We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

“Naked Cakes” Skip The Frosting, But Not The Decadence

January 6, 2018: 12:00 AM EST
A minimalist trend is overtaking the cake-baking community: “naked cakes” shun frosting or fondant, but still manage to hold onto a certain sugar-rich decadence. The basic idea is to highlight the texture of the cakes themselves and the fillings between layers. They are embellished with fresh blooms, gum paste-molded flowers, edible pearls and gems, chocolate chips, crumbs, cookie dough, candy sprinkles, and fresh berries. The basic idea is to highlight the texture of the cakes and the fillings between layers. Christina Tosi, owner of the award-winning U.S. and Canadian bakery Momofuku Milk Bar, is said to have come up with the idea. But many other pastry chefs and bakers are featuring the desserts, including Martha Stewart and wedding resource The Knot.  [Image Credit: © Momofoku Milk Bar ]
"Frosting-Free Cakes the Latest Trend", Lubbock Avalanche-Journal, January 06, 2018, © Lubbock Avalanche-Journal
Market Segments
New Products
Bakery & Cereals
Bread Revival
North America
United States of America
Companies, Organizations
Products & Brands
Developed by Yuri Ingultsov Software Lab.