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In the past I've used butter cream but would cool boiled apricot glaze work just as well or will it cause the sugar paste to slide off? I'm covering cubes by wrapping around the faces.Thank you.
Cooled boiled apricot jam is one of the best things I've used. I've used other jams as well if people don't like apricot but I find you can't really taste the apricot.Once I mixed the jam with buttercream. It was very sweet but it was very sticky!
Thanks chubby. Saves me from making a batch of butter cream icing which I find a faff.
A ganache would work well too.
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