You've Got To See These Microscopic Layer Cakes

Can't. Stop. Looking.

By Sarah Weinberg, Cosmopolitan

When it comes to food, we live and breathe by the motto "Go big or go home." It's what inspires us to create supersized Oreos and sandwiches bigger than our heads and to travel to a pancake house that serves a hot chocolate so piled with toppings, it literally can't hold its own weight. All this to say, it's rare we step out of our bigger-is-better mindsets. A hamster eating an impossibly tiny burrito has made us; so have a few Japanese kawaii cooking channels. And now, one cake decorating genius has done the trick.

At first glance, Rachel Dyke's Instagram feed looks like that of any baker's. It's chock full of trendy wedding cakes — the drip ones, the naked ones, the "oops, I dropped the cake in a basket of garden trimmings, but it actually looks great" ones. But her masterpieces (she's worked with cake master Duff Goldman) won't feed a hungry, lovey-dovey crowd. Why? They fit in the palm or her hand, for one, and they're completely inedible. All of Dyke's cakes are sculpted from polymer clay — not fondant and chocolate, like the ones that inspire her miniatures — but the side-by-sides will blow your mind.
Did Dyke get ahold of Wayne Szalinski's Shrinking Machine? Because honey, she shrunk that cake.

The petal on the third flower from the right looks a little different if you compare it to — JUST KIDDING, IT'S PERFECT.
Dyke's insane attention to detail (she has formal training as a special effects makeup artist) means it can take her around 12 hours to complete each cake. And while you can't eat the finished product, she uses fragrant oils to make it smell like the real thing.

Best wedding gift ever? Uh, duh.

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Cake Magazine: You've Got To See These Microscopic Layer Cakes
You've Got To See These Microscopic Layer Cakes
Can't. Stop. Looking.
Cake Magazine
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