Hi Eloise and Renee! I'm sorry our latest advice on achieving this was unhelpful. I believe you can get this crunchy crust by mixing the confectioners sugar glaze and letting it sit overnight then applying it to your hot bundt cake the next day right out of the oven. The heat of the baked good seems to get the glaze to crust nicely.

This method seems similar to the one in our Golden Vanilla Pound Cake. Also take a look at our recipe for Maple Pound Cake with maple rum glaze: and our recipe for Orange Pound Cake with Bourbon Glaze. I hope this helps and happy baking!

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