To make vanilla glaze, combine 1 1/2 cups of confectioner's sugar, 1 tablespoon of water and 1/4 teaspoon of vanilla extract, and whisk the ingredients together. If the glaze is too thick, add an additional 1 to 3 tablespoons of water to the mixture to achieve the desired consistency.
Alternatively, combine 2 cups of confectioner's sugar and up to 2 tablespoons of freshly squeezed lemon juice together to make lemon glaze. Add the lemon juice to the confectioner's sugar slowly until the glaze is the desired consistency, and discard the remaining lemon juice. Other flavorings, such as almond extract, can be used in place of lemon juice or vanilla. When making almond glaze, add 2 to 6 tablespoons of milk to 1 cup of confectioner's sugar and 1/2 teaspoon of almond extract, and stir well to combine the ingredients.
To glaze the cake with chocolate ganache, bring 1/3 cup of heavy cream to a boil. Place 3 ounces of chopped bittersweet chocolate, 1/2 tablespoon of corn syrup and 1/2 tablespoon of unsalted butter in a bowl. Pour the heated cream into the bowl with the chocolate, and mix until the chocolate is melted and the glaze is smooth. Allow the ganache to cool slightly, and pour the ganache over the cake while the glaze is warm.