Does anyone know to make that drippy frosting that is typically ised to decorate bundt cakes?
Most of the recipes that I've found call for icing sugar and water but somehow they always end up more like a glaze than the opaque white frosting that I'm looking for.
Should I make a thin-consistency royal icing?
You can use powdered (icing) sugar and milk, but add the milk a little at a time to get the consistency that you want. I use this basic glaze for a few different things--sometimes I need it thick, sometimes I need it thin). I don't measure this, I just eyeball it until I have the consistency for whatever application I need at the time.
You can flavor this very easily, and it colors really well with only the tiniest bit of coloring.
i'll try the icing sugar with some milk.
Just go VERY slow with the milk... I like to do it with a fork or small whisk. Like LITERALLY a teaspoon at a time if you're only doing enough for a single cake. Then just add the milk little by little until you get where you want it.
For a lemon bundt I use lemon juice instead of the milk. In either case, it will be too runny if you put in too much liquid. Add the liquid a tsp or less at a time.
glace icing ps and water should still be white, depending on how much water you use. more water means it will be more like a glaze that icing.
i used royal icing on mine, turned out great (dont have a pic up yet though)