bake - May/June 2022 - 36

cakes
25
Years of Innovation
During an online panel discussion with Crystal Mier and Paul Edward,
the founders/owners of Chef Rubber, based in Las Vegas,
the company owners reflected on Chef Rubber's 25 years in business
and how to leverage current trends in the cake decorating
segment. The discussion was part of the FIT Symposium 2022
organized by Johnson & Wales University's College of Food Innovation
Technology.
Not only does Chef Rubber offer additives, colorants, ingredients,
flavorings, literature, tools, and supplies, the company recognizes
the importance of dependability, accuracy, and timeliness
that world-class chefs and artists require from their vendors.
" Our story begins with silicone, cocoa butter, and two chefs
wanting to change the meaning of artisan chocolates and pastry.
Eight colors of cocoa butter and food grade silicone changed
the world of confections and pastry. Twenty-five years later
we're still here, pushing the boundaries of color and inspiration, "
Chef Rubber's owners say. " It's a lot of hours, and there are no
days off, especially in the beginning. "
" From the beginning, we really tried to see what the market
needed, " Edward added. " Our business continues to evolve as
the market changes. Today, we have over 7,000 products. "
Supply constraints have emerged as a No. 1 challenge in the
age of COVID, he explains, and Chef Rubber wisely had planned
ahead for certain environmental concerns like shipping with
cornstarch packing peanuts and using recycled materials.
" We just acquired a large solar panel system, and we are generating
a lot of our own electricity, " Edward says. " We decided
to be more self-sufficient. We have a facility in Las Vegas with
super-efficient air conditioning and now a new Park City (Utah)
distribution center. "
Staying ahead of marketplace trends remains a key focus of their
operations. Plant-based options, for instance, are a growing trend.
Chef Rubber food colors are available in multiple forms - from
powder, to liquid, gel, and paste. Which to choose will depend
on the dessert, confection or beverage that is being created. The
two main categories in colors for the food industry are water
soluble and fat dispersible (lakes and dyes). A water-soluble colorant
works best when the water content in the recipe is higher
than the fat content. The best example would be when making
macaron batter - the most common selection is a gel or waterbased
powder color that is easily mixed with the water content
in the egg whites.
36 < MAY-JUN 2022 | bakemag.com
HYPER-REALISTIC CAKES
While many hyper-realistic cakes need a full-time cake
artist on hand to complete, executive chef Melissa
Trimmer of Dawn Foods shares her take on hyperrealistic
cakes that are approachable for any baker
and still just as unique and fun.
Using a simple ingredient can double as hyperrealistic
objects, like the classic " dirt " with chocolate
cookie crumbles and gummy worms.
A unique twist on " spaghetti and meatballs " features
butter creme, truffles, strawberry filling, and a classic
grass tip.
With the popular Netflix show " Is it Cake? " taking
the foodie world by storm with mind-bending cakes
made to look like everyday objects, bakeries have an
opportunity to leverage this hot trend and showcase
their creative talents.
" Everyday bakers can do clever things like spaghetti
and meatballs or hamburger cakes, " she says. " There
are definitely ways to get on board this trend. A lot are
using purchased cake rounds, so it will hold up for
sculpted cakes. Cream cakes can be used for Bundt,
muffins and round cakes. We also keep seeing cakes
infused with flavors - a nostalgic cake design with a
nontraditional flavor.
" Maybe now people are willing to try hot honey
cookies - a throwback dessert with a twist. "
Trimmer identifies several key trends emerging in
the cake sector. One is the evolution of floral cakes.
Say a wedding couple is planning a popular " barn "
wedding, and they need the right look. Start by pressing
edible flowers (you can put them in books or flatten
them carefully on your workbench) and position
them as eye-catching décor on the top of the wedding
cake. This is called " bringing the outside in. "
" They are really beautiful, " Trimmer says. " I would
use a full sheet tray with liner on the bottom and the
top, and then place the flowers on very gingerly. "
DAWN FOODS
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