Is this the new "thang" in gourmet baking?
I got a Groupon to use for Thanksgiving for a local gourmet bakery called "Baby Cakes". It was $15 for a two-tier cake normally priced at $38. When I called to order the cake she asked if I'd like to pay $10 to upgrade to a larger cake as the Groupon cake was quite small. Since it was just the two of us I said no thanks. The cake really is small, about half the size you'd make with a box of cake mix. Shellacked with that fondant stuff which is popular right now. But what startled me was when I cut into it. There is a sheet of corrugated cardboard embedded between the two layers of cake. To cut a slice of cake you have to hack through the cardboard. There are also 5 plastic drinking straws cooked into the cake. I would guess to provide some kind of structure but I can't imagine why as this is a tiny, extremely dense cake. Sadly, it's not especially good, either. I just wondered if this was a common practice in commercial baking these days.