I use a good sized resealable bag, add your glaze mixture to it and press it into one corner. Cut the tip off of that corner leaving an opening of about 3/4 of an inch.Hold bag above your totally cooled bundt cake and squeeze all of the thick glaze out slowly, at a steady pace, on to the middle of your cake, going around in a circle, trying not to stop, if possible.As soon as you get back to where you began just continue on until your bag is empty or you believe you have enough glaze on your cake.You need your glaze to be thick, yet easily stirred, as you want it to slowly run down the sides of your totally cooled cake while turning your plate or cake stand by hand, especially if you are like me and don't own a turntable.If you want the glaze to run down a specific side of the cake, depending on your cakes pattern, just stop circling with your glaze for a quick moment, add a bit extra glaze and then keep on going in your circle pattern.The glaze will be piled up high but do not worry. Next, take the plate or stand supporting your cake and give it a shake up and down to settle the glaze. Lean the cake from one side to the other and the glaze will start to settle and slowly run down the sides of your cake. Add any decorations you want to at this time while your glaze is still wet. and allow the glaze to set and stiffen for at least an hour before serving.