There is a sharp rise in cake decorating businesses with artists churning out newer products and companies launching new designing tools. Cake decorating is a new art in India but customers are more than ever seeking out professionals who can deliver their dream cakes. Showcasing a droolworthy edible masterpiece at the sweet table has become commonplace. The explosion of cake decorating tips through the Internet has funnelled the art’s growth. The multitude of cake trends being showcased on television and social media are an indicator of its growing popularity. By Ancy James
Trends in the cake decorating world themselves is a relatively new concept. In olden days, we would evolve our designs based on our preferences and cultural exposure. But now ‘trending’ is the key word. Customers are totally for what is trending. They know what styles are hot and what is passe,” says Chef Nagpal, Master Sugarcraft Instructor at the CCDS (The Culinary and Cake Decorating School), who has trained thousands of cake decorators.
Chef Nicholas Lodge, International Master Sugarcraft Instructor, says that the influence of high fashion and interior design on cake design has been huge. Chef Nicholas, based in Atlanta, US, is one of the most soughtafter instructors in the current generation of sugarcraft artists the world over. “Most trends start with either interior design or fashion. An interior design company launches a style, say, rustic. Then this trend migrates to wedding consultants, floral designers and then sugar artists,” he says.
This year tall cake designs with elegant vintage look, water colour schemes, the regal looking cakes, the stunning handmade sugar flowers cascading down a stunning cake—all have made a significant impact on the world of customised cakes. Chef Nicholas says there are wedding cake designs which have stood head and shoulders above the rest and these styles are here to stay for a while. The blackboard chalk effect cakes, rustic look cake styles, vintage fabric lace and burlap, fabric sugar flowers and the use of silhouettes are some of them.
Chef Handi Mulyana, based in Australia, agrees and says that this year metallic and fabrics lace effects on wedding cakes have remained popular. In India, Chef Nagpal asserts, another trend has been turning heads. That is the combination of pastel-coloured hand-painted customised cakes. The water-colour effects on celebration cakes are another trend.
Buttercream Comeback-
The biggest comeback trend this year is the rise in the demand for buttercream royal icing cakes. Revival of hand-piped frosting on cakes make even the most seasoned of cake decorators undergo re-skilling in this vintage cake icing medium. Royal icing and buttercream teaching modules are earning their place back on culinary school schedule calendars and are being sought after by cake aficionados.
Handi, cake artist and international sugarcraft instructor, whose clientele include big names like Oprah Winfrey, Nicole Kidman and Chloe Kardashian, says that buttercream cakes have made a significant comeback this year. He adds that dripping buttercream cakes and the tall unfrosted naked wedding cakes are the exclamation point of various wedding celebrations around the world.
“Most trends start with either interior design or fashion. An interior design company launches a style…then this trend migrates to wedding consultants, floral designers and then sugar artists,” Chef Nicholas Lodge, International Master sugarcraft instructor.
Chef Nicholas, a strong advocate of piping skills, is ecstatic to see the revival. “It is a basic skill but takes a life-time to master. Many current cake artists don’t use any piping on cakes. So it is nice to see a revival,” he says.
Chef Nagpal
Chef Nagpal too sees this as a welcome trend. “Even though it came late, I am ecstatic about the return of buttercream. It was bound to happen. Fondant, chocolate and such mediums will come and go. But a cake decorator is one who can pipe his way around any project. Piping is the very foundation of this art. That is why cake decorating is all about really. Everything else frankly is crafting,” says Chef Nagpal.
Tools Galore
There is also no shortage of cake decorating tools and paraphernalia in the market. Chef Nagpal says, “New products have a great way of motivating artists to try new things. Even if you don’t end up buying into that new innovation, as a modern cake decorator it is imperative for you to know of it.”
There are just too many new items on the market and they are coming fast. She suggests going through the social media channels to get the latest gadget. High level of research and development goes into the development of such products. Chef Nicholas’ company, Nicholas Lodge, has its own line of branded sugarcraft tools and is always thinking of new products. It introduces many innovative tools to ease the burden on the cake artist. Many other companies too have brought out some innovative products this year.
Most of these products come with the usual premium prices. Most high-end products are being viewed as a one-time investment by cake decorators. This has also led to counterfeit production and sale of various tools. These cheaper versions are available in abundance. Master sugar artists around the world warn against this dangerous trend of buying a cheap version of branded products. It’s being seen as the worst setback for the cake decorating industry in recent years.
“I handcraft everything from sugar flowers and lace piping to embellishments on the cakes. I am lucky to have started when none of these amazing tools and moulds was available,” Handi Mulyana
Chef Nagpal feels one has to take pride to be a part of this thriving but ‘niche’ industry and feels that buying branded products is the only way to invest in one’s industry. She adds, “Companies invest thousands of dollars in R&D and then after all the risks, tribulations, we as cake decorators go and buy the cheaper knock-off. How encouraging is that to that original company, to invest in developing new tools for us? Are the knock-offs even delivering in the first place? Not only are we encouraging counterfeit production, we are taking away the money from that very deserving developer who created this gadget.
Talent Is King
Most sugarcraft artists agree the ultimate winner is the innate talent of the artist. Handi Mulyana, an international sugarcraft instructor, says, “I handcraft everything from sugar flowers and lace piping to embellishments on the cakes. I am lucky to have started when none of these amazing tools and moulds was available.” Moulds and other decorating fixes are good for mass production of cakes. For a professional cake artist, sticking to classic handmade skills and techniques handed down by master sugarcraft instructors will always have its uniqueness.
Sugarcraft veterans suggest playing to one’s own strength rather than relying solely on trends. “When you start a business, go after your own a signature look.
Maggie Austin
Faye Cahill
When I think of designers like Maggie Austin, I think frills and sombre. With Ron Ben Israel, sophistication comes to mind. With Faye Cahill, it’s clean and metallic,” says Chef Nicholas.
