Applying a glaze to decorative fruit on top of a cheesecake or any type of dessert can give your cake an elegant, sophisticated look. This is a technique employed by many professional bakeries and caterers. While the process may seem tedious at first, it really is quite simple and requires no special tools that you probably do not already have in your kitchen. As an added benefit, you can even add additional flavour to your cake, with the addition of the fruit glaze.
Sift one cup of icing sugar into a large glass mixing bowl.
Melt 1/8 cup unsalted butter in a heatproof measuring cup in the microwave or on the stove in a small saucepan. Slowly pour the melted butter into the bowl with the icing sugar, stirring the mixture with a wooden spoon.
Add one tablespoon of half and half to the bowl and stir to combine for approximately 30 seconds.
Beat the entire mixture with a whisk or using an electric mixer for one minute until the glaze thickens slightly. Allow the glaze to cool for 10 minutes.
Brush the fruit with the glaze using a small, soft-bristled glazing brush, used only for food purposes, once the fruit is in place on the cake. Alternately, you can brush the fruit with the glaze before applying it to the cake, but you must move quickly to avoid dripping the liquid on the cake.
Allow the glaze to harden for one hour before serving the cake.
You can add candy colouring to the glaze if you want to colour the fruit. However, the colour may not show up or may not give the desired look depending on the colour of the fruit. Try a small test batch before glazing multiple pieces of fruit on a cake. Add 1/4 teaspoon liquid flavouring extract and decrease the amount of half and half if you want to flavour the fruit. Common liquid flavourings used on cakes include citrus flavours like lemon, as well as mint, vanilla, strawberry, pineapple and almond. If you are unsure how the liquid flavouring extract will affect the taste of the fruit, try a small batch before applying it multiple pieces on the cake.