In 2024, there are five hottest cake décor trends, according to a pastry chef. These trends include buttercream painting, monochrome cakes, wild floral designs, large cakes, and the return of Lambeth piping. The focus is on art and taste, from detailed designs to simple beauty. Secret Message Cakes, The Bow Era Wavy Piping Burn-away Cakes, Bento Cupcake Boxes, and white on white piping are among the popular choices.
A pastry chef has identified 10 cake decorating trends for 2024: comic-style cartoon cakes, abstract buttercream, geometric cakes, metallic cakes, and whimsical cakes. Other popular options include floral cakes, engagement cakes, lavender birthdays, unicorn birthdays, rainbow birthday parties, 100-layer cakelet cakes, and unicorns.
The 2024 list includes everything piscatachio, heart-shaped lambeth cakes, oil-based sponge, reduced sugar cakes, stylish cake hybrids, buttercream cakes, comic-style cartoon cakes, buttercream carving, wafer paper, vintage cakes, striped frosting, textured cakes, minimalist cakes, abstract buttercream painting, geometric cakes, metallic cakes, edible flowers, 3D cakes, marbled cakes, and whimsical cakes.
📹 Simple Vanilla Cake Decoration with Fluffy Buttercream #shorts
Simple Vanilla Cake Decoration #shorts #cake #cakedecorating #vanillacake #cakeshorts #minteacakes #howtodecoratecake …
What is the latest trend in baking?
The bakery industry is undergoing a significant transformation as a result of the growing preference among consumers for plant-based alternatives. This shift is driven by a growing demand for ethical and dietary-friendly products, with innovative plant-based ingredients making treats more palatable and healthier. Bakers are employing plant-based ingredients to develop appealing and ethically sourced recipes across a range of bakery products.
What is the new cake trend in 2024?
In 2024, wavy piping is gaining popularity as a fluid style with a casual yet artsy feel. This style is suitable for various occasions, from weddings to novelty cakes. The 2024 cake trends are characterized by iconic designs, hidden messages, cute bow detail, and multi-purpose packaging. One popular trend is the peel to reveal style, which is perfect for proposals, gender reveals, and fundraising events.
The cake can be covered with an acetate strip, leaving an edge free to pull, covered in more buttercream, and decorated as desired. This fluid style allows for creativity and versatility in the cake industry.
What are the 7 different cake decorating techniques?
Cake decorating is a crucial art form that allows bakers to showcase their creativity and turn simple cakes into masterpieces. There are seven captivating cake decorating techniques that can inspire you to create stunning confections.
Fondant Decorations: Fondant is a smooth, pliable icing that can be used to cover cakes and create elaborate decorations. This versatile medium allows bakers to sculpt intricate designs, figures, and even replicate objects with precision. To work with fondant, roll it out into a thin, even sheet and drape it over the cake. Smooth out wrinkles or air bubbles, and let your imagination run wild with cut-outs, embossing, and hand-painted details.
Buttercream Piping: Buttercream is a creamy and delicious frosting that can be piped onto cakes to create stunning designs. With various piping tips and techniques, you can achieve a wide range of patterns and textures, such as delicate rosettes, intricate lacework, or playful ruffles. Experiment with different piping nozzles, practice your hand movements, and let your creativity flow to create visually captivating buttercream designs.
What is the trend in cake decorating in 2024?
In 2024, cake decorating trends will blend old and new styles, featuring buttercream painting, monochrome cakes, wild floral designs, large cakes, and Lambeth piping. Bakery owners should adapt these trends to their style and customer preferences, focusing on art and taste. Sheet cakes and large cakes are back in style, along with vintage and buttercream painting. Buttercream painting transforms cakes into edible art, combining artistic brushstrokes with tasty buttercream, making it suitable for various themes and events.
What cake sells the most?
The most popular cake flavors include red velvet, white, and vanilla; strawberry and angel food; chocolate; carrot; rainbow; and lemon.
What are the current trends in cake decorating?
In 2024, cake decorating trends are gaining popularity, with buttercream carving, geometric patterns, metallic cakes, whimsical cakes, ombre cakes, textured frosting, 3D cakes, and custom cakes emerging as popular choices. These trends aim to create a natural, earthy feel, reminiscent of a stroll through a garden with edible flowers and earthy vibes. Rustic charm is also gaining popularity, as it promotes sustainability. Maximalist cakes, featuring layers of layers, bold colors, and edible art, are also gaining popularity.
