Pop goes the Cake

Amal Farooque of Sugar Overdose in Santa Cruz East, Mumbai,which stocks cake pops, says, "A major factor that contributes to the popularity of cake pops is the packaging. It mostly comes wrapped in cellophane and are handy enough to carry in a handbag as a snack."

The dessert is popular at theme birthday parties since it can be moulded into any shape and decorated with frosting of varying colours. The size, says Ayushi Shah of Icing On Top in Byculla, Mumbai, plays a role too. "Everyone is health conscious. And while foodies can rarely resist desserts, they prefer to have it in small portions. That is where cake pops score," she explains.

This trend of bite-sized desserts, usually priced between Rs 25 and Rs 80, has also allowed another variety to slowly gain patrons — shot glass desserts. Multiple layers of desserts stacked up in a tiny shot glass, this variety has been part of five-star dining buffets for years. But now, the shot glasses are no more the prerogative of the fine dining scene with confectioners experimenting with flavours. Chef Chopra explains that shot glasses were first introduced as a novel way of presenting a dessert that has multiple layers.

"Too many layers — of cake, cheesecake, cream, fruit, compote and so on — can make a dessert cumbersome. Shot glasses allow these layers to be showed off but are easy to handle for the confectioner as well as patrons," he says.

However, to Shah, these present an opportunity to experiment with textures and layers. "I can combine a dessert of a very Indian flavour, like mango cheesecake, with chocolate, cake and some spices, without having to bake a bigger portion that people may be too scared to try. Shot glasses are perfect for that purpose. Priced at a fraction of a whole cake or even a pastry of the same nature, they help satisfy my creative urges and give people the opportunity to try out a variety," she says.

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