Rosie's Bakery Style Carrot Cheesecake

INGREDIENTS

Cheesecake Layer

• 2 8-ounce packages cream cheese, softened to room temperature
• ⅔ cup sugar
• 2 large eggs, at room temperature
• ⅓ cup sour cream
• ⅓ cup heavy whipping cream
• 3 Teaspoons vanilla extract or vanilla paste

Carrot Cake

• 2 Cups all-purpose flour
• 1 cup sugar
• 1 cup packed light brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon table salt
• 1 tablespoon ground cinnamon
• 1 cup vegetable oil
• 4 large eggs, at room temperature
• 3 Teaspoons vanilla extract or vanilla paste
• 3 Cups freshly-grated carrots
• ½ cup canned crushed pineapple, drained
• ¾ cup walnuts, chopped into pieces

Cream Cheese Icing

• 2 8-ounce packages cream cheese, softened to room temperature
• ½ cup butter, softened to room temperature
• 2 ½ Cups powderd sugar, sifted
• 1 teaspoon vanilla extract or vanilla paste
• 1½ Cups ground walnuts

INSTRUCTIONS

Cheesecake Layer

1. Arrange oven racks by placing one at the lowest position and the other at the second-lowest position. Fill a 9x13-inch metal pan half full with water and place on the lowest oven rack and preheat to 325 degrees F. Grease a 9-inch springform pan with cooking spray and set aside.
2. In the bowl of an electric stand mixer fitted with the paddle attachment, beat cream cheese on medium speed until creamy and no more lumps, about 1 minute. With the mixer still running add the sugar in slowly and beat until fully incorporated. Add the eggs and beat until blended. Add the sour cream, heavy cream, and vanilla; mixing until fully incorporated and smooth. Stop the mixer and scrape down the sides of the bowl. Pour batter into the prepared pan smooth into an even layer. Place on the second-lowest rack and bake for 40-45 minutes, or until the cheesecake is set and the middle jiggles slightly. 
3. Run a paring knife around the edge of the cheesecake to loosen it from the sides of the pan. Place the cheesecake on the wire rack and cool completely, about 90 minutes. Once the cheesecake is cool, wrap in foil and freeze for at least 4 hours or overnight.

Carrot Cake

1. Place oven rack in the center position of the oven and preheat to 325-degrees F. Grease two 9-inch round cake pans with cooking spray. Line the cake pans with parchment paper and spray the paper linging with cooking spray.
2. Using a stand mixer fitted with the paddle attachment, mix flour, sugars, baking powder, baking soda, salt and cinnamon on low speed until combined. Add the oil, eggs, and vanilla and mix on low until combined, then increase speed to medium and beat for 2 minutes, scraping down the sides of the bowl as needed. Add the carrots, pineapple, and walnuts and mix until evenly distributed. Evenly distribute the batter between the prepared 9-inch pans (just under 3 cups of batter per pan) and smooth into even layers.
3. Bake both pans on the center rack for 40-45 minutes, or until a toothpick inserted comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Run a butter knife around the edges of the pans to loosen the cakes. Invert the pans, remove the parchment paper, and place the cakes in the wire rack to cool completely, about 90 minutes.

Cream Cheese Icing

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on low speed until smooth, about 30 seconds. Add the butter and beat until just incorporated and smooth, about 15-30 seconds (DO not over-mix!). Add the powdered sugar and vanilla and mix just until blended and smooth (again, don't over-mix).

To Assemble

1. Remove the cheesecake from the freezer, remove the foil, and let sit at room temperature for 10 minutes. Place one of the carrot cake layers on a cake pedestal lined with parchment squares.
2. Remove the cheesecake from the springform pan (running a paring knife along the bottom edge of the pan as needed to loosen the cheesecake) and place on a cutting board. Using a paring knife, trim the cheesecake to fit between the layers of carrot cake.
3. Place the cheesecake on top of the carrot cake and top with the remaining carrot cake layer. Frost with a thin crumb coat and chill in the refrigerator for 30 minutes.

