4 Spread the remainder of
the glaze over the cake and refrigerate until set, about 1 hour.
Pour remaining
glaze over cake, allow to set.
Spread
glaze over cake with spatula.
Pour
glaze over cake, sprinkle with the toasted coconut, and let stand 10 minutes or until glaze is set.
Pour
glaze over cake and spread it across the top and over the edges with an offset spatula.
Remove the cake from the oven, and while it is still warm: poke little holes over the entire top of the cake using a fork, and pour
the glaze over the cake.
The key to this recipe is to pour
the glaze over the cake while it is still hot, so it soaks into the cake.
Sprinkle the almonds on top and then pour the last of
glaze over the cake.
At the end, stir in the sliced almonds and then pour
the glaze over the cake.
I like to pour
the glaze over the cake while it is still warm so some of the glaze soaks into the cake.
Use a fork to drizzle
glaze over cake.
If needed, move the rack to another baking sheet and spoon the excess
glaze over the cake.
Slowly pour
the glaze over the cake and allow to set.
Pour
the glaze over the cake and level out.
Once combined, pour
the glaze over the cake.
Pour the chocolate
glaze over the cake; repeat with any glaze that drips onto the parchment paper under the cake (slide a new sheet of parchment under the cake first).
Discard cinnamon sticks, then pour
glaze over cake, letting some drip down sides.
Pour half
the glaze over the cake and then let it cool for an hour.
Pour
the glaze over the cake filling, tilting the pan to ensure the glaze covers the whole surface.
Spoon
the glaze over the cake strips, allowing it to drizzle down the sides.
Quick question — do you spoon
ALL the glaze over the cakes?
Not exact matches
Let the
glaze cool for about 5 minutes, then drizzle it
over the
cake.
Carefully pour the
glaze evenly
over the
cake.
You can drizzle it
over pancakes or waffles, put it on ice cream,
glaze pound
cake, put it in your hot or iced tea, or add it to a mocha.
I would brush it
over a warm
cake as a
glaze, or in a hot tea when I have a cold....
Drizzle the
glaze over half the bundt
cake.
Pour the
glaze evenly
over the top of the cooled bundt
cake.
When the
cake is completely cooled, drizzle the
glaze over the top.
Generously drizzle the
glaze over the cooled
cake, allowing it to drip down the sides.
You may either stir the pecans into the mixture before drizzling or sprinkle them
over after the
cake is
glazed.
Drizzle
glaze over cooled
cakes.
Place cooled
cake on a serving platter or
cake stand and spoon
glaze over top, letting it drip down sides.
Drizzle
glaze over cooled
cake.
Set rack with
cake over a piece of wax paper (for easy cleanup); drizzle
cake with
glaze, and let set before serving.
If you are pouring the
glaze over a chilled
cake or cupcakes that is already frosted, the
glaze can be used soon after it is blended.
I've only just popped bananas back into my baking repoitoire after they went up to $ 16 / kg here in Australia with the QLD floods some months ago, thankfully they're back down to $ 2.98 / kg and so I've stocked up ready to have some black bananas to use soon, the
glaze sounds amazing, my man would love that lemon kick, although I must admit I did enjoy the caramel icing I just poured all
over my most recent banana
cake... can't wait to try this gluten free!
Whisk condensed milk and powdered sugar together to make the
glaze; pour all
over the
cake (s).
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Pour the
glaze over the cooled bundt
cake.
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Pour the
glaze evenly
over the
cake.
- While the
cake is still warm, combine the remainder of the reserved apple juice (roughly 1/2 cup) with the 2 tablespoons of brown sugar in a small sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction
over the
cake very slowly, allowing it to absorb into the
cake, but don't worry if it doesn't completely absorb — it will continue to do so as the
cake cools; allow the
cake to cool completely before
glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.
Pour the
glaze over the lemon bundt
cake and top with grated lemon zest.
I poked holes in the bottom of the
cake before pouring the
glaze so it really gets into the middle instead of just pooling around the outside, and I added it all to the
cake while still in the pan, instead of reserving some to pour
over the top (which is what caused the sticky mess in the original recipe).
And the peanut butter
glaze doesn't
over power the rich chocolate in the
cake.
But if you'd like, you can make a simple
glaze and drizzle it
over the top of the
cake.
When the
cake comes out of the oven, poke holes in the
cake with a toothpick and pour
glaze over hot
cake.
Bring
cakes out of the freezer and pour pineapple
glaze over the top of each layer, stacking each layer on top of the previous layer.
Flood the top of the
cake (s) allowing the
glaze to run
over the sides, and sprinkle with almond slices.