Retro Classics
Ideas to try could be Pina Colada cake (coconut and pineapple), classic finger buns, raspberry jam coconut slice, banana bread, Neenish tarts and Hummingbird cake.
Size does matter
Think small – mini everything: cupcakes, muffins, pop cakes, cookies, croissants and mini loaves. Bite size is visually appealing and offers opportunity to try new exciting flavours.
Flavour Baby
Think of pistachio, peanut butter, banana, Irish cream, chai, cappuccino, cocktails, coffee, blonde chocolate. “Brown flavours” e.g. chocolate, vanilla, coffee, toffee, tiramisu, brown sugar, dulce de leche, ginger. Spekulaas is trending too. Mix sweet with spicy e.g. Maple jalapeño
Icing On the Cake
Lambeth style – an old English tradition of “over-piping”, an ornate style of cake. Royal icing is used to “over pipe” detailed designs, often in hanging garlands, topped with cherries.
Bold Black Icing – using retro bold black icing on cakes.
Personalisation – customers love bakes with ornate names on them.
Comic book cakes
Trending as this year as well, across all generations. Check out the links below:
https://www.nowthatspeachy.com/2023/01/2d-comic-cartoon-cake-trend.html
https://yodoozy.com/these-2d-comic-illusion-cakes-will-mess-with-your-head/
Interactive cakes
Where customers can purchase DIY kits, to decorate the cakes themselves with fondant icing. Fun for the whole family at home!
Seasonal baking
Think of pumpkin, gingerbread and caramel for autumns, mango and passionfruit for summer. Think about seasonal fruits and ingredients and experiment with them.
Down To Earth Basics
Incorporate Australian ingredients such as bush tomatoes, finger limes and wattle seed into bakes, also fermented foods like kombucha, kefir, and kimchi are gaining popularity – not only for their potential health benefits but also for their complex and tangy flavours that enhance baked goods.
Use less sugar, higher fibre, including vegetables or fruit and more protein into your bakes.
Ancient grains are fab in baking: Maybe try pre-soaked grains like red quinoa, amaranth, chia, buckwheat, spelt, millet and teff, into your sourdough loaves and other bakes.
