When was the last time that you ate something that was not good-looking? I bet you cannot think of such a time; at least in the current scenario where aesthetics is everything. It is a known fact that food which is not sanctioned by our visual senses is not going to be eaten.
Hence, how your food looks are as important as human appearance, that is fashion. One major sector of the food industry that is highly inspired by fashion now more than ever is the baking industry. Having said that, currently taking over in the baking industry is a maximalist cake-decorating fiesta and Purva Bhavsar has been nailing it when it comes to decorating her cakes.
Purva, the founder of Devri’s cakery, is a passion-fuelled young baker from Toronto who believes that “cakes are more of an emotion than something to fill your stomach”. Purva started baking at the age of 14 after having the most beautiful red velvet cupcakes for the first time. The baker mentioned being so intrigued by the unique flavour and the colours of the cupcake that she could not keep herself from pulling out the recipe from the internet to bake a similar one. Since then, she has never stopped. Purva is a Baking and Pastry management graduate from Centennial college and worked at the European patisserie- Rahier in Toronto itself for three years before she decided to launch her cakery- Devri’s. For Purva, baking cakes “serves as an outlet for her emotions, be it happiness or anger”, it all reflects in her maximal style of décor. The Toronto-based baker specializes in buttercream and fondant cakes and speaks of them as the “easiest textures to experiment with”.
The unique selling point for Devri’s is that she not only provides a cake, but her décor also comprises sweet surprises like macaroons, doughnuts, cookies or even liquor bottles. It is a full package of celebratory treats being delivered to you as a part of the cake!
Purva mentions that although maximalism is her style of cake décor, it is also something that people have been asking for. Food has become more of a part of our social lifestyle than a necessity. Restaurants, cafes and patisseries are focused on offering unique experiences through the food they serve. At this pace, connecting culinary arts with fashion and aesthetics is very important. “My clients always seem keener about the aesthetics than the flavour itself. They want the colours and design elements of the cake to match their outfits and the event décor as well. Everybody just wants MORE!”. She finds herself closely tied to the fashion industry and its trends while pushing cake-topping boundaries to meet the demand. Not only are the colour trends important, but she also has to have an understanding of what textures, silhouettes and styles are trending.
With the current vibe being maximalism, Purva focuses on adding the elements of “excess” to her cake by using bright – often- contrasting colour schemes to get the viewer’s attention. In addition to that, she usually adds either a marble texture or a print and pattern to the base layer of the cake The last and the most crucial part of the process is adding the sweet treats or the chocolate shards to the cake. This is where the design part comes in. “I usually add the elements that are demanded by the client, but it is very important to maintain the balance in the structure and design of the cake.
Apart from the aesthetical balance, I have to also consider the price point, servings and value of the elements that are being added”. A major cake décor trend inspired by the fashion industry is addinga sense of movement and animation by creating organic shapes using chocolate sails. Another popular trend is the shift from smooth creamy cakes to textured or patterned finishes. Purva usually ornaments her cakes by carving detailed prints on a single side of the cake. In addition to these, Purva’s favourite trend is the idea of a personalized themed cake that is unique to each customer.
What her clients love the most about her cakes is how every element of the décor comes together to narrate a story. Be it a Tim Hortons-themed cake for a coffee lover ornamented with Timbiebs, doughnuts and the classic red cup or a Froot Loops cake for a cereal lover, Purva has done it all.
Last but not the least, is a mention of the most maximalist emerging trend in the cake industry of “messy cakes” which emphasizes freeing people to form the perfection of “Instagram food”. “This is very new, and most people might not have come across a lot of such cakes, but it is something that is going to bring about a revolution in the whole industry,” says Purva. At the same time, she also mentions this trend being “very tough to practice” for professional bakers as it is being adopted more by hobbyist bakers. So be ready for this revolutionary trend of experimental cakes as it is going to be something really ugly and yummy at the same time
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