If either glaze becomes too firm to spread, place it in a heatproof bowl over simmering water and stir until it’s the right consistency.

Ingredients

　　1 cup heavy cream

　　3 1/2 cups confectioners’ sugar, sifted

　　5 tablespoons Dutch-process cocoa powder

　　6 tablespoons boiling water

Step 1

Step 2

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter