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 a career as a theatrical agent for Broadway, film, and television, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currenly the senior editor for Carnsmedia, was web editor for Interior Design and the dining editor for Next magazine (nextmagazine.com) where he wrote a weekly restaurant review column which also featured Manhattan's best food and drink recipes from the finest chefs and bartenders on the island. He has written for New York magazine, Travel & Leisure and Woman’s Day, among others, and his recipe for Wicked Good Clam Chowdah from this blog was published by Andrews McMeel in Foodista’s Best of Food Blogs Cookbook.
A proud graduate of the University of New Hampshire, 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's books are available on Amazon.com, BarnesAndNoble.com, and iUniverse.com.
Twitter/tweet/twat him @kaleidabox