What is not true about glazing a cake?

Warming the glaze to 100°F is not typically necessary or ideal for glazing a cake. When glazing, it is important that the glaze has the right consistency to adhere properly to the cake's surface. A glaze that is too warm may become too fluid and run off the cake, leading to an uneven appearance. Conversely, if the glaze is too thick, it may not spread or coat the cake smoothly.

Chilled glazes can solidify quickly upon application, creating a shiny finish, while glazes at room temperature have a more manageable consistency for spreading. A thicker glaze may be desirable depending on the intended final look and texture, as it can provide a rich coating that enhances the cake’s visual appeal.

Understanding the right temperature and consistency for a glaze can greatly impact both the aesthetic and textural quality of the finished cake.