4 Simply does it
While there is always a time and place for the ornate and intricate, there has been a growing trend for the subtle and simple way of doing things, even in cooking.
This has led to more simple cake and pastry decoration, with a focus on flavour rather than over the top designs and style.
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Ani explains that chefs are concentrating more on the taste element than the decorative design.
“We keep things very basic in order to achieve our main objective — the taste,” he asserts.
Lloyd says keeping it simple is simple — “because buttercream tastes as good as it looks”.
“At Magnolia Bakery, we use classic American buttercream on many of our cakes and cupcakes and we have a lot of fun developing different designs — all of which are finished with buttercream,” she explains.
“You’ll see from our cake styles that there’s a lot of versatility using buttercream.”
And for Patera, “simple works as long as the execution is impeccable”. “Compared to the American and British pastry styles, French pastries have always been more simple and using less artificial decoration,” he argues.
“In Cakery & Epicerie by Stéphane Glacier, chocolate and fruits are the main components of our pastries decoration.”
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