Get ready for rich and dreamy cakes that are filled with inspiring flavors that match up perfectly with the cooler weather of fall.

“Maple has become so popular that it is giving pumpkin a run for its money,” recommends Mark Seaman, CMSA, culinary applications chef, specialties, for Barry Callebaut. “Pair maple with toasted almonds, figs, or persimmons (huge for those seeking a better-for-you claim) for a trendy flavor combination. Pair that with Pantone’s color of the year Living Coral and its almond brown coordinating shade for an Instagram-worthy dessert.” 

Rhubarb can be a stand-out inclusion in baked goods throughout the fall season. Chef Nathaniel Reid of Nathaniel Reid Bakery in St. Louis has received acclaim for his use of rhubarb in his French bakery items.

One of Chef Reid’s newest seasonal offerings is the Strawberry Rhubarb Coffee Cake, which starts with his signature buttery brioche that is combined with fresh strawberries and rhubarb. He fills the fluffy French bread with a cream cheese filling and tops it with a cinnamon streusel, creating a sweet and savory morning treat. Rhubarb cooks very quickly, so the bakery takes a simple and delicate approach like poaching. Gently poach the rhubarb in a simple syrup (one part sugar, two parts water) until the fruit is knife tender.

Rhubarb pairs well with subtle floral flavors. Try adding a few drops of orange blossom water to any recipe for an added dimension. Nathaniel Reid Bakery makes a rhubarb, raspberry, and elderflower jam that is excellent on everything.

In addition to innovative flavors, cake designers are pushing the envelope with eye-catching creations to appeal to today’s customers who want their special occasion cakes to reflect their personal style.

Adding a splash of vibrant color is a must. Lawrence Foods Decocremes Colored Icings come in an assortment of versatile trending colors, including watermelon. These colors are sure to catch your customer’s eye. This fluffy buttercrème icing delivers on flavor and performance as well, with a light viscosity that is easy to spread.

Add some glamour

A first of its kind, the Satin Ice Shimmer Collection is premixed with 100% edible ultra-fine glitter. Add a touch of romance and elegance to your cakes, cupcakes and cookies without the extra time and materials. This collection offers a classic satin finish with a beautifully radiant shimmer and delicious vanilla flavor that Satin Ice fondant is best known for. Mix with any Satin Ice fondant colors to create shimmer in any shade.

With superior functionality, Chantella from Brill is a new whipped topping that does it all. Chantella does not require frozen or refrigerated storage, freeing up space for more temperature-sensitive items and eliminating thaw time. An innovative whipped topping that is stored ambient and holds up, even at higher temperatures, it allows you to decorate freshly baked goods or display your desserts without worry. Chantella can be applied to cool or warm products. Decorations hold up even when displayed outside of the refrigerated case. It goes on smooth and holds sharp peaks and edges with ease.

To make Chantella filled/dipped cupcakes, start by hollowing out Brill chocolate cupcakes and inserting Brill Chantella whipped topping inside. Then add a tall swirl on top of each cupcake. To finish, use Brill Chocolate Dip ‘Em Icing to cover the whole top. Finish with sprinkles.