Get on board with the newest cake design trends
The popularity of cake design has increased in recent years. This opportunity is too good to miss. Les vergers Boiron investigates.
Another cake trend from the United States! Originally, cake design was born in France, in the Middle Ages, with large edible sculptures for festivals made from sugar paste icing and tragacanth softened with water, before it turned its focus to ornamental wedding cakes only. The art of sculpting sponge cake and decorating it with sugar paste icing has made a come-back in recent years. Initially the realm of the "home-made", the discipline has now reached the professional world and has its own association, school, TV programmes, trade shows and even its own champion of France! Social networks have driven the most incredible creations, demonstrating exceptional professional performance.
Consumers increasingly expect cake creations to please the eye as much as they do the palate.
The four analysis principles of Les vergers Boiron
1. Rococo, floral and cartoon trends?
To satisfy consumer demand, it is best to focus on the most popular trends in cake design for weddings, birthdays and special occasions. Very graphic "rococo" models, with interlaced lines, ribbons, beads and little bows are the most widespread. After this are floral motifs, either flat on the icing (lawn, daisies) or raised (most often roses). In third position are children's cakes, with Olaf from Frozen, or Cinderella's slipper, depending on their favourite movie or current fad.
2. Spectacular...or just amusing
Cake design is a discipline in its own right. A cake of medium complexity requires a certain knowledge of the materials, good command of the tools, and around 20 hours of work at least.
3. The right tools
A lot of pastry chefs say that cake design requires a large number of steps and a great deal of meticulousness. And therefore the right tools. You already have most of the right ustensils, but be sure you have them all at hand. Here is a small, non-exhaustive list:
- different shaped silicon moulds (flowers, stars, trees, etc.)
- straws, stems or cocktail sticks to make the structure sturdy
- decorative pastry elements (beads, balls, etc.)
- brushes and spatulas
- biscuit cutters
- piping bag tips
- ribbons and accessories.
4. So, what about the taste?
Sometimes, decorative cakes are criticised for not being as fine in taste as classic cakes. They require large quantities of icing, butter cream and sugar paste icing to smooth, bind, join and sculpt the required shapes. As a result, the glucose content does not fit in with current food trends!
To meet the growing demand of consumers who have a sweet tooth but who are concerned about eating right, Les vergers Boiron has developed an entire range of products to create tastier decorative cakes with less sugar.
Why don't you try to make a healthy decorative cake?
- Remember to make up for the lack of flavour of the sponge and the sugar paste icing by adding fresh fruit purées with suave, exotic or tart flavours.
=> check out our range of 52 flavours of fruit purées.
- Even better, incorporate semi-candied fruits into your creations: their soft and crunchy texture and their powerful and tart taste will create an explosion of flavours on the palate.
=> opt for semi-candied orange and citron by Les vergers Boiron!
- Watch out for sugar! Use products which have less sugar content than usual, in the sponge, in the colouring, etc.
=> our ranges of 100% purées without any added sugar preserve the freshness and flavour of the fresh fruit and let you control the sugar content.