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Pastry glazing - decoration technique

Pastry glazing is a technique of applying a thin layer of coating to the surface of cakes and pastries. Glaze can be sugar-based, chocolate, or fruit-based. Besides its aesthetic function, it protects baked goods from drying out. Proper consistency is key for even spreading.

Pastry glazing - decoration technique
  • Glaze creates a glossy and attractive surface on pastries.
  • It can be sugar-based, chocolate, fruit, or meringue-based.
  • It protects baked goods from drying out and adds flavor.
  • Proper consistency is key for even application.
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