bake - September/October 2020 - 48

C

rafting ornate cakes is a passion for executive pastry chef
Jessica Grossman of Patrick Properties Hospitality Group in
Charleston, S.C. She knows what trending direction to take when
it comes to transitioning to the cooler months. In short, fall brings
spice.
Chef Grossman's kitchen sees an increase in requests for spice
cake and carrot cake. Chocolate and red velvet are perennial favorites, but many embrace the idea of darker colored cakes in winter.
Icing pairing is crucial to success. A few of Grossman's favorite
requests include:
x Spice cake with spiced buttercream
x Carrot cake with ginger buttercream
x Chocolate with espresso buttercream
x Red velvet with salted caramel buttercream
And don't forget to factor in the weather. The cooler months
present a more favorable atmosphere for fondant cakes. However,
weather can have a mind of its own, so Grossman generally recommends that fondant cakes be displayed indoors - just to be safe.
48

2020

THE HOLIDAY ISSUE

Citrus is also still in season, so use it, she recommends. Orange
buttercream with spice cake is a personal favorite in her kitchen,
and it pairs deliciously with pumpkin cake.
Also, think outside of the box with icing.
Salted caramel icing is better than ubiquitous cream cheese icing.
Pairing it with red velvet cake perfectly balances sweet and salty.
Ginger buttercream is a great choice with carrot cake, spice cake,
hummingbird cake, hazelnut cake, or lemon cake.

COLORFUL FALL FLAVORS
With the arrival of cooler weather, Paris Baguette, a premium
bakery-café chain that features creative cakes and pastries, recently announced the launch of its new fall menu featuring new
Latin-inspired cakes including mango coconut and tres leches.
This year's new fall menu items, which include an array of fall
flavors like pumpkin, cinnamon and nutmeg, are available at Paris
Baguette locations nationwide for delivery and pick-up options.
New fall menu items include:

©EHAURYLIK - STOCK.ADOBE.COM

season brings spice



bake - September/October 2020

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