Blend in the chocolate chips and mix again.Mix with a spoon, it will soon start to resemble a cookie dough Now add the dry ingredients to the butter/ sugar mix.Allow to cool slightly and add the egg and vanilla extract mix again Melt the butter in a pan or in the microwave, until the butter is at boiling point, then add the granulated sugar, soft brown sugar and mix until sugar has dissolved.Add flour, bicarbonate of soda and cornflour to a bowl and mix.Pre-heat oven 190/165C fan assisted oven, line the tin with parchment paper.You will also need two piping bags and a cocktail stick. “Many cake designs are akin to edible pieces of art and decoration is everything.” “We expect to see more floral designs and anticipate the drip cake to be around for some time,” adds Rugen. “We will see this being stripped back to the bare minimum, using almost clear icings to expose the wonderful texture underneath – especially with cake flavours like lemon & poppyseed or carrot,” believes Karolina Glowacka, new product developer at hamper and cake brand, Cartwright & Butler.īoth styles are evident in Patisserie Valerie’s celebration cake range, which it unveiled earlier this year, from the colourful buttercream-laden Ombre Rosette Cake showcasing hand-piped roses to the minimalist Naked Blossom Cake with delicate sugar flowers on top. “Overloaded bakes are, as the name suggests, overloaded with toppings to not only make them more aesthetically pleasing, but to also give value for money appeal, which consumers will be prioritising as the cost of living continues to increase,” he says.Īt the other end of the spectrum there is still demand for sleek, minimalist designs featuring smooth buttercream, neutral colours and tasteful yet effective toppings. Patisserie Valerie’s Pink Ombree Rosette Cakeīesides being stunning, these overloaded and intricate cakes have another benefit, according to BBF CEO Jonathan Lill. “Cakes that showcase a variety of piping techniques, such as intricate Lambeth piping, buttercream flowers, rosettes, shells, and written messages are perfect for vintage-style cakes and cupcakes – ideal for individual treating or gifting – and are bang on trend,” adds UCB’s Kitty Glencross. Kitsch cakes, which Pope describes as “hugely on trend”, also tap into this with elaborate piping, bright colours, and fruit decoration – all of which was seen in the run-up to the platinum jubilee. “Many showstopper and ‘Instagram’ cakes have a variety of elements to create multiple points of interest, combining a mixture of stencils, metallics, piping, drips, flowers, and edible and non-edible decorations such as sprinkles, macarons, fans, and personalised toppers,” she says.įor those on social media, buttercream is the covering of choice as Janine Pope, marketing communications manager at Renshaw notes buttercream piping and painting is appearing more frequently - driven by nostalgia and the ‘wow’ factor. When it comes to decoration, more is more, according to Patisserie Valerie’s Anna Rugen. Saltbush, meanwhile, appeals to the nation’s continued love of sweet and salty combinations and pairs well with caramel, chocolate and mango or raspberries, Briault adds. “Full of nutrients, wattleseed can be ground and added to bakes, while lemon myrtle, which is endemic to the rainforests of Queensland, can be added to cheesecakes and trifles as well as cakes, to give a contemporary twist to lemon drizzle for example,” he notes. “Native Australian ingredients are something completely new in the UK bakery sector and we are predicting they will be big news going forward,” says Olivier Briault, pastry chef and development chef at Maple from Canada UK, highlighting saltbush, wattleseed and myrtle as useful ingredients. We have seen everything from cookie dough, Oreos, Lotus Biscoff, pretzels, and doughnuts.”įrom America to Australia – flavours from down under are also anticipated to win over cake lovers. “Traditional sponges such as vanilla or chocolate can be enhanced by incorporating the flavours into the external cake designs or buttercream.
“Tastes are expanding with customers who want more variety and fun options such as pumpkin spiced latte, toffee apple, pistachio, lemon & blueberry, salted caramel, and key lime flavours,” says Patisserie Valerie development chef Anna Rugen. Spices such as cinnamon and cardamom will also be integrated along with honey and orange. Cake manufacturer BBF is also predicting an interest in spiced and richer flavours as the weather cools with the likes of sticky toffee and ginger cropping up.
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