bake - June 2012 - PAN43

get the rolled fondant on top of your
cake. “I tend to lift my fondant and
drape it over the surface,” Skromme
advises. “Or you can roll it on a dowel
and unroll it over the cake. Find what
works best for you.”
While it is still important to
have the traditional buttercream and
piped fl owers readily available, don’t
underestimate the value of a decorator
skilled in the art of creating a fondantcovered
sculpted cake large enough
to feed a few hundred guests.
When the economy declined,
wedding budgets tightened up. But
now that things are starting to even
out — wedding budgets are fi nally
increasing for the first time since
2008 — supermarkets and bakeries
have an opportunity to create
budget-friendly wedding planning
options for their customers.
For weddings and quinceañeras,
gourmet cupcakes represent one of
the trendiest items in the baking
industry because of the increasing
numbers of scaled-down events.
Decorating creatively puts your
cupcake at an advantage.
To make your cupcakes stand out
in today’s competitive environment, a
simple frosting and sprinkles won’t set
you apart. Bright and multi-colored
frostings and toppings will catch the
eye of customers and draw them to
your products. Utilize your own or
an employee’s cake decorating skills
to produce textures and designs that
give your cupcakes an artistic element
not necessarily associated with the
traditional look of a cupcake.
For cupcakes and cakes, artistically
applying measured and balanced
typography is an extremely important
skill. There is a key advantage to
providing cakes with writing that is
balanced and well designed.
Skilled cake writing not only
provides some of that extravagance,
but it also grabs the attention of
shoppers. There are a number of tips
and styles that can help accelerate
the decorating process and improve
design strategy.
Extensive artistic experience and
talent not only implies the ability to
produce visually aesthetic cakes,
but may also save valuable time. In
addition, appropriately matching
specifi c styles, designs and colors with
individual cakes will greatly improve
the fi nal look of the project.
PARTY FAVORS
Party favors are another
important component of weddings
and quinceañeras. A growing number of
bakeries report that many parties are
choosing a smaller centerpiece cake
combined with a large dessert table,
offering multiple options of smaller
desserts in different appealing fl avors.
Mini-portion sizes of about
two-to-four bites are a hot trend in
food industry, according to current
research from the International DairyDeli-Bakery
Association. Cupcakes,
and cake pops are key examples of
this trend. Flavor is as vital as ever in
the bakery. Sweet, hot, salty, and tart
combinations give consumers a double
jolt of delectable dessert indulgence.
Cake pops offer a unique
merchandising opportunity to help
you increase impulse sales and offer
alternative options for special events
such as weddings and quinceañeras.
“This summer when the wedding
season is hot you can have little
cake donut holes as an alternative
for wedding favors. There are a
lot of different things you can do,
using your imagination,” says Robin
Cacciacarro, a bakery technician with
BakeMark USA. She points out how
to make cake pops with ease using
BakeQwik Cake Donut Holes, C’est
Vivant Compound Coating, and new
BakeSense Rolled Fondant.
“The cake pop craze is a really
hot commodity right now in the
market,” Cacciacarro says. “Something
elegant and easy that you can do in
your bakery with these donut holes is
simply dipping them in C’est Vivant
Compound Coating and adding little
sprinkles to give that look of elegance.”
BakeQwik Cake Donut Holes
are delectable little bites just bursting
with fl avor. No prep work is needed
– simply thaw and serve these
scrumptious treats. BakeQwik Cake
Donut Holes come coated in rich
chocolate, dusted with powdered
sugar, or left plain for those who prefer
the clean, classic taste. BakeQwik
takes out the excessive labor cost and
put in the perfect foundation for you.
C’est Vivant offers the finest
gourmet chocolate and pasty
ingredients for your signature
creations. BakeSense Rolled Fondant
delivers a smooth, silky fi nish that will
not dry out or crack with a delicious,
creamy taste that comes in a wide
variety of colors and is easy to shape.
To learn more about these and
other BakeMark products, visit
www.yourbakemark.com today.
JUNE 12 | PANADERIA
41
http://www.yourbakemark.com

