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Next biggest trend? - Page 6

post #76 of 134
I don't believe there are cloves in it. I don't taste cloves anyway. Some people describe the taste as gingerbread. I like the Biscoff cookies, but I don't like the spread very much. It's very sweet and grainy. I can tolerate just a tiny bit. My daughter absolutely loves it though. It seems to be getting very popular. Bakerella has some recipes on her site using the spread.

It comes in both crunchy and smooth versions.
post #77 of 134
Cloves are a traditional speculaas spice.
post #78 of 134
Perhaps it is a different cookie than what you are thinking about. It is spelled with a double o, rather than a double a. I checked the ingredient list of both brands and don't see clove listed. I suppose it could be one of those unlisted ingredients. I'm not a big fan of clove either and I don't taste it, but if you are more sensitive, than you might notice it. Perhaps a friend will have some and let you smell it. I know if you go to Trader Joes (if there is one by you), they will open packages to let people sample an item.
post #79 of 134
Same cookie - americanised spelling and original dutch spelling.

Biscoff cookies aren't the same as speculaas/loos. Biscoff have a slight caramelly flavour.

Too bad there is no Trader Joe's where I live!
post #80 of 134
Sorry I didn't know. I got that info from the Biscoff website.
http://www.biscoff.com/indulge/biscoff-spread
post #81 of 134
Speculoos is the Belgian version, which is what Biscoff is made from.

Speculaas is the Dutch version, it usually contains primarily cinnamon but can also include clove, ginger, white pepper, cardamom, coriander seed, star anise and nutmeg.

Speculoos tends to be just cinnamon. They were an attempt by the Belgians to imitate speculaas but without the spices that were expensive back in the day.
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elsewhere.
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post #82 of 134
I tried out the recipe and method for petits fours as posted a couple pages back on this thread. Worked really well!

http://citrusspicebakery.blogspot.com/2013/10/chocolate-raspberry-petits-fours.html

post #83 of 134
I just read something about eclairs becoming the new macaron.
Macarons haven't really taken off here in the valley, but a three hour drive to San Francisco will land you right smack in the middle of macaron territory, apparently. I tried some from Miette, and I can't say I was very impressed. I had been hoping to do something interesting and different for clients in my area, but I'm not sure how well macarons would take hold. Eclairs, now, everybody knows those! I could get behind that trend.
post #84 of 134

Oh man, cookie butter is yummy! Mixed into IMBC, and forget needing cake for underneath.

 

I don't think there's going to be anything as 'big' as cupcakes in the near future. One of the reasons they got so popular is because they are so easy to do.

Macaroons are still pretty popular here, but it's hard to find a good one.

 

I hope that cream puffs are the next fad, but I'm not holding my breath. I just really like cream puffs...

post #85 of 134

Meringues

"Taste your words before you feed them to people."
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"Taste your words before you feed them to people."
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post #86 of 134

 

Hilarious, laughing so hard I have tears in my eyes.

post #87 of 134
Quote:
Originally Posted by bundlesofjoy View Post

CRONUTS or DOSSANT are amazing and the latest and biggest trend!!! It's basically a croissant and donut combined!!! Its heaven! It's like a croissant fried like a donut and filled with amazingness!!! This is the cronut I had Sunday morning... filled with Cookie Butter and drizzled with nutella!


I've also tried the banana cream and nutella filled cronuts. They are pretty pricey ($4-7) also but I've managed to make some at home using this new product from Caljava Online its called Icing Genius (its a flavored icing concentrate) that I got at one of the caking conventions i've been too. Not too sure if they sell it on their site yet (But I am stalking their site for it lol) So yea I picked up some croissant dough and fried it instead of bake it and turned Icing Genius in to glaze on to my cronut. The Result: pretty awesome lol

Looks really healthy.
Speech therapist by day and cake decorator when I can fit it in! Not a business, just a love of all things cake! www.facebook.com/CakeChemistryUK
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Speech therapist by day and cake decorator when I can fit it in! Not a business, just a love of all things cake! www.facebook.com/CakeChemistryUK
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post #88 of 134

I'm enjoying everyone's comments! 

Last night on Letterman he talked about the DUFFIN - donut muffin combo.  He said after 5 years of eating a duffin they'll put you in a cuffin!  haha

Then he said his kid's class made that up. 

post #89 of 134
"Taste your words before you feed them to people."
www.sugaredsaffron.co.uk
www.facebook.com/SugaredSaffron
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"Taste your words before you feed them to people."
www.sugaredsaffron.co.uk
www.facebook.com/SugaredSaffron
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post #90 of 134
Someone needs to combine a doughnut with a chocolate chip cookie with a brownie with a tart so I could have a little bakery orgy in my mouth.
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