The maximalist cake trend is scaling new heights
Cake decorating goes OTT, kitchens in disguise, cocktails for breakfast, and Stella Mccartney does menswear
Currently blitzing the baking industry is a maximalist cakedecorating style born in Australia. Sydney-based Katherine Sabbath and fellow antipodean bakers Don’t Tell Charles and Unbirthday Bakery are among those pushing cake topping boundaries, while social media has taken the trend to bakers and confectioners around the world – in London, Molly Bakes has applied the concept to milkshakes (‘freakshakes’) as well as cakes, while young independents, such as the Brighton-based Bunston Bakes, are celebrating the freshness of the new decorating style. Sometimes toppings involve recognisable sugary treats, such as Kitkat bars or Kinder eggs, as well as donuts, macaroons, marshmallows, honeycomb, pretzels or brownies; while sometimes it’s carefully constructed chocolate shards, in extravagant colours or textures, used to form entire structures on top of the cakes. It’s the icing on the cake.
THAO PHAM AND ROB TOWNSEND, OF MELBOURNE’S DON’T TELL CHARLES, DESIGNED THIS CAKE FOR US, REFINING THE STYLE FOR DESIGN-SENSITIVE CUSTOMERS WHO LIKE THE IDEA OF A MAXIMALIST CAKE, BUT FEAR THE CRAZINESS OF THE WILDER CANDY EXPLOSIONS. FOR MORE ON THE MAKING OF OUR CAKE, SEE WALLPAPER.COM