Taste of Home Community » Community Forums » Cooking Techniques » glaze

glaze

Last post 01-18-2003 5:33 PM by patty613. 2 replies.
Page 1 of 1 (3 items)
Sort Posts: Previous Next

  • 01-17-2003 6:49 PM

    glaze

    Reply Contact
    Hello!I'm new to this site.I was wondering if anybody could tell me how to improve my sour cream coffeecake glaze.I make it from the Betty Crocker cookbook every year for my husband's birthday.The recipe calls for the glaze's butter to be melted in a saucepan.Then the rest of the sugar,etc. is added and poured over the warm cake.Every time I make it,the glaze cracks off the cake when we cut into it.What can I do to keep this from happening?Thanks for all your help!

  • 01-18-2003 1:40 PM In reply to

    RE: glaze

    Reply Contact
    Hi Mom & welcome...just a thought here...if no one can answer this one for you, try the Betty website directly...www.bettycrocker.com...you can send them an email, tell them what you are doing, the recipe, etc. They are really good about responding back. I have sent them questions in the past!! Good luck!!
    Kathy :)

  • 01-18-2003 5:33 PM In reply to

    RE: glaze

    Reply Contact
    Hi! I'm wondering if changing the timing of pouring the glaze would help--have you tried that? Also changing the proportion of ingredients slightly--I'm thinking a bit more butter would make the glaze a bit softer.

    Welcome to the board!
Page 1 of 1 (3 items)