More than meets the eye: inside the trend of hyper-realistic cake design and decoration
The growing trend of creating hyper realistic-looking cakes and desserts has diners questioning their eyes, and the sanity of the chefs. That’s until they take a bite.
When you order the Apple Pie Moonshine dessert at Melbourne laneway restaurant, Sojourn, get ready for a sensory surprise. Being served an apple on a plate might seems like a satisfactory desert for kindergarteners, but it’s probably not what you hoped for on a night out.
But there is more than meets the eye. Cut this dish in half and you’ll discover it’s not fruit, but cake.
Amit Sinha, RACV Club Executive Pastry Chef, says the dessert was created in line with Sojourn’s passion for creating dishes that showcase local produce, while also oozing “wow factor”.
That wow factor has no doubt contributed to its popularity at Sojourn, where it’s in “so much high demand” that chefs have kept it on the seasonal menu even as they’ve changed other dishes.
It might look like an apple from the outside, but the dessert hides a complex jelly-filled centre, flavoured with Melbourne Moonshine’s ‘Apple Pie Shine’ (an apple and spice-infused moonshine) and a local apple compote, all encased in a vanilla mousse.
“And of course, we spray and we glaze it to make sure it looks like an apple,” Sinha says.
Sojourn's famed creation demonstrates how the demand for realistic-looking desserts has jumped off the internet and into mainstream dining.