THE SCIENCE, ART AND TRENDS OF THE SUPREME CAKE!
Supreme Flour has long been the choice wheat flour of Professional Bakers and many bakeries, because they recognise that they’re guaranteed to produce consistent quality baked goods.
Supreme Cake Flour is unfortified and highly refined, which is ideal for baked products that require flour that is exceptionally whiter than other flours, providing better baking potential and finer, whiter textures.
Globally, cake baking has seen many trends emerging over the years, as professional bakers push their boundaries for our benefit. Being in close contact with many of these experts nationally and internationally, Supreme Flour keeps its finger on the pulse of baking trends. These show that, while favourite flavours like chocolate remain popular, more exotic flavours are coming to the fore, such as Chai Spice, Peanut Butter and Jelly, Piña Colada and Caramel Latte.
Interestingly, flavours like blueberry and cranberry are falling further down the list when looking at ‘fastest growing flavours in Europe’ and are being replaced by gingerbread, milk, coconut, butter and rum as the top five.
Salt and savoury taste sensations like hot pepper, herbs, bacon and sea salt are more typically seen in the savoury pantry, but these flavours are now making an appearance alongside some sweet confectionaries too. As a result, we’re seeing flavour combinations like Devil’s Cake with black pepper and boiled icing, chilli and caramel popcorn and strawberry tiramisu with basil syrup.
Fried doughs and doughnuts are one of the absolute classical sweet treats that consumers love to indulge in, while lesser known treats like churros, beignets, zeppole and Paris brest, are now making a strong appearance across confectionary shops and bakeries worldwide. Confectionary is also being turned into cake art forms, illustrated by offerings like the ‘Bar One’ cheesecake. Kids and even children-at-heart of all ages are seeing and enjoying some of the hottest trends in party planning, which include doodle cakes and cake pops! Doodle cakes perform a double duty at parties, one as a unique sweet treat and the other as a party activity, where guests decorate their own cakes with edible markers. Cake balls, cake pops, or cakesicles, it doesn’t matter what they are called, but they have swept consumers over like a tidal wave and are made from individual cakey goodness on a stick, with a coating of icing, chocolate or other decorations. Anyone seen the minion cake pops yet?
Even though South Africans have been baking forever, there is always room to improve the recipe, add something a little extra or get a tip or two from Professional Bakers.