To Finish

1. Ice the cake with the remaining icing and gently press the walnuts onto the sides of the cake. {Note: I reserved ¼ cup of the icing to tint orange and green to pipe carrots onto the top of the cake, this is optional). Remove the parchment squares, cover the cake and chill in the refrigerator until ready to serve.

Storing

1. Cake can be covered and stored in the refrigerator up to 5 days.

BAKED ONION SOUP WITH A GRUYÈRE CHEESE BREAD CRUST

BAKED ONION SOUP WITH A GRUYÈRE CHEESE BREAD CRUST

INGREDIENTS

6 Tbsp unsalted butter
1 Tbsp olive oil
2 ¼ lb Spanish onion, finely sliced
2 cloves garlic, finely chopped
1 tsp soft thyme leaves
1 bay leaf
salt and freshly ground black pepper to taste
⅔ cup red wine
4 cup beef stock
1 tsp superfine sugar
1 toasted baguette or French stick, cut into 8 1-inch slices
1 ½ cup grated Gruyère cheese

DIRECTIONS

1. Heat 4 tablespoons of butter and the oil in a heavy-based saucepan, add the onions, garlic, thyme and bay leaf, cover with wet baking (parchment) paper and a lid and cook over a very low heat for 1 hour, until the onions have turned golden and are meltingly soft. During the cooking, stir the onions from time to time, to prevent them burning. Season to taste.

2. Add the wine, stock and sugar, then bring to the boil and simmer for 15 minutes.

3. Preheat the oven to 400ºF. If the saucepan is ovenproof (if not, transfer to an earthenware soup tureen), place the bread slices on top, sprinkle with Gruyère and then drizzle the remaining butter, melted, over the cheese. Bake in a hot oven for 15 minutes or until bubbling and golden.

To make in a slow cooker

To make this in a slow cooker: Heat the butter and oil in a heavy-based saucepan, add the onions, garlic, thyme and bay leaf and cook over a medium heat for 10 to 12 minutes, until the onions have started to soften and color. Transfer to your slow cooker, cover with wet baking (parchment) paper and a lid and cook on low for 5 to 6 hours. Turn the slow cooker to high and cook, uncovered, for 20 minutes to darken the onions, stirring from time to time. Add the wine, stock, sugar and seasoning, cover and cook for 40 minutes. Then continue with step 3 above.

Southern Pecan Glazed Ham

Southern Pecan Glazed Ham

Ingredients

9 - 13 lb. bone-in Ham
1 cup packed brown sugar
3 tablespoons spicy brown mustard
1/4 cup honey
1/4 teaspoon ground cloves
1 cup pecans, chopped

Directions

Preheat oven to 325 degrees F. Line a roasting pan with heavy duty aluminum foil. Score the ham 1/4-inch deep with a paring knife in 1-inch intervals diagonally on the ham. Score the opposite direction to create a diamond effect on the ham. Place in oven and bake for 1 1/2 hours or according to any directions on the package.

Meanwhile, in a small sauce pan add the brown sugar, mustard, honey and ground cloves. Cook the sauce until it begins to bubble and the brown sugar begins to dissolve. Stir in chopped pecans. Set aside.

Glaze the ham with brown sugar glaze the last 40 minutes of baking. Remove have from oven and spoon half of the glaze over the ham. Return to the oven for an additional 20 minutes. Remove ham and spread remaining glaze over the ham and baste with any accumulated juices from the bottom of the pan. Bake an additional 20 minutes. Remove from oven and let stand for 15-20 minutes. Spooning glaze over ham as it sits. Slice and serve. Serves 10-12.

Sesame Noodles

Sesame Noodles

Ingredients

1 (16 ounce) package linguine pasta 6 cloves garlic, minced 6 tablespoons sugar 6 tablespoons safflower oil 6 tablespoons rice vinegar 6 tablespoons soy sauce 2 tablespoons sesame oil 2 teaspoons chili sauce 6 green onions, sliced 1 teaspoon sesame seeds, 
Directions

Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and transfer to a serving bowl.
Meanwhile, place a saucepan over medium-high heat. Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil, stirring constantly, until sugar dissolves. Pour sauce over linguine, and toss to coat. Garnish with green onions and sesame seeds.

