I fry up some yummy doughnuts and let them cool. Shortly after glazing them, I notice that the glaze has soaked into the doughnuts. How can I prevent this from happening?
I want to make an orange cake and its recipe calls for rum in the glaze. Rum, anything alcoholic, rum extract, etc. are not an option for me. Is there a way to substitute with vanilla extract? If so, ...
What are the benefits of using egg white vs milk when glazing different kinds of pastry? - For example what should you use for Puff Pastry and Plain Pastry? Does using either glaze give a different ...