14 Glossy Strawberry Glaze Recipes That Finish Pastries

Bright, glossy strawberry glazes can turn a simple pastry into something you’ll stop and admire. Imagine warm, buttery dough with a silky pink sheen that catches the light and smells of fresh berries. That’s the moment a good strawberry glaze finishes a pastry.

You’ll find 14 glossy strawberry glaze recipes here, each tuned to a specific pastry. Some are cook-and-cool glazes, some are no-cook coulis-based finishes, and a few use white chocolate or gelatin for mirror-like shine. You’ll get easy instructions, exact measurements, timing, and serving tips so your pastries look and taste their best.

Whether you bake donuts, tarts, danishes, or cinnamon rolls, these glossy strawberry glaze recipes give you options for quick weekday treats or show-stopping desserts. Pin the ones you love, try one this weekend, and get ready to glaze with confidence.

1. Glossy Strawberry Glaze for Classic Yeasted Donuts

PIN IT

This is a shiny, sweet glaze that clings to pillowy yeasted donuts. It balances fresh strawberry flavor with a smooth, glossy finish. The texture is thin enough to dip but thick enough to stay glossy after cooling. It’s perfect for brunch or a weekend bake. You’ll love how the glaze ripples when you set a donut down.

Ingredients

• 1 cup fresh strawberries, hulled and chopped
• 2 tbsp granulated sugar
• 1 tsp fresh lemon juice
• 1 tbsp cold water
• 1 cup powdered sugar, sifted
• 1/4 tsp kosher salt
• 1 tbsp unsalted butter, softened
• 1 tsp clear corn syrup (for shine)
• Optional: 1 tbsp freeze-dried strawberry powder for color

Instructions

1. Prep: make donuts or heat glazed donuts to room temp. Line a rack over a sheet pan. (Prep time: 10 min for glaze; Donuts: per recipe.)
2. In a small saucepan, combine chopped strawberries, 2 tbsp sugar, and 1 tsp lemon juice.
3. Cook over medium heat, stirring, until berries break down and release juices, about 5–7 minutes.
4. Mash with a fork, then strain through a fine-mesh sieve into a bowl. You should have about 1/3 cup puree.
5. Stir in 1 tbsp cold water and 1 cup powdered sugar until smooth.
6. Add 1/4 tsp salt, 1 tbsp softened butter, and 1 tsp corn syrup. Whisk until glossy and smooth.
7. If glaze is too thick, add 1 tsp water at a time to reach a thin dipping consistency.
8. Dip each donut halfway, letting excess drip back onto the rack. Let set 10 minutes until tacky and glossy.
9. Store leftover glaze in an airtight jar in the fridge up to 3 days. Rewarm gently before using.

How to Serve It

Serve donuts on a wooden board or in a paper-lined box for brunch. Garnish with sliced fresh strawberries or crushed freeze-dried strawberries for texture. Pair with coffee, cold milk, or a sparkling rosé for an afternoon treat. Store glazed donuts in a single layer at room temperature up to 24 hours. Make the glaze ahead and refrigerate; warm briefly to reflow before dipping.

2. No-Cook Strawberry Glaze for Shortbread Tartlets

PIN IT

This no-cook strawberry glaze is bright, fresh, and glossy without heating. It’s ideal for delicate tartlets where you don’t want to heat the filling. The glaze sets with powdered sugar and a bit of pectin-free jam for stability. You’ll appreciate the bright scent and natural strawberry flavor.

Ingredients

• 3/4 cup fresh strawberries, finely chopped
• 2 tbsp strawberry jam (seedless)
• 1/2 cup powdered sugar, sifted
• 1 tsp lemon juice
• 1 tsp vanilla extract
• 1 tsp light corn syrup
• 1/8 tsp sea salt
• 1 tbsp cold water (as needed)
• Optional: 1/2 tsp finely grated lemon zest

Instructions

1. Prep: chill tartlets in the fridge so the glaze doesn’t soften crusts. (Prep time: 10 min; No cook.)
2. In a bowl, mash chopped strawberries until saucy.
3. Stir in 2 tbsp jam, 1 tsp lemon juice, and 1 tsp vanilla.
4. Whisk in 1/2 cup powdered sugar and 1 tsp corn syrup until smooth and glossy.
5. Add 1 tbsp cold water only if glaze is too thick for brushing.
6. Taste and add pinch of salt to balance sweetness.
7. Brush a thin layer over chilled tartlet fillings. Let set 15 minutes at room temp.
8. Store leftover glaze refrigerated up to 48 hours; bring to room temp and stir before using.

