The Glaze: The cake may be covered with a maple cream cheese glaze, or in this case, a simple maple glaze. I followed Dorie's directions for the glaze, but in the future, I may do things a little differently. Here's her glaze recipe: Mix 6 Tablespoons of sifted confectioners' sugar with 2 tablespoons pure maple syrup. Add more syrup (by 1/2 tsp) until you reach the desired consistency. You want the glaze to be able to run off your spoon, but not be too runny. Spoon glaze over the top and allow it to slowly run down the sides of the cake. Next time, I would use 6 Tbsp of confectioners' sugar, 1 Tbsp water and 1/2 tsp maple extract, adding more water until I reach my desired consistency. I found the maple syrup with the confectioners' sugar to be too sweet. Source: Dorie Greenspan's "Baking From My Home to Yours"