In a year full of virtual celebrations, we have been spoiled for choice when it comes to cakes and pastries
Who says cakes can only be a birthday treat? If there’s one thing 2020 has given us, it's a wave of new bakers and chefs. Customers have always wanted something “unique” for their celebrations. This has been a motivating factor for bakers and patissiers to come up with some of the most iconic dessert trends that we have seen - pineapple upside-down cake, baked Alaska, bundt cake, the red velvet, chocolate lava cake, and even carrot cake. All of these classics of today were trending recipes in the ’70s.
2020 may have cancelled out our normal way of life but it has definitely paved the way for home chefs and bakers to showcase their craft on social media. Here’s a look at some of the cake trends that caught our attention this year.
Spotify Enabled Cake
You don’t even need to sing happy birthday anymore, just put on the Spotify barcode of the birthday song and the cake will sing for you. Yes, you read that right. Matt Adlard, a self-taught pastry chef and judge at Food Network created the first-ever Spotify enabled cake. The pastry has a Spotify barcode made of chocolate which can be added as the topper. All you need to do is scan it with your phone and Voila! Your song will start playing. You can add your playlist with as many songs as you like. The idea has now gone viral and is taking the internet by the storm.
The tsunami cakes also known as “pull me up” cakes have been creating waves of their own on social media. This layered pastry is generously topped with ganache and then wrapped around with a transparent plastic sheet. Once you pull the sheet upwards, the chocolate comes tumbling down the sides of the cake. You can liken it to a glorious chocolate volcano. The decadent dessert also has all the drama for you to make an exciting boomerang video for your Instagram story. Not to forget, the process creates a childlike excitement for whoever is pulling off the plastic wrapping.
A Biscuit cake is no stranger to the baking world. Growing up, we’ve all relied on pantry favorites like Parle G biscuits and Oreo’s for a quick snack. 2020 has seen the Middle East’s popular Lotus Biscoff taking the Indian dessert market by storm. This Belgium-origin Lotus Biscoff has a caramelized flavour that is not too sweet nor salty. It’s basically a well-made piece of salted caramel turned biscuit. And it goes perfectly with a cup of coffee. Also, the popularity of the Lotus Biscoff spread has brought it neck to neck with the cult favourite hazelnut spread, Nutella. What we’re trying to say is, the Lotus Biscoff trend seems like it is here to stay. The flavour can be incorporated into scrumptious cheesecakes, cupcakes, crepes and more.
Fashion AND dessert? Can it be true? Here’s a cake that seems to have caught everyone's attention. Chef Aditi Dugar of Masque sent shockwaves through the industry when she brilliantly created the invite for Lakme Fashion Week on a delicious ombre cake. A QR code was embedded as a topper, and helped secure seats to India’s biggest Fashion Week within seconds. You could also get creative and make a statement by using cakes as an invitation for your next party.
Not every cake has to look prim and proper. This particular dessert is a rustic-looking cheesecake which was first created in the 90s by Chef Santiago Rivera in Spain and resembles a Portuguese egg tart. Basque cheesecake is sweet but bitter and breaks all the rules of what a cheesecake should look like. However, it has still managed to gain a worldwide appeal among pastry chefs. The pale custard-filled, deflated dessert is made with humble 5 ingredients - cream cheese, heavy cream, sugar, eggs, and flour.
Ritika is the newest team member of India Food Network India. She graduated with a Bachelor�s degree in Mass Media and specialized in Advertisement. While studying, she interned with food and travel networks like NDTV GoodTimes and Living Foodz. After graduating, she continued working in the food industry which involved managing a culinary studio. She was mentored by India�s finest Pastry Chef and further went on to develop recipes for her second cookbook of healthy desserts. This propelled her to join Masters Program in Gastronomy at Boston University and after completing her education, she has worked in various profiles - from writing restaurant reviews to creating social media content.