How to Serve It

Brush tartlets just before serving for a bright finish. Top with a tiny mint sprig or candied lemon peel. Pair with Earl Grey tea or a light prosecco. Make the glaze and filling a day ahead; assemble and glaze an hour before serving. For summer parties, serve with fresh berries on the side.

3. Glossy Strawberry Glaze for Mini Fruit Tarts (Gelatin-Stabilized)

PIN IT

This gelatin-stabilized glossy strawberry glaze gives a smooth mirror finish that holds up at warm events. Gelatin keeps the glaze from weeping on fruit tarts. The flavor is pure strawberry with a clean, slightly tangy note. It’s perfect for buffets or outdoor gatherings. You’ll notice a glassy shine and a pleasant, firm bite.

Ingredients

• 3/4 cup fresh strawberries, pureed
• 2 tbsp granulated sugar
• 1 tbsp fresh lemon juice
• 1 tbsp cold water
• 1 tsp powdered gelatin
• 2 tbsp warm water (for bloomed gelatin)
• 1 tbsp clear corn syrup
• 1 tbsp apricot jam, melted (optional for extra shine)
• 1/8 tsp salt

Instructions

1. Prep: bloom gelatin by sprinkling 1 tsp powdered gelatin over 2 tbsp warm water. Let sit 5 minutes. (Prep: 10 min.)
2. Puree strawberries and strain to remove seeds, yielding about 1/2 cup.
3. In a small saucepan, combine puree, 2 tbsp sugar, and 1 tbsp lemon juice. Warm gently until sugar dissolves, about 2–3 minutes.
4. Remove from heat. Whisk in bloomed gelatin until fully dissolved.
5. Stir in 1 tbsp corn syrup and 1/8 tsp salt for sheen and balance.
6. If using apricot jam, mix 1 tbsp melted jam into glaze for extra gloss.
7. Cool slightly until warm but pourable—about 8–10 minutes.
8. Brush glaze over assembled tarts. Let set 20 minutes in the fridge.
9. Store tarts refrigerated; glaze stays stable 24–48 hours.

How to Serve It

Place tarts on a cooling rack for neat glazing. Garnish with microgreens or gold leaf for special occasions. Pair with chilled champagne, lemon curd, or a scoop of vanilla bean ice cream. Make glaze ahead and rewarm gently in a water bath. Avoid direct heat—gelatin can melt.

4. Strawberry Glaze with Balsamic for Rustic Galette

PIN IT

This glaze mixes sweet strawberry with a touch of aged balsamic for depth. It’s slightly tangy with glossy shine and pairs beautifully with flaky galette crust. The glaze caramelizes slightly in the oven for a rustic finish. You’ll love the aroma of strawberries and vinegar as it bakes.

Ingredients

• 1 cup fresh strawberries, halved
• 2 tbsp granulated sugar
• 1 tbsp aged balsamic vinegar
• 1 tsp lemon juice
• 1 tbsp cornstarch
• 2 tbsp water
• 2 tbsp apricot jam, warmed
• 1 tbsp unsalted butter, melted
• Pinch kosher salt

Instructions

1. Prep: preheat oven to 375°F (190°C). Prepare galette on parchment. (Prep: 15 min; Bake: 35–40 min.)
2. Toss strawberries with 2 tbsp sugar and 1 tsp lemon juice.
3. Whisk cornstarch with 2 tbsp water until smooth.
4. Stir cornstarch slurry and 1 tbsp balsamic into strawberries.
5. Fill galette and fold edges. Brush crust with milk or egg wash.
6. Bake until crust is golden and juices bubble, 35–40 minutes. Look for bubbling fruit and golden edges.
7. Warm 2 tbsp apricot jam with 1 tbsp melted butter and stir in a pinch of salt.
8. Brush jam mixture over hot galette to create a glossy glaze. Let cool 15 minutes before slicing.
9. Store loosely covered at room temp up to 12 hours.

How to Serve It

Serve slices warm with vanilla ice cream or mascarpone. Garnish with torn basil or thyme for herbaceous contrast. Brush additional glaze right before serving if needed. Make the galette the day of baking for best crust texture. Great for summer dinners or picnics.

