bake - September 2013 - 61

“There will be an increase in demand in natural color. There
are a lot of people who are health-oriented who want to
be able to have that choice to not eat certain foods. A cake
decorator should really offer both FD&C colorants and
natural colorants.”
Paul Edward, Chef Rubber

says. “That way it’s possible for someone
who doesn’t want to take-in any of the
dyes to still have a full piece of cake.”

INTRODUCING:
Short shelf-life
The shelf-life of a natural product is
much like other things you will ﬁnd in
nature. It will age faster and fade quickly.
In addition, natural food colorants are
often more difficult – if not incapable of –
yielding the same deep and bright colors
as FD&C colorants. It’s important to
communicate these details with custom-

r
you r call ation
o
tact
Con ributor r inform
t
l dis rthe
loca r for fu
olo
eriC
Am

sible of the colored buttercream,” Noelle

Gold Sheen,
Silver Sheen, and Pearl
Sheen Airbrush Colors

The Gold Sheen and Silver Sheen airbrush colors are beautiful, light reﬂective metallic
colors. The Pearl Sheen airbrush color produces a pearlescent sheen to any color it’s
sprayed on. These spectacular colors are FDA approved and Kosher certiﬁed. Colors are
available in .65 oz., 4.5 oz. and 9 oz.

ers who request a naturally-colored cake,
who will be potentially disappointed by
the faded and less vibrant appearance.
“Natural colors are very sensitive to oxygen, light, pH and temperature. Within a
week or two the color is no longer there,”
Edward says. “Under light it totally
disappears. When I make these natural
colors for large manufacturers that make
product that need to be on the shelf for
an extended period of time, they all know
that it’s very difficult to use a natural
colorant and have it last.”
Another downside to using natural colorants is that the manufactured natural

This cake is iced with buttercream icing
and sprayed with Gold Sheen and Silver
Sheen airbrush color. The ﬂowers are
sprayed with Pearl Sheen airbrush color.

This cake is iced with buttercream icing
colored with our Electric Colors, then
sprayed with Pearl Sheen airbrush color.

dyes are considerably more expensive,
on top of the fact that they must often
be used in great quantities to yield the
same vibrancy of a non-natural colorant.
The natural dye is not nearly as concen-

Sugar Flower Cake Shop offers a natural

341 C Melrose St. • Placentia, CA 92870 • 1-800-556-0233
phone (714) 996-1820 • fax (714) 996-7422
email americolorcorp@mindspring.com • www.americolorcorp.com

red velvet cake that is tinted with a beet

Cakes by Luis Holguin

trated as an FD&C colorant.

