bake - February 2019 - 10

technical corner

CAKE

Efficiency
Rhonda Delaney, vice president, sales & merchandising for
Lawrence Foods, Inc., suggests that for spring holiday displays,
set up your production strategically. This allows you to pipe
and decorate efficiently. One color or ﬂavor at a time moves
production more quickly.
"Make your ﬂowers and decorations ahead of time and freeze
them. It takes the pressure off and allows you to focus your
energy wisely," she says. "Florals are in the spotlight right now.
Big, bold, realistic blooms that catch the eye are deﬁnitely in."
Shawna LeMott at Lucks Food Decorating Company says the
2019 Pantone Color of the Year, Living Coral, ﬁts perfectly
into spring trends. Make a pleasing pop of color within ﬂoral
designs by pairing with more subtle colors. Or else throw it in
with bright and shocking hues like pink, aqua and mint green
for a happy, kid-again color palette.
Delaney suggests chalkboard cakes with lots of ﬂowers. "Black
cakes iced with pastel and muted ﬂowers make a statement for
spring. We're also seeing very monochromatic color schemes
- simple creamy whites with richly textured sides and sculpted
ﬂowers. A very elegant presentation any time of year!"
Mark Seaman, Certiﬁed Master Sugar Artist and specialty application chef for Barry Callebaut North America, points out that
tation. "It doesn't cost more to add color to gum paste ﬂowers,
but you can charge a lot more for them," he says. Choose two
or three varieties of tulips (Parrot, French, and Fringed, for example) and then produce several unique color palettes of each.
Reference Dutch tulip seed magazines for inspiration.
On the ﬂip side, muted colors used to make beautiful succulent arrangements are hot as well, Delaney says. "We are also
still seeing quite a bit of the naked and semi-naked cakes still
in vogue. And obviously still important is the trend to crossshowcase. Layering macarons, candy, cookies and mini donuts
all lend ﬂavor and textural interest to build sales."

10 < FEB 2019 | bakemag.com

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bake - February 2019

Table of Contents for the Digital Edition of bake - February 2019

bake - February 2019
Editor's Note - THE WHOLESALE ISSUE: achatz “pies that fly”
Contents
Management - Top Trends For All
Technical Corner - CAKE Efficiency
Practical Marketing - The Delivery Challenge
Equipment Innovations - Earn More Dough
Pies that Fly
Perfect Pan Pizza
The True Cost of Food
Chocolate & Decorating - Making Sustainable Chocolate THE NORM
Cakes - Start Your Own Trends
Sweet Goods - Plant-Based Food Dyes & Sprinkles
Breads - Launching a New Chapter
Pastries - Growing with the NEIGHBORHOOD
THE BREAD BAKERS GUILD OF AMERICA Calendar
Foodservice - What's Hot On The Menu
Product Showcase
Classifieds
Ad Index
Formula of the Month - Herbed Tomato and Pesto FOCACCIA
bake - February 2019 - bake - February 2019
bake - February 2019 - bake - February 2019
bake - February 2019 - 2
bake - February 2019 - Editor's Note - THE WHOLESALE ISSUE: achatz “pies that fly”
bake - February 2019 - 4
bake - February 2019 - 5
bake - February 2019 - Contents
bake - February 2019 - 7
bake - February 2019 - Management - Top Trends For All
bake - February 2019 - 9
bake - February 2019 - Technical Corner - CAKE Efficiency
bake - February 2019 - 11
bake - February 2019 - Practical Marketing - The Delivery Challenge
bake - February 2019 - 13
bake - February 2019 - Equipment Innovations - Earn More Dough
bake - February 2019 - 15
bake - February 2019 - Pies that Fly
bake - February 2019 - 17
bake - February 2019 - 18
bake - February 2019 - 19
bake - February 2019 - 20
bake - February 2019 - 21
bake - February 2019 - 22
bake - February 2019 - 23
bake - February 2019 - 24
bake - February 2019 - 25
bake - February 2019 - Perfect Pan Pizza
bake - February 2019 - 27
bake - February 2019 - 28
bake - February 2019 - 29
bake - February 2019 - 30
bake - February 2019 - 31
bake - February 2019 - 32
bake - February 2019 - 33
bake - February 2019 - The True Cost of Food
bake - February 2019 - 35
bake - February 2019 - 36
bake - February 2019 - 37
bake - February 2019 - 38
bake - February 2019 - 39
bake - February 2019 - Chocolate & Decorating - Making Sustainable Chocolate THE NORM
bake - February 2019 - 41
bake - February 2019 - Cakes - Start Your Own Trends
bake - February 2019 - 43
bake - February 2019 - 44
bake - February 2019 - 45
bake - February 2019 - Sweet Goods - Plant-Based Food Dyes & Sprinkles
bake - February 2019 - 47
bake - February 2019 - Breads - Launching a New Chapter
bake - February 2019 - 49
bake - February 2019 - Pastries - Growing with the NEIGHBORHOOD
bake - February 2019 - THE BREAD BAKERS GUILD OF AMERICA Calendar
bake - February 2019 - Foodservice - What's Hot On The Menu
bake - February 2019 - 53
bake - February 2019 - Product Showcase
bake - February 2019 - 55
bake - February 2019 - Classifieds
bake - February 2019 - Ad Index
bake - February 2019 - Formula of the Month - Herbed Tomato and Pesto FOCACCIA
bake - February 2019 - 59
bake - February 2019 - 60
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