This simple Apricot Glaze provides a tasty and useful base layer for cakes that need to be prepared for fondant. These boiled and strained preserves can also be used to crumb-coat a cake before icing.
1 cup apricot preserves
Glaze covers a 10 x 4 in. cake.
Heat preserves to boiling; strain. Brush on cake while still hot. Let dry. Glaze will dry to a hard finish in 15 minutes or less.