Currently blitzing the baking industry is a maximalist cake-decorating 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 the bakers utilise carefully constructed chocolate shards in extravagant colours or textures, forming entire structures. It’s the icing on the cake.
As originally featured in the December 2016 issue of Wallpaper* (W*213)