Cakes that look like meat

The OC Weekly has scoured Flickr for proud bakers' photos of their convincingly meat-like cakes and confections, assembling the best in a gallery called "Food Disguised As Other Food." Shown here: TV dinner cupcakes by gillianwallisbrett.

Food Disguised As Other Food (Thanks, Vickie!)


  1. Illusion-food in general is called soteltie (pronounced, and perhaps a variant spelling of, ‘subtlety’).

    These are some marvelous sotelties! I particularly like the mashed-potatos-and-gravy one.

  2. Cute! But it’s really “cake disguised as not cake.” And almost all of them are by the same person. Good plug for Debbie.

  3. What a weird cognitive dissonance you’d get from eating a cupcake that looks like peas and carrots.

  4. They’re awesome. But, as I commented on the article, most of them are listed as containing fondant (with gelatin), and therefore are not “veggie-friendly” as described. (It’s no end of frustration when event planners order a fancy fondant cake, which can’t be eaten by vegetarians or observant members of a number of faith traditions.)

    1. Why would anyone put gelatin in fondant? That seems like a particularly stupid shortcut to me…but then I make my own fondant, borrowing my friends’ kitchen (with its granite countertops, too rich for my blood) for the purpose. Control the texture of the fondant by the boiling temperature of the sugar syrup, not by adding *ugh* gelatin!

    2. Also, with somewhat different principles, you can use pectin (which I’ve used) or agar (which I haven’t).

      Pectin isn’t quite as easy to use as gelatin. It’s not thermoreversible, for one thing (meaning you get only one chance at gelling it how you want; if you remelt it, it won’t solidify again). But it’s completely vegan!

Comments are closed.