instore - August 2016 - (Page 28)
Between consumers now approaching health and weight management
with an "all things in moderation" outlook and their wildly expanding
curiosity regarding new and international flavors, dessert cakes may
just be having a heyday. At the very least, they're having a party - we
know that much.
According to the 2016 edition of the IDDBA's What's In Store, cake is
still the most popular item purchased at in-store bakeries. And with
the average shopper only spending about 30 seconds in their grocer's
bakery, it's all about the impulse buy. And what better way is there to
grab attention than with outlandish flavor and extravagent colors and
"The biggest trend I am seeing right now in dessert cakes is decadent
indulgence," says Stephanie Dillon, a cake artist at Hy-Vee in Lee's
Summit, MO, whose daily interaction with the public has her on the
ground floor of what's trending. "It's double dessert - it's dessert on
top of your cake. You can take desserts already offered in your bakery,
such as mini eclairs, cream puffs, or cannolis, and feature them on top
or around the sides of your cake. This adds an over-the-top scrumptiousness look, and really makes for a showpiece."
Tina Steichen, cake design supervisor at DecoPac, enthusiastically
agrees, adding that flavor variation is also a sure-fire hit.
"It's all about flavor and decadence!" she says. "It's not just traditional
chocolate and strawberry now, but pistachio and bacon. We're seeing
fun combinations like chocolate covered cheese puffs, pretzels and
cannolis topping dessert cakes in the case. Being creative with flavor
combinations will catch consumer interest and keep them coming back
for more. Flavor and decadence go hand-in-hand for the dessert case."
"The biggest trend I am seeing
right now in dessert cakes is
Decadence, indeed - but on a small scale. "Small, personal, decadent
desserts are becoming more prominent in the cake case," Steichen
continues. "Loaded jumbo cupcakes, loaded donuts, and 4-inch
desserts are some of the product forms we're seeing more often."
Nicole Frattura, senior sales and marketing planner at Hoff's Bakery,
which also operates as a wholesale distributer, concurs, saying that
28 * AUGUST 2016 * instore
their individual dessert lines are among their most popular items,
especially 3-inch cakes, 4-inch tarts, and mini-bombs.
"Our three major new items in 2016 are all individual desserts," she
says. "Our 4-inch apple caramel tart, 3-inch ultimate chocolate, and
3-inch carrot cake are experiencing strong sales in the retail space. For
decorating, the trend seems to be following the idea that less is more,
as this gives items more of a homemade feel. Our cakes are elegant
and simple with handmade touches. For instance, many of our cakes
feature open sides, exposing the cake layers and filling to emphasize
the quality ingredients in a sleek way. For the décor on top, we do most
of the decorating by hand, and add rosettes, a continuous border, or
sprinkled ganache to compliment the cake."
YVDAVID - FOTOLIA / ADOBE STOCK
But Dillon has found that lately her customers want something a little
more - mainly, texture and variation.
TORRIPHOTO - FOTOLIA / ADOBE STOCK
NEED TO KNOW
Table of Contents for the Digital Edition of instore - August 2016
instore - August 2016
Editor's note - Allergens: A new way to connect
Table of Contents
News - On our radar
Spotlight - By the numbers: Deli sandwiches
Cover story - Allergen awareness
Specialty insights - Consider: Dips and spreads
Commissary Insider - August 2016
Feature: Dealing with allergens
Food Safety: Reusable Plastic Containers vs. corrugated packaging (Part 2 of 2)
Product Spotlight: Sandwich wraps — making a comeback?
Packaging: Container innovations are clearly in your favor
Operations and logistics: Less-than-truckload shipping
Feature - Changing perceptions
Product knowledge - Need to know: Dessert cakes
Equipment & packaging - Latest Innovation: Combination ovens
Merchandising - On Display: Tailgating season
Product Trends - First to Market
instore - August 2016