PREPARED FOOD FOCUS
Cupcake Competitors
The ubiquitous cakes are here to stay, but other sweet treats have made a name for themselves thanks to trendy shops around the country pushing the flavor creativity envelope. BY JOANNA PRUESS
T
he confectionery world has a king, and its name is Cupcake. And while long-standing contenders may never reign, doughnuts, macarons and tarts are among those that have secured their place as a bakery necessity.
Now that a certain percent of the population has learned to say ma'-ka-ron as the French pronounce it (not to be mistaken with the coconut-flavored macaroon), these sweet meringue sandwich cookies are good candidates as attention grabbers, especially when displayed in an array of colors and flavors. Doughnuts have been around for eons. Today, devotees either love the traditional cake-like versions or the yeast-raised variety. Classic shops, such as Stan's Donuts in Los Angeles, stand alongside trendy new spots, like Voodoo Doughnut in Portland, Ore. Tarts, too, have a long pedigree. With slight adjustments, like adding cornmeal and aromatic herbs to the crust, this once ho-hum component becomes more contemporary and appealing.
Ginger Macarons with Green Tea– White Chocolate Ganache t
Chocolate Chile Doughnuts t
Individual Peach- Mascarpone Tarts with Cornmeal- Rosemary Crust
NOVEMBER/DECEMBER 2012 53
PHOTOGRAPHY BY MARK FERRI; FOOD STYLED BY AJ BATTIFARANO; PROPS STYLED BY FRAN MATALON-DEGNI
LAUREN BRAUN, NUTRITIONAL LIFESTYLE DESIGNS, MIAMI, FL
NUTRITIONAL ANALYSIS BY