A burgeoning group of bakers is doing away with the traditionally neat and clean approach to cake decoration, and instead forging a new aesthetic that includes cakes that bulge in places, ooze in others, and at times appear … well, straight-up messy. For T Magazine, writer Alicia Kennedy makes sense of this new style of pastry-making, which rejects smoothed surfaces and refined rosettes for more eccentric and sometimes unsightly colors, patterns, and shapes. Kennedy even compares this emerging trend to the Nickelodeon-era of television, which was visually defined by blobs and neon and slime. The story is appropriately accompanied by a delightfully chaotic graphic of cakes getting smashed.
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