bake - May 2018 - cake - 12

WINNING PROMOTIONS

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NO PASSPORT REQUIRED
As society becomes more diverse, more people are either
celebrating their ethnic heritage through food or are
exposed to dishes from other regions and countries. As a
result, nearly everyone can experience a world of new and
different cuisine without having to leave their own country. Based on extensive consumer research from Dawn
Foods, this trend is called "No Passport Required."
To bring the No Passport Required trend
to life, Dawn suggests the following:
x Create baked goods that
incorporate ethnic ingredients such
as cardamom or matcha green tea.
x Embrace Latino flavors and
forms by adding spice or
fresh fruit and decorating
with bright colors.
x Use your creativity to
offer products designed to
capture your customer's
eye and desire for
something exotic and
unexpected.
"This idea that we
have access to a world
of flavors and cuisines
- millennials are really
driving that. They want to
experience and try new
things. Offering something
new - that's what is going
to draw people in. That's
a way to draw in new
customers," says Jenny
LaPaugh, senior director,
global market research
and insights for Dawn Foods.

Exotic
and

unexpected

12

2018

THE SUMMER ISSUE

Incorporate ethnic
ingredients, like
matcha green tea
and cardamom.

©John Unrein - Sosland Publishing Company , ©Nataliia Pyzhova - stock.adobe.com

Since 2010, Icing Smiles has served nearly 14,000
custom celebration cakes with the help of almost 9,000
volunteer bakers and cake artists nationwide. Icing
Smiles is a nonprofit organization that provides free
custom celebration cakes and other treats to families
impacted by the critical illness of a child. Satin Fine
Foods, manufacturer of Satin Ice fondant, recently
announced a new multi-year partnership with Icing
Smiles to support the national nonprofit organization
To learn more, visit www.icingsmiles.org.
"Our goal is to create a custom cake for the ill child,
or their sibling, that provides a temporary escape from
worry and creates a positive memory during a difficult
time," explains founder and executive director Tracy
Quisenberry. "Long after the cake is gone, the memories linger; memories of the kindness of a stranger, of
the art of the design, of the sweet smells of a special
treat, of the smiles and laughs, and of a normal childhood experience so often stolen from these children.
These memories are why we say, 'It is so much more
than a cake.'"
Satin Fine Foods has supported Icing Smiles over
the years with cash and product donations. As the
company learned more about how the organization is
"baking a difference," it decided to enter into a more
formal partnership.



http://www.icingsmiles.org

bake - May 2018

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

bake - May 2018
Editor's Note - Why National Bakery Day?
Contents
Management - Time Management
New Product Success Stories - GOURMET Marshmallows
Technical Corner - DONUT FRYING
Equipment Innovations - Gaining Efficiency
National Bakery Day
Tapping into Preferences
Chocolate & Decorating - Glamorize Your Line
Cakes - The Art of COMPETITION
Sweet Goods - A Fresh Take on Blueberries
Breads - Sandwich Breads
Pastries - Star Treatment
Beverages -The Toast of Milwaukee
Product Showcase
Classifieds
Ad Index
CAKENOMICS - May 2018
Fabulous & Fun Tips
Time Saving Tips
Supply Side Economics
Winning Promotions
bake - May 2018 - bake - May 2018
bake - May 2018 - bake - May 2018
bake - May 2018 - 2
bake - May 2018 - Editor's Note - Why National Bakery Day?
bake - May 2018 - 4
bake - May 2018 - 5
bake - May 2018 - Contents
bake - May 2018 - 7
bake - May 2018 - Management - Time Management
bake - May 2018 - 9
bake - May 2018 - New Product Success Stories - GOURMET Marshmallows
bake - May 2018 - 11
bake - May 2018 - Technical Corner - DONUT FRYING
bake - May 2018 - 13
bake - May 2018 - Equipment Innovations - Gaining Efficiency
bake - May 2018 - 15
bake - May 2018 - National Bakery Day
bake - May 2018 - 17
bake - May 2018 - 18
bake - May 2018 - 19
bake - May 2018 - 20
bake - May 2018 - 21
bake - May 2018 - 22
bake - May 2018 - 23
bake - May 2018 - 24
bake - May 2018 - 25
bake - May 2018 - 26
bake - May 2018 - CAKENOMICS - May 2018
bake - May 2018 - cake - 2
bake - May 2018 - Fabulous & Fun Tips
bake - May 2018 - cake - 4
bake - May 2018 - cake - 5
bake - May 2018 - cake - 6
bake - May 2018 - cake - 7
bake - May 2018 - Time Saving Tips
bake - May 2018 - cake - 9
bake - May 2018 - Supply Side Economics
bake - May 2018 - cake - 11
bake - May 2018 - Winning Promotions
bake - May 2018 - cake - 13
bake - May 2018 - cake - 14
bake - May 2018 - cake - 15
bake - May 2018 - cake - 16
bake - May 2018 - Tapping into Preferences
bake - May 2018 - 28
bake - May 2018 - 29
bake - May 2018 - 30
bake - May 2018 - 31
bake - May 2018 - Chocolate & Decorating - Glamorize Your Line
bake - May 2018 - 33
bake - May 2018 - Cakes - The Art of COMPETITION
bake - May 2018 - abm - 1
bake - May 2018 - abm - 2
bake - May 2018 - abm - 3
bake - May 2018 - abm - 4
bake - May 2018 - 35
bake - May 2018 - Sweet Goods - A Fresh Take on Blueberries
bake - May 2018 - 37
bake - May 2018 - Breads - Sandwich Breads
bake - May 2018 - 39
bake - May 2018 - 40
bake - May 2018 - 41
bake - May 2018 - Pastries - Star Treatment
bake - May 2018 - 43
bake - May 2018 - Beverages -The Toast of Milwaukee
bake - May 2018 - 45
bake - May 2018 - Product Showcase
bake - May 2018 - 47
bake - May 2018 - Classifieds
bake - May 2018 - Ad Index
bake - May 2018 - 50
bake - May 2018 - 51
bake - May 2018 - 52
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https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
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https://digital.bakemag.com/sosland/bake/bake-november-december-2021
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https://digital.bakemag.com/sosland/bake/bake-september-october-2021
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https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
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