Chapter XX · Entremets (Sweets) · No. 2364
2364—Gumming
In the case of certain small cakes, especially those served at tea, it is usual to gum their surfaces in order to make them glossy. For this purpose a thin solution of gum arabic is used, and it is smeared over the cakes as they leave the oven, by means of a small brush.
Cakes may also be gummed with a syrup formed from milk and sugar, which mixture may be used instead of gum arabic with advantage.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2364, p. 696. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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