These cakes are like the rockstars of the dessert world, showcasing intricate details and hand-painted magic. Whether you’re into the chill nature vibes, the over-the-top maximalism, or the classic-meets-modern mashup, 2024 offers some seriously drool-worthy cake trends. Let’s start the celebrations with these not-so-basic confectionery masterpieces.
What is the cake trend in 2025?
In 2025, wedding cakes will focus on bold choices, sustainability, and personalization. Minimalism will be prominent with sleek, simple designs, including naked and semi-naked cakes, geometric shapes, and monochromatic color schemes. Modern designs, unique flavors, and creative touches will make a stylish impact. Top trends include hand-painted designs, 3D elements, and textured layers, as well as geometric shapes, abstract patterns, and delicate sugar flowers. These trends will make a stylish impact on Greenville and Spartanburg, SC weddings.
What is the cake trend for 2024?
The incorporation of botanical designs into contemporary cake decoration represents a growing trend. These designs often feature natural elements such as edible flowers, fresh herbs, and intricate foliage patterns, which collectively evoke a sense of freshness and organic simplicity.
What do you think are the 3 most important tools when decorating a cake?
This post discusses the importance of basic cake decorating tools for beginners, including a stand mixer, cake turntable, straight and offset spatulas, and silicone piping bags and tips. The author, an Amazon Associate, shares a shorter list of five essential tools for beginner cake decorators that are essential for creating beautiful cakes. These tools help create a beautiful appearance and can be used to create various designs. The post also provides easy techniques for making buttercream frosted cakes, which can be found in a separate post.
The author encourages readers to read their full Affiliate Disclosure for more information. The post is designed to help beginners get started in their cake decorating journey and provides a concise list of essential tools for creating beautiful cakes.
What type of cakes are trending?
The Heart Cake Craze is a popular trend in the birthday cake world, featuring intricate piping and stunning decorations. This romantic design is perfect for birthdays, anniversaries, or simply to show someone you care. Milk Cakes are a new trend, offering moist and decadent treats infused with creamy milk goodness, ranging from rich chocolate to refreshing strawberry milk. These indulgent treats are perfect for unique and unforgettable birthday celebrations.
Over-the-top Birthday Cakes are also gaining popularity, featuring towering layers and intricate decorations. These show-stopping creations are a feast for the eyes and the stomach, making a statement at your next celebration.
What are the latest baking trends?
The plant-based revolution in baking is transforming the industry, offering a range of innovative ingredients and products. This trend is not only gaining popularity, but also influencing the way bakeries operate. The power of plants is being harnessed to create healthier, more sustainable options. Local bakeries are embracing this trend, offering a variety of local ingredients and a global appeal. The fusion baking trend is also gaining popularity, blending cultures in every bite. The clean label craze is also gaining popularity.
📹 Attempting CAKE TRENDS – Silicone Origami Cake MOLD!
Make sure to come back every week for new yummy videos! Xo.
Mold release. Always remember mold release. Because the gray tones were so close in value I got more of a concrete vibe than marble. If you tried something like this again I would have more extreme differences, since it mixes more in the piping bag and as it settles. Also loved the flower addition, it could’ve been cool to speckle on some neon icing or maybe gold to add some variation on the cake.
That looks so beautiful! I’ve seen candles that look a lot like this, works just as well as a cake! I wonder if you could use the mould to make panels of the pattern, and let them harden separately on a curved surface, and then connect them with some extra chocolate once they’re solid? It would of course take a while to make enough panels for a full size cake, but you’d save time not having to spackle any holes, since you could pick the panels that are the best.
You’ve done it again…. you hit a speed bump and showed us how to roll right over it and keep on going! That’s why you’re a great teacher, you might get a little down but you straighten up and solve the problem. That’s one of the many reasons why I signed up for your online class and I am SO looking forward to it!🎂😁
You can always make multiple pieces of the mold by using something to keep the shape curved. For example, fill the mold, let it stiffen up to the point it isn’t going to run out then use a round basket to keep the curved shape until it hardens completely. Another tip is to let it set up in layers. Like paint in the pattern you want such as the marble, let it set up then add to it little bits at a time to create a shell so it isn’t so heavy. Use your buttercream to adhere it to the cake. Best of both worlds.
I love the marble cement look of the gray!!! Especially with the beautiful flowers on top! My initial thought when the one side did not work as well was to make a sort of waterfall of flowers down the side of the cake cascading from the top. But idk. I’m not a cake decorator so maybe that wouldn’t have worked lol.
