Miniature cakes are definitely better, say pastry chefs who delight in creating tiny cakes with multiple delicious and minute layers that are filled, glazed, frosted, drizzled—and then decorated. These sophisticated sweets can be as elaborate as an old-fashioned wedding gown or as chic as a Chanel suit. And they taste as good as they look.
“Sales of individual cakes and pastries are skyrocketing,” says Kim Moore, co-owner of two elegant pastry shops named Finale in the Boston area. “It has to do with people’s desire for something personalized. When you first see your own beautiful dessert, your heart leaps and a little voice says, ‘This was made just for me!’”
Whether it’s what Kim and business partner Paul Conforti, both Harvard MBAs, call the European invasion of the American palate, or something closer to home (Americans invented cupcakes, after all), it’s clear that beautifully decorated, delicious miniature pastries and cakes, whether Franco-American or totally New-World inspired, are here to stay.
Cecile Gady founded Cakework in San Francisco 20 years ago and is known as both an innovative designer and an excellent baker whose cakes are as tasty as they are beautiful. This artist and perfectionist says, “The trend is to offer guests individual cakes at all kinds of parties, including weddings. I especially want brides to love their cakes,” says Cecile. “And at home parties, it’s a bonus not to have leftovers.”
