Until recent times, the confectionery industry was obsessed with creating larger-than-life fondant cakes. While fondant does make cute figures possible, like putty in the hands of a baker, it is extremely sweet. And most of it is wasted anyway since no can eat it. As for frosting cakes, if not done right, they leave a creamy texture on the roof of the mouth. Chef Deeksha Shetty, of Cocoamaya, offers a solution: glaze cakes. She says, "Glaze cakes are not as sweet as fondant glaze. They also taste better and you get the flavour you wish."

Mirror-glaze cakes are an Internet sensation; the pouring of the glaze over a cake can be oddly satisfying. The final product resembles a mirrored surface or waxed kitchen counter. Shetty says that while the glaze can be used over a cake of any size or shape, the cake itself needs to be a mousse. Using a store-bought icing cake might not give the desired clean finish as the surface will be uneven.