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Originally Posted by bohh  Thanks m.bug. One quick question,if you dont mind? On some of my recipes like a bundt cake for instance the recipe say to glaze the the top,but from the pictures it looks much more heavier drizzle than a thin glaze would be. .Why wouldnt this be called a icing instead of a glaze. Thought glaze is suppose to be thin so it runs down the sides easier. With it being thick it still runs but this would seem like it would be classified as a icing not a glaze. Any suggestions here to help me clear this up,I would appr. it. Thanks.
Bohh |
When you do a "glaze" on a bundt cake , it's warm and that is what makes it run down the sides, too thin and too warm makes it like water, you want the glaze to move almost like warm honey to get that "look"