Not exact matches
Pour
glaze on top of pound cakes and using a frosting spatula, gently spread
glaze out to the
sides and allow it to
drip down.
Generously drizzle the
glaze over the cooled cake, allowing it to
drip down the
sides.
Spread the chocolate
glaze over the top, allowing the
glaze to
drip down the
sides.
Place cooled cake on a serving platter or cake stand and spoon
glaze over top, letting it
drip down sides.
Discard cinnamon sticks, then pour
glaze over cake, letting some
drip down sides.
Once the icing has cooled to a good consistency,
glaze the loaf, allowing some of the icing to
drip down the
sides.
Once desired consistency is reached, remove
glaze from heat and pour over the cake, letting it naturally
drip down the
sides
Once the cake is baked and slightly cooled, a lemon
glaze (frosting) is poured over the top of the cake and allowed to
drip down the
sides.
Drizzle
glaze over top of the cake, letting it
drip down the
sides.
A cake this tall covered in white frosting would be too sweet, so instead we added a chocolate
glaze that
drips down the
sides.
Once the cake is completely cool, drizzle the
glaze over, letting it
drip down the
sides.
Spoon
glaze over each one, letting it
drip down the
sides a bit (it shouldn't be so thin that it runs over the donut).
Pour the lemon
glaze over the top of each loaf and let it
drip down the
sides.
Then add the
glaze on the top of wafers, allowing a small amount to
drip down the
side.