I'm out of meringue powder. How am I gonna do? But there's plenty of white choc in stock. White candy melt from Wilton. I found these 2 recipes for White Choc Glaze. One from Cooks.com and the other one Our Family Favorite Recipe. One used more milk and portion of white choc and confectioners sugar is the same. The other one is confectioners sugar less then the white choc but it has Grand Marinier and a tablespoon of water. So I combined both and a lil bit of adjustment to suit my taste bud.
White Choc Glaze...
8 oz. semi-sweet chocolate, coarsely chopped(Wilton Candy Melt)
1/4 c. (1/2 stick) unsalted butter
3/4 c. powdered sugar, sifted
3 tbsp. Milk
A pinch of salt
Heat chocolate and butter in top of double boiler over barely simmering water, stirring until melted and smooth. Mix sugar, salt and milk in small bowl until sugar dissolves. Add to chocolate and stir until smooth. Remove from over water and let stand until cool but still pourable.
Remove pan sides from cake. Pour glaze atop cake and spread over top and sides. Refrigerate until set (can be prepared 6 hours ahead).
*photos will be included later