A glaze is made with confectioners sugar, but is different from icing or frosting by the nature of its gently silken fluid quality. The simple recipe I've included here is for a glaze that my Nana used to make. The measurements are perfection and serve as a great base for whatever glaze you wish to make to outfit your cake, whether it be bundt or not. Try substituting lemon juice and lemon zest for the orange listed here and add a 1/2 teaspoon of vanilla extract--or whatever suits you. The possibilities merely await in your kitchen!
Nana's Glaze 1 cup powdered sugar 4 tsp orange juice 3/4 tsp grated orange peel Mix all ingredients until smooth.
Thanks to cooking-books.blogspot.com for the photo.
After weathering a soul-shredding career as a theatrical agent that lasted entirely too long, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currently the dining editor for Next magazine (nextmagazine.com) where he writes a weekly restaurant review column which also features Manhattan's best food and drink recipes from the finest chef's and bartenders on the island. In 2010 he was published in Foodista’s Best of Food Blogs Cookbook. He toiled as web editor for industry leader Interior Design magazine for several years and has also written for New York magazine, Travel & Leisure and Woman’s Day.
A proud graduate of the University of New Hampshire, one of the nation’s top drinking schools, Mr. Sherwood also studied voice and theater abroad at Regent’s College, in London’s historic Regent’s Park, and at the Royal Academy of Music. He spent a year at Hunter College in Manhattan.
Mr. Sherwood recently published his first novel, the pale of memory, available on Amazon.com, BarnesAndNoble.com, and iUniverse.com. He is in the midst of writing a second.
Twitter/tweet/twat him @kaleidabox