Monthly Archives: December 2015

BAKO’s Food predictions for 2016

21 December, 2015

2015 saw a surge in comfort food canapes, street food and the hybrid vegetable -Kale but what will 2016 have in store for bakers and chefs? We at BAKO NW understand that competition is fierce in the food industry and the key to success is keeping up with the hottest new food trends. Whether that means putting a twist on some of your classic recipes or completely reinventing your menu, it’s hard to keep up!

The team at BAKO have taken a look at some of the hot new food trends that are on the rise and below we share our predictions for what’s set to appear on menus in 2016.

Raw desserts

Baking with raw ingredients has become increasingly popular over the past year and is a trend that is going to be huge in 2016.

If you’re looking for a healthier alternative for your customers, or you’re just looking to create delicious twists on some of your dessert classics, there’s no need to substitute taste. The concept is simple, ditch the refined and modified ingredients and replace them with wholesome ones in their original state.

The base of these tasty desserts is usually made from a combination of ground nuts and seeds, with a filling made from some sort of nut butter or coconut substitute and then naturally sweetened by fresh or dried fruits. Some even go the extra mile and include plant-based sweeteners such as agave nectar or maple syrup.


Artisanal Candy Floss

Last year we saw popcorn and marshmallows go gourmet, but candy floss is set to get the ‘artisan’ treatment in 2016. No longer will candy floss be thought of as a childhood treat, as foodies are set to create grown-up version with flavours such as mojito, maple bacon and chilli and parmesan. 

assorted desserts

Burnt is back

We never thought we’d hear ourselves saying that burnt is better, but in 2016 it’s set to become a popular trend. Smoke and fire is the key to success – smoky is the new spicy. Keep your eyes peeled for charred or roasted vegetable side dishes and accompaniments. Desserts will even get a smoked finish with burnt sugar toppings and charred fruits, with cocktails featuring smoked ice, smoked syrups and smoked salts.



Eclairs are going to be appreciated as the new macaron or cupcake in 2016 and we can see exactly why. Not only do they look fantastic but they can take on most flavours too. Bakers will be replacing the traditional fondant toppings with the likes of meringue or caramel and transforming the custard filling with sweet and savoury curds.

Some exciting flavours you can expect in 2016 include mango yoghurt, blood orange, green tea and Christmas pudding!


Are you ready to get back into the kitchen this January to try out these new inventive trends? Stock up on all the professional quality baking ingredients you’ll need to get started from BAKO, and don’t forget to share your creations with us on Twitter.

Alternative Christmas puddings

16 December, 2015

As many bakers will have experienced, the Christmas pudding is a real labour of love with most being traditional family recipes handed down through generations and soaked in alcohol for up to a month in advance. Known for its dark, dense texture and distinct aromas it will definitely split opinion as most either love it or hate it.

With Christmas two weeks away, the team at BAKO NW thought that we’d provide some alternatives to the traditional Christmas pudding dessert for those who are looking for something different this year.

Salted caramel yule log

Salted caramel has become an extremely popular flavour trend this year, and we don’t think your customers will be able to resist a slice of festive salted caramel yule log!

Add a thin layer of salted caramel to your sponge before generously spreading on your filling. Simply swap your usual filling for a salted caramel flavoured meringue buttercream for a light yet indulgent twist on the classic.


Chocolate orange pudding

With the addition of orange zest, ground almonds and dried cranberries, this chocolate pudding is a great alternative to the traditional Christmas pudding. If your guests have a really sweet tooth, try coating your pudding in a sweet chocolate ganache or for your older customers, leave naked and douse in brandy or rum and flame, creating a sensational centrepiece for any table.

Serve hot with a warm brandy infused cream for ultimate indulgence.

Orange-chocolate cake with white chocolate