Easy Four Ingredient Pound Cake Glaze Recipe | Julie Blanner (2024)

FAQs

Is there a way to make a glaze without powdered sugar? ›

Heat the flour and milk together.

Stir constantly until the mixture thickens to the consistency of pudding or thick batter. Remove it from the heat and allow it to cool to room temperature. The flour icing technique can be used to make either flour buttercream icing or cooked cream cheese icing.

Mix confectioners' sugar, milk, melted butter, vanilla, and salt together until creamy.

A rich coating of chocolate or a drizzle of icing are great choices for Bundt cakes. Not only do they add flavor and sweetness, they're also thin enough to let the design of your cake show through.

Making a glaze from canned frosting

The basic process is simple: scoop any flavor of canned frosting into a microwave-safe bowl and heat it on high for 30 to 45 seconds, stirring in between each interval until you achieve your desired consistency. For half a can of frosting, reduce the cooking time by half.

A BASE GLAZE is a mixture of these three basic groups: SILICA, FLUX AND ALUMINA.

It is possible to simply use granulated sugar in a slightly smaller amount, though you'll have to accept that the texture may not be ideal, especially for icing or other recipes that are supposed to be super smooth. Just substitute 1 cup of granulated sugar for every 1 ¾ cups powdered sugar and proceed as directed.

Glazes need a balance of the 3 main ingredients: Silica, Alumina and Flux. Too much flux causes a glaze to run, and tends to create variable texture on the surface. The texture may vary from shiny, where the glass is balanced, to matte where the excessive flux oxides may form visible, possibly lumpy, crystals.

It may be either sweet or savory (in pâtisserie, the former is known as glaçage); typical glazes include brushed egg whites, some types of icing, and jam (as in nappage), and may or may not include butter, sugar, milk, oil, and fruit or fruit juice.

Do you glaze a cake hot or cold? ›

For the best coverage, pour the glaze over baked goods that are completely cool. Alternatively, pour the glaze over the cake while it is slightly warm if you want it to spread. If the cake is too warm, the glaze will run off it or soak into the crust and create a soggy cake.

If your glaze is too hot, it will drip right off and none of it will stick (it will also melt your buttercream and create quite the mess). If it's too cold, it will be way too thick and won't drip like it should down the sides of your cake. The temperature you want is room temp – so not too hot, not too cold.

You can basically take any canned frosting, add it to a bowl and warm it up a bit in the microwave. Only warm it for about 20 seconds at a time, because it will warm up very fast. Then take it and either drizzle it or spoon it over the cake, or just pour it over.

To add the drizzle, simply dip a spoon (or the tines of a fork) into the bowl of icing and drizzle over baked and cooled cookies.

Soak your cake in milk or cream.

The idea of soaking your cake in milk seems daunting, but trust me — I've tried this a few times when my sponge cake came out dry. Soaking your cake in milk or cream is one of the best ways to moisten a dry cake.

Sure! Simply transfer your frosting to a microwave-safe bowl. Microwave on high to 20 to 30 seconds. Stir well, then pour over your cake (or use it for donut glaze).