A glaze is used to cover the top of some cakes, to make them look more appetizing. A glaze needs to be applied with a brush and then dried in a 140°F (60 °C) oven.
Sift the sugar through a sieve, add warm water and the vanilla. Heat to 104°F (40 °C) on low heat, while stirring nonstop. If the glaze is too thick, add water, if it's too thin add powdered sugar. Then add coloring.
To make the glaze in the oven dry faster and more delicious, substitute the water with egg whites. Substitute each tbsp of water with 1 whipped egg white.
To make a chocolate glaze you will need 1 cup sugar, 1 tsp cocoa and 1/2 cup water. Boil the sugar with the water until it becomes threadlike when scooped.
Add the cocoa and cool the glaze to 140°F (60 °C). To have the sugar crystallize fast, stir with a ladle from the middle out toward the walls.
To make an egg white glaze you will need 1 cup sugar, 2 egg whites, 1 cup water, vanilla, flavor extracts, food colorants.
Boil the sugar with the water to the point where once it's cooled and you take out the spoon you get a mass that you can roll between your fingers like a ball.
Beat the egg whites to snow. Gradually and while stirring nonstop, pour the hot syrup in a thin trickle into the beaten egg whites.
Add the food coloring and flavor extracts and heat the glaze to 140°F (60 °C), stirring constantly. Apply it with a brush and dry in the oven.