bake - June 2018 - pan - 35

CAKES AND DECORATING

One trend that Panadería San Miguel has witnessed
involves a move away from pillars as the cake stands for
the elaborate quinceañera and wedding cakes ordered
by their customers. One of the most popular cake stands
at the bakery resembles a tree trunk, which is consistent
with the current trend of couples choosing nature-based
themes for their celebrations. Popular color trends for
cake decorations include red and maroon.
"We try to accommodate what we can," Romero
says. "Our cashiers are trained to ask what ribbons
they want for their cake, and some cakes have different
patterns and sequins. For quinceañeras, usually the color
of the cake is determined by what color their dress is
going to be. A lot of quinceañeras are popular in the
summertime. Most times, depending on the specific
cake they want, we may get orders a year ahead of time.
It's like a wedding, you have to plan a lot."
Once the order is placed and the cake design is
determined, Panadería San Miguel doesn't bake their
special cake until the week of the celebration. Final
assembly of the cake is handled at the venue on the day
of the event. The bakery uses two mini transit vans for
cake deliveries.
Romero says they have dabbled a little in doing
fondant cakes for celebrations, but these types of cakes a
bit more expensive and not as popular with their customers.
At El Mexicano Panadería in Minneapolis, owner
Filiberto Onofre makes both whipped topping and
fondant from scratch for wedding and quinceañera cakes.
"We are starting to see more demand for fondant
cakes," he says, adding that most customers still prefer
the flavor of whipped topping over fondant.
The summer months are equally important to the
cake business at El Mexicano Panadería.
"People want to do the big party," Onofre says.
"They wait until summer, especially in Minnesota.
We do a lot of cakes for quinceañeras, weddings, first
communions, baptisms and more. People still order big
cakes from us for all of these events."
According to consumer research, 80 percent of couples
request a layer cake at their wedding and 57 percent
wanted at least three layers, according to Thumbtack.com.
Tall cakes are more complex and more popular.
Further, couples are becoming experts in combining
time-honored traditions with highly personalized
elements to ensure their weddings feel like a reflection
of themselves. Most couples share a slice of something
sweet with a cake-cutting ceremony (84 percent), while 50

percent incorporate a theme into their celebration decor.
Knowing such trends is important for bakeries to
keep pace with customer demand and continue to be
successful with their celebration cake business.

According to
Quinceanera.com,
here are top trends
for 2018 parties
Ultra Violet Tones
Pantone, the world-renowned authority on color,
named ultra violet the color of the year. This means
different shades, tones and hues of purple will be
extremely popular the next 12 months, especially when
it comes to special events such as a quinceañera.
Destination Quinceañera
Instead of throwing a giant celebration close to where
you live, the trend this year is to relocate your party
and plan a destination quinceañera. We're not talking
about a cruise or a family trip to Europe but an actual
quinceañera someplace else where you and your
guests can adopt the culture and traditions and blend
those into the party as well. 
Greenery
Greenery and woodsy-style are among the most
popular themes and color palettes for the year. Regular
green plants placed on pots could adorn your hall's
entrance and even be used as Quince centerpieces.
Although indoor venues are making a comeback you
could very well decorate them with plants.

JUNE 18

|

PANADERIA

35


http://www.Quinceanera.com http://www.Thumbtack.com

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

http://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
http://digital.bakemag.com/sosland/bake/2019_03_01
http://digital.bakemag.com/sosland/bake/2019_02_01
http://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
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http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
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http://digital.bakemag.com/sosland/bake/2016_02_01
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http://digital.bakemag.com/sosland/bake/2015_12_01
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http://www.nxtbook.com/sosland/bake/2014_09_01
http://www.nxtbook.com/sosland/bake/2014_08_01
http://www.nxtbook.com/sosland/bake/2014_07_01
http://www.nxtbook.com/sosland/bake/2014_06_01
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http://www.nxtbook.com/sosland/bake/2014_02_01
http://www.nxtbook.com/sosland/bake/2014_01_01
http://www.nxtbook.com/sosland/bake/2013_11_01
http://www.nxtbook.com/sosland/bake/2013_11_02
http://www.nxtbook.com/sosland/bake/2013_10_01
http://www.nxtbook.com/sosland/bake/2013_09_01
http://www.nxtbook.com/sosland/bake/2013_08_01
http://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
http://www.nxtbook.com/sosland/bake/2013_05_01
http://www.nxtbook.com/sosland/bake/2013_04_01
http://www.nxtbook.com/sosland/bake/2013_03_01
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http://www.nxtbook.com/sosland/bake/2013_01_01
http://www.nxtbook.com/sosland/bake/2012_11_01
http://www.nxtbook.com/sosland/bake/2012_10_01
http://www.nxtbook.com/sosland/bake/2012_09_01
http://www.nxtbook.com/sosland/bake/2012_08_01
http://www.nxtbook.com/sosland/bake/2012_07_01
http://www.nxtbook.com/sosland/bake/2012_06_01
http://www.nxtbook.com/sosland/bake/2012_05_01
http://www.nxtbook.com/sosland/bake/2012_04_01
http://www.nxtbook.com/sosland/bake/2012_03_01
http://www.nxtbook.com/sosland/bake/2012_02_01
http://www.nxtbook.com/sosland/bake/2012_01_01
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