bake - January 2019 - 34

Spring Cakes
That Offer
It All!

C

onsumers want it all. They want flavor and texture with
clean labels and no chemicals. "It's got to taste good first
and foremost," says Rhonda Delaney, vice president, sales &
merchandising for Lawrence Foods, Inc.
And keep the flowers coming, Delaney recommends, because
"consumers love them! And everyone's looking for the next unicorn... will it be llamas, flamingos or mermaids? Whatever you
choose, make a bold display work for you."
Mark Seaman, Certified Master Sugar Artist and specialty application chef for Barry Callebaut North America, points out that llamas
are trending, without a doubt. "I call the llama the new unicorn," he
quips. "Create a display in your shop that shows a cohesive design
for a llama-themed party: a cake, cupcakes, and decorated sugar
cookies all featuring the llama."
Also, tropical fruits are on the rise, so Seaman recommends incorporating guava or dragonfruit into your cake fillings and icings.
"Coconut sugar carries a healthy halo as an alternative sugar,"
he adds. "Experiment with coconut sugar in your cake base. Or
try Coco Niu, a coconut sugar-based chocolate from Van Leer. Oat
milk is emerging as the next milk alternative for both lactose-intolerant consumers, as well as those seeking a healthy alternative to
cow's milk."
Another flavor to incorporate is avocado, which has a mild flavor
that pairs well with others including chocolate. "Avocado delivers a
rich and creamy mouthfeel," Seaman says, "and its natural fattiness
accentuates a cake's flavor profiles."
Shawna LeMott, marketing manager for Lucks Food Decorating
Company, agrees that cake artists should get ready for spring 2019
desserts that are good-for-you, in many ways.
"Customers are looking to treat themselves with indulgent pickme-ups that make them happy, while also keeping an eye on natural
ingredients," she says. "Two of the dessert trends to watch for this
coming season are Farmers Market and Happy Place."

FARMERS MARKET

34

2019

THE SPRING ISSUE

LUCKS

For an upscale yet humble style, the Farmers Market trend looks
luxuriously homemade with subdued colors and decorations inspired by nature, according to Lucks. Messages appear handwritten
and decorations are sweetly doodled or foraged from the meadow.
Play with subtle textures, like monochromatic icing details, or use
a putty knife to add interesting brushstrokes of icing that form
petals or leaves. Get inspired by the textures of home like knit and
needlepoint.
And don't forget to stop and smell the flowers - pressed edible
blooms, curling ferns and lovely butterfly wings take the cake this
coming season. Farm animals and cute critters like lambs, chickens,
cows and pigs bring sweet characters to these outdoorsy treats.
Bakeries looking to tap into their community's fan base should



bake - January 2019

Table of Contents for the Digital Edition of bake - January 2019

bake - January 2019
Editor's Note - Life in the Digital Age
Contents
Management - Life LESSONS
Technical Corner - Specialty GRAINS & FLOURS
Practical Marketing - Education Station
Equipment Innovations - Oven Space Utilization
The Digital Baker
How to compete online
The World Stage of Pastry & Food Innovation
Cakes - King Cake hub
Breads - Ancient Grain REVIVAL
Pastries - The Year of COMFORT DESSERTS
Foodservice - GLOBAL FLAVORS
CAKENOMICS
Spring cakes that offer it all!
TIME SAVING TIPS - Color matching
SUPPLY SIDE ECONOMICS - Trending tools
WINNING PROMOTIONS
THE BREAD BAKERS GUILD OF AMERICA 2019 EVENTS
INNOVATIVE PRODUCTS
Product Showcase
Classifieds
Ad Index
bake - January 2019 - bake - January 2019
bake - January 2019 - bake - January 2019
bake - January 2019 - 2
bake - January 2019 - Editor's Note - Life in the Digital Age
bake - January 2019 - 4
bake - January 2019 - 5
bake - January 2019 - Contents
bake - January 2019 - 7
bake - January 2019 - Management - Life LESSONS
bake - January 2019 - Technical Corner - Specialty GRAINS & FLOURS
bake - January 2019 - Practical Marketing - Education Station
bake - January 2019 - 11
bake - January 2019 - Equipment Innovations - Oven Space Utilization
bake - January 2019 - 13
bake - January 2019 - The Digital Baker
bake - January 2019 - 15
bake - January 2019 - 16
bake - January 2019 - 17
bake - January 2019 - 18
bake - January 2019 - 19
bake - January 2019 - How to compete online
bake - January 2019 - 21
bake - January 2019 - The World Stage of Pastry & Food Innovation
bake - January 2019 - 23
bake - January 2019 - Cakes - King Cake hub
bake - January 2019 - 25
bake - January 2019 - Breads - Ancient Grain REVIVAL
bake - January 2019 - 27
bake - January 2019 - 28
bake - January 2019 - 29
bake - January 2019 - Pastries - The Year of COMFORT DESSERTS
bake - January 2019 - Foodservice - GLOBAL FLAVORS
bake - January 2019 - 32
bake - January 2019 - CAKENOMICS
bake - January 2019 - Spring cakes that offer it all!
bake - January 2019 - 35
bake - January 2019 - TIME SAVING TIPS - Color matching
bake - January 2019 - 37
bake - January 2019 - 38
bake - January 2019 - 39
bake - January 2019 - SUPPLY SIDE ECONOMICS - Trending tools
bake - January 2019 - 41
bake - January 2019 - WINNING PROMOTIONS
bake - January 2019 - THE BREAD BAKERS GUILD OF AMERICA 2019 EVENTS
bake - January 2019 - INNOVATIVE PRODUCTS
bake - January 2019 - 45
bake - January 2019 - Product Showcase
bake - January 2019 - 47
bake - January 2019 - Classifieds
bake - January 2019 - Ad Index
bake - January 2019 - 50
bake - January 2019 - 51
bake - January 2019 - 52
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