To Dot or Not ?

To follow trends or not? By now, you all may have heard of the newest viral baking sensation the DOT cake. It’s basically cake, frosting and nonpareils, in a portable cup. We used to call these cake in a cup! Not exactly Michelin-star worthy but yummy for sure.

Sweet Maria’s Dot Cake

It’s always a choice to follow or not to follow trends. I am a fan of forging my own path, and I feel like we have done that for the most part for the last 36 years. Early on, we never even made cupcakes. Once that trend perked up we said “why not”: we have the cake, frosting and fillings to make them truly delicious. And we have never looked back.

We hopped on the French macaron train, and I was happy to learn a new fancy skill set, thanks Kellie.

And I’ve always loved the cake decorating style now affectionately called a “vintage cake”. These drapes and swags were popular when I first learned to decorate cakes, so I am happy to embrace my passion for piping.

We have to draw the line on other popular trends, sour dough bread, laminated doughs ( not our thing, short shelf life) Dubai chocolate ( too costly) and we have never wavered on our stance to not reproduce copyrighted characters ( copyright infringement).

We have also made choices on how many social platforms we want to handle ( we are not on Tick Tock) and how much value we give to the latest fads. When the DOT cake appeared in my Sunday papers, I thought I should pay more attention.

I was reading the book review and a reviewer ( Olivia Waite) ,had the sweetest quote that resonated with me. She was describing a book, but I can apply it to this situation. ”It’s bouncy and sugary and hopeful as birthday cake”.

Isn’t that what we’d all like? Cake is hopeful, sugary and bouncy. And we can all use a bit more of that in our lives. Whether it’s an whole cake, a slice of cake, a cupcake, or a “DOT “cake.

Stop in and give our Sweet Maria style Dot cake a try!

xo,

Maria

Very Berry, Pink Cloud, Cookies and Cream or Peanut Butter DOT cakes