---------- Recipe via Meal-Master (tm) v8.05
  
       Title: FROSTING AND GLAZING CAKES
  Categories: Cakes, Frostings
       Yield: 1 Servings
  
            Crocker’s 40th; anniversary
  
   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, c1991, 1986, 1978,
   1969, by General Mills, Inc. Minneapolis, Minnesota ISBN 0-13-073768-2