Instore - August 2018 - 32
by Andy Nelson
ome consumers want the cakes they buy
at their local grocery store to be, above
all, fun. For others, "elaborate" is the first
word that comes to mind. At the other end
of the spectrum, there are those looking for
"natural." Bright colors are in for many, as
are "luxury" ingredients. Clean label is becoming more and more important. And don't
forget that PHO ban.
In short, it's not the easiest customer base
to keep happy. But icing and fondant suppliers are keeping pace, with new products
tailored for a new age.
As a general rule, cake decorators today are
looking to create more elaborate, over-thetop designs, says Chef Mark Seaman, specialty applications chef for Barry Callebaut.
Because of that, icing and fondants have had
to evolve to better fit these larger, time-consuming cakes.
"From a functionality perspective, decorators have been looking for ways to increase
working time of fondant before the dreaded
elephant skin appears," Seaman says. "With
the continuing trend of novelty shaped
cakes, more time is needed to get the fondant over the cake."
To address those needs, Barry Callebaut's
Mona Lisa fondant was created with a
unique blend of fats and starch-free sugar
to provide a longer working time with no
cracking or tearing, even on shaped cakes,
Seaman says. That helps both newer and
seasoned decorators alike, he says, because
it reduces the stress of covering the cakes in
a timely manner and increases the ability to
cover even more extreme designs.
"This same fat matrix creates the perfect pliability decorators need to cover over-the-top
designs," Seaman says. "Even when exposed
to humid or dry conditions, Mona Lisa's fondant stands its ground and does not become
sticky, tacky or dry."
The other important aspect of the functionality of fondant, Seaman says, is to provide
32 * AUGUST 2018 * commissary INSIDER
Bakers need icings that are easy to use, says Dawn Foods' Elena Taylor. Photo: Dawn Foods