Time to welcome in cake in a ballon.Cake just got an update—and it’s a pretty tasty. Baker Dominique Ansel, best known for his brilliant croissant-doughnut hybrid, the Cronut, has come out with yet another innovative and delicious dessert. Meet the Zero Gravity Sponge Cake, a slice of sponge cake floating inside a large, clear balloon. How do you get your cake out, you may ask? Simply pop the balloon with a pin and retrieve your dessert, which stays intact in a plastic bag attached to the string.
“That cake is so fun—we tested SO MANY versions,” reads a statement from the bakery. “Different-sized balloons to hold different amounts of helium, weighing every cake by the gram to see how big we could get it until it stopped floating. The testing was hilarious.” The cake will be available at the newest branch of Dominique Ansel Bakery in Tokyo, which just opened on Wednesday. The bakery shared a video on Instagram of the popping balloon in action—and we have been watching it on a over and over for quite a while now.
We’re hoping that the Zero Gravity Sponge Cake eventually goes international and becomes available for order in the UK. It's also joining other unconventional cake trends that are reinventing how we think about dessert. London-based artisanal patisserie Anges de Sucre invented the Horn of the Unicorn Croquembouche, which is a large cake covered with cream puffs, macarons, doughnuts, which is a large cake covered with cream puffs, macarons, doughnuts, and more; and there's always the mesmerising mirror cakes. Check out a few other photos of the magical balloons below! This story first appeared on Teen Vogue