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Old 07-22-2012, 11:58 AM   #21
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I think my desired glaze is a proprietary blend of toxic chemicals that Hostess considers a "recipe" lol :) Your recipe was perfect for flavor! It really worked out well for the cake and if I had to do it again, I would probably still use that recipe! Well, actually I'd go out and get some Kirsch because I'm dying to try #3 :)

Overall, the only thing I'd change to the cake as a whole would be the salt. I'd probably half the salt in the cake mix. I wouldn't change a thing with the chocolate glaze!

- Steven
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Old 07-22-2012, 12:05 PM   #22
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S. Mack,

Yes, thanks alot ... I like number 3. I am going to post the photo of my Fraisier which is a Bizcocho Genovese cake with a mousseline made with Kirsch, vanilla bean, sugar, milk, butter, two flours, wheat and corn and then strawberries fresh, marmalade and marzipan rose color ( almond ) and the glaze is thick ... I shall scan it tonight and post if for you here on this post.

Let me know your views.
Thanks alot,
Margi.

*** I also have some others from Mom Eva and shall post them here for you. I have an orange glaze and a coffee. I have noticed that most glazes do not have cream or butter ... they are simple sugar and liquor based which provide that glaze.

Glad it tasted wonderfully too.

Have a lovely evening.
Margi.
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Old 07-22-2012, 12:08 PM   #23
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Steve,

Hostess Cupcakes: I would gather it has quite a number of artificial preservatives for glaze ... However, I have not had one in 2 decades ! Do they still manufacture them ? I have been in Europe since 1992 ... Have not seen them at Taste of America however, I have not thoroughly checked.

Sempre, Ciao.
Margi.
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Old 07-22-2012, 12:29 PM   #24
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I have no idea. I also haven't had one in over a decade! In fact, I may be remember the texture entirely wrong.

it really isn't important. When I was envisioning the concept for the cake, for whatever reason, I was picturing this crunchy texture. Like the hard shell of that special ice cream topping (but that only works if cold). While the end result wasn't what I had in mind... in all honestly, it was probably better :)

Come to think of it... I probably ate a hostess cupcake that was on the counter for 3 weeks and that's why it was crunchy!
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Old 07-29-2012, 02:07 PM   #25
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S_Mack: Here is the French Fraisier Glaze Photos

S_Mack:

The Fraisier Glaze Cake ...
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Old 07-29-2012, 02:09 PM   #26
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S_Mack: Photo of French Glazed Fraisier Cake

S_Mack,

Photo as promised.
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Old 07-29-2012, 04:36 PM   #27
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That looks fantastic! If I ever find myself in Spain or Italy... I'm coming over for cake! :)
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Old 07-30-2012, 04:02 AM   #28
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S_Mack,

Just let us know, so we can meet up for wine and dinner or lunch, and of course, I shall prepare a Fraisier for your and your Mrs. to take back to your Hotel with you.



This is the glaze recipe I had given you ... I am sure, you can prepare it, it is not difficult ...

Kind regards, and Have a great summer,
Margaux.
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