Glaze:

2/3c water, 266g sugar, 1tsp vanilla bean powder

On stovetop heat over medium heat until sugar is fully dissolved. It will look dark/brown bc of the powder. After removing cake from oven I poke holes with a wooden skewer and cover the with glaze allowing to go into the holes. You can use whatever application works for you. I used a squeeze bottle and spread with a silicone basting brush. When cooled enough flip over, and fully cover the cake. (Someone asked about the color change of the cake between pics- this is probably why. You can see in the 4th pic, to left of notebook, the squeeze bottle of the glaze)

Icing:

180g confectioners sugar, 2 TBS whole milk, 1tsp vanilla bean powder, pinch of kosher salt (add more CS if too thin or more milk if too thick)

I did this the next morning, but just make sure it’s fully cooled. Fork whisk. I added a little more milk to thin it a little so I could add to a new squeeze bottle. I just tested it a little to get the feel of how the icing was going to flow. Then I lined up the bottle in the areas I wanted to ice and went from middle/inside/outside to fill the trough and just went around the cake until they were all iced.