Citrus pork noodle

Citrus pork noodle

pork loin, cut into 2x1/2-inch strips
1 Tbsp vegetable oil
2 cloves garlic, minced
1 cup chicken broth
1/2 cup orange juice
2 Tbsp cider vinegar
1/2 Tbsp brown sugar
2 medium carrots, sliced
1 Tbsp corn starch
1/2 cup sliced green onions
1/2 pound egg noodles, cooked, drained

METHOD
Get the water boiling for your noodles...
1 In a small bowl combine cumin, salt and pepper. Add pork; toss to coat.
2 In a large skillet heat oil over medium hight heat. Add the pork and garlic. Sauté for 2 minutes or until browned.
3 In a small bowl blend the broth, orange juice, vinegar, and brown sugar. Reserve 1/4 cup of the broth mixture. Pour all but the reserved broth mixture into the skillet with the pork and garlic. Add the carrots. Bring to a boil and reduce the heat to medium. Cook 7-8 minutes.
4 Blend corn starch into reserved broth mixture. Stirring constantly, pour the corn starch mixture into the skillet to thicken the sauce. Add the green onions. Bring to a boil and simmer for 1 more minute.
5 Toss with the noodles.

Italian Sea Bass

Branzino Acqua Pazza

Ingredients
4 Tbsp 100% Organic Extra virgin olive oil
4 fillets of sea bass
1 clove garlic
15 cherry tomatoes
capers
salt
black pepper
chilli
Preparation
In a pan fry in extra virgin olive oil, garlic and chilli then add chopped tomatoes in half.
Add the fillets of sea bass and seasoned with salt, capers, black pepper.
Cover the pan and leave on medium heat until cooked fish. Serve.

Cannoli

Cannoli

Ingredients
For the rolls
9 oz of flour
1 tbsp of caster sugar
1 teaspoon of bitter cocoa
1 1/2 oz of margarine
1 tbsp of marsala wine
1 white of egg
icing sugar
salt
vegetable oil
For the ricotta cream
1 lbs of sheep ricotta
5 oz of caster sugar
1/2 teaspoon of vanilla essence
2 oz of chipped
dark chocolate
salt.
Preparation
Mix the flour with margarine, sugar, cocoa, Marsala wine and salt adding the necessary water to make the mix smooth.
Put the pastry in the plastic wrap and leave it in the fridge for about 1/2 hour.
Roll out the dough and cut some pieces in oval shape; then toll them up around the special aluminium tubes, sealing the edges together with the beaten white of the egg with some drops of water.
Deep fry the rolls in hot oil, strain and put them on kitchen paper, slip the aluminium tubes out only when the fried rolls are completely cold.
Mix the ricotta with the sugar, the vanilla essence, and the salt adding, if desired, the chocolate chips.
A few minutes before serving fill the empty rolls with the ricotta mixture and sprinkle with icing sugar.

Struffoli

Struffoli

Ingredients
500 g / 1 lb flour
50 g / 2 oz butter
5 egg
200 g / 7 oz honey
lemon
oil for frying
salt
Preparation
Mix the flour with the eggs, softened butter and a pinch of salt.
Knead the ingredients until you have a soft and elastic format and then cover with a cloth and let stand 1 hour.
Take the dough, cut it into small balls and about two inches long then fry in very hot oil.
Place them on paper towels. In a saucepan, melt honey, low heat, honey until it is transparent.
In the end on the struffoli put the honey,grated lemon peel or sugar sprinkles.

Involtini Zucchine & Prosciutto

Involtini Zucchine&Prosciutto

Ingredients
3 Tbsp 100% Organic Extra Virgin Olive oil
4 zucchini
8 oz-200 gr prosciutto crudo
8 oz-200 gr provolone diced
salt
black pepper
Preparation
Cut lengthwise the zucchini and grill then sprinkle with extravirgin olive oil, salt and pepper.
Garnish zucchini with provolone and prosciutto crudo then roll and close with stick.
Put involtini in a baking dish with extravirgin olive oil and bake at 200 ° C / 400 ° F for 10 min.
Serve.

