Cake Glazing Tips•Thin sugary glazes that are spread rather than poured go on a cake more smoothly if the cake is still warm. The hotter the cake, the more thinly the glaze can be spread. •Use the back of a tablespoon to spread a glaze made with icing sugar, as it is easier to maneuver than a spatula. A thinner coating can be made by brushing on the glaze with a pastry brush. •Glazes that are to be drizzled on should be applied after the cake has cooled. The best ways to drizzle are from the pointed tip of a teaspoon, the spout of a measuring cup, an 8-inch pastry bag fitted with a small #2,#3, or #4 plain tube or a paper parchment bag. •If you wish, you may glaze a cake twice. This gives an extra-smooth finish. It is also desirable if the first application did not go on well. Simply double the recipe for the glaze. •Apply trimmings such as chopped nuts as soon as the glaze begins to set. If the glaze hardens, the trimmings will not stick. •Do not cover a glaze cake with a glass dome until the glaze has completely hardened. •If a glaze must stand for a short while, place it in a pan of warm water to prevent its becoming too thick. Do not let the glaze get too hot or it will thin down. •When thinning a glaze that is too thick, add the liquid sparingly. A few drops of water go a long way. •Leftover glazes can be frozen but the sheen may be affected. After thawing, reheat the glaze over hot water adding drops of hot water as needed. Below you will find the link to few recipes for cake glaze.
Cake Glaze Recipes
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