5. Glossy Strawberry Glaze with White Chocolate for Éclairs

PIN IT

This glaze blends white chocolate and strawberry for a creamy, mirror-like finish. The fat from white chocolate gives extra sheen and a silky mouthfeel. It pairs perfectly with whipped cream or pastry cream-filled éclairs. You’ll get a glossy, pale pink surface that’s rich and fragrant.

Ingredients

• 1/2 cup fresh strawberries, pureed and strained
• 2 oz white chocolate, finely chopped
• 2 tbsp heavy cream
• 1/2 cup powdered sugar, sifted
• 1 tsp corn syrup
• 1/2 tsp vanilla extract
• 1/8 tsp salt
• 1 tsp lemon juice
• Optional: 1/4 tsp pink gel food coloring

Instructions

1. Prep: have éclairs filled and cooled. Warm white chocolate and cream in a heatproof bowl over simmering water until smooth. (Prep: 10 min; No bake.)
2. Stir in strained strawberry puree into the warm white chocolate mixture.
3. Whisk in 1/2 cup powdered sugar, 1 tsp corn syrup, 1/2 tsp vanilla, and 1/8 tsp salt until glossy.
4. Add 1 tsp lemon juice to brighten flavor. Add food coloring if desired.
5. Let cool until slightly thickened but still pourable, about 8–10 minutes.
6. Dip top of each éclair or pour glaze over; tap to settle.
7. Set on a rack for 15–20 minutes until glaze is glossy and set.
8. Refrigerate filled éclairs up to 24 hours. Bring to room temp before serving.

How to Serve It

Plate éclairs on a long ceramic tray and dust edges with powdered sugar. Garnish with thin strawberry slices or white chocolate curls. Serve with espresso or a dessert wine. Make glaze the same day for best shine. If glaze thickens too much, warm gently over a water bath.

6. Thick Strawberry Glaze for Cinnamon Rolls

PIN IT

This thick strawberry glaze clings to warm cinnamon rolls and slowly melts into swirls. It’s sweet with a hint of tang and a rich, spreadable texture. Use it warm for a drippy finish or cool for a firmer topping. You’ll notice fragrant cinnamon mingling with fresh strawberry.

Ingredients

• 3/4 cup fresh strawberries, mashed
• 1 1/2 cups powdered sugar, sifted
• 2 tbsp cream cheese, softened
• 1 tbsp unsalted butter, softened
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1/4 tsp kosher salt
• 1–2 tbsp milk, as needed
• Optional: 1 tsp cinnamon for extra warmth

Instructions

1. Prep: bake cinnamon rolls and remove from oven; let cool 5 minutes. (Prep: 5 min; Bake per roll recipe.)
2. Mash strawberries and press through a sieve if you prefer a smooth glaze.
3. In a bowl, beat 2 tbsp cream cheese and 1 tbsp butter until smooth.
4. Add 1 1/2 cups powdered sugar and mix on low.
5. Stir in mashed strawberries, 1 tsp vanilla, 1 tbsp lemon juice, and 1/4 tsp salt.
6. Add 1–2 tbsp milk to reach spreading consistency.
7. Spread glaze over warm rolls so it melts into swirls.
8. Let set 10–15 minutes before serving.
9. Store leftover glazed rolls in an airtight container at room temp up to 24 hours, or refrigerate up to 3 days.

How to Serve It

Serve rolls on a parchment-lined board. Garnish with chopped toasted pecans or extra strawberry slices. Pair with strong coffee or chai tea. Make the glaze while rolls bake for fresh finish. For make-ahead, freeze unglazed rolls, thaw, warm, and glaze before serving.

7. Strawberry Mirror Glaze for Mini Cheesecakes

PIN IT

This mirror glaze gives mini cheesecakes a flawless shiny top. It uses gelatin and light sugar balance for a smooth, reflective surface. The flavor is concentrated strawberry with creamy finish. It’s ideal for parties and dessert platters. You’ll love the glass-like sheen and silky bite.

