IBIE Retail Recap 2013 - 6

Chef Celine Plano, a Barry Callebaut technical adviser, featured
a unique revision of the classic S'mores in one such demonstration. Her version is called C'Mores (with the C standing for
Callebaut and caramel).
In her demonstration of these marshmallow-ﬁlled chocolates,
she started by making a marshmallow ﬁlling, ﬁlling the chocolate
molds, adding the ﬁlling, and then piping a small line of caramel
into the center of the marshmallow ﬁlling. "I wait 12 to 24 hours
for the marshmallow to set before I ﬁnish my candies," she
recommends. "Always remember to use tempered chocolate to
have a nice shine on your chocolates, and to be able to unload
them as well. Otherwise, it's going to be trouble."
In other demonstrations on the IBIE show ﬂoor, Tina Steichen of
DecoPac demonstrated new cake decorating ideas for chocolate
cakes, as part of a series of daily demonstrations at DecoPac's
booth.
Award-winning cake decorator Jennifer Matsubara showcased
new chocolate decorations and innovative ideas for in2Food.
BakeMark technicians Jose Perez and Carrie Skromme demonstrated new decorating ideas for Hispanic tres leches cakes,
including different ﬂavor options like mango and dulce de leche.
The ﬁrst step toward creating magical and eye-catching displays
for your cake case is by adding some extra sparkle. In one
demonstration, Skromme explained that customers buy with
their eyes, and so it is important to decorate with lots of color.
BakeMark offers a new line of decorating ingredients,
ranging from new Sprinkelina Sprinkles to Glitter Glaze.
Demonstrating how to apply Glitter Glaze on your cakes,
Skromme says, "If you want to add a pop of color, this
is an easy way to do it. Pipe a border on the side and let
it drizzle down. You can also add Glitter Glaze to fresh
fruit on the top of your desserts. You can use Glitter
Glaze on cakes, cupcakes and more. You really get a
nice shine with our Glitter Glaze."
Sprinkelina Sprinkles come in nearly two dozen colors
and include seasonal and holiday colors for fall and
winter. This enables you to swap in colors that are
appropriate for the time of year, thereby attracting
more customer attention and creating higher impulse
sales. Sprinkles are perfect for cakes, donuts, brownies,
06 < 2013 IBIE Recap | bakemag.com

cookies, tarts, pies, mousse desserts, puff pastries and more.

New product innovations
Dawn Food Products Inc. launched a certiﬁed gluten-free
product line that includes two cake bases, two creme cake bases
and cookie base.
"We are excited to provide a delicious solution that offers our
customers the opportunity to grow their business by creating
gluten-free foods with unmatched quality, superior ﬂavor and
versatility," says Traci Maginn, marketing manager Dawn Foods.
"Gluten-free is a hot consumer trend, and with these new certiﬁed gluten-free products, Dawn can assist our customers in
serving delicious baked goods that are gluten-free."
Dawn Gluten-Free Creme Cake Bases are extremely versatile
and can be used to create muffins, loaf cakes, ring cakes and
much more. Available in vanilla and chocolate ﬂavors, they
exhibit the superior ﬂavor, volume and texture expected from
a traditional Dawn creme cake. Dawn Gluten-Free Cake Bases,
available in white and extra-dark devil's food ﬂavors, make moist
cakes with a tight crumb that cut well and decorate easily. Dawn
Gluten-Free Cookie Base creates a wide variety of gluten-free
cookies such as chocolate chip and peanut butter, when sugar,
butter, water and inclusions are added in the mixing bowl. These
cookies have a chewy texture and rich ﬂavor.
Dawn also featured numerous solutions for bakers, including
specialty dessert cakes in decadent ﬂavors such as chocolate
raspberry and caramel dulce de
leche.

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IBIE Retail Recap 2013

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