Reviewed: Nov. 23, 2009

I'm glad I read the reviews before making this. It meant that I was expecting to have to add more milk. I probably used 2 to 3 T to get the consistency I wanted. I accidentally added a full teaspoon of vanilla but I didn't think this made it too stongly flavoured. This is a beautiful glaze which sets perfectly and added the finishing touch to Nutmeg Feather Cake from this site. Thankyou Jamie.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Nov. 15, 2009

Used this recipe this week for a cinnamon cake for work. Everyone thought it was store bought because the cake looked so good. Will use this recipe again and again. Thanks for sharing!!

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DeniseY - Go Steelers!!

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 15, 2009

Absolutely perfect and so easy! I used this icing for my daughter's birthday cupcakes with a little blue food coloring and they turnned out great. I will definitely be using this icing often!

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Traci

Cooking Level: Intermediate

Home Town: Ozone Park, New York, USA

Living In: Milford, Pennsylvania, USA

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Reviewed: Nov. 12, 2009

This glaze is also great with some almond extract added to it.

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Mr. Mau

Cooking Level: Intermediate

Living In: Waltham, Massachusetts, USA

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Reviewed: Oct. 30, 2009

I added the milk in tablespoons, rather than teaspoons, as suggested by others. Great consistency for drizzling and it set up nicely.

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camp0433

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Oct. 28, 2009

Good glaze but had to add more confectioner's sugar than specified in the recipe. Almost double the amount. But used it on a delicous pumpkin bundt cake & was fabulous!

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Lacey

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Oct. 22, 2009

Yummy glaze! I put on top of a chocolate bundt cake. I did have to add more milk than the recipe called for. I used almond extract and colored the glaze with orange food coloring, so it looked more like halloween colors. I topped with crushed walnuts. Very easy glaze.

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Robin

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Reviewed: Oct. 21, 2009

worked out wonderfully! I put it on a chocolate bunt cake and it was delicious. I did add more milk until i got the texture i wanted. I will uae this recipe from now on! thanks!

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beanew1217

Cooking Level: Intermediate

Living In: Jasper, Georgia, USA

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Reviewed: Oct. 19, 2009

This glaze was wonderful! I used it on Downeast Main Pumpkin Bread and it was the perfect compliment to the bread. I used a full tablespoon of vanilla, and between 2-3 tablespoons of milk as well. It set up perfectly and looked beautiful as well!!!

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TwinsMom

Cooking Level: Intermediate

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Reviewed: Oct. 16, 2009

I used rum extract instead of vanilla to go with my rum sour cream cake. It was great.

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kim

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Reviewed: Oct. 6, 2009

This is the glaze I will use for anything and everything that should be glazed! To be honest, I didn't measure everything out, just added a dash of this and a sprinkle of that, approximately in the same ratios, but it turned out amazingly. Allow the glaze to thicken a little before using it so it doesn't run too much and gives it a good, thick coat.

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Shlaci

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Reviewed: Sep. 27, 2009

great tasting glaze, I added orange extract instead of vanilla and colored it orange. Turned out great!

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Hollie

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Reviewed: Sep. 26, 2009

Made cinnamon struesel muffins and wanted an icing for the top. This was PERFECT! Picky boyfriend said "MMMMMMMM very good!" This recipe is a staple now! Thanks for sharing! VERY EASY TO MAKE!

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MISTIDAWN

Cooking Level: Expert

Home Town: Gibraltar, Michigan, USA

Living In: Woodhaven, Michigan, USA

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Reviewed: Sep. 20, 2009

I loved that it does NOT get crunchy the next day. I usually do not follow recipes very well, adding whatever I have on hand, so I used almond extract. I drizzled it over a strawberry cake with almond paste filling and everyone loved it!

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Gaylynn

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Reviewed: Sep. 16, 2009

Yummy! Did this as a last minute addition to left over cinnamon rolls. Pretty good! I'm keeping it and making this again.

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Wanna be cook

Cooking Level: Intermediate

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Reviewed: Sep. 12, 2009

This was awesome. It needed much more milk. We used fat free milk and I liked the slightly thinner consistency. It was still really great flavor and consistency and dressed my bundt carrot cake up perfectly. Thank you.

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Kate Fisher

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

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Reviewed: Sep. 1, 2009

Good but gets really hard when it cools.

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erin

Cooking Level: Beginning

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Reviewed: Aug. 19, 2009

If you're looking for a GLAZE (like you would find on a donut or something), you need to increase the milk. I thought I wanted a glaze, but when I increased the milk to 2.5 tbsp, I didn't get what I was invisioning (something similar to the picture.) It tastes pretty good either way though

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Karyn

Cooking Level: Intermediate

Living In: La Porte, Texas, USA

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Reviewed: Aug. 7, 2009

I used naples suggestions & used almond extract rather than vanilla to use on my almond bundt cake from this site. It was to die for good!! 4 as is, 5 w/adjustments.

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Aug. 7, 2009

This glaze was exactly what I was looking for! I also added more milk, because I wanted a thinner consistency for my pound cake. This was perfect for it.

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