"Picture this: You spot a beautifully decorated cupcake, with intricate frosting details, at an event such as a wedding or a birthday party. You pick it up, mouth watering, only to take a bite and realize that the taste does not live up to the appearance at all - it's far too plain and saccharine. If this has ever happened to you, you aren't alone."
"For instance, a Red Velvet cake has a tang to it, while other varieties boast a warm, pleasant spice taste, such as carrot cake. Utilizing these different flavors can really increase the taste profile of your cupcakes, especially when you're serving them to adults with more developed palates rather than children. However, if you overdo it on the frosting, you won't appreciate any of these subtle notes; instead, the entire dessert will taste like pure sugar."
Excessive frosting often overpowers the flavor of cupcakes, leaving them tasting plain and saccharine despite attractive decoration. Many cakes possess nuanced profiles—red velvet’s tang and carrot cake’s warm spice—that are diminished by too much sweet frosting. Buttercream and other frostings can add complexity but remain sweet and can mask subtler notes. Bakers sometimes use heavy frosting for visual effect or to compensate for lower-quality cakes, and consumers express widespread dislike of frosting-heavy cupcakes. Using less frosting preserves balance and allows the cake’s flavors to be appreciated, especially by adult palates.
Read at Tasting Table
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