Sunday gatherings, university admissions, Christmas lunches, first dates, rainy-day lunch breaks, or snacking on the go: virtually any occasion, part of the day, or milestone can be accompanied by a unique, memorable cake. Some may have an ‘assigned’ favorite, but any moment can be marked with a different choice of cake. This means there are limitless opportunities to create taste experiences. To do so reliably, cake mixes can help achieve excellent results, every time.
Cakes are, probably, the most generous product category in terms of new product development opportunities. Expanding a portfolio of cakes can be infinitely creative but still a cost-effective process – when using versatile cake mixes. “With only one cake mix, you can create thousands of different cake applications. Think different shapes and formats such as muffins, loaf cakes, or layered cakes, or different consumption moments and occasions, like minis to go with coffee, big bold celebration cakes for Sunday family events, or yogurt loaf cakes for breakfast!”, Dawn Foods illustrates. From the same starting point of a cake mix bag, unique, signature cakes can be created by filling, decorating, flavoring, or adjusting them as seasons change.
Inventory space is the immediate benefit of working with mixes, but they also ensure quality consistency, no matter how broad the product variations are. They are designed to be easy to use and eliminate the challenges of precision formulating and dosing of raw materials. Layered cakes, for instance, require skills to create the right density: they need to be light and airy, but also able to sustain their height, so the crumb structure must be tight, otherwise, the layers will collapse during baking or shift under their own weight. “The lower the density of the cake, the more air that is needed in the batter and the lighter the cake structure and texture will be. A good layer cake has a tender and moist texture and bakes flat, to create nice, even layers without having to cut off waste,” the specialist explains. Dawn Foods has developed cake mixes that are suited for layered cakes. They are made to create tall cakes, yet still allow firm slices to be cut easily. The addition of water and oil are the only preparation steps for this mix, to achieve consistent flat and even layers with excellent volume.
Every day is cake day
Depending on the type of mix, preparation only implies adding water and/or oil and/or eggs, to bake cakes of the desired volume, taste and texture consistently. Mixing speed and time impact the volume of the batter – the mixes come with instructions in this regard.
Cake makers can choose between full mixes or concentrated mixes to best suit their processes. Dawn Foods’ specialists explain: “For bigger bakery manufacturers with more automated production processes, a concentrate might be the choice. Oil, eggs and flour are added on the production line, giving the bakery manufacturer full control over the flour used and the freshness and prices of eggs.” Besides, having the choice between mixes with and without eggs allows more flexibility in controlling the freshness, costs and quality of this ingredient.
To get the best cake structure possible, the most important recommendation Dawn highlights is to have a clear picture of what application or type of cake will be made, to ensure the right cake mix is selected as the starting base. Dedicated cake mixes cover different types of cakes: sponge, layered and crème cakes. “The biggest difference between these cakes is the texture. A sponge cake is very light and soft, whereas a crème cake is heavier and dense. Sponge cake batters would not hold inclusions, but are best suited as a base to add layers of cream and/or fruit on top or to create Swiss rolls. If inclusions, like pieces of fruits or chocolate are to be baked into a cake, then a crème cake mix would be a better choice,” Dawn Foods highlights. Making this selection correctly is half the journey to a great cake.
“Rich, vibrant colors and flavors, unconventional combinations, and tastes from under-represented regions will shine in the cake category in 2024.”
Dawn Foods specialists
Dietary needs and preferences should also be reflected in cake offerings, as consumers internalize how diets shape their physical and mental health. Cakes that provide clear information about their nutritional profile and ingredient list meet these concerns for all eating occasions. Claims that cakes are suitable for various types of diets, such as gluten-free or vegetarian, have been relatively stable over the past five years. Vegan and plant-based claims, however, have seen notable growth of 28% in product launch activity in the same timeframe. Cakes that fall into these categories are not without challenges to perfect, though. Mixes take the problems out of the equation. “The broad range of plant-based ingredients and mixes available have elevated vegan cakes to a level of indulgence that can easily rival, and in many cases, outshine their non-vegan counterparts. We predict that vegan will become the standard for many applications as bakers will try to cater to all customer dietary requirements in a single product,” Dawn Foods anticipates.
Read the full article in Baking+Biscuit International, issue 6 – 2023.
Photo: Dawn Foods
