Google
Public Relations by W R White
                    SUGAR CRAFT  Sponsored by Cakes by Grace
From: 2W Small Business Write-up - A newsletter about small business and people in small  business
DISCOVER THE
wonderful world of
CAKE
DECORATING
Sign up for your free
cake decorating
video tips
at
Cake Decorating
Made Easy.
Cakes by Grace - Contact G White
Crafted 7/2007
for a wedding
CAKE & BAKING INDUSTRY NEWS
Cake Market On the Up, But
Large Cakes Stand Still
The UK market for cakes and cake bars is on the increase but large cakes are
not keeping pace.
A recent study found that last year the value of the market increased by 7% and
peaked at £1.52bn.  A Mintrel study also concluded that around the same time
penetration levels and frequency of use are declined. But it forecasts the market
to grow by 26% between 2008 and 2013 when it will  be worth around £2bn.
According to Mintrel, sales of large cakes stagnated ‘due to hectic lifestyles and
smaller households which has led consumers towards more convenient,
smaller formats.’  It said sales of celebration cakes also suffered from "low levels
of innovation and poor-performing film franchises.  
Sales of individual cakes and cake bars grew from £696m in 2007 to an
estimated £767m in 2008. The study also reveals that  sales of small cakes rose
by 13.3% between 2005 and 2007 to £276m, and  slices and cake bars
increased by over 30% to £231m
Ginger Delight from Macphie
"It's everything that a traditional ginger cake should be." That’s Macphie Marketing
Manager Liz Taylor’s take on the company’s new cake mix made with  ingredients
manufacturer Macphie.
The latest addition to the company's Sensations cake mix range. It  comes with a
'warm' spicy flavour and contains pieces of crystalised ginger.  According to
Taylor It is free from artificial colours, flavours, preservatives or hydrogenated fats.
We're excited about this new flavour, which is a twist on a classic," she said. "It's
moist, dark and sticky and contains pieces of Australian crystallised ginger to
give it extra flavour impact,” She added
Click
here for more information.
Pecan Deluxe  Launches
Fudge & Caramel for Bakers
Pecan Deluxe has announced that its confectionery range is now suitable for use
in baked goods.
Developed as part of its expansion programme, the new lines include bake-
stable fudge and caramel pieces which can be added to cake and biscuit mixes,
caramel fudge, brownie fudge, clotted cream fudge and vanilla fudge pieces. The
majority of the products can be stored at ambient temperatures.
Allan Dew  managing director for Pecan Deluxe UK,  said the confectionery range
has been extended to offer customers a versatile range of confectionery
ingredients. “They give scope for product diversification and are designed to
enable manufacturers to develop personalised products."  He said. To visit the
Pecan Deluxe site, click
here.
Tesco Legal Affairs Executive
to Address Baking Summit
Lucy Neville-Rolfe executive and legal affairs director at Tesco has been named  
keynote speaker for the 2008 Baking Industry summit. The gathering will also
hear from Huw Edwards, commercial director - central buying, bakery and cafés
at Asda.
In his address to the conference on November 27, Neville Rolfe will give an
insight into the supermarket's corporate social responsibility strategy.
Other speakers will be drawn from the packaging, bakery and supply chain.
Next month's  conference will also consider strategies for reducing the industry’s
carbon footprint,  packaging, recycling management, energy efficiency and ethical
sourcing.
For more information on the summit click
here.
Sugar roses
for all occasions
CONGRATULATIONS!
Happy Birthday!
Say it with
CAKES BY GRACE
Sugar Paste Flowers - Tips by Grace
From Cakes by Grace
For flowers with the desired finish, you must
start with the right tools. Your list must include a
non stick board, non-stick rolling pin, a dog
bone to frill or give edges a frill like appearance
and veiners for your leaves.” The equipment
and accessories list will also include endless
colours of dusting powder or paste colour dye, a
brush and glue.

2. When you cut out leaves or petals you will
need to ensure that they are covered to prevent
them drying out before you are ready to add the
finishing touch. It is also essential that sugar
paste for making life like looking petals is rolled
thinly even until you can see through it. Satisfy
yourself that you petals are as life like as they
can be and then use your dog-bone tool or
veiner on sponge to give them movement or a
truly life like appearance.
Cake Making & Decorating
Books - Events - Ideas - News - Tips From All Over
EVENTS
Oct. /08
Sun, 19


Sat. 25

Bakers Fair


East Anglian Sugarcraft Exhibition
Don Valley
Stadium
Sheffied

Cottenham
Village Hall,
More Info



More Info
Nov.
15-16

26



26-30

27   

Cake International

Introduction to Chocolate
wedding cajes


BBC Good Food Show

Bakers Industry Summit
NEC
Birmingham

Callebaut
Chocolate
Academy

NEC
Birmingham
London

More Info


More info


More info

More info
BOOKS

     




Sugarcraft Flowers -
Claire Webb - Hardback 112 pages

Celebration Cakes -
Karen Goble  60pages


         
FEATURED CAKE RECIPES
Gluten-FREE Cakes (Flourless Cakes)
Begin your first  step in wheat free baking.
Click
here to try  Totally Chocolate Torte from
Cake Baker

Chocolate Cheesecake Pie
1 1/2 c. vanilla wafer crumbs (about 36
wafers)
1/3 c. confectioners' sugar
1/3 c. Hershey's cocoa
1/3 c. butter, melted
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened
condensed milk
1 c. (6 oz.) Hershey's semi-sweet
chocolate morsels, melted
2 eggs
1 1/2 tsp. vanilla extract
Preheat oven to 350 degrees. Combine
crumbs, sugar, cocoa and butter. Press
firmly on bottom and up side to rim of 9
inch pie plate. In mixer bowl, beat
cheese until fluffy. Gradually beat in
sweetened condensed milk then melted
chocolate chips. Add eggs and vanilla.
Mix well. Pour into prepared crust. Bake
30 to 35 minutes or until center is set.
Cool. Chill thoroughly. Garnish as
desired. Refrigerate leftovers.
www.cooks.com
ANOTHER  CAKE   
DECORATING TIP
Filling a Decorating Bag   
 Stand narrow end of
decorating bag in
measuring cup or
drinking glass when
filling. Fill bag halfway
with frosting for easier
handling. (Note: A sturdy
self-sealing plastic bag
makes a good substitute
for a decorating bag.)
Copyright © 2008 WRK White  All rights reserved
Cakes by Grace gallery. Cakes for all occasions
Cakes by Grace
  Photo Gallery
Essential Guide To Cake Decorating
      Merehurst Ltd (Editor)
      Hard back book. 304 pages.
Sugar Flowers for Beginners
         Paddi Clark 126 pages
LATEST NEWS From the
Cake & Baking Industry
Hovis Relaunch Wins
Customer Support
19.11.2008: Premier Foods
are reporting strong
consumer response to the
relaunch of its Hovis brand.
According to the company
Hovis sales are up 11%
and  market share has  
improved.
Read more