"sf" > ha scritto nel messaggio
"Giusi" >
> wrote:

>> I'll use something local. I'd make a syrup with the rosemary, ass butter
>> and liquor at the end. Drizzle into the cake. I just wanted a more done
>> up
>> look for a party. I'm sure it's very good the way it is, but you know...
>>
> It's good the way it is. The reason I didn't glaze it is because my
> last glaze was so transparent - it was just lemon juice and powdered
> sugar. How do you get a citrusy flavor (or rosemary, in your case)
> *and* a glaze that isn't semi-transparent? I understand how to make a
> flavored sugar syrup, but don't know how to make a flavored, opaque
> glaze. Is butter the key ingredient?

I'm not looking for something opaque, but if I were I would look to my
mother's way. Confectioner's sugar, orange peel and prange juice. What I
want is something shiny and thinnish that I can prick the top of the cake
and let seep in, although not too much. I need to make it a day ahead
anyway, so I'll take advantage of that.