I need a cake glaze! Help!

[saticoy]

Calling all experienced bakers! I made a bunch of mini-bundt cakes, and I need a glaze to drizzle over them.

Here's what I don't want: orange or lemon or any kind of fruit glaze- anything that will soak into the cake, chocolate.

Here's what I DO want: a plain white glaze, one that will firm up - so when I drizzle it over the little guys, it will remain and dry in that drizzle pattern. I need to wrap them in saran wrap (I think) so I am hoping for something that will set and not be disturbed.

I am pretty sure powdered sugar is in my future, but after copious searching, I cannot find a recipe that makes me confident. Hounds? Help?

Any and all suggestions appreciated, as always!!!

[saticoy]

It really IS that simple! I used your proportions exactly - starting with 1.5 T of milk, adding a few droplets more to get the consistency I was looking for. Perfect drizzle, perfect set. THANK YOU!

[saticoy]

You guys rule - my cakes are room temp, glazing in the am, will report back!

[greygarious]

I would add a few drops of vanilla and/or almond extract to the glaze, to taste. Also, make sure your cakes are room temperature or chilled before you drizzle, to prevent it soaking in.

[Caralien]

you could also test the glaze on something cold, like a spoon or small tray/bowl set into the freezer for a few minutes to see how it will set.

[Caralien]

Powdered sugar and hot water or milk is what you want. It really is that simple.

1C powdered sugar + 1.5-2T warm milk (add in 1t vanilla or other extract if you'd like), whisk together. No fat is necessary, but you can add 1T of melted butter (real butter--not the type tinted with annatto) if you want. Let it cool slightly (1-5 min during the winter) before drizzling onto the cakes.