Cooking Tips and Advice - Print - Cake Glazes

Cake Glazes - Cooking Tips

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  • Prepare the glaze according to the directions on the recipe. Allow the glaze to cool before applying it to the cake. The glaze should be the consistency of corn syrup. Test the consistency by taking a spoonful from the bowl and drizzle back into the glaze; the drizzled glaze should leave a trail.

  • Be sure the cake is cooled completely before applying a glaze with a thin consistency. If it is a glaze that needs to be spread, a slightly warm cake will allow the glaze to spread more easily, but if the cake is too warm the glaze may run off the cake.

  • If the glaze has to stand for a while to wait for the cake to cool, place the bowl of glaze into a bowl of warm water to prevent it from thickening and to keep it from starting to set up.
  • Use a tablespoon or whisk to drizzle the glaze over the cake; allow it to run over and down the sides. Or, slowly pour the glaze over the top of the cake from a measuring cup with a pour spout.

  • The glaze will set fairly quickly so if you need to spread it out, use the back of a tablespoon to work it around as desired before it begins to set. If you try to spread it once it starts to set up, you will damage the smooth appearance of the glaze.
  • Allow the glaze to set up on the cake for 2 hours. Refrigerate if the glaze or filling contains perishable items.

  • If you are working with a glaze where you desire a thinner coating, it can be applied while the cake is still warm. The warmer it is the more the glaze will thin out as you drizzle it over the cake.
  • If you are going to add nuts or another garnish to the glaze, be sure to add it before it begins to set up so that it will stick to the glaze.

If wax paper is used under the cake, protecting the cake plate or board, it should be removed before the glaze sets up. Slowly slide the paper out by carefully sliding it left to right as you gently pull it out. Do not just pull it out towards you because you will run more of a risk of damaging the bottom edge of the cake.