bake - March/April 2020 - 45

Mark Seaman, Certified Master Sugar decorators, pastry chefs, and confectionArtist and a technical advisor for the re- ers alike are exploring this new chocolate

SPRING FLAVORS

search and development group at Barry in its pure form to create visually impact-

Rich Products Corporation's portfolio includes creative solutions
geared at helping food industry professionals compete in foodservice,
retail, in-store bakery, deli, and prepared foods, among others. Diana
Bernal of Rich Products offers the
following spring flavors that could
be trending this year for cakes:
* Coconut
* Strawberries & Cream
* Lemon Cream
* Triple Berry
* Pineapple Upside Down
In terms of colors, Bernal says
that they will be connected to the
flavor being featured in the dessert,
to be more natural looking and link
to the main ingredient.

Callebaut North America, keeps a watch- ful decor for cakes."
ful eye on cake decorating trends.

There are additional trending flavors

As culinary applications chef at one of that cake makers can deploy in 2020,
the world's leading premium chocolate especially as consumers open up their
manufacturers, Seaman is always open taste buds to a wide variety of options.
to unique opportunities to promote the

"Consumers are evermore open to ex-

art of cake making and chocolate work ploring unfamiliar cuisines stemming from
around the globe.

increased global travel and social media

With that in mind, Seaman shared stories, while keeping one foot firmly in
what he's seeing in the cake world for their comfort zone," Seaman says. "Some
the spring season. The leading trending popular options will be yuzu, organic blue
topic for spring will be all things natural, fruits (blueberries/blackberries/blackcurespecially botanicals including florals.
"Designers will be taking incorporation

rant), plum, and Meyer lemon."
You can't talk about cake without men-

of botanicals to creative levels such as tioning two other crucial elements, Seaincorporating crystallized edible flowers man says. "Color and texture are the first
and hand-painted backgrounds behind two things people take note of when
gum paste arrangements," he says. "De- they first see a cake," he says. "In today's
sign is following the trend of consum- world, all decorators want to create an
ers paying more attention to health and 'Instagram-worthy' cake that is immedi-

WEDDING CAKE INSPIRATION

wellness who are looking for 'natural' and ately eye-catching."

Wedding season has arrived, and
bakers are looking for new cake
designs as they hope to stand out
from the crowd. Jasmine Clouser,
owner of The Couture Cakery in
Tustin, California, finds inspiration
from a variety of sources. She recommends several to consider, both
conventional and unconventional.
Tip 1: Incorporate elements from
the wedding gown into the cake design. If it has lace, floral elements,
bling, or beading, you can subtly
tie that into your wedding cake
design.
Tip 2: If a couple has a beautiful
stationery suite that has a design
that is unique, you can incorporate it into the cake design. For
example, a pretty floral design on
an invitation could be hand-painted
onto the cake.
Tip 3: Pinterest, The Knot, and
Wedding Wire are also great places
to get inspiration.

plant-based items - what could be more
natural than a flower?"

When it comes to color, Seaman is a
huge fan of referring to the experts at the

Clean label will lead the charge this Pantone Color Institute. The color of the
year as more bakeries appeal to con- year for 2020 is Classic Blue, described
sumer interest in ingredients that are as a "calming shade of azure" or remiapproachable and sustainable, Seaman niscent of the sky at dusk. Since Pantone
says. He points out that the incorpora- colors heavily influence cake design,
tion of organic fruits, herbs (rosemary Seaman expects to see a return to some
and basil), and botanicals (rose and classic/traditional decorating techniques
chamomile) will attract carbon footprint- and palettes of deep, rich tones and exconscious shoppers. 

otic tastes reflective of natural foods and

As always, chocolate will play a big role flowers. Foods that are naturally blue
in cakes. Seaman says that it will be used contain anthocyanins.
in more creative ways this season.

"With today's strong focus on wellness,

"Chocolate is understood to be an af- other colors reflected in Pantone's 'natufordable luxury and is versatile to cre- ral' palette such as mango, honey, and
ate both modern and classic design el- lilac may emerge," Seaman says. "This
ements," he says. "Couverture can and tone of blue is also popular in chinoiserie,
will be used more to create textural vi- so we may see decorators who are skilled
sual impact. Also, Ruby, the fourth kind at painting re-introducing Eastern motifs
of chocolate, came on the scene in the on the sides of white fondant cakes or
States last year. This new chocolate is incorporating some of the few blue flowmade from cocoa beans just like any ers we know such as morning glories,
chocolate, but is naturally pink and has a blue hydrangeas, rare blue hibiscus, and
complex sour and berry-like flavor. Cake Dutch irises."

bakemag.com | MAR-APR 2020 > 45

Bake_Mar-Apr20.indb 45

3/26/2020 2:22:07 PM


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