bake - June 2012

Table of Contents for the Digital Edition of bake - June 2012

bake - June 2012
Editor's Note - The Technology Issue - Life in the fast-food lane
Table of Contents
News Bites - Register for All Things Baking
News Bites - CSM to Divest Bakery Supplies
News Bites - Chocolatier of the Year Honored
News Bites - Culpitt Ltd. Wins Queen’s Award
Management - High-Tech Solutions
Labor Front - OSHA’s Take on Safety
Legislation - Choose My Customers’ Plate
Ingredients - Summer Bounty
New Tools for a New Generation
Well Developed
Rolling Locations
Box Up and Send It
The Rise of a Classic
Chain News
Milk Your Decorated Cookies
Prepare for the Worst
Cafe - Ice Cream Craze
Products
Showcase
Classifieds
Carta De Introduccion - Pastel creativo
Introductory Letter - Creative Cakes
Pan Y Horneo - Bolillos y Rollos Frances
Pasteles Y Decoraciones - Pastel de Quinceanera
Tendencias Del Consumidor - Una mezcla nueva en la cultura
Pastel creativo para Bodas y Quinceañeras
Perfiles - Tortas Paquime
Perfiles - Panaderia La Central
Perfiles - Carniceria Rancho Grande
Perfiles - El Rancho Market
Perfiles - Carnicería El Rancho
Perfiles - Carenicera Los Alamos
Ideas De Mercadeo Especiales
Productos - Productos con mejor resultado por BakeMark
Breads & Baking - Bolillos & French Rolls
Cakes & Decorating - Quinceanera Cakes
Shoppers Insight - A New Cultural Mix
Creative Cakes for Weddings and Quinceañeras
Profiles - Tortas Paquime
Profiles - Panaderia La Central
Profiles - Rancho Grande
Profiles - El Rancho Market
Profiles - Carniceria El Rancho
Profiles - Carnicería Los Alamos
Merchandising Tips
Products
bake - June 2012 - bake - June 2012
bake - June 2012 - 2
bake - June 2012 - Editor's Note - The Technology Issue - Life in the fast-food lane
bake - June 2012 - 4
bake - June 2012 - Table of Contents
bake - June 2012 - News Bites - CSM to Divest Bakery Supplies
bake - June 2012 - 7
bake - June 2012 - News Bites - Culpitt Ltd. Wins Queen’s Award
bake - June 2012 - 9
bake - June 2012 - Management - High-Tech Solutions
bake - June 2012 - 11
bake - June 2012 - Labor Front - OSHA’s Take on Safety
bake - June 2012 - 13
bake - June 2012 - Legislation - Choose My Customers’ Plate
bake - June 2012 - 15
bake - June 2012 - Ingredients - Summer Bounty
bake - June 2012 - 17
bake - June 2012 - New Tools for a New Generation
bake - June 2012 - 19
bake - June 2012 - 20
bake - June 2012 - 21
bake - June 2012 - 22
bake - June 2012 - 23
bake - June 2012 - 24
bake - June 2012 - Well Developed
bake - June 2012 - 26
bake - June 2012 - 27
bake - June 2012 - 28
bake - June 2012 - Rolling Locations
bake - June 2012 - 30
bake - June 2012 - 31
bake - June 2012 - Box Up and Send It
bake - June 2012 - 33
bake - June 2012 - 34
bake - June 2012 - 35
bake - June 2012 - The Rise of a Classic
bake - June 2012 - 37
bake - June 2012 - 38
bake - June 2012 - 39
bake - June 2012 - Chain News
bake - June 2012 - 41
bake - June 2012 - 42
bake - June 2012 - 43
bake - June 2012 - 44
bake - June 2012 - 45
bake - June 2012 - Milk Your Decorated Cookies
bake - June 2012 - 47
bake - June 2012 - 48
bake - June 2012 - Prepare for the Worst
bake - June 2012 - 50
bake - June 2012 - 51
bake - June 2012 - Cafe - Ice Cream Craze
bake - June 2012 - 53
bake - June 2012 - 54
bake - June 2012 - 55
bake - June 2012 - Products
bake - June 2012 - Showcase
bake - June 2012 - Classifieds
bake - June 2012 - 59
bake - June 2012 - 60
bake - June 2012 - PAN1
bake - June 2012 - PAN2
bake - June 2012 - PAN3
bake - June 2012 - PAN4
bake - June 2012 - Carta De Introduccion - Pastel creativo
bake - June 2012 - Introductory Letter - Creative Cakes
bake - June 2012 - PAN7
bake - June 2012 - Pan Y Horneo - Bolillos y Rollos Frances
bake - June 2012 - PAN9
bake - June 2012 - PAN10
bake - June 2012 - PAN11
bake - June 2012 - Pasteles Y Decoraciones - Pastel de Quinceanera
bake - June 2012 - PAN13
bake - June 2012 - PAN14
bake - June 2012 - PAN15
bake - June 2012 - Tendencias Del Consumidor - Una mezcla nueva en la cultura
bake - June 2012 - PAN17
bake - June 2012 - PAN18
bake - June 2012 - PAN19
bake - June 2012 - Pastel creativo para Bodas y Quinceañeras
bake - June 2012 - PAN21
bake - June 2012 - PAN22
bake - June 2012 - PAN23
bake - June 2012 - Perfiles - Tortas Paquime
bake - June 2012 - PAN25
bake - June 2012 - Perfiles - Panaderia La Central
bake - June 2012 - PAN27
bake - June 2012 - Perfiles - Carniceria Rancho Grande
bake - June 2012 - Perfiles - El Rancho Market
bake - June 2012 - Perfiles - Carnicería El Rancho
bake - June 2012 - Perfiles - Carenicera Los Alamos
bake - June 2012 - Ideas De Mercadeo Especiales
bake - June 2012 - PAN33
bake - June 2012 - Productos - Productos con mejor resultado por BakeMark
bake - June 2012 - PAN35
bake - June 2012 - Breads & Baking - Bolillos & French Rolls
bake - June 2012 - PAN37
bake - June 2012 - Cakes & Decorating - Quinceanera Cakes
bake - June 2012 - PAN39
bake - June 2012 - Shoppers Insight - A New Cultural Mix
bake - June 2012 - PAN41
bake - June 2012 - Creative Cakes for Weddings and Quinceañeras
bake - June 2012 - PAN43
bake - June 2012 - Profiles - Tortas Paquime
bake - June 2012 - PAN45
bake - June 2012 - Profiles - Panaderia La Central
bake - June 2012 - PAN47
bake - June 2012 - Profiles - Rancho Grande
bake - June 2012 - Profiles - El Rancho Market
bake - June 2012 - Profiles - Carniceria El Rancho
bake - June 2012 - Profiles - Carnicería Los Alamos
bake - June 2012 - Merchandising Tips
bake - June 2012 - Products
bake - June 2012 - PAN54
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