|Sugar||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Apricot jam||1⁄2 Cup (8 tbs)|
|Rum/Cognac or curagao||1 Teaspoon|
1. Boil the sugar and water together 10 minutes, stirring constantly until the sugar is dissolved. Let the mixture cool.
2. Melt the apricot jam, add the sugar syrup and stir in the flavoring. Mix thoroughly.
3. Use as a coating for small fancy cakes covering all but the bottom of the cakes. This coating keeps the cakes moist and gives more luster to the frosting and keeps it from peeling off. Coating for about 30 small cakes.