, a concentrate that’s frequently diluted and sipped as a sore throat remedy.) Cho says that the contrast between the earthy, creamy-yellow pumpkin glaze and tart, golden citrus was “so bright and sunshiny”—ideal for spring.
When you’re making the glaze, Cho explains, the hardest thing to nail down is the consistency. So, do a test: When you lift your whisk or a spoon from the bowl, the glaze should drizzle down in a ribbon so that you can just see the imprint of the trail on the surface of the glaze before it disappears into the sweet depths.More of an active learner? Cho says to dip just one cake in the glaze, then walk away to prep your toppings or clean up a bit.
As for the toppings, get ready to scour your cabinets, because anything goes: a dusting of toasted sesame seeds, a dollop of jam, a sprinkle of flaky salt or citrus zest or crumbled graham cracker. When I made these cakes recently, I cut slivers of candied ginger, spoonedmakes beautiful cakes—and gives you a central spot for toppings. But if you don’t want to wait until yours arrives, the cakes work equally well—and, honestly, are still quite cute—when made in a standard muffin tin.