Espresso & Vanilla Bean Glazes
  • The Espresso Glaze
  • 1½ teaspoons instant espresso powder
  • 2-3 Tablespoons strong brewed coffee
  • 1 cup confectioners' sugar, sifted
  • The Vanilla Bean Glaze
  • 1 vanilla bean, split and scraped
  • 2-3 tablespoons whole milk
  • 1 cup confectioners' sugar, sifted
  1. Prepare glazes:
  2. Split vanilla bean and scrape seeds into whole milk. Let sit in a container for about an hour. Add confectioners' sugar gradually, whisking, until you get desired consistency--about 1 cup.
  3. You don't want this too runny, or it won't dry white on the cake. Keep whisking it, and it might feel too thick at first, but don't give up until you get your desired thickness. If you still feel it's too thick, add a a few drops of the vanilla milk. Set aside and make the next glaze.
  4. Stir together espresso powder and 2 tablespoons coffee in a bowl until powder is dissolved. Add confectioners' sugar and stir until well combined. If glaze is not pourable, thin with remaining coffee.
  5. Drizzle both glazes over cake and top with *praline hazelnuts (recipe below)