If I were a cake decorator, I may be tempted by it, but not in the way you’ve used it. More for creating broken wedges of stuff to just use as decoration, because otherwise I anticipate the whole cake ending up thrown on the floor when I have a complete strop trying to use it in the way it’s intended lol
Hello! I think you did an amazing job but I think I can help you improving this! The reason why it peeled of so terribly is because your chocolate wasn’t tempered. Tempering makes it crisp and shiny. Having the incorrect crystal means that it’s softer and even though it’s hard it breaks really easily. With the marble, pour it just like you would a marble mirror glaze and have a board underneath so you can tap it. Alternatively you can use a vibration table (they can be made easily with random items) In order to join it to the cake, if you allowed the tempered chocolate to slightly set it will create a kind of skin almost like a macaron does. It would mean that you can join it without the spills. All in all this was an amazing experiment and I think you made it exceptionally beautiful! But before you trow that mould into the back of the cupboard, keep trying! ❤️
Could you use two moulds side by side to get the size you want and instead of using chocolate in mould, could you wrap in buttercream thickish then chill then add mould and press on so diverts fill from the excess buttercream then chill again before unveiling? I don’t know enough about the mould or buttercream to know if it would work but just an idea… Also I think the part that stuffed up was the section you started to fill before stopping to see if the marbling was working so it had time to dry differently before you recommenced so it was harder to unmould as it hadn’t gripped onto rest of mould to allow a smooth disconnect
I would have piped all three colors separatedly un the flat silicone surface and then spread it with a spoon to remove the excess to get the marble look….and well for a bigger cake (bigger circle) will probably need more flat molds like that…so it covers segments. I would pipe suculents on top and the side that came up flat.
I think that sort of panel is for the side of a rectangular or square cake; not sure it’s really meant to go all the way around like that. Also, bigger hole in the icing bag would stop the colours from all coming together in that itsy bitsy space you gave them to come out through. The ganache was also too loose; it should’ve been able to set up a little longer or been mixed with something a little sturdier like whipped cream. Rather than doing spot repairs over such a large area, it may have been easier to use the mould again for those parts, or create a completely different design there instead. The greys are cool but I think I would’ve liked to see some more colour in the icing itself, not just in the flowers (not a lot, just like an accent colour, maybe similar to the dark pink of those flowers). Mould release or something similar is always a good idea but especially for big new moulds. Critical though I may be, ultimately I think you did achieve what you set out to do and that is the most important part, by far!
Wow, what an experience… But even through a disaster, you’re so much fun to watch 🤭 This is what I suggest… Firstly, I wouldn’t use it with chocolate the way you did… Obviously it isn’t meant to be used upright with melted chocolate – it would work with fondant. HOWEVER, if you absolutely have to use chocolate, try moulding and letting it dry flat – repeating the process for as many slabs as you need to cover as big a cake as you want, and then cutting ‘strips’ right along the indentation of the diamonds with a hot knife, and then sticking each strip onto your cake with a little melted chocolate. With a big cake to cover, it shouldn’t be difficult at all and the design of the mould works well. I’m sure it will turn out beautifully…. Good Luck❣️
You’re supposed to use 2-4 of this type of mold with your cake never 1, since as you mention it’s too small. Just depends on the size of the sake your ganoche seems too thin but hard to really tell but with that much leaking it seems too thin. Also may have wanted to very lightly grease it, usually you’re supposed to with silicon molds.
Laurie I have to admire your persistence! I think I would have let that ganache thicken up a bit and whipped it perhaps with a paddle attachment like we do for buttercream if you don’t want too many air bubbles. Thickened and whipped would be nicer on the cake and I think you’d have much more control over it on the mold too. You only need to fill the mold to the height of the cake (so some measuring of the cake height before filling the mold) and if you work with a thickened, whipped ganache and let the first mold set up, there’d be no oozing, and you could then fill a section of the mold to fill the gap. So might take a bit longer but might also need less touching up for a better result. Keep testing these things so we don’t have to! It’s appreciated! mwah!
