bake Special Report - July 2022 - 23

You don't need to be a
chocolatier to add eye-catching
chocolate accents or
chocolate decorations. "
Mark Seaman, CMSA, culinary applications chef, specialties, at Barry Callebaut
white chocolate) over cupcakes and
cakes for added pizzazz. You don't
need to be a chocolatier to add
eye-catching chocolate accents or
chocolate decorations. "
Almonds are a great ingredient for
decorations. Roasted, natural almonds
provide a great color contrast to
desserts, along with a great crunchy
texture against the soft consistency of
your cake and buttercream. Almonds
also provide a great way to appeal to
consumers' search for desserts with
a " healthy " component.
As for more design trends, chocolate
drips can be made with ease
and add dynamic design. Pipe some
chocolate ganache over the edge of
your cakes or dip your cupcakes in
it. the look of the chocolate oozing
down the sides of a cake or cupcake
are great attention-grabbers.
Icings
Dawn Foods predicts that consumers
will continue to look for ways to find
everyday luxury through sweets.
Using bright pops of color in icings
and topping cakes with sprinkles
are both great ways to achieve this.
Retailers can also use icing to create
drip cakes, where the icing appears
to " drip " down the side of the cake,
which is rather trendy right now.
Melissa Trimmer, corporate executive
chef at Dawn Foods, points
out that retail bakeries are getting
extremely creative with how they
promote their newest designs.
" Some bakeries create Instagram
spaces in their bakeshop, " she points
out. " With the rise of social media,
trends permeate so quickly. "
Environmental factors
It's no secret that younger consumers
today have environmental issues top
of mind, and plant-based options
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 water-based powder color
that is easily mixed with the water
content in the egg whites. Similarly,
a fat dispersible color added to a
fat-bases product like chocolate
will work significantly better than
adding a water-soluble colorant.
The creative mind and pastry
knowledge of the Chef Rubber
founders have developed and
launched a full line of natural colorants.
These products are derived
from vegetables, fruits, herbs, and
Bake Magazine Digital Special Report 3 | Volume 3 | bakemag.com
23
JOHN UNREIN/BARY CALLEBAUT
http://www.bakemag.com

bake Special Report - July 2022

Table of Contents for the Digital Edition of bake Special Report - July 2022

bake Special Report - July 2022 - Intro
bake Special Report - July 2022 - 1
bake Special Report - July 2022 - 2
bake Special Report - July 2022 - 3
bake Special Report - July 2022 - 4
bake Special Report - July 2022 - 5
bake Special Report - July 2022 - 6
bake Special Report - July 2022 - 7
bake Special Report - July 2022 - 8
bake Special Report - July 2022 - 9
bake Special Report - July 2022 - 10
bake Special Report - July 2022 - 11
bake Special Report - July 2022 - 12
bake Special Report - July 2022 - 13
bake Special Report - July 2022 - 14
bake Special Report - July 2022 - 15
bake Special Report - July 2022 - 16
bake Special Report - July 2022 - 17
bake Special Report - July 2022 - 18
bake Special Report - July 2022 - 19
bake Special Report - July 2022 - 20
bake Special Report - July 2022 - 21
bake Special Report - July 2022 - 22
bake Special Report - July 2022 - 23
bake Special Report - July 2022 - 24
bake Special Report - July 2022 - 25
bake Special Report - July 2022 - 26
bake Special Report - July 2022 - 27
bake Special Report - July 2022 - 28
bake Special Report - July 2022 - 29
bake Special Report - July 2022 - 30
bake Special Report - July 2022 - 31
bake Special Report - July 2022 - 32
bake Special Report - July 2022 - 33
bake Special Report - July 2022 - 34
bake Special Report - July 2022 - 35
bake Special Report - July 2022 - 36
bake Special Report - July 2022 - 37
bake Special Report - July 2022 - 38
bake Special Report - July 2022 - 39
bake Special Report - July 2022 - 40
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https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
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https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
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https://digital.bakemag.com/sosland/bake/2019_12_01
https://digital.bakemag.com/sosland/bake/2019_11_01
https://digital.bakemag.com/sosland/bake/2019_10_01
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