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Next biggest trend? - Page 4

post #46 of 134

http://www.woodlandbakeryblog.com/petit-fours/, I was going to try hers and see how it goes. I have been researching and I think I like hers the best so far. sarahgale314 I will try your buttercream recipe too. I want to make them for my Christmas gifts this year. So I am going to start practicing.

post #47 of 134

Cakes decorated with cookies!!

post #48 of 134
Quote:
Originally Posted by stefkovic View Post
 

http://www.woodlandbakeryblog.com/petit-fours/, I was going to try hers and see how it goes. I have been researching and I think I like hers the best so far. sarahgale314 I will try your buttercream recipe too. I want to make them for my Christmas gifts this year. So I am going to start practicing.

 

That method is great for covering them quickly.  There is also another one that involves dipping with a skewer and then dropping the skewer through an elevated screen/cooling rack, and pulling the skewer out the bottom.

 

Liz

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Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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post #49 of 134
Quote:
Originally Posted by Norasmom View Post
 

  

I think ice-cream cupcakes are a good next trend to have.

I have been asked to make ice-cream cupcakes this week. Here in the UK ice-cream cakes are not popular at all and i have never even seen one let alone made one but the customer asked and since she is a friend i said i will do them i just hope they turn out good! 

post #50 of 134
Code:
Quote:
Originally Posted by stefkovic View Post

http://www.woodlandbakeryblog.com/petit-fours/, I was going to try hers and see how it goes. I have been researching and I think I like hers the best so far. sarahgale314 I will try your buttercream recipe too. I want to make them for my Christmas gifts this year. So I am going to start practicing.

That video was great! The piping bag method looks really cool. I checked out her poured fondant recipe, and it's different than what I've tried. I used Martha Stuart's and Toba Garret's poured fondant recipes, which require creating a sugar syrup with a candy thermometer, then putting it into the food processor with the thermometer still in it, and when it cools to a certain temperature, you run it in the food processor. Woodland bakery's is a LOT easier... It contains chocolate too, which is interesting. I might try it out on my family on Tuesday - out of town relatives are visiting.
post #51 of 134
Here is the blog post with a video that first got me interested in making petits fours. I am in love with the music in it:

http://www.sprinklebakes.com/2011/07/poured-fondant-and-petit-fours.html
post #52 of 134
And here is my own blog post after making them. I omitted the marzipan layer on mine. I know it's traditional, but American customers aren't used to it!

http://citrusspicebakery.blogspot.com/2013/04/petits-fours.html
post #53 of 134

I think poured fondant is cloyingly sweet, too. I'm not a huge fan.

post #54 of 134

Macarons have been very big in Aus for a year or so and are starting to slow down... though even McDonalds and Woolworths sell them. 
I have only eaten a few that I have loved and they were all from one little shop in Melbourne (the cupcake family in QV for those playing at home!), and they have fresh berries in them, all others have just not been my cup of tea... though I don't like tea... or macarons for that matter. 

post #55 of 134
Quote:
Originally Posted by owatto View Post
 

Macarons have been very big in Aus for a year or so and are starting to slow down... though even McDonalds and Woolworths sell them. 
I have only eaten a few that I have loved and they were all from one little shop in Melbourne (the cupcake family in QV for those playing at home!), and they have fresh berries in them, all others have just not been my cup of tea... though I don't like tea... or macarons for that matter. 

 

Wow, how crappy are the macarons that McDonalds and Woolworths sell???  Do you mean the fast food giant?  All I could think of was little macarons on the fast food assembly line being manhandled by teenagers.  That made me laugh out loud. :)

 

Liz

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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post #56 of 134
Quote:
Originally Posted by liz at sugar View Post
 

 

Wow, how crappy are the macarons that McDonalds and Woolworths sell???  Do you mean the fast food giant?  All I could think of was little macarons on the fast food assembly line being manhandled by teenagers.  That made me laugh out loud. :)

 

Liz

Haha, the McDonalds in Hungary was selling dainty little petit fours and mini chocolate croissants last time I was there a a few years ago. They were opening up 'cafes' inside a lot of them, fancy seating and lighting, starbucks-ish menu. Apparently they weren't too bad, but I refuse to believe they can make proper french pastry, lol.

post #57 of 134
There is a newish show on the Cooking Channel called Donut Showdown. I think it is a Canadian show sponsored by Tim Hortons.

One of our grocery stores has a high end bakery inside. They have been selling macarons for a few years now. The new thing I saw last week was a cookie cup. It was cookie that looks like it was baked in a mini springform pan. About 1.5 inches tall, with an indentation in the center which they filled with frosting. I don't remember the price. I believe that store sells their fancy cookies by the pound.
post #58 of 134
Quote:
Originally Posted by SecretAgentCakeBaker View Post

There is a newish show on the Cooking Channel called Donut Showdown. I think it is a Canadian show sponsored by Tim Hortons.

One of our grocery stores has a high end bakery inside. They have been selling macarons for a few years now. The new thing I saw last week was a cookie cup. It was cookie that looks like it was baked in a mini springform pan. About 1.5 inches tall, with an indentation in the center which they filled with frosting. I don't remember the price. I believe that store sells their fancy cookies by the pound.

 

Our Whole Foods has the same type of bakery.  Their macarons are OK, but I really wasn't impressed with any of their other mini desserts.  Based on the ingredients sticker they attached to the box, they included lots of sleeve fillings and such.

 

Quote:
Originally Posted by scrumdiddlycakes View Post
 

Haha, the McDonalds in Hungary was selling dainty little petit fours and mini chocolate croissants last time I was there a a few years ago. They were opening up 'cafes' inside a lot of them, fancy seating and lighting, starbucks-ish menu. Apparently they weren't too bad, but I refuse to believe they can make proper french pastry, lol.

 

Same here. :)

 

Liz

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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post #59 of 134

Those are hilarious!

post #60 of 134

I caught an episode of Donut Wars (or whatever it's called) on FN a few weeks ago.  I figured it was from Cooking Channel since we don't get that, only FN.

 

I can't see gourmet donuts being a trend other than professional because of the equipment involved.

 

Macarons were merely a blip in my area, if even that.

 

Decorated cookies a la Sugarbelle?  Unless somebody comes up with a foolproof anyone-can-do-it method of replicating the intricacy, I can't see them being a trend.

 

I don't know what else, TBH...

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