FROSTING AND GLAZING CAKES Brush away any loose crumbs from cooled cake
layers. Place a cake layer rounded side down, on a plate that has 4 strips
of waxed paper around the edge if desired. Spread 1/3 cup creamy-type or
1/2 cup fluffy-type frosting to within 1/2 inch of edge. Top with second
layer, rounded side up.
Spread the side of the cake with a very thin layer of frosting to seal in
the crumbs. Frost side of cake making a rim about 1/4-inch high around the
top. Spread remaining frosting on top, just to the built-up rim. Remove
waxed paper.
Glaze an angel food, bundt, chiffon or pound cake by pouring or drizzling a
small amount of glaze on top of cake. Spread glaze if desired, allowing
some to drizzle down side. Repeat until all glaze is used.
Source: Betty Crocker's 40th Anniversary Cookbook, (C)1991, 1986, 1978,
1969, by General Mills, Inc. Minneapolis, Minnesota ISBN 0-13-073768-2
