bakingbuyer - November 2011 - PAN -36

CAKES & DECORATING

Holiday Cakes
Popularity for multiple flavors of Tres Leches cakes is increasing dramatically, especially during the holiday seasons. Pineapple, coconut, strawberry and chocolate are top sellers among the popular Tres Leches cakes sold at Milwaukee’s El Rey Markets. Trigal Dorado Tres Leches Cake Mix from BakeMark is available in both Vanilla and Fudge Chocolate versions. So, if you haven’t had a chance to try them, you are missing out on a delightful flavor experience. BakeMark has made it so easy that anyone can make them. The use of fresh fruit or any variety of Trigal Dorado Tropical Flavored Filling makes any Tres Leches cake a beauty to behold. Sample it among your staff, and you’ll find that they will have an easier time sampling and encouraging your customers to buy. Looking ahead to 2012, there are many holiday cakes that can inspire creativity and generate higher sales for your bakery. Perfect for Valentine’s Day in February, the Heart Shaped Boston Cake is a wonderful and delicious twist to the always popular “Boston Creme Pie.” This colorful and delicious cake will appeal to all the dessert lovers that frequent your shop. Made with Trigal Dorado Tres Leches Cake Mix and Trigal Dorado Alegria milk mixture, you can create a product that will appeal to a broad customer base. If your bakery is looking for something uniquely different with a tropical flair, but that will not add additional labor or equipment cost, you must try the Tropical Swirl Cake. This cake is a light and refreshing cake combining single step Tres Leches or Magic Angel Food Cake Mixes with the exotic line of fruit fillings. This cake can be finished with Trigal Dorado Whipped Topping. If you would like a shelf stable cake, use Bright White from BakeMark to produce a light and fluffy buttercreme icing.
INSPIRED BY FLAVOR

New flavors can come from all sorts of inspirations. In fact, a new report released by Technomic examines the menus of 100 independent restaurants across the U.S to identify new food and beverage trends currently taking shape. The report finds these restaurants pre-

paring dishes in innovative ways, one of which involves the use of cola or other beverages as a primary ingredient. Coffee, tea, beer, soda and spirits are all being featured on independent restaurant menus in new and unique ways. Interesting examples of menu items featuring beverages as ingredients include: Blueberry Guinness Cheesecake from Walter’s (Portland, ME) Bananas Foster French Toast— Bacardi-spiked caramelized bananas, challah and vanilla-bean chantilly from Frontier (Chicago, IL) These beverages are contributing spicy, sweet, tart and savory flavors to dishes, and operators are taking advantage of the flavor recognition from these beverages when used as ingredients. “Chefs have long been using flavored drinks in various preparation methods, but the way beverages are being used on today’s independent menus is helping to redefine the boundaries between comfort food and gourmet cuisine,” says Technomic Editorial Manager, Laura McGuire. “Using soda or beer as part of the preparation adds casualness to the

NOVEMBER 11

PANADERIA

bakingbuyer - November 2011

Table of Contents for the Digital Edition of bakingbuyer - November 2011