Recipe by Kelly Hong © 2008 Sarah Phillips CraftyBaking.com
I have seen cakes with glazes like this but I have never tasted one, or made one.
FROSTING, ICING, ETC RECIPE HELP
1 teaspoon lemon juice
1 tablespoon kirsch
1 tablespoon water
1 tablespoon unflavored gelatin
1 1/2 cups strawberry juice
Few drops of red food coloring
1. Prepare strawberry juice, recipe below
2. Place lemon juice, kirsch, and water in a small bowl. Sprinkle gelatin over this mixture; set aside until spongy and soft.
3. Measure 1 1/2 cups Strawberry juice into a small saucepan and bring to a simmer; pour over gelatin mixture and stir to dissolve gelatin. Tint to desired color with red food coloring. Place bowl over bowl of ice water and stir occasionally until the mixture is syrupy and just beings to thicken (do not let jell); remove from ice water.
4. When mixture is syrupy, pour a 1/16-inch layer over the top of cake. Refrigerate until set.
Wash and hull strawberries; coarsely chop. Place strawberries in saucepan; crush to start juices flowing. Place over low heat; add sugar and water; simmer slowly 10 minutes. Pour juice and pulp through damp jelly bag or cheesecloth-lined colander and drain into a bowl for 15 minutes. (Do not press down on fruit).
Adapted from Cakes and Pastries At The Academy, by the California Culinary Academy 1993