When to glaze cake?

[arielleeve]

I am making an apple cake for Rosh Hashonah, to be eaten on Wednesday night. I pre-made the cake tonight since it's the only night I can do it, but I'm trying to decide if I should put the glaze on now or wait until right before served. My inclination is to think that that should be a last-minute addition, but I also have heard that sometimes glazes help keep moisture in. Or is that just an old wives' tale?

[greygarious]

I would keep the cake in the refrigerator until a couple of hours before serving, and glaze it as doon as it comes out of the fridge. Because it is cold, the glaze will solidify without sinking in.
I prefer a dried glaze to a runny/tacky one at serving time.

[BamiaWruz]

Make sure the cake is very cool. I thought mine was and it split as soon as it hit the cake from the warmth. Especially if there is some butter in there it will act strange.

You can glaze it before serving to look nice and pretty.

[bushwickgirl]

I assume by glaze you mean a loose thin pourable icing, not a flavored syrup for brushing the cake with, to add moisture? Well, a glaze will keep a cake moist, but an apple cake is generally moist from the ingredient (apples) anyway, and will keep well. I'd glaze it right before service for the most attractive look. By glazing in advance, the glaze may lose it's gloss and disappear into the cake.