We use this glaze for many of our cakes, especially the Cranberry Blood Orange Pound Cake. It can also be used for glazing meats (like pork and fish), just omit the icing sugar!


1/2 c icing sugar
1 T  SOOC Blood Orange Olive Oil
1 T SOOC Golden Pineapple White Balsamic Vinegar (or Cranberry-Pear Balsamic Vinegar)
1 T Orange juice


Put all glaze ingredients in a bowl and whisk together until no lumps remain.

**Substitute SOOC Pineapple Balsamic for SOOC Cara Cara Orange Vanilla Balsamic, or SOOC Dark Chocolate Balsamic and use on our Simple Chocolate Cake!