bake - February 2019 - 11

Flavor Right technical counselor Joe Garza points out the
naked cake was big for a while in 2018, "but from what we hear
is, more intricate cakes will see a big request in 2019." Garza
adds that couples are opting for late night snacks or an extra
special or creative dessert, in lieu of favors like mini cookies,
mini fun cupcakes with sweet and salty and caramel.
Seaman points out that consumers expect 60% of desserts

"It doesn't cost more to add
color to gum paste flowers,
but you can charge a lot
more for them."
Mark Seaman at Barry Callebaut North America

to have chocolate. Incorporate a marbled tulip chocolate cup
(available from Mona Lisa) into the cake décor, he suggests,
and fill it with cake scraps and top it with a buttercream flower,

white iced cake using a bowl or icing scraper to smooth and

a chocolate decoration, or garnish to match the cake flavor. He

blend colors. This option looks beautiful and is also easily

also recommends using vibrantly-colored modeling chocolate

executable for our customers. Dawn keeps the designs simple,

to cut daisies or other springtime flowers for the top of the

clean and on trend."

cake (white Barry Décor).
Haynes points out that Dawn collaborates with customers to enJean Haynes, technical sales representative for Dawn Foods,

sure they're thinking about ways to decorate their cakes and help

says the people at Dawn have a little extra fun and help kick-

inspire their designs. "In many cases, we have partnerships with

start creative ideas with customers around holidays and other

third-party vendors that are experts in this space to help bring

seasonal moments in time. As a technical service rep, she typi-

these product offerings to our customers. From simple chocolate

cally starts the exploratory phase of this process by looking at

pieces to sugar decorations, there are numerous ways for bakers

what is trending on Pinterest and other social platforms.

to add decorative accents to their cakes. In springtime, examples
include chocolate butterflies and colorful pastel flowers along

"When doing so, it's important to bring ideas to life that are

with sugar lady bugs, bees and Easter assortments."

quick and simple to execute for our customers. For example,
Garza says go to your favorite cake decorating store and

ers do not have the time to stand there and paint a cake. As

check stuff out - like the new fondant patterns and cutters.

a solution, we often recommend to our customers that they

"The geometric shapes cutter works great with Custom Ice

instead create cakes using color icings piped on the side of a

from Flavor Right," he says.

JOHN UNREIN

watercolor cakes are very popular, but a lot of our custom-

bakemag.com | FEB 2019 > 11


http://www.bakemag.com

bake - February 2019

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

bake - February 2019
Editor's Note - THE WHOLESALE ISSUE: achatz “pies that fly”
Contents
Management - Top Trends For All
Technical Corner - CAKE Efficiency
Practical Marketing - The Delivery Challenge
Equipment Innovations - Earn More Dough
Pies that Fly
Perfect Pan Pizza
The True Cost of Food
Chocolate & Decorating - Making Sustainable Chocolate THE NORM
Cakes - Start Your Own Trends
Sweet Goods - Plant-Based Food Dyes & Sprinkles
Breads - Launching a New Chapter
Pastries - Growing with the NEIGHBORHOOD
THE BREAD BAKERS GUILD OF AMERICA Calendar
Foodservice - What's Hot On The Menu
Product Showcase
Classifieds
Ad Index
Formula of the Month - Herbed Tomato and Pesto FOCACCIA
bake - February 2019 - bake - February 2019
bake - February 2019 - bake - February 2019
bake - February 2019 - 2
bake - February 2019 - Editor's Note - THE WHOLESALE ISSUE: achatz “pies that fly”
bake - February 2019 - 4
bake - February 2019 - 5
bake - February 2019 - Contents
bake - February 2019 - 7
bake - February 2019 - Management - Top Trends For All
bake - February 2019 - 9
bake - February 2019 - Technical Corner - CAKE Efficiency
bake - February 2019 - 11
bake - February 2019 - Practical Marketing - The Delivery Challenge
bake - February 2019 - 13
bake - February 2019 - Equipment Innovations - Earn More Dough
bake - February 2019 - 15
bake - February 2019 - Pies that Fly
bake - February 2019 - 17
bake - February 2019 - 18
bake - February 2019 - 19
bake - February 2019 - 20
bake - February 2019 - 21
bake - February 2019 - 22
bake - February 2019 - 23
bake - February 2019 - 24
bake - February 2019 - 25
bake - February 2019 - Perfect Pan Pizza
bake - February 2019 - 27
bake - February 2019 - 28
bake - February 2019 - 29
bake - February 2019 - 30
bake - February 2019 - 31
bake - February 2019 - 32
bake - February 2019 - 33
bake - February 2019 - The True Cost of Food
bake - February 2019 - 35
bake - February 2019 - 36
bake - February 2019 - 37
bake - February 2019 - 38
bake - February 2019 - 39
bake - February 2019 - Chocolate & Decorating - Making Sustainable Chocolate THE NORM
bake - February 2019 - 41
bake - February 2019 - Cakes - Start Your Own Trends
bake - February 2019 - 43
bake - February 2019 - 44
bake - February 2019 - 45
bake - February 2019 - Sweet Goods - Plant-Based Food Dyes & Sprinkles
bake - February 2019 - 47
bake - February 2019 - Breads - Launching a New Chapter
bake - February 2019 - 49
bake - February 2019 - Pastries - Growing with the NEIGHBORHOOD
bake - February 2019 - THE BREAD BAKERS GUILD OF AMERICA Calendar
bake - February 2019 - Foodservice - What's Hot On The Menu
bake - February 2019 - 53
bake - February 2019 - Product Showcase
bake - February 2019 - 55
bake - February 2019 - Classifieds
bake - February 2019 - Ad Index
bake - February 2019 - Formula of the Month - Herbed Tomato and Pesto FOCACCIA
bake - February 2019 - 59
bake - February 2019 - 60
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