40 Glaze

Using warm glaze to coat a cold cake in a smooth, thin layer. Glaze that is too warm melts the cake's icing, but glaze that is too cool sets before coating the entire cake. Pull the cake from the freezer just before glazing to avoid forming condensation on the cake, which causes the glaze to slide.
Coating the top of a fully set cake with mirror glaze, or gelee, by pouring a small amount of warm, fluid glaze onto the top of the cold cake and tilting the cake to evenly spread the glaze. Too cool of a glaze sets before evenly coating the top and too warm of a glaze will melt the cake.