bakemag.com | SEP 2013 > 61

http://www.americolorcorp.com http://www.bakemag.com

bake - September 2013

Table of Contents for the Digital Edition of bake - September 2013

bake - September 2013
Editor's Note - The Distribution Issue
Table of Contents
News Bites - Reiser appoints Sr. VP of sales & marketing
In2food adds Pavoni line
Lucks receives Superior AIB ratings
Smallcakes to expand nationally
Hot Bread Kitchen features challahs
CIA/San Antonio adds baking, pastry arts degree
Management - PayPal Plugs into POS
Deducting Charitable Contributions
Labor Front - Come in, We’re Open
Legislation - A Definition for Gluten-Free
Ingredients - The Low-Down on Fats
The Best of Bread
Bakeries keep on truckin'
Get in Shape with Football
Sold in 30 Seconds
Honey for Health
Artisan Bread Alternatives
Bring that Cheese
Pretzel Popularity
Nick Lachey Sings to the Pretzel Cheeseburger
Coffee & Donuts
Health-conscious Cake Coloring
Retro Colors Reemerge
Gourmet Market Cupcakes
Cafe - Targeting the Office
Cakes for a Cause
Products
Product Showcase
Classifieds
Ad Index
Bakemark's Panaderia
Carta De Introduccion - Celebraciones de Otono
Introductory Letter - Autumn Celebrations
Pan Y Horneo - Panes Festivos
Pasteles Y Decoraciones - Postres Convenientes
Tendencias Demográficas
Perfiles - Panchita's Bakery
Perfiles - La Estrella
Perfiles - Panadería Vanessa
Perfiles - Los Álamos
Idesa De Mercadeo Especiales
Rectas Destacadas
Productos Destacados - Productos con mejor resultado por BakeMark
Bread and Baking - Holiday Breads
Cakes and Decorating - Convenient Desserts
Demographic Trends
Profiles - Panchita's Bakery
Profiles - La Estrella
Profiles - Los Álamos
Profiles - Panadería Vanessa
Featured Recipes
Merchandising Tips
Featured Products
bake - September 2013 - FC1
bake - September 2013 - FC2
bake - September 2013 - bake - September 2013
bake - September 2013 - 2
bake - September 2013 - Editor's Note - The Distribution Issue
bake - September 2013 - 4
bake - September 2013 - 5
bake - September 2013 - Table of Contents
bake - September 2013 - 7
bake - September 2013 - Smallcakes to expand nationally
bake - September 2013 - 9
bake - September 2013 - CIA/San Antonio adds baking, pastry arts degree
bake - September 2013 - 11
bake - September 2013 - Management - PayPal Plugs into POS
bake - September 2013 - 13
bake - September 2013 - Deducting Charitable Contributions
bake - September 2013 - 15
bake - September 2013 - 16
bake - September 2013 - 17
bake - September 2013 - Labor Front - Come in, We’re Open
bake - September 2013 - 19
bake - September 2013 - Legislation - A Definition for Gluten-Free
bake - September 2013 - 21
bake - September 2013 - Ingredients - The Low-Down on Fats
bake - September 2013 - 23
bake - September 2013 - The Best of Bread
bake - September 2013 - 25
bake - September 2013 - 26
bake - September 2013 - 27
bake - September 2013 - 28
bake - September 2013 - 29
bake - September 2013 - 30
bake - September 2013 - 31
bake - September 2013 - Bakeries keep on truckin'
bake - September 2013 - 33
bake - September 2013 - 34
bake - September 2013 - 35
bake - September 2013 - Get in Shape with Football
bake - September 2013 - 37
bake - September 2013 - 38
bake - September 2013 - 39
bake - September 2013 - Sold in 30 Seconds
bake - September 2013 - 41
bake - September 2013 - 42
bake - September 2013 - 43
bake - September 2013 - Honey for Health
bake - September 2013 - 45
bake - September 2013 - Artisan Bread Alternatives
bake - September 2013 - 47
bake - September 2013 - 48
bake - September 2013 - 49
bake - September 2013 - Bring that Cheese
bake - September 2013 - 51
bake - September 2013 - 52
bake - September 2013 - 53
bake - September 2013 - Pretzel Popularity
bake - September 2013 - 55
bake - September 2013 - 56
bake - September 2013 - Nick Lachey Sings to the Pretzel Cheeseburger
bake - September 2013 - Coffee & Donuts
bake - September 2013 - 59
bake - September 2013 - Health-conscious Cake Coloring
bake - September 2013 - 61
bake - September 2013 - 62
bake - September 2013 - 63
bake - September 2013 - Retro Colors Reemerge
bake - September 2013 - 65
bake - September 2013 - 66
bake - September 2013 - 67
bake - September 2013 - Gourmet Market Cupcakes
bake - September 2013 - 69
bake - September 2013 - 70
bake - September 2013 - 71
bake - September 2013 - Cafe - Targeting the Office
bake - September 2013 - 73
bake - September 2013 - 74
bake - September 2013 - 75
bake - September 2013 - Cakes for a Cause
bake - September 2013 - 77
bake - September 2013 - 78
bake - September 2013 - 79
bake - September 2013 - 80
bake - September 2013 - 81
bake - September 2013 - 82
bake - September 2013 - Products
bake - September 2013 - 84
bake - September 2013 - 85
bake - September 2013 - 86
bake - September 2013 - Product Showcase
bake - September 2013 - 88
bake - September 2013 - Classifieds
bake - September 2013 - 90
bake - September 2013 - Ad Index
bake - September 2013 - 92
bake - September 2013 - 93
bake - September 2013 - 94
bake - September 2013 - Bakemark's Panaderia
bake - September 2013 - PAN2
bake - September 2013 - Carta De Introduccion - Celebraciones de Otono
bake - September 2013 - Introductory Letter - Autumn Celebrations
bake - September 2013 - PAN5
bake - September 2013 - Pan Y Horneo - Panes Festivos
bake - September 2013 - PAN7
bake - September 2013 - PAN8
bake - September 2013 - PAN9
bake - September 2013 - Pasteles Y Decoraciones - Postres Convenientes
bake - September 2013 - PAN11
bake - September 2013 - PAN12
bake - September 2013 - PAN13
bake - September 2013 - Tendencias Demográficas
