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6:21am August 4, 2013

When did cakes change?

The only cakes I ever saw before the age of like… 30… had icing that was soft and looked soft. Even the best cakes I ever saw, with the flattest icing, you could still tell it was soft.

I’ve never had one of these new-fangled cakes, so I have no idea if that icing is hard or not.  But it looks smooth and hard and uniform, in pictures. It looks like a SHELL. Sort of like the outside of certain coated candies… Like the ones that are similar to chocolate coated candies, except the coating is sugary rather than chocolate. But I never saw it in anything bigger than a candy until recently. 

What happened?

What is that stuff?

It makes cakes look very modern and polished but also interesting in a way but also WTF and is that possible for the average person to do or is it a professional thing?

And did it not exist before the past few years, or am I missing something?