I have a love/hate relationship with confectioner’s glaze…It gives gumpaste a nice glossy finish, but it can be ridiculously sticky and impossible to get offof thingsonce it’s on there.

Use a whisk: A whisk is the best kitchen tool to combine the sugar and milk well enough to reach a smooth mixture.Adding different flavors and techniques to your glaze can enhance the taste and texture of your treats. If you have to cover a frosted cake and don't have a cake cover or carrier, insert toothpicks in the top and sides of the cake, spacing them about 4 to 5 inches apart.

Now that you have perfected the texture and consistency of your glaze, it’s time to move on to enhancing the appearance of your treats without taking another step.It's also key to keep the candies clear of moisture and oxygen to so their fats do not break down, which leads to the development of off-flavors.

Sanding sugar is a type of coarse-grained sugar made of extremely pure sucrose crystals that is used for decorating cookies, muffins and other baked goods and confections. With just a few simple steps, you can enhance the flavor and appearance of your favorite baked goods. This recipe will make enough chocolate glaze to drizzle over a loaf cake or Bundt cake, and it is easily doubled.By doing so, you’ll be able to create a variety of delicious treats that will satisfy everyone’s taste buds.