5 trends driving cake development

Mademoiselle Desserts has looked to everything from botanicals to nostalgia to inspire its latest range.

28 March 2019

Mademoiselle Desserts has released a range of five trend-led cakes for foodservice, each designed to give off an air indulgence and grandeur, according to the French frozen desserts and pastry company.

It has also unveiled a new gluten-free flapjack under its Handmade Cake Company brand. Made with rolled and jumbo oats and golden syrup, it meets the 20% sugar reduction target set by PHE back in 2016 and is licensed by Coeliac UK.

Food Spark takes a closer look at the five new gateaux.

Hibiscus & Blood Orange

This cake is comprised ofthree blood orange flavoured sponges layered with vanilla frosting and pockets of hibiscus sauce, spread with white and pink vanilla frosting in an ombre swirl.

Consumers are going crazy for botanical additions to cakes and hibiscus has been a particularly popular ingredient, lending a tart cranberry-esque flavour to the Mademoiselle Desserts cake. In fact, 2018 saw the number of products with hibiscus double, research from Innova Market Insights found.

Lemon & Elderflower

Perfect for a summer menu, this cake is three layers of lemon sponge sandwiched with elderflower frosting and elderflower sauce. It is finished with a semi-naked covering of elderflower frosting scattered with a mixture of dried flower petals.

Influenced by last year’s royal wedding between Prince Harry and Megan Markle, lemon and elderflower went big in 2018 and the trend is predicted to last, with this refreshing combination becoming a staple for spring/summer 2019.

Pink Lemonade

Drink flavours in cakes are this year’s must have and the pinker the better, according to Mademoiselle Desserts. Treading in the footsteps of gin, pink drinks are popping up everywhere and this cake is directly inspired by this trend.

Visually stunning and with a refreshing profile, it has two delicate, raspberry-pink sponges sandwiching one tinted vanilla sponge, layered and masked with zingy lemon frosting. It’s also covered on the side with ample pink raspberry sponge crumb and topped with freeze-dried raspberries and popping candy.

Peach Melba

This represents the resurgence of nostalgic flavours and food from the 80s and 90s. Cakes like the Peach Melba area way to bring a menu up to date while also referencing past favourites.

Vanilla sponges are stacked three high with layers of sweet raspberry frosting and tangy peach compote. The cake is spread with more raspberry frosting for a semi-naked finish and sprinkled with flakes of roasted almond and white chocolate and raspberry discs.

White Chocolate Salted Caramel Fudge Cake

Known for its fudge cakes, Mademoiselle Desserts has created three layers of rich, chocolate sponge striped with salted caramel fudge and white chocolate fudge. This is masked with more sweet white chocolate fudge and crowned with a caramel pool that is designed to flow over the sides when defrosted.

Salted caramel is one of the most robust flavours in the cake and dessert categories: it’s been on the rise for a decade now and is still gaining momentum.According to chocolatier Paul A Young, its dominance shows no sign of abating any time soon.

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