INGREDIENTS
2 cups (230g) Powdered Sugar, organic
1/8 tsp Fine Himalayan Pink Salt
2 tsp Pomegranate Juice (or beet juice for color)
3 TBS (46g) Milk (any type)

PROCESS
1. Combine all ingredients with a whisk until smooth until just pourable (should gently drip off of the whisk). Add more milk, if needed, to achieve the desired thickness.

2. Plate the baked cake on a serving tray. Pour the glaze in the center of the cake and allow it to naturally drip across the top and down the sides. If necessary, use the back of a spoon to make gentle, circular motions in the center of the cake to nudge the glaze.

OPTIONAL: Allow the glaze to set for 10 minutes and garnish with pomegranate pieces or flowers.

STORAGE
Store frosted cake in an airtight container at room temperature for up to 3 days.