carol carr

August 20, 2023 at 11:37am

great cobbler write up -- but I'm sorry!---> the berry mirror glaze video has my total attention now!! But question! How do you make the glaze a day ahead, and then rewarm it to 85 degrees for pouring? and can we get the recipe for the frosting for the cakes?
and yes, it is peach and nectarine season here, and fresh peach cobbler will be on the table soon. Thanks for the reminder! Vanilla ice cream may need to be involved!! thank you, KAB. carol, santa rosa

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