Chocolate Cake Glaze

Date Added: Dec 31, 2009 American Baking and Pastry
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Prep Time

2 mins

Cook Time

3 mins

Ready In

5 mins



*to adjust serving size click on "serving box".


Fast Glaze for cake, pastries, cookies, doughnuts.


  • 1  Pound(s) Confectioners sugar
  • 1
  • 3  Fluid ounce(s) Prepared chocolate syrup (Hersheys-other)
  • 2
  • 6  Fluid ounce(s) Chocolate milk
  • 3


    1. In a stainless steel bowl, put in the confectioners sugar.
    2. Keep the chocolate milk within reach.
    3. Whisk the chocolate syrup into the sugar. The sugar and syrup will combine and start to get very "tight".
    4. Add a splash (1 oz) of chocolate milk to start to loosen the glaze. Keep whisking....
    5. If glaze is still too tight to drizzle, add another splash of chocolate milk(1 oz)..keep whisking.
    6. glaze should start to take on a liquid consistency. But you do not want it too thin.
    7. You want this to be a sauce that clings to your pastry, but thinner than an icing.
    8. drizzle over your cake, cookies, pastries...
    9. Spinkle cake with crushed nuts, diced fruit, what ever..

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