The sweet story of how a chance meeting led to Australia’s ‘old baby cake’ going viral on Chinese social media

Summary

Photograph: Jessica Hromas/The GuardianOn Rednote, BiliBili and Weibo, the dessert has been nicknamed “old baby cake”. “Old baby” describes the woman who introduced China’s netizens to the cake – an English teacher and Otello regular named Margie. Li says that on Chinese social media, “old baby” is “kind of like saying someone is ‘young at heart’ but with a cute twist”. While Margie and Li’s dynamic is certainly an element of old baby cake’s appeal, Adam is also part of the package. Eventually, he realised meeting demand for old baby cakes would come at the expense of serving his regular customers.

Additional Summaries

The gluten-free "old baby cake" by Pastry chef Paul Adam gained massive popularity after going viral on social media, becoming a symbol of cultural connection. Despite being overwhelmed with demand, Adam remains dedicated to serving regular customers. The cake has sparked a global admiration for its kindness and bridging cultural gaps, as seen through collaborations between Margie from Otello and his patisserie in Sydney, highlighting the power of simple acts of kindness across cultures.

Paul Adam's gluten-free hazelnut cake became a viral hit on Chinese social media, resonating with customers globally. Inspired by its success, Paul and Margie, an English teacher from Hong Kong, connected over a train conversation. The cake temporarily halted regular production while maintaining popularity, highlighting its cultural significance as a bridge across borders through kindness and curiosity.