Ingredients

• 1/2 cup fresh strawberries, pureed and strained
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp powdered gelatin
• 2 tbsp warm water (for gelatin)
• 1/4 cup water
• 1 tbsp corn syrup
• 1 tsp vanilla extract
• Pinch salt

Instructions

1. Prep: bloom 1 tsp gelatin in 2 tbsp warm water for 5 minutes. Chill mini cheesecakes. (Prep: 15 min plus chilling.)
2. In a saucepan, combine strawberry puree, 1/4 cup water, and 1/4 cup sugar. Warm until sugar dissolves.
3. Remove from heat. Whisk in bloomed gelatin and 1 tbsp corn syrup.
4. Stir in 1 tbsp lemon juice, 1 tsp vanilla, and a pinch of salt.
5. Cool until slightly thickened but still pourable, about 10 minutes.
6. Pour glaze over chilled cheesecakes in thin streams for even coverage.
7. Let set in fridge 30 minutes before serving.
8. Store refrigerated up to 48 hours; serve cold.

How to Serve It

Place cheesecakes on a mirrored platter for extra effect. Top with a tiny mint leaf or freeze-dried strawberry crumble. Pair with lemon shortbread cookies or black coffee. Make glaze ahead and keep chilled—rewarm gently to pour. Avoid overbaking cheesecakes; a slight jiggle indicates doneness.

8. Quick Coulis-Style Strawberry Glaze for Puff Pastry Turnovers

PIN IT

This quick coulis-style glaze brightens puff pastry turnovers with fresh fruit flavor. It’s thin and glossy, made with reduced strawberries and a touch of sugar. The glaze soaks slightly into flaky layers for a rustic look. You’ll enjoy an intense strawberry aroma and delicate sweetness.

Ingredients

• 1 cup fresh strawberries, chopped
• 3 tbsp granulated sugar
• 1 tbsp lemon juice
• 1 tbsp water
• 1 tsp cornstarch
• 1 tbsp cold water (for slurry)
• 1 tsp corn syrup
• Pinch salt
• Optional: 1 tsp vanilla extract

Instructions

1. Prep: preheat oven and bake turnovers until golden. (Prep: 10 min; Bake: per turnover recipe.)
2. In a small saucepan, combine strawberries, 3 tbsp sugar, 1 tbsp lemon juice, and 1 tbsp water.
3. Cook over medium heat until berries release juices, about 5 minutes.
4. Stir cornstarch into 1 tbsp cold water, then add to saucepan. Cook 1–2 minutes until slightly thickened.
5. Remove from heat and strain for a smooth coulis.
6. Stir in 1 tsp corn syrup and pinch of salt for shine.
7. Brush warm turnovers lightly; the glaze will soak into flaky layers.
8. Let cool 10 minutes before serving.

How to Serve It

Arrange turnovers on a wooden board and dust edges with powdered sugar. Serve with vanilla ice cream or crème fraîche. Make coulis ahead and rewarm briefly. Store refrigerated up to 48 hours. Great for picnics or brunch buffets.

9. Strawberry Glaze with Almond Extract for Palmiers

PIN IT

This glaze pairs toasted almond notes with lively strawberry. Almond extract adds warmth that complements caramelized puff pastry. The glaze is light so it preserves crunch while adding color. You’ll notice nutty aroma and bright berry tang.

Ingredients

• 3/4 cup fresh strawberries, mashed
• 1/2 cup powdered sugar, sifted
• 1 tsp almond extract
• 1 tbsp lemon juice
• 1 tbsp light corn syrup
• 1/8 tsp salt
• 1–2 tsp water (as needed)
• Optional: 2 tbsp slivered toasted almonds for garnish

Instructions

1. Prep: bake palmiers until deeply golden and crisp. Cool on a rack. (Prep: 5 min; Bake per puff pastry.)
2. Mash strawberries and strain to remove seeds if desired.
3. Whisk 1/2 cup powdered sugar with mashed strawberries until smooth.
4. Add 1 tsp almond extract, 1 tbsp lemon juice, 1 tbsp corn syrup, and 1/8 tsp salt.
5. Add 1–2 tsp water to reach a thin brushable glaze.
6. Brush a thin layer over cooled palmiers so crispness remains.
7. Garnish with toasted slivered almonds if desired.
8. Store in an airtight tin at room temp up to 2 days to keep crisp.

How to Serve It

Serve palmiers on a cake stand with tea. Sprinkle extra almonds on the plate for texture. Make glaze a day ahead and stir before using. Avoid glazing while pastries are warm to preserve crispness. Great for afternoon tea or elegant snacks.