Rotelle Melanzane

Rotelle Melanzane

Ingredients
100% Organic Extra Virgin Olive Oil
2 Eggplant
2 tomatoes
black olives pitted
capers desalted
parsley chopped
bread crumbs
salt
black pepper
Preparation
Cut in slices the eggplant.
In a bowl mix diced tomato, extravirgin olive oil, capers, olives, parsley, salt and pepper.
Then garnish eggplant with mixture and sprinkle with breadcrumbs.
Bake at 200 ° C / 400 ° F for 20 min.
Serve.

Pasticcio Patate

Pasticcio Patate

Ingredients
100% Organic Extra Virgin Olive oil
6 potatoes
8 oz-200 gr. prosciutto cotto
8 oz-200 gr. scamorza smoked diced
salt
black pepper
Preparation
Boil the potatoes then drain and allow to cool and finally cut into slices.
Grease a baking dish with extravirgin olive oil and form layers with slices of potatoes, prosciutto, scamorza, pepper and salt.
Finish with a layer of scamorza.
Bake at 200 ° C / 400 ° F for 20 min.
Serve.

Slow Cooker Strawberry Applesauce

Slow Cooker Strawberry Applesauce

Ingredients

• about 6-7 cups peeled, cored and sliced apples- any variety
• 1 pound container strawberries, stems removed
• 1/2 cup water
• sugar to taste (raw, white, or brown) I used 3 tablespoons of sugar in the raw

 

Instructions

1. Add the apples and strawberries to a 5-quart or larger slow cooker. Add the water.
2. Cover, and cook on HIGH for 4 hours.
3. Add cooked apples and strawberries to a blender, cover and pulse just a few times until smooth but not pulverized.
4. Stir in the sugar to taste.
5. Serve and enjoy!

Best Chocolate Pie Ever

Point of Grace

Best Chocolate Pie Ever 

2 Graham Cracker pie crusts
2 cups sugar
1/2 cup all purpose flour
2/3 cup cocoa (our cocoa is the finest…the Best)
pinch of salt
4 egg yolks
4 cups milk (2% or whole)
2 t vanilla

1. Measure dry ingredients and stir together until blended.
2. Separate egg yolks and egg whites
3. Add 4 cups milk, beaten egg yolks and vanilla flavoring to dry mixture
4. Heat in microwave on high in 2 minute increments in a glass bowl
5. Stir after each 2 minutes
6. When thickened to right consistency (thick and creamy) pour into pie crusts
7. Cool, then top with whipped cream
Serves 16 (makes 2 pies)

Portabella mushroom stroganoff

Portabella mushroom stroganoff

Ingredients

3 tablespoons butter 
1 large onion, chopped
3/4 pound portobello mushrooms,
sliced
1 1/2 cups vegetable broth
1 1/2 cups sour cream
3 tablespoons all-purpose flour
1/4 cup chopped fresh parsley
8 ounces dried egg noodles

Directions

Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside.
At the same time, melt butter in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl, and set aside.
In the same skillet, stir in vegetable broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion to the skillet.
Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper. Serve over cooked egg noodles

.

Garlic Rubbed Roasted Cabbage Steaks

Garlic Rubbed Roasted Cabbage Steaks
If you love cabbage, you are going to freak out about how good this is. Now, if you are on the fence about cabbage, you need to try this because this might be the recipe that converts you to a cabbage lover.

This is a simple side dish worthy of a dinner party and couldn’t be easier to make. Four ingredients, a couple of minutes to prepare and toss in the oven for an hour.

