How can I make a poundcake glaze that doesnt crack and break off after the first day?? I use lemon juice, powdered sugar and some Karo syrup but it still cracks off, especially if I freeze the cake for later use. I like to keep my poundcake at room temp. so I have some concern in using butter, buttermilk, cream cheese, etc in the glaze. Any help would be appreciated!!
Thanks for all the saves, all the faves, and just for being you
Free Shipping This Weekend!
How—and Why—Did Fruitcake Become a Slur?
The World’s First Boozy Cold Brew Is Coming
The Ingredient All Steaks Need
French Food, Unbuttoned
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)