10. Bourbon-Strawberry Glaze for Brown Butter Scones

PIN IT

This glaze is boozy and bright, pairing bourbon with sweet strawberries. A touch of brown butter in the scones balances the glaze’s acidity. The shine is moderate but beautiful. It’s suited for adult brunches or holiday mornings. You’ll smell warm caramel and ripe berries.

Ingredients

• 3/4 cup fresh strawberries, pureed
• 1/4 cup powdered sugar, sifted
• 1 tbsp bourbon
• 1 tsp lemon juice
• 1 tsp vanilla extract
• 1 tbsp unsalted butter, melted
• 1 tsp corn syrup
• Pinch salt
• Optional: 1/4 tsp finely grated orange zest

Instructions

1. Prep: bake brown butter scones and cool slightly. (Prep: 10 min; Bake per scone recipe.)
2. Puree strawberries and press through a sieve.
3. In a bowl, whisk together puree, 1/4 cup powdered sugar, 1 tbsp bourbon, and 1 tsp lemon juice.
4. Whisk in 1 tsp corn syrup, 1 tsp vanilla, 1 tbsp melted butter, and pinch of salt.
5. Adjust thickness with a little more powdered sugar or a teaspoon of water.
6. Drizzle or brush over warm scones. Let set 10 minutes.
7. Store glazed scones wrapped at room temp up to 24 hours. Refrigerate for longer storage.

How to Serve It

Serve warm scones with clotted cream and extra fresh strawberries. Pair with black tea or a light cocktail. Make glaze while scones cool for best application. For nonalcoholic option, substitute orange juice.

11. Pectin-Rich Strawberry Glaze for Danish Pastries

PIN IT

This recipe uses a small amount of commercial pectin to stabilize a thick glaze that won’t weep. It’s ideal for fruit-topped Danish pastries on dessert buffets. The glaze is glossy and slightly gelled. You’ll notice a firm shine and concentrated strawberry bite.

Ingredients

• 3/4 cup fresh strawberries, pureed
• 1/3 cup granulated sugar
• 1 tbsp lemon juice
• 1/2 tsp powdered pectin
• 2 tbsp water
• 1 tbsp corn syrup
• 1/8 tsp salt
• Optional: 1 tsp butter for sheen

Instructions

1. Prep: bloom 1/2 tsp powdered pectin in 2 tbsp water for 5 minutes. Chill Danish pastries slightly. (Prep: 10 min.)
2. Combine strawberry puree, 1/3 cup sugar, and 1 tbsp lemon juice in a saucepan.
3. Bring to a simmer for 2–3 minutes until sugar dissolves.
4. Whisk in bloomed pectin and simmer 1 minute more.
5. Remove from heat and stir in 1 tbsp corn syrup and pinch of salt.
6. Add 1 tsp butter for extra shine if desired.
7. Cool until warm but pourable, then brush over pastries.
8. Chill 15–20 minutes until glaze firms.

How to Serve It

Plate Danish pastries on tiered trays for brunch. Garnish with toasted almonds or powdered sugar dust. Make glaze earlier and keep warm; reheat gently to pour. Pectin helps prevent sogginess during long displays. Store refrigerated if filled with cream.

12. Strawberry Glaze with Coconut Milk for Tropical Hand Pies

PIN IT

This coconut-strawberry glaze adds a tropical twist for hand pies. Coconut milk lends silkiness and a delicate flavor that complements strawberries. The sheen is moderate but attractive. It’s great for beach-themed parties or summer picnics. You’ll get a fragrant, creamy note beneath the berry.

Ingredients

• 3/4 cup fresh strawberries, pureed
• 1/2 cup powdered sugar, sifted
• 2 tbsp full-fat coconut milk, chilled
• 1 tsp lime juice
• 1 tsp light corn syrup
• 1/8 tsp salt
• 1 tsp vanilla extract
• Optional: 1 tbsp toasted coconut flakes for garnish

Instructions

1. Prep: bake hand pies and cool on a rack. (Prep: 10 min; Bake per recipe.)
2. Puree strawberries and strain for smoothness.
3. Whisk together puree and 1/2 cup powdered sugar until smooth.
4. Add 2 tbsp coconut milk, 1 tsp lime juice, 1 tsp corn syrup, 1 tsp vanilla, and 1/8 tsp salt.
5. Adjust consistency with more coconut milk or powdered sugar as needed.
6. Brush warm or cooled pies with glaze. Let set 10 minutes.
7. Sprinkle toasted coconut if using.
8. Store in an airtight container at room temp up to 24 hours.

