Making Glaze for a Gourmet Coffee Cake Recipe

Video Transcript

So hey there! So we're just going to make a great little glaze for the top of this wonderful coffee cake. It's really easy to do. I want to take a couple tablespoons, and I'm using just a big old tablespoon, but you can probably do about a half a cup o sugar. I'm eyeballing it. I happen to like a lot o glaze on the top. That's about enough. Now the interesting thing about powdered sugar, that most of us don't realize, is that it's not just sugar. It's sugar that's good for a glaze, because it has a bit of a thickening consistency to it. Unlike sugar and water which would turn in to a simple syrup. That's why we love using this for the glaze. Again you can do a thousand different things with it. I'm going to add a tiny bit of my vanilla to this. Just a little splash because I like the flavor of vanilla in my syrup. Then I'm going to take it on over to the sink here and add a little bit of water. Just a little bit. You don't really need too much water. It's interesting. I'm going to kind of look at it and see what I've got. I want it to be a little runny, and it's important that it's not lumpy. Ok I can use just a little more water. You can come in and kind of see by adding the vanilla, I've sort of changed the color, too, from a real white to a little bit of a brown to sort of match my cake. Because it is a cinnamon coffee cake with sour cream. So we're getting all these lumps out, and it might take you a little bit of work here to stir it, but the neat thing about the vanilla that I'm using is it's got beans, vanilla beans, in it. So if you look real closely at my glaze, there are little speckles of vanilla. Looks like I took a vanilla bean, soaked it and scraped out all the great little seeds. But guess what, Trader Joe's did it for me. Alright that's a perfect consistency. As you can see it's just absolutely perfect. You can also, if you wanted to use milk, you could use milk. Milk would make this a little bit lighter. I've known people who have used half and half, although why waste the half and half? I think it's just as good with a little bit of water. We're going to move on now to my favorite part, which is the plating. Well before the plating we have to un-mold this cake, and that's not always easy. It can be pretty tricky, so our next step is going to be learning how to un-mold the cake and keep it all together.

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