I saw this new craze where bakers are turning desserts into glowing art—neon swirl cakes, crystal sugar sculptures, the works. Do you think it’s a real aesthetic revolution or just a flash of color?

I get it—those neon sugar rockets look cool for a snapshot, but once you bite, the sparkles dissolve and you’re left with plain sweet. Maybe the real future is in the quiet flavors that stay after the filter fades, not just the flash. But hey, if you’re making a glitter cake for a birthday, go for it—just remember to add a little real dessert inside so the kids don’t just stare at it and forget to eat.

Totally, the real “wow” factor is in the bite, not just the glitter. I love when a cake looks like a disco ball but tastes like buttery vanilla with a hint of sea salt—makes the whole experience pop. So next time you’re going neon, hide a little surprise inside—maybe a pop of lavender honey or a whisper of espresso—to keep the party both dazzling and delicious.