glaze
To make a glaze icing shine, mix icing sugar with water. As the water evaporates, the icing sugar remains in in solid form and glazes.
Icing, frosting, or perhaps for some cakes a glaze.
Napoleon
Napoleon
For ceramics, there's the fritted glaze, low, mid, and hi fire glaze, and the Underglaze or Overglaze. For dessert, there's ganache, frosting/icing, and fruit glaze.
Ronald J. Zaguli has written: 'Potential flow analysis of glaze ice accretions on an airfoil' -- subject(s): Icing (Meteorology), Glaze (Meteorology), Aerofoils
The recipe for a cake glaze can be found in just about every basic or cake based cookery book. It is also quite often on the icing sugar box, and will of course be found on a simple web search.
Personally, just eat it, and eat the icing :)Glaze or frosting on muffins? Muffins are best without such things-- don't increase the sugar content. Muffins are not cupcakes.
An aftertaste is a taste remaining after the the substance causing it is no longer in the mouth.
You do it for no other reason than to help make a covering layer or decoration adhere - In a Xmas cake this might be marzipan followed by Royal icing. If you're putting blanched almonds or other fruit and nuts on the cake the apricot glaze helps them adhere and then more is brushed over the topping to give it a golden veneer. It willmake no real difference to your cake if you forgot the apricot glaze. Many people pick off the marzipan and icing anyway.
anything u want. i usually do glaze (1 cup powder sugar and 2 tbsp milk) or cream cheese frosting