While many hyper-realistic cakes require a full-time pastry artist, Executive Chef Melissa Trimmer of Dawn Foods shares her take on hyper-realistic cakes that are accessible to any baker and still so unique and fun.
Using a simple ingredient can serve as hyper-realistic objects, like classic “dirt” with chocolate cookie crumbs and gummy worms.
A unique twist on “spaghetti and meatballs” includes buttercream, truffles, strawberry filling and a classic herb tip.
With the popular Netflix show “Is it Cake?” Taking the foodie world by storm with mind-blowing cakes designed to look like everyday objects, bakeries have an opportunity to capitalize on this hot trend and showcase their creative talents.
“Everyday bakers can make smart things like spaghetti and meatballs or burger cakes,” she said. “There are certainly ways to follow this trend. Many use purchased cake rounds, so this will hold for sculpted cakes. Cream cakes can be used for Bundts, muffins and round cakes. We also continue to see flavor-infused cakes – a nostalgic cake design with a non-traditional flavor.
“Maybe now people are ready to try Hot Honey Cookies – a retro dessert with a twist.”
Trimmer identifies several key emerging trends in the cake industry. One is the evolution of floral cakes.
Suppose a wedding couple is planning a popular wedding in a “barn” and they need the right look. Start by pressing edible flowers (you can put them in books or neatly flatten them on your workbench) and position them as an eye-catching decoration on top of the wedding cake. This is called “bringing the outside in”.
“They’re really beautiful,” Trimmer said. “I would use a full leaf tray with a liner at the bottom and top, then place the flowers very gently.”
Another option is individual cakes for wedding tables. Trimmer emphasizes that “what’s old is new again”.
“The sugar flowers are back. I remember 20 years ago when gumpaste flowers emerged, and there was the emergence of very beautiful intricate patterns. It really is a great way to showcase your cake decorating skills, and it’s very Instagrammable.
Cake hoops are an emerging trend on the cake design front, as decorators incorporate plastic or metal hoops (about the size of a hula hoop) into the cake design and put flowers or decorations in them. edible greens.
25 years of innovation
During an online roundtable with Crystal Mier and Paul Edward, founders/owners of Las Vegas-based Chef Rubber, the company’s owners discussed Chef Rubber’s 25 years in business and how to leverage current trends in the cake decorating segment. The discussion was part of the 2022 FIT Symposium hosted by the College of Food Innovation Technology at Johnson & Wales University.
Not only does Chef Rubber offer additives, colors, ingredients, flavors, literature, tools and supplies, the company recognizes the importance of reliability, accuracy and speed that chefs and artists world class require of their suppliers.
“Our story begins with silicone, cocoa butter and two chefs wanting to change the meaning of artisanal chocolates and pastries. Eight colors of cocoa butter and food grade silicone have changed the world of confectionery and baking. Twenty-five years later, we’re still here, pushing the boundaries of color and inspiration,” said the owners of Chef Rubber. “It’s a lot of hours, and there are no days off, especially in the beginning.”
“Early on, we really tried to see what the market needed,” Edward added. “Our business continues to evolve as the market changes. Today we have over 7,000 products.
Supply constraints emerged as a No. 1 challenge in the age of COVID, he explained, and Chef Rubber had wisely planned ahead for some environmental concerns such as shipping with cornstarch. corn, the packaging of peanuts and the use of recycled materials.
“We just acquired a large solar panel system and we generate a lot of our own electricity,” Edward said. “We decided to be more independent. We have a facility in Las Vegas with super efficient air conditioning and now a new distribution center in Park City, Utah.
Staying ahead of market trends remains a key objective of their operations. Plant-based options, for example, are a growing trend.
Chef Rubber food colors are available in many forms – from powder to liquid, gel and paste. Which one to choose will depend on the dessert, confectionery or drink being created. The two main categories of colorants for the food industry are water soluble and fat dispersible (lakes and colorants). A water-soluble dye works best when the water content of the recipe is higher than the fat content. The best example would be when making macaroon batter – the most common selection is a water-based gel or powder that mixes easily with the water content of egg whites. Likewise, a fat-dispersible color added to a fat-based product like chocolate will work significantly better than adding a water-soluble colorant.
The creative minds and baking knowledge of the founders of Chef Rubber have developed and launched a complete line of natural colorants. These products are derived from vegetables, fruits, herbs and spices. Chef Rubber has natural options in both water-based and fat-based dyes.
“Plant-based products are here to stay,” Edward said, “but I think you have to look at where you are and who your customer mix is. You have to cater to what your customers want.