A glaze isn’t just fancy frosting. It’s a thin, shiny coat that hugs your cake like a silk robe after a spa day. It locks in moisture, adds flavor, and makes you look like a professional—even if you’re in pajamas.
I once poured a coffee glaze over a lemon pound cake and called it “breakfast.” No regrets. The point is: glaze is forgiving. It covers cracks, hides crumbs, and turns a baking “oops” into a bragging point.