Ingredients
1 (approx 2lb) head of organic green cabbage, cut into 1″ thick slices
1.5 tablespoons olive oil
2 to 3 large garlic cloves, smashed
kosher salt
freshly ground black pepper
spray olive oil OR non-stick cooking spray

Instructions:
1. Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage (it’s usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1″ thick slices.
2. Rub both sides of cabbage with smashed garlic.
3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.
4. Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.
5. Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy.
Serve hot and Enjoy!

Braided Sweet Bread

If you haven’t tried it, sweet bread is a deliciously light treat that is perfect for springtime and has just the right touch of sweetness. Braided sweet bread is an Easter staple in many cultures, so it only seemed right that we share this yummy recipe with you—but you can make it whenever you want!

Part of what makes this dish great, aside from it’s delicious flavor, is its beautiful presentation. You could make this as a standard loaf, but turning it into a braided ring makes it really special; plus, it’s fun to braid with something unexpected like dough. Regardless of whether you end up making this for Easter, if you’ve got a little time on your hands, we encourage you to make this…you’ll be shocked by the amazing flavor and lightness that store-bought breads just never seem to achieve!

Braided Sweet Bread

Yield:1 loaf/ring

Ingredients

• 2 1/2-3 1/4 cups all-purpose flour
• 3/4 cup whole milk, warmed to 110-115º F
• 1/2 cup (1 stick) unsalted butter, softened, cubed
• 1/2 cup sugar, divided
• 2 large eggs, room temperature; plus 1, lightly beaten
• 2 1/2 teaspoons (1 package) active dry yeast
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• powdered sugar, garnish
• sliced almonds, garnish

Directions

1. Place warmed milk in a bowl and stir in 1 tablespoon sugar and active dry yeast. Stir and let sit 5 minutes, or until frothy.
2. In a large bowl or mixer (fitted with dough hook attachment), beat together 2 eggs and remaining sugar and, once combined, beat in yeast mixture and butter, 1 cube at a time.
3. Pour in vanilla extract and salt and mix to incorporate.
4. Gradually add 2 1/2-3 cups flour and knead on medium speed for 5-7 minutes, or until smooth and elastic. 
   Note: add more flour if dough is too sticky; add 1-3 teaspoons water if dough is too dry.
5. Form dough into a ball and transfer to a lightly oiled bowl and cover with plastic wrap. Place in a warm, draft-free place and let rest for 1-2 hours, or until doubled in size.
6. Line a baking sheet with parchment paper and lightly grease it with oil or non-stick spray.
7. Punch dough down and turn out onto a lightly floured surface. Divide dough into 3 or 4 equal parts.
8. Roll each section out into a long, 16-18-inch rope. If using 3 ropes, pinch the top ends together and loosely braid them. If using four, pinch top ends together, then take the outside piece on the left side and carry it over the one next to it and under the third rope. Lay it down just inside the right rope.
9. Repeat on the right side, carrying it over the inside left piece and under the third rope, and continue until fully braided.
10. Form braid into a circle and tuck ends under. Cover and let rise another 45-60 minutes.
11. Preheat oven to 375º F and position oven rack in the middle of oven. Transfer dough to baking sheet.
12. Brush with lightly beaten egg and sprinkle sliced almonds over the top.
13. Bake for 20-25 minutes, or until golden brown and inner temperature reads 190º F.
14. Remove from oven and let cool.
15. Garnish with powdered sugar before serving.

Cannoli Bites

This is a delicious alternative to the traditional cannoli.

Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 2 hours
Yield: 48 bites

Ingredients
Cannoli cups:
2 cups all-purpose flour, plus more for dusting work surface
2 1/2 Tbsp granulated sugar
1 tsp cocoa powder
1/2 tsp cinnamon
1 pinch nutmeg (optional)
1/2 tsp salt
1/4 cup butter, melted
1 large egg white
6 – 8 Tbsp apple juice or grape juice*
2 Tbsp white wine vinegar (red wine vinegar or plain white vinegar would be fine)
Vegetable oil cooking spray

Cannoli Filling
12 oz whole milk Ricotta cheese, strained
8 oz Mascarpone cheese
1/2 cup powdered sugar**
1/3 cup mini semi-sweet chocolate chips
powdered sugar, for dusting (optional)