bake - September 2013 - PAN15
bake - September 2013 - PAN16
bake - September 2013 - PAN17
bake - September 2013 - Perfiles - Panchita's Bakery
bake - September 2013 - PAN19
bake - September 2013 - Perfiles - La Estrella
bake - September 2013 - PAN21
bake - September 2013 - Perfiles - Panadería Vanessa
bake - September 2013 - PAN23
bake - September 2013 - Perfiles - Los Álamos
bake - September 2013 - PAN25
bake - September 2013 - PAN26
bake - September 2013 - Idesa De Mercadeo Especiales
bake - September 2013 - Rectas Destacadas
bake - September 2013 - PAN29
bake - September 2013 - PAN30
bake - September 2013 - PAN31
bake - September 2013 - Productos Destacados - Productos con mejor resultado por BakeMark
bake - September 2013 - PAN33
bake - September 2013 - Bread and Baking - Holiday Breads
bake - September 2013 - PAN35
bake - September 2013 - Cakes and Decorating - Convenient Desserts
bake - September 2013 - PAN37
bake - September 2013 - PAN38
bake - September 2013 - Demographic Trends
bake - September 2013 - PAN40
bake - September 2013 - PAN41
bake - September 2013 - Profiles - Panchita's Bakery
bake - September 2013 - PAN43
bake - September 2013 - Profiles - La Estrella
bake - September 2013 - PAN45
bake - September 2013 - Profiles - Los Álamos
bake - September 2013 - PAN47
bake - September 2013 - Profiles - Panadería Vanessa
bake - September 2013 - Featured Recipes
bake - September 2013 - Merchandising Tips
bake - September 2013 - Featured Products
bake - September 2013 - PAN52
https://digital.bakemag.com/sosland/bake/bake-july-aug-2024
https://digital.bakemag.com/sosland/bake/bake-redbook-2024
https://digital.bakemag.com/sosland/bake/bake-may-june-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2024
https://digital.bakemag.com/sosland/bake/bake-march-april-2024
https://digital.bakemag.com/sosland/bake/bake-january-february-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2023
https://www.nxtbook.com/sosland/bake/bake-november-december-2023
https://digital.bakemag.com/sosland/bake/bake-september-october-2023
https://digital.bakemag.com/sosland/bake/bake-july-august-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2023
https://digital.bakemag.com/sosland/bake/bake-redbook-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
https://digital.bakemag.com/sosland/bake/bake-may-june-2023
https://digital.bakemag.com/sosland/bake/bake-march-april-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2023
https://digital.bakemag.com/sosland/bake/bake-january-february-2023
https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
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
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
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
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
https://digital.bakemag.com/sosland/bake/2020_09_01
https://digital.bakemag.com/sosland/bake/2020_08_01
https://digital.bakemag.com/sosland/bake/2020_07_02
https://digital.bakemag.com/sosland/bake/2020_07_01
https://digital.bakemag.com/sosland/bake/2020_06_01
https://digital.bakemag.com/sosland/bake/2020_05_01
https://digital.bakemag.com/sosland/bake/2020_04_01
https://digital.bakemag.com/sosland/bake/2020_02_01
https://digital.bakemag.com/sosland/bake/2020_01_01
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
https://digital.bakemag.com/sosland/bake/2019_09_01
https://digital.bakemag.com/sosland/bake/2019_08_01
https://digital.bakemag.com/sosland/bake/2019_07_01
https://digital.bakemag.com/sosland/bake/2019_06_01
https://digital.bakemag.com/sosland/bake/2019_05_01
https://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
http://digital.bakemag.com/sosland/bake/2015_07_01
http://digital.bakemag.com/sosland/bake/2015_06_01
http://digital.bakemag.com/sosland/bake/2015_05_01
https://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
https://www.nxtbook.com/sosland/bake/2015_02_01
https://www.nxtbook.com/sosland/bake/2015_01_01
https://www.nxtbook.com/sosland/bake/2014_12_01
https://www.nxtbook.com/sosland/bake/2014_10_01
https://www.nxtbook.com/sosland/bake/2014_09_01
https://www.nxtbook.com/sosland/bake/2014_08_01
https://www.nxtbook.com/sosland/bake/2014_07_01
https://www.nxtbook.com/sosland/bake/2014_06_01
https://www.nxtbook.com/sosland/bake/2014_05_01
https://www.nxtbook.com/sosland/bake/2014_04_01
https://www.nxtbook.com/sosland/bake/2014_03_01
https://www.nxtbook.com/sosland/bake/2014_02_01
https://www.nxtbook.com/sosland/bake/2014_01_01
https://www.nxtbook.com/sosland/bake/2013_11_01
https://www.nxtbook.com/sosland/bake/2013_11_02
https://www.nxtbook.com/sosland/bake/2013_10_01
https://www.nxtbook.com/sosland/bake/2013_09_01
https://www.nxtbook.com/sosland/bake/2013_08_01
https://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
https://www.nxtbook.com/sosland/bake/2013_05_01
https://www.nxtbook.com/sosland/bake/2013_04_01
https://www.nxtbook.com/sosland/bake/2013_03_01
https://www.nxtbook.com/sosland/bake/2013_02_01
https://www.nxtbook.com/sosland/bake/2013_01_01
https://www.nxtbook.com/sosland/bake/2012_11_01
https://www.nxtbook.com/sosland/bake/2012_10_01
https://www.nxtbook.com/sosland/bake/2012_09_01
https://www.nxtbook.com/sosland/bake/2012_08_01
https://www.nxtbook.com/sosland/bake/2012_07_01
https://www.nxtbook.com/sosland/bake/2012_06_01
https://www.nxtbook.com/sosland/bake/2012_05_01
https://www.nxtbook.com/sosland/bake/2012_04_01
https://www.nxtbook.com/sosland/bake/2012_03_01
https://www.nxtbook.com/sosland/bake/2012_02_01
https://www.nxtbook.com/sosland/bake/2012_01_01
https://www.nxtbookmedia.com