A method for digitally augmenting or enhancing a food product such as the surface or top of a cake or other edible object. The method includes generating an augmentation media file based on a projection surface of the food product such as a digital movie or image that is mapped to the 3D topography of projection surface and that is projected on the food product using a properly aligned projector. Interactivity is provided by having the method include determining a modification or change of the 3D topography of the projection surface and, based upon the modification, generating a modified augmentation media file and operating the projector to use the modified augmentation media file to project a modified projected image on the food product. The method further provides interactivity by detecting a user interaction with the projection surface and generating a modified augmentation media file based on this tracked interaction.