No-Fuss Finishing: Three Easy Ways to Glaze a Cake Without Frosting

Sometimes, a cake doesn’t need a heavy blanket of buttercream; it just needs a bright, shiny finish to seal in the moisture and provide a gentle kiss of flavor. Glazes are the perfect solution: they require minimal ingredients, set quickly, and offer an elegant, professional look with almost no effort.

Here are three go-to glazes, ranging from the most basic to the most sophisticated.

1. The Classic Powdered Sugar Glaze (Drizzle)

This is the fastest, most versatile glaze in baking. Its thin consistency is perfect for a rustic drizzle or a thin coating that lets the cake’s color show through.

Ingredients

• 1 cup Confectioners’ (Powdered) Sugar, sifted
• 2 to 3 tablespoons of liquid (Milk, water, or lemon juice)

Technique

1. Place the sifted powdered sugar into a small bowl. Sifting is crucial to prevent lumps.
2. Add the liquid one tablespoon at a time, whisking vigorously after each addition.
3. Consistency Check: You want a glaze that is thick enough to coat the back of a spoon, but thin enough to fall off the whisk in a thick ribbon. If it’s too thin, add more sugar; if it’s too thick, add a few drops more liquid.
4. Application: Drizzle the glaze over a completely cooled cake using a fork or spoon. Wait about 30 minutes for it to set firm.

Best for:

Pound Cakes, Lemon Loaves, and simple fruit tarts. Using lemon juice instead of milk makes it a hard glaze that sets very firm and bright.

2. The Simple Vanilla Milk Glaze (Poured Coating)

This glaze is richer than the classic version, thanks to the use of milk or heavy cream, which gives it a more opaque and professional coating.

Ingredients

• 1 cup Confectioners’ (Powdered) Sugar, sifted
• 3 tablespoons Heavy Cream or Whole Milk
• 1/2 teaspoon Vanilla Extract (or other extract like almond)

Technique

1. Combine all ingredients in a small saucepan.
2. Heat the mixture over very low heat ($140^\circ \text{F}$) for $1-2$ minutes, stirring constantly until it is just smooth and warm. Do not let it bubble or boil.
3. Application: Immediately place your cake on a cooling rack over a sheet pan (to catch drips). Pour the warm glaze directly over the center of the cake. Use a small offset spatula to quickly guide the glaze down the sides if necessary. The warmth of the glaze helps it coat the cake smoothly.
4. Let the cake rest for 15 minutes before serving.

Best for:

Bundt Cakes and Ring Cakes. Pouring the glaze into the fluted top of a Bundt cake creates a dramatic, even drip down the sides.

3. Two-Ingredient Chocolate Ganache Glaze (The Elegant Dip)

A classic chocolate ganache is technically a type of emulsion, but when made thin, it acts as the most luxurious and shiny glaze possible.

Ingredients

• 4 ounces (1/2 cup) High-quality Chocolate (chips or finely chopped), Dark or Milk
• 4 ounces (1/2 cup) Heavy Cream

Technique

1. Place the chopped chocolate in a heatproof bowl.
2. Bring the heavy cream to a bare simmer on the stovetop (just until steam rises and tiny bubbles form around the edge).
3. Pour the hot cream directly over the chocolate.
4. Let the mixture sit, undisturbed, for 5 minutes. This allows the heat to melt the chocolate completely.
5. After 5 minutes, use a spatula to stir slowly from the center outwards until the mixture is completely smooth and shiny. This is your pouring ganache.
6. Application: Allow the ganache to cool for about 10 minutes until it feels warm, but not hot. Pour it over the cake for a smooth coating, or use a spoon to create controlled, elegant drips down the sides.

Best for:

Any Chocolate Cake or a Vanilla Cake that needs a dramatic, smooth, and shiny finish.