I tired to make an icing glaze for this cake but it looks lumpy.  Not sure what I did wrong.  Ingredients was confectioners sugar, milk, butter and vanilla.  I thought it was supposed to look smooth when you poured it on and spread it out.  Any help would be appreciated as I know everything is a learning experience.

Thanks in advance![postimage id="4954" thumb="900"]

idk -- bad sugar maybe?

what temperature were all the different ingredients going in? hey, did you use real butter or a spread?

but I think it actually works well for this application of it being a melted ice cream cone -- so that's good  you picked the perfect cake to put this on 

Yeah it does look like melted ice cream I'll give you that!

I used real butter and all the ingredients were room temperature. I did let it sit a bit before I actually used it but I did remix it in my KitchenAid before I put it on.

I wonder if because the icing I was putting on it was cold right out of the refrigerator if that could have done it?

Did you sift the sugar? Mine has to be

The cold icing could have caused the butter in the glaze to chill enough to slow the spread and cause the ripple effect...

No I did not sift if the sugar.  I guess next time I will.

Yes I'm thinking the cold icing on the cake may have caused it to Ripple so I agree.

i prefer glaze made from milk but I often just use hot water so I don't have to sift when it's just little random glaze -- I would have used milk in this too --

i hate to sift powdered sugar -- once a dear friend reminded me about reverse sifting -- where you press a strainer down into the sugar to sift it -- then use that to measure from and carry on -- when you buy the big bags of sugar and use the cake pan like sifters kwim