories Butter Egg Sour Cream Milk/Cream Bake Tree Nut Free Soy Free Dessert Cake Easter
Yield 20 mini (2") Bundt cakes or 12 muffin-size cakes
Number Of Ingredients 14
Steps:
- Place a rack in center of oven; preheat to 325°. Lightly coat 20 molds of 2 brownie Bundt pans or the cups of a standard 12-cup muffin pan or 2 standard 6-cup muffin pans with nonstick spray; lightly dust with flour, tapping out excess. Whisk rice flour, baking powder, baking soda, kosher salt, and ½ cup (scant; 60 g) all-purpose flour in a medium bowl to combine.
- Beat butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed just until smooth. Add granulated sugar and beat until pale and creamy, about 3 minutes. Scrape down sides of bowl with a rubber spatula. With motor running, add eggs one at a time, beating to incorporate and scraping down sides of bowl after each addition. Add vanilla and beat just to combine. (Mixture may look slightly curdled at this point, but don't worry, it will come together in the end.)
- Using a fine-mesh sieve, sift in half of dry ingredients and beat on low speed just until a few dry patches remain. Scrape down sides of bowl and add sour cream and milk; beat just until incorporated. Sift in remaining dry ingredients and beat until combined (be careful not to overmix).
- Carefully divide batter among prepared pans (about 2 Tbsp. per mold for Bundt pans or about 3 Tbsp. per cup for muffin pan). Bake, rotating pans halfway through, until a tester inserted into the center of a cake comes out clean, 14-16 minutes for Bundts, 17-20 minutes for muffins. Let cakes cool in pan 10 minutes, then gently loosen cakes with a small offset spatula and turn out onto wire racks; let cool completely.
- Dip tops of cakes in glaze of choice; set back on racks, letting excess glaze drip down sides (for easy cleanup, lay a sheet of parchment paper underneath racks to catch any drips). If you want a more vibrant look, double-glaze cakes. Sprinkle cakes with toppings as desired (e.g., a pinch of sea salt on Milk Tea Glaze, coconut or sesame seeds on Matcha Glaze, and lemon zest on Strawberry Jam Glaze). Do ahead: Like doughnuts, gem cakes are best enjoyed the day they are baked but can be made 2 days ahead. Store airtight at room temperature.
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OOLONG DONUTS WITH A MILK TEA GLAZE AND A GIVEAWAY
From adventuresincooking.com
Reviews 61Total Time 55 minsEstimated Reading Time 4 mins
- Begin by making the donuts. Bring the 3/4 cup milk to a boil and add the oolong tea. Lower the heat and simmer for 10 minutes, then remove from heat and allow to cool for 1 hour.
- Meanwhile, mix together the flour, baking soda, salt, and cloves in a medium-sized bowl until well blended. Set aside.
- Once the milk tea mixture has cooled to room temperature, pour it into a blender and blend until smooth. Set aside.
- Preheat the oven to 350 degrees Fahrenheit. In a large bowl, mix together the eggs, vegetable oil, and sugar until blended. Add the buttermilk, oolong milk mixture, and vanilla extract and mix until combined. Then slowly add the flour mixture in thirds, mixing until just blended. Scoop the batter into a greased donut pan, filling the wells 3/4 full.
EARL GREY TEA GLAZE - FRIENDSHIP BREAD KITCHEN
From friendshipbreadkitchen.com
4.1/5 (31)Estimated Reading Time 2 minsCategory CondimentTotal Time 15 mins
- Warm ½ cup milk in the microwave for 15-30 seconds or until hot but not boiling. I used a heat-proof glass measuring cup. You can skip this step and the next step if you already have ½ cup of Earl Grey steeped milk from the Earl Grey Tea Cake recipe).
- Steep 3 Earl Grey tea bags for 15 minutes, squeezing the bags with a spoon from time to time. Remove tea bags and allow milk to cool.
- Add sugar, butter and 4 tablespoons of the tea-infused milk in a heat-proof bowl and mix with a handheld mixer on medium speed until incorporated. Add purple food coloring if you'd like a lavender tint to the glaze. Mix well.
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