Optional toppings:
Melted chocolate, chopped pistachios, sprinkles, toasted sweetened coconut

Directions
For the cannoli cups:
Add flour, granulated sugar, cocoa powder, cinnamon, nutmeg and salt to a food processor and pulse until blended. Pour in melted butter and pulse until well combined then add egg white and pulse until blended. In a bowl combine juice and vinegar, with processor running slowly pour in juice mixture and pulse just until mixture begins to come together. Divide dough into two pieces, shape into balls and transfer to a resealable bag. Chill in refrigerator 30 minutes – 1 hour. Preheat oven to 400 degrees during last 10 minutes of refrigeration.

For the filling:
Meanwhile prepare filling. In a mixing bowl, using a rubber or silicone spatula, blend together Ricotta and Mascarpone cheese while running and pressing mixture along bottom of bowl to remove any lumps. Fold in powdered sugar. Cover and chill 30 minutes (or until ready to use).
Roll each chilled dough out on a lightly floured surface (dust top with flour too) into a 14-inch circle, to about an 1/8-inch thickeness. Cut into circles using a 2 1/2-inch round biscuit cutter. Transfer rounds to an ungreased mini muffin tin, pressing evenly into sides and bottom of muffin well. Spray tops evenly with vegetable oil spray (I just poured vegetable oil in to my Misto to spray). Bake in preheated oven 11 – 13 minutes until lightly golden (I liked these best crisp). Remove from oven and transfer to a wire cooling rack to cool completely. Once cool dip tops in chocolate if desired then into coating if using (such as pistachios) and allow chocolate to set.

To fill:
Remove cannoli filling from refrigerator, transfer to a piping bag fitted with a tip (or you can use a large resealable bag and cut the tip of the end). Pipe filling into cups and sprinkle with chocolate chips and dust with powdered sugar. For best results serve within 2 hours. Store in refrigerator.
*Update – some have mentioned their dough being too thick and not elastic enough to keep a shape when rolling and cutting, so I’v updated it to be 6 – 8 Tbsp of juice rather than just 6 Tbsp.
**You can add 2 Tbsp more if you’d like it a little sweeter.

The Original Bacardi Rum Cake

 The Original Bacardi Rum Cake Recipe

This is the original Bacardi Rum Cake recipe. Beware this cake is loaded with rum, but it is rich, moist, easy to make, and tastes wonderful,

Hope you enjoy!

Recipe Notes
Pan: One 10″ Tube or 9″ Fluted Tube Pan Prep: Greased and Floured Oven Temp: 325° Storage: Covered, Room Temperature
Ingredients
Batter:
1 cup walnuts or pecans, coarsely chopped
1 (18 ounces) packaged yellow cake mix with pudding in the mix
4 large eggs
½ cup cold water
½ cup vegetable oil
½ cup light or dark rum

Glaze:
½ cup unsalted butter
¼ cup water
1 cup granulated sugar
½ cup light or dark rum

Instructions:
Preheat oven to 325 degrees F. Prepare one 9 or 10 inch fluted tube pan; generously grease the pan with shortening and dust with flour.

Batter:
Sprinkle the nuts over the bottom of the prepared pan.
In a large bowl of an electric mixer, combine cake mix, eggs, water, vegetable oil, and rum; beat until thoroughly mixed. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Spoon the batter over the nuts and smooth the surface with the back of a large spoon.

Bake: Bake 1 hour or until a long toothpick, wooden skewer, or cake tester inserted in the center of the cake comes out clean. Remove from oven and place pan on a wire cooling rack to cool for 10 or 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.

Glaze:
In a small heavy saucepan over low heat, melt the butter. Stir in water and sugar; bring to a boil and boil for 5 minutes stirring constantly so mixture does not burn. Remove from heat. Stir in the rum.
Use a long toothpick or skewer to poke several small holes in the top of the cake. Spoon the still warm glaze over the top of the cake and allow to soak in. Repeat until the glaze is used up.