It's the latest food trend in New York, and it looks like a breast implant.
It's actually intended to look like a giant drop of water, according to its creator, Darren Wong, who has coined the new dessert Raindrop Cake.
Inspired by a Japanese dessert called Mizu Shingen Mochi, the jiggly half-orb is made of water and gelatin and served on brown sugar and roasted soy flour.
As you might imagine, creating the dish is a logistical nightmare in terms of storage and transport.
According to raindropcake.com, "It took a lot of trial and error testing out different agars and gelatins to get the right consistency. The cake has to maintain its shape but still have the texture of water. This makes the cake a nightmare to store and transport."
The taste is reportedly "very mild" while adding toppings introduces "a strong sweet kick with a tinge of molasses and roasted nutty flavour."
Reactions to the wobbly treat have been mixed.
For now, the dessert is only available on weekends at Smorgasburg's festival of needless edible inventions, held in Brooklyn.