Step aside, cupcakes.
Layer cakes are making their way back to the dessert table.
In a recent "Today" show interview, James Oseland, editor-in-chief of Saveur Magazine, counted layer cakes among the top food trends for 2012, describing the marriage of cake, filling and frosting as "the quintessence of sweetness."
"It's nice to see cake no longer relegated to cupcake size but instead rearing up to its full height, its true, towering self," Oseland wrote on "Today's" food blog, titled "Bites."
Indeed, bigger does seem to be better when it comes to layer cakes. Vanessa Rocchio, test kitchen specialist and food stylist at Southern Living Magazine, and Nancy and Rick Adams, owners of Southern Star restaurant, extolled the virtues of a large slice of cake.
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