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Merrill is a co-founder of food52.
I think milk or half and half should work -- just add more confectioners' sugar if the glaze seems too thin. As for the applesauce, I just cook down chopped apples (peels on) with a pinch of salt and a spoonful or so of sugar (optional), then put them through a food mill.
Thanks much!! Should've added one more question...Trying to get rid of apples that I'd normally toss. Is it okay that they are overripe and a bit soft?
Definitely. Sounds like they're perfect for applesauce! (Also, a little spritz of lemon juice is a nice addition to the applesauce.)
Thanks again! Will do re applesauce. Cake looks lovely. I expect it will taste just as wonderful.
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