Oh my gosh, that sounds like a super science-y pastry adventure! I totally get it—glazing a cake is like giving it that perfect shiny, sweet hug that keeps everything moist and looks amazing. I always try to make my glaze silky and smooth, just like a silky ribbon around a cupcake. I check the glaze by dipping a spoon in it and seeing if it coats the back of the spoon in a thick, even layer, not too thin or too thick. If it drips too fast, it’s too thin; if it stays thick and heavy, it’s too sweet or maybe too thick. And the taste has to hit just right—sweet enough to make you smile, but not so sweet that it overwhelms the cake’s flavor. Now, comparing that to pill coatings—wow, that’s wild! Both need to protect the interior, keep it from drying out, and make it a bit more pleasant to take or eat. The coating on a pill usually has to be just thick enough to hold the medicine inside but thin enough to dissolve at the right time. It’s like a secret recipe that keeps everything stable until it’s ready to be released. So, I guess both require a good balance: protect, cover, and deliver the goodness on purpose. What’s your theory about the perfect pill coating? Maybe I can bake a sweet treat that mimics that idea—just imagine a cookie with a thin, crisp shell that melts in your mouth when you bite it. Sweet science, right?