ISO: ISO a good glaze frosting that won't soak into my Bundt cake

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dawnnys

Well-known member
next time I make one. I made the generic powdered sugar/milk glaze for a birthday cake this a.m., and within 2 minutes of drizzling it onto the (cold) Bundt cake, it had almost completely soaked into the chocolate cake and was invisible.

Ok, so I added more powdered sugar, and tried it again. This time it took 3 minutes to soak in. I'm sure it will taste good and even more moist than I had expected; I topped it with pieces of candy corn, and it's cute, but it just looks like a plain chocolate cake. ??

 
Dawn, remember the fondant that you made from scratch? You can always thin that down as icing.

I've got it here somewhere...I'll look and repost. I just checked the pumpkin cake and it's just powdered sugar and OJ...so I wonder how it's so white?

 
If you add a little cream cheese to the glaze, it will thicken it up and not soak in too much.

 
I added more sugar to the bowl so much so that it was beginning to get hard to stir.

But maybe it needed even more. Began thinking microwaving a can a frosting I had might be a good idea, thin enough to pour but thickening upon cooling. TY though.

 
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