When I try something like this (Chocolate) I use a cheat. I spray Pam on the mold first. Just a little. Then I poor the chocolate let it set but. Do the crumb coat put it in the frig put the next layer as thin as I can then put the mold on like you did then put it in the frig till the next day and it come right out of the mold because of the Pam🎂
First, the cake is beautiful!! and looks delicious!! What I would maybe suggest to get that chocolate to release better is a VERY light spraying of Pam or other non-stick spray . Or just use buttercream because it is kinda self releasing because of the butter itself….maybe. haha I dunno just thinking “outloud”. 😛 OH and to get a better or chunkier cement look, you could just pipe on the individual colors of the cement into the mold with a super small hole in the piping bag individually OR maybe holding all 3 bags at the same time swirling or whatever as you squeeze it into the mold. I don’t know how to describe what I’m seeing in my head!! LOL
Just found your articles yesterday and l am a baker just starting my own very small cake business in China wanting to be better and l am so amazed with how you don’t block out the mishaps … you show us the fails in baking something l really appreciate because l go through these everytime l bake 😂😂and l just also have to touch up the cake or come up with something to save the day 😂😂😂thank you Laurie for being a perfect imperfect baker to all of us ..
Maybe MAYBE if you were willing to try this again buy an second one and put them right next to eachother as it looked like they could possibly be joined if you held it together with rubber bands large enough like the seam would become invisible and i agree that you should make it an old worn down potted plant at least for the trial version but i dont like stuff with molds that you need 2 of them for to work for a normal cake as i agree the size for that thing is so strange
0/10 would use this mold. Laurie did an AMAZING job repairing and decorating what she could, but for how labor intensive the whole thing was, and it STILL took an amazing artist to get it to this level, I have no chance of my cake not ending up on Cake Wrecks. I’ll stick with buttercream. I know that I can do that. Actually, give me a pound cake with a nice glaze.😉
Aside from forgetting(?) to use mold release, the reason the mold failed in the “back” where the seam is, and on the top, was due to improper cake size. The chocolate had to run out from somewhere. So it hardened in the mold in the places where it leaked out from because there wasn’t enough remaining chocolate to securely attach the mold to the cake. If the cake had been the correct size in both diameter and height so that the mold fully encircled the cake, that would have made a huge difference. Instead of half-assing a template, size the mold around the EXTERIOR of the cake pan, keeping the FLAT side of the mold against the pan. Make sure the ends of the mold touch, or that there is only the SMALLEST of gaps. This will ensure you have the correct diameter. Unless the mold is taught when measuring, there will be errors. Trying to measure by wrapping it around a parchment circle was silly. The mold will flex differently when it’s empty vs when it has chocolate in it. Thats why it needs to be correctly wrapped around a solid object. Idk why you made (and then used) a template that wasn’t the correct size. That seems like a complete waste of time. Additionally, it’s unnecessary to panic and immediately rush to slap the mold onto the cake once it’s filled. Of course the chocolate shouldn’t be allowed to fully harden before putting the mold on the cake, but it can easily withstand waiting a minute or so. A more signature marble look like you described could have been achieved by piping thin drizzles of your preferred color(s) all throughout the mold to create the marble veins, and then backfilling the mold with your color(s) of choice.
I would buy 2 to 3 of each mold size to accommodate what size cake you usually use. I am by NO MEANS A PROFESSIONAL BAKER but a few questions/ ideas: Also would buttercream work better as a 1st layer? Then comes in with the chocolate? Can you spray the mold to prevent sticking? Hope you try it again andgetthe results you want!
depending on how the bubbles came out it would give a really nice concrete look. if it’s the vibe you’re going for. also for the mold… for it not to stick i think you could try using some anti-adherent spray sometimes i see people on the internet using on the pans for the cakes… what i mean is just grease it up a bit i think and it’ll work well. You can also use it for detail’s rather than wrap the whole cake too, it’ll just need a bit more ingenuity in how to work it. I also like when you work with chocolate. you always challenge up yourself and even after much anxiety and tears the love does show through! I like the cakes and decorations, but it much more you and your husbands as people that really made me subscribe.
Thank you so much for your articles. You’re incredible. It’s really great that you show that sometimes things don’t pan out the way you planned and that it’s okay. Don’t freak out, just find a fix. There’s nothing more stressful than the frosting going ape and your whole plan falling flat but you make the stress so much lighter with your approach. Yay on your course!!! Congrats! 🥂
Wow I’m really into this concrete texture and love your website. 💙 I think what happened here is that the consistency needed to be 10% thicker so it Compacts the bubbles better like imagine making a curved concrete tile it can’t be too thin or too thick in texture because if too thick it would dry faster, crack easier, while if too thin it would take longer to dry and will be harder to shape as well as contain too many pubbles. i once made cracked garage flooring on purpose so i can fill the vein cracks with a liquid mix of gold steel and resin and it was epic . used the same method whole making a cake for my friends birthday with fondue and edible liquid gold and it was just as good. but those are all done on purpose if you’re not looking for veins or bubbles best is as I mentioned just make it tiny bit thicker and try not to mix so much air while mixing so mainly mix lightly not hard and increase consistency 10% hope this somehow helps. love from Egypt.
hi lovely, so I think one thing that would definitely help is if you temper your ganache (WHAT??? i know) so when you temper your ganache (just like tempering chocolate alone) it sets a little quicker and it has a firmer and organized structure to it, which would have probably released from the silicone mold more solidly. my two cents.
