bake - February 2018 - cake8

TIME SAVING TIPS

wedding
cake
SPRING

TRENDS

CASH IN

with

Chocolate manufacturers push the
industry forward with new products that
enable bakers and pastry chefs to elevate their cakes and cupcakes, enabling
your operation to command a premium
price. Ready-made products certainly
can increase your productivity.
Barry Callebaut offers the Mona Lisa
line of premium chocolate cups and
cake/cupcake decorations, and Mona
Lisa is excited to announce the launch
of their newest cup, the heart bonbon.
8

2018

THE SPRING ISSUE

A white cake
is a canvas for
personalization.

chocolate

This premium 63% dark chocolate cup
is perfect for Mother's Day or any other
special time of the year.
Typically, consumers are willing to
spend more on customized chocolate
treats. Recent trends are shifting away
from the traditional Valentine's dinner at
a restaurant and more toward a personalized celebration at home. Special
sweet products can help spur higher
purchases, according to the National
Retail Federation.

All new Cannolo Wafers from
ifiGOURMET are ready to fill and
decorate. Exceptional ingredients and
time-tested recipes ensure that your
customers will appreciate the quality of
the products.
Dobla features new innovative ways
to turn concepts into reality. One
creative idea involves using new Dobla
Mooncake Cups, which can be filled
with unique flavors like mandarin yuzu
filling - very on-trend.

Africa Studio/Shutterstock.com , Pacharawan, Hank Shiffman/Shutterstock.com, ©antonel - stock.adobe.com, Barry Callebaut

Expect bold trends for spring weddings in
2018, according to The Knot's annual report, including passed cake bites and the revival of a seriously
budget-friendly flower: baby's breath.
Hand-painted confections are a top trend. White
wedding cakes have become a canvas for personalization, and hand-painting is a popular way to add a
bespoke touch. Not only is the design on the outside
important, but creating a flavorful bite like no other
is totally on trend. 
"Let's face it - by the time the cake is cut, everyone is on the dance floor. So, bring the cake to
them," says Madison Lee of Madison Lee's Cakes in
New York City. Bakers are advised to prepare bitesize pieces to be passed while guests get down. 
As for flavor trends, The Knot survey says "step
aside chocolate and vanilla. New flavors like cookies
and cream, confetti and exotic pairings (think: bourbon and mocha) are taking center stage with fillings
and frostings."



bake - February 2018

Table of Contents for the Digital Edition of bake - February 2018

bake - February 2018
Editor's Note - THE CONSUMER ISSUE: major gains for grains
Contents
Management - Class in Session
New Product Success Stories - THE EVERYTHING CROISSANT
Technical Corner - Endless Varieties of BREADS
Practical Marketing - Waking Up BREAKFAST
Equipment Innovations - Tax Overhaul Opens Doors
Whole grains
The Vermont connection
CAKENOMICS
Planning innovation key for spring success
TIME SAVING TIPS
SUPPLY SIDE ECONOMICS
WINNING PROMOTIONS
INNOVATIVE PRODUCTS
Stone milled
Make it sustainable
Chocolate & Decorating - Sweetie Pie Collection
Cakes - Seasonal Flavors
Sweet goods - Vegan Bakery Caters to All
Breads - On the Future of Bread
Pastries - Different Takes on Baklava
Foodservice - We Love PIZZA
Beverages - Coffee to Go
Product Showcase
Classifieds
Ad Index
Formula of the Month - Chocolate Honey Walnut Prioche
bake - February 2018 - bake - February 2018
bake - February 2018 - bake - February 2018
bake - February 2018 - 2
bake - February 2018 - Editor's Note - THE CONSUMER ISSUE: major gains for grains
bake - February 2018 - 4
bake - February 2018 - 5
bake - February 2018 - Contents
bake - February 2018 - 7
bake - February 2018 - Management - Class in Session
bake - February 2018 - 9
bake - February 2018 - New Product Success Stories - THE EVERYTHING CROISSANT
bake - February 2018 - 11
bake - February 2018 - Technical Corner - Endless Varieties of BREADS
bake - February 2018 - 13
bake - February 2018 - Practical Marketing - Waking Up BREAKFAST
bake - February 2018 - 15
bake - February 2018 - Equipment Innovations - Tax Overhaul Opens Doors
bake - February 2018 - 17
bake - February 2018 - Whole grains
bake - February 2018 - 19
bake - February 2018 - 20
bake - February 2018 - 21
bake - February 2018 - 22
bake - February 2018 - 23
bake - February 2018 - The Vermont connection
bake - February 2018 - 25
bake - February 2018 - 26
bake - February 2018 - CAKENOMICS
bake - February 2018 - cake2
bake - February 2018 - Planning innovation key for spring success
bake - February 2018 - cake4
bake - February 2018 - cake5
bake - February 2018 - cake6
bake - February 2018 - cake7
bake - February 2018 - TIME SAVING TIPS
bake - February 2018 - cake9
bake - February 2018 - SUPPLY SIDE ECONOMICS
bake - February 2018 - cake11
bake - February 2018 - WINNING PROMOTIONS
bake - February 2018 - cake13
bake - February 2018 - INNOVATIVE PRODUCTS
bake - February 2018 - cake15
bake - February 2018 - cake16
bake - February 2018 - Stone milled
bake - February 2018 - 28
bake - February 2018 - 29
bake - February 2018 - 30
bake - February 2018 - 31
bake - February 2018 - Make it sustainable
bake - February 2018 - 33
bake - February 2018 - Chocolate & Decorating - Sweetie Pie Collection
bake - February 2018 - 35
bake - February 2018 - Cakes - Seasonal Flavors
bake - February 2018 - 37
bake - February 2018 - Sweet goods - Vegan Bakery Caters to All
bake - February 2018 - 39
bake - February 2018 - Breads - On the Future of Bread
bake - February 2018 - 41
bake - February 2018 - Pastries - Different Takes on Baklava
bake - February 2018 - Foodservice - We Love PIZZA
bake - February 2018 - Beverages - Coffee to Go
bake - February 2018 - Product Showcase
bake - February 2018 - 46
bake - February 2018 - Classifieds
bake - February 2018 - 48
bake - February 2018 - Ad Index
bake - February 2018 - Formula of the Month - Chocolate Honey Walnut Prioche
bake - February 2018 - 51
bake - February 2018 - 52
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