Sauce for cake

Quoted message said:

Does anyone have the recipe for the sauce that is used in a lot of
restaurants to place a piece of cake, etc. on. It is usually swirled
or
spiked to look decorative. Is this just a glaze of some sort? Sorry if

I'm not being more specific.

Jane

I am not familiar with any specific sauce, chocolate, raspberry,
strawberry etc. can be used this way, a rum sauce for chocolate cake is
common, the english have a tendency to mix up cake and pudding together
and serve it in a bowl, vanilla pudding and chocolate cake is nice,
'creme moulee a la vanille' is an old French stand by for this sort of
thing. I wonder if you are referring to a "sabayon"? An English egg
custard? Eggnog sauce, banana sauce, honey cinnamon sauce, melba sauce,
mocha sauce, plum sauce, orange custard sauce, a brandy - ginger sauce
is unusual but very good.
---
JL

Quoted message said:

Does anyone have the recipe for the sauce that is used in a lot of
restaurants to place a piece of cake, etc. on. It is usually swirled or
spiked to look decorative. Is this just a glaze of some sort? Sorry if
I'm not being more specific.

Jane

You can use a thin custard, jelly thinned with juice or other liquid,
homemade chocolate syrpup or even Hershey's syrup, dispensed out of a
narrow tip squeeze bottle.

Squeeze it onto the plates in whatever design you choose, and draw
a toothpick through it to spike it.

I always use chocolate syrup swirled under those tiny creampuffs with
berries on the plate and powdered sugar sprinkled over the top. No one
ever guesses they aren't homemade.

gloria p

Joseph Littleshoes wrote on 06 Sep 2005 in rec.food.cooking

Quoted message said:

Quoted message said:

Does anyone have the recipe for the sauce that is used in a lot of
restaurants to place a piece of cake, etc. on. It is usually swirled
or
spiked to look decorative. Is this just a glaze of some sort? Sorry if

I'm not being more specific.

Jane

I am not familiar with any specific sauce, chocolate, raspberry,
strawberry etc. can be used this way, a rum sauce for chocolate cake is
common, the english have a tendency to mix up cake and pudding together
and serve it in a bowl, vanilla pudding and chocolate cake is nice,
'creme moulee a la vanille' is an old French stand by for this sort of
thing. I wonder if you are referring to a "sabayon"? An English egg
custard? Eggnog sauce, banana sauce, honey cinnamon sauce, melba sauce,
mocha sauce, plum sauce, orange custard sauce, a brandy - ginger sauce
is unusual but very good.
---
JL

Perhaps the poster means icing or frosting? I think so, because of the
mention of swirls and spikes.

Google is your friend. Go to www,google.com and enter in the search box
icing recipes or frosting recipes. should be a mess of them, pages upon
pages of references.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.