Glazing is generally done by means of a brush or with feathers. A beaten
egg, or syrup, or jelly, or egg and sugar, etc., are used to glaze
cakes, etc. It is done by dipping the brush into the egg or jelly, and
by spreading it on the cake or other object before baking or before
serving, as directed in the different receipts. It is also done by
sifting powdered sugar on cakes which are put back in the oven for a
short time--that is, the time necessary to melt the sugar.