bake - December 2020 - 89

INTRODUCTORY LETTER
CONTENTS

Over-the-top
CAKE TOPPINGS
I
n what may seem counterintuitive during
what some consider to be a return to simpler times, there is significant movement
in the cake decorating world that is churning down the tracks with the sheer power of
a locomotive. Over-the-top cake toppings
are all the rage, and a rising number of
panaderias are taking notice with their own
versions of extreme cakes.
At Mi Tierra in Springdale, Ohio, store
manager Jose Sanchez explains they fill their
display fridge with 12 cakes per day, and

34

PANADER√ćA | DECEMBER 20

customers rave about every single one. And
the best part is they sell out on a daily basis.
Vanilla cakes with peach or strawberry filling
are common, as are colorful and eye-catching
decorations that entice shoppers to make a
purchase.
" Our bakers like to make colorful cakes, "
Sanchez points out. " People come here, and
they know they are going to find something they really want. We make really nice
products and very unique cakes with special
designs. "

At Panadería La Mexicana in Fairfield,
Ohio, Luis Leon, whose father Adalberto
Leon owns the bakery, points out that cake
sales keep going up year to year. Cakes are
their No.1 growth item in terms of sales
growth, and he estimates their cake sales have
quadrupled in recent years.
" We are making 50 to 60 cakes on a weekend, " he explains. " People are ordering a lot
of smaller cakes - 8- to 10-inches - because
they are not having mass gatherings. They still
order smaller cakes at weddings, but weddings



bake - December 2020

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