i've been asked to make a cake with fuits arranged on top and she wants the glazed with a clear glasze. does anyone know what that could be and how i can make it?

How to garnish & glaze a fruitcake (with recipe):

http://www.ehow.com/how_4502199_garnish-glaze-fruit-cake.html

How to glace fruit:

http://www.ochef.com/4.htm

HTH

You can melt apple jelly in the microwave. Don't get it any warmer than you must for it to melt. Apply with a pastry brush.

When I make fresh fruit tarts, I melt apricot jelly and a couple tablespoons of water and brush it over the fruit. It dries pretty clear and it tastes good. HTH!

the thing is i've been asked to use the clear jelly.
i can't use any jam. the picture of the cake requested looks like this:

as i live in the UK we don't have corn syrup.

When thinly coated, the apple jelly or apricot jam will appear clear. If you're mostly using berries, a seedless raspberry jam is really good, but it does give it a red tint.

Just nuke for a few seconds until it's melted, and brush on with a pastry brush.

If you're using jam rather than jelly, you can pour it through a fine seive to make sure that you don't get chunks onto your fruit.

it's called Nappage.

http://www.amazon.com/dp/B000UXS9X2/?tag=cakecentral-20

What most bakeries use is apricot glaze

I haven't a clue...but can piping gel be thinned a bit and used?

i was thinking of that too, can piping gel be used? i don't want to use apricot jam as my client does not like the tast of apricot.

Orange marmalade would work as well, but you'd definately want to seive it before brushing it on.

Hello Aminaz,

Light corn syrup is "KARO". I bet you have it in UK.

Look at this link:

http://www.americansweets.co.uk/karo-light-corn-syrup-476-p.asp

Karo corn syrup cannot be found in UK mainstream shops unless from a secific website that you mentioned which sells american products with a $7.5 price tag for a small bottle excluding delivery.

What about piping gel?

I would not use piping gel. Its so tasteless.

As others have already said; you can use apple or apricot jelly dilluted with a few spoons of water. Boil it. Cool and use a pastry brush to apply it on top of you fruits.
It will be almost clear, and delicious.

Do you think Lyle's Golden Syrup would work at all for you? Though it may not come out clear. Piping gel can always have an aroma/oil added, I'd think.

Of course, the easiest way is to use the apricot jam, or so.

HTH

Glucose and corn syrup are similar and can be used in place of each other, but not necessarily 1:1. Corn syrup is much thinner, comes from corn, and usually had added vanilla, glucose comes from potatoes, and a third option - invert sugar - comes from sugar cane.

THINK I CAN HELP IN THIS TOPIC.
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=659603

LET ME SHARE MY HOMEMADE RECIPE.

HOME MADE GLAZE FOR FRUITS

2 TEASPOONFUL OF CORN STARCH
4 OZ ORANGE JUICE * I ALSO USE PINEAPLE OR ANOTHER FRUIT JUICE
1 KNOX GELATIN ENVELOPE
2 OZ SUGAR
1 TABLESPOON WATER FOR THE MIX

2 OUNCES OF WATER FOR GELATIN

PUT 2 OUNCES OF WATER WITH THE GELATIN IN A SMALL BOWL AND LET STAND FOR 5 MINUTES.

IN A SAUCEPAN MIX THE ORANGE JUICE, CORN STARCH, SUGAR AND WATER, MIX WELL AND PUT IN THE STOVE AT MEDIUM. CONTINUE STIRRING.
WHEN THE MIX BEGINS TO BOIL, ADD THE DISOLVE GELATIN AND STIR FOR ANOTHER MINUTE.
PUT THE MIX IN ANOTHER BOWL AND LET IT COOL.

WHEN THE MIX IS COOL IS READY TO USE.

JUST BRUSH THE FRUIT WITH THIS MIX. AND THEY ARE READY.

THINK I CAN HELP IN THIS TOPIC.
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=659603

LET ME SHARE MY HOMEMADE RECIPE.

HOME MADE GLAZE FOR FRUITS

2 TEASPOONFUL OF CORN STARCH
4 OZ ORANGE JUICE * I ALSO USE PINEAPLE OR ANOTHER FRUIT JUICE
1 KNOX GELATIN ENVELOPE
2 OZ SUGAR
1 TABLESPOON WATER FOR THE MIX

2 OUNCES OF WATER FOR GELATIN

PUT 2 OUNCES OF WATER WITH THE GELATIN IN A SMALL BOWL AND LET STAND FOR 5 MINUTES.

IN A SAUCEPAN MIX THE ORANGE JUICE, CORN STARCH, SUGAR AND WATER, MIX WELL AND PUT IN THE STOVE AT MEDIUM. CONTINUE STIRRING.
WHEN THE MIX BEGINS TO BOIL, ADD THE DISOLVE GELATIN AND STIR FOR ANOTHER MINUTE.
PUT THE MIX IN ANOTHER BOWL AND LET IT COOL.

WHEN THE MIX IS COOL IS READY TO USE.

JUST BRUSH THE FRUIT WITH THIS MIX. AND THEY ARE READY.

LOYILAW i think you have finally answered my question what could i have done without all you CC'rs help and support!
thanks all.
i will definitly use the recipe you have suggested.
JUst a quick question, here in the UK we also can buy Vege gelatin which i a vegetarian alternative. have you used it before? can i use that in you recipe or would it change it?

GREAT.
NO, I NEVER USE VEGE GELATIN.
FOR THE RECIPE IT SUPPOSE TO BE UNFLAVORED GELATINE.
I SAW THE VEGAN GELATIN COMES UNFLAVORED TOO, LIKE THIS ONE IN THIS SITE.
http://www.veganessentials.com/catalog/liebers-unflavored-jel.htm

For information on how to successfully substitute glucose syrup for corn syrup:

http://www.cakecentral.com/cake-decorating-ftopict-607974.html

HTH

Hi, I made my own piping gel out of lemon juice, cornflour and water. It is clear and has a slight lemony taste! Cheap and yummy.