How to Serve It

Serve hand pies on a woven tray for a tropical vibe. Pair with iced tea or coconut-lime agua fresca. Make the glaze while pies cool. For a stronger coconut flavor, use toasted coconut in the filling.

13. Reduced-Strawberry Glaze for Galette Rings and Tart Bases

PIN IT

This reduced glaze concentrates strawberry flavor and gives a deep, glossy coat. The reduction intensifies sweetness and color, creating a thick glaze ideal for large tart rings. It’s slightly syrupy and very aromatic. You’ll notice jam-like density and rich strawberry fragrance.

Ingredients

• 1 1/4 cups fresh strawberries, chopped
• 1/3 cup granulated sugar
• 2 tbsp lemon juice
• 1 tsp corn syrup
• 1 tbsp butter (optional, for sheen)
• 1 tbsp water
• 1/8 tsp salt
• Optional: 1 tsp vanilla extract

Instructions

1. Prep: assemble tart and pre-bake shell if needed. (Prep: 10 min; Bake per tart.)
2. In a saucepan, combine strawberries, 1/3 cup sugar, 2 tbsp lemon juice, and 1 tbsp water.
3. Simmer over medium-low heat until reduced by half and thick, 12–15 minutes.
4. Stir in 1 tsp corn syrup and 1 tbsp butter, if using, to add shine.
5. Strain for a smooth glaze if desired.
6. Cool until warm and pourable, then brush over tart base and fruit.
7. Let set 20 minutes before serving.
8. Store refrigerated up to 3 days; re-warm gently for reuse.

How to Serve It

Use a pastry brush for even coverage over large tarts. Garnish with fresh berries and mint. Pair with crème anglaise or espresso. Make reduced glaze a day ahead and refrigerate; warm slightly before glazing. Great for holiday tarts and special occasions.

14. Light Strawberry Glaze for Meringue Shells (No Added Sugar)

PIN IT

This light, no-added-refined-sugar glaze uses maple syrup to sweeten. It keeps meringue shells crisp while adding glossy color and gentle strawberry flavor. It’s perfect for pavlova or individual meringue nests. You’ll get a delicate sheen with floral aroma.

Ingredients

• 3/4 cup fresh strawberries, pureed
• 2 tbsp pure maple syrup
• 1 tsp lemon juice
• 1 tsp cornstarch
• 1 tbsp cold water (for slurry)
• 1/8 tsp salt
• 1 tsp vanilla extract
• Optional: 1 tsp rosewater for floral note

Instructions

1. Prep: bake and cool meringue shells completely. (Prep: 10 min; Bake per meringue recipe.)
2. Puree strawberries and strain to remove seeds.
3. In a small saucepan, combine puree, 2 tbsp maple syrup, and 1 tsp lemon juice.
4. Whisk cornstarch into 1 tbsp cold water; add to saucepan.
5. Cook over low heat until mixture thickens slightly, 2–3 minutes.
6. Remove from heat and stir in 1 tsp vanilla and pinch of salt (and rosewater if using).
7. Cool until warm and brush a thin layer over meringue shells.
8. Let set 10–15 minutes before filling with whipped cream or curd.
9. Store meringues unfilled at room temp; once glazed and filled, serve within 4 hours.

How to Serve It

Fill glazed meringue nests with whipped cream and fresh berries. Garnish with edible flowers or mint. Pair with Moscato or iced herbal tea. Make glaze shortly before assembling to preserve crisp shells. For a firmer finish, chill briefly after glazing.

Bright, fruity, silky, or slightly set—this collection of glossy strawberry glaze recipes gives you a finish for every pastry type. You’ve got fast no-cook glazes, gelatin and pectin options for stability, white chocolate blends, and boozy or tropical twists. Try one that matches your pastry and occasion, and keep a few of these glazes pinned for quick reference.

Which glaze will you try first? Save this pin for your next bake and share the list with friends who love baking. I can’t wait to hear which pairing became your new favorite—tag someone to bake with you this weekend.