Can’t you just spray it with vegetable oil before pouring the chocolate in to get it to not stick? Or maybe something dry, like powdered sugar / luster dust? I feel like there would be a way to make a barrier between the silicone and the chocolate. Edit: I’m overthinking this. Its probably 100% easier just using fondant.
I would have decorated down the “messy side” and make the decor go vertical. With the cement look, I think it would look super cool for it to look like the flowers were growing out that side. That would cover the smooth portion and it would look ok for some of the bubbles to peek through. Yours turned out pretty though😍
I do think it might be a trial and error thing. Like all of the issues were right at the seam – which didn’t turn out the way it was supposed to and probably had a bunch of air get in and I’m guessing that’s how all that messiness happened. I feel like with a second attempt and a cake of the right size it could turn out well?
Laurie, I think you did your best with something new. Now that you know what happened you can tweak things and hopefully perfect it, if you ever use the mold again. I think it looked cool, but I don’t blame you if you didn’t want to mess with it again. I wonder if you could do blocks from the mold, make them harden curved, and then kinda paste them together on a bigger cake? I hope you get what I mean……🤔. All in all you gave it your best shot and I just really enjoy your articles no matter what you do! Much love, Jenn 😄💙🐬
Hear me out. Turn the cake on it’s side. You already have a flat piece that would keep it from rolling away. OR you cut off the “bad” section and that’s the bottom of the cake now. Then ice the bottom of the cake and voila, you have a new salvaged cake. OR you cover it up with flowers flowing down the side 🙂
So, when I use a mold like this, and if I use ganache, I lay down some ice on a cookie sheet to chill the mold a bit, then I spread my ganache on with an offset spatula. piping bag takes too long and the ganache gets warmer due to hand heat….takes it longer to set. but if you start with a cool chilled mold, then it will firm up quicker with less chance of running out. Also, keep your cake in the fridge until you are ready to put the mold on it, colder cake, better bonding. Just something you might want to try next time. I actually really liked the imperfections in the finished product…looked more like real stone….not all stone is smooth. I live in Vermont, home of Rock of Ages Granite Quarry’s. Trust me, it looks very realistic. Beautiful cake.
This was gorgeous. I’d have made the cracked parts more towards the front of the cake. It didn’t need to be perfect, since you were going for a concrete look – nature interferes with concrete – it cracks and erodes as nature reclaims it. For whatever reason, I was thinking Greek ruins and Olive branches XD Or succulents would’ve been so cool.
I’m not a cake maker by any means, but I have an idea. What if you lubricated the mould with an oil, before piping the chocolate in? And I don’t see why you couldn’t leave it flat & let the chocolate firm up slightly. Then stand it up, & curve it around the cake. That way you would be making panels that you can attach to the cake later. It wouldn’t leak or leave a seam.
I wonder if putting the cake in the freezer with the mold still on it would help with the, ahem, messiness issues of the backside? I’m very confused as to why the mold itself is too short to fit around an actual cake, but this was a great first try! It seems like something that gets easier the more you use it.
You can get these molds for painters that do press painting and they work for cakes I use my mind and also you can make homemade mold silicone molds online and show you how to do it and you can make them literally in design and shape that you want for your cake and it’s just out of silicone in the tube and Dawn did you make it out of its simple it tells you how to do it online😮
I thought this mold would be used in another way. Put a lot of the frosting on the cake, then press the mold into it for a little while. Then move the mold to the seam and press it in until it meets the seam on the other side. Of course it has to be a pretty firm and not runny frosting, but that should not be a problem
I was thinking about this…… first…. the cake looks beautiful! Second what if you made the mold apart from the cake and placed it on the cake after it set? This way you could do more than one mold at a time and shape them to fit any cake. Third, lubricating the mold might help, but if you use oil, that could cause issues with the chocolate but a fine mist of water right before you put the chocolate in the mold might help release it easier. Just some thoughts <3
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