ReceptnaptárRum cake icing
Rum glaze is a quick home version of the classic pastry-shop fondant glaze. Older recipes first cooked a sugar base (fondant), which needed a sugar thermometer and a practised hand. Today you can make a perfectly glossy glaze from icing sugar in a few minutes. Rum goes best with walnut, hazelnut and chocolate cakes.
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Ingredients
Method
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- Sift the icing sugar through a fine sieve into a small saucepan or heatproof bowl so no lumps remain. The cake should be completely cool, with the top levelled.
- Pour the rum over the icing sugar and stir smooth with a wooden spoon. It will be very thick at first; that is fine, it loosens as it warms.
- Warm the saucepan over low heat or over hot steam, stirring constantly, to no more than 40-45 °C (a finger should still tolerate it comfortably). Any hotter and the glaze turns dull and loses its shine.
- Melt in the butter or cream, then add hot water a teaspoon at a time until the glaze is thick but flows slowly off the spoon in a ribbon. If it is too thin, sift in more icing sugar.
- Pour the glaze in one go onto the middle of the cake, then spread it evenly with the flat of a knife so it runs nicely down the sides. If you want the sides covered too, first brush them thinly with buttercream or jam.
- Let the glaze set for 15-20 minutes until it forms a glossy skin, then slice. Dip the knife in hot water and wipe it before each cut so the glaze does not crack.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Pour the glaze while lukewarm over a fully cooled cake, ideally one that has rested overnight, so it does not melt into the filling.
- Always sift the icing sugar, otherwise the finished glaze will be lumpy and matte.
- For a cake meant for children, replace the rum with rum flavouring and water; the texture stays the same.
- The shine comes from the little butter or cream, so do not skip it.
Frequently asked questions
Can the glaze be made ahead?
Making it ahead is not recommended because it forms a crust. If you must, seal it airtight and re-warm it gently over steam, stirring, before use.
What if the glaze cracked or turned matte?
It was too hot or too stiff. Stir in a teaspoon of hot water and re-warm gently, below 40 °C.
Can I use rum flavouring?
Yes, 1-2 tsp rum flavouring and 2 tbsp water replace the rum, so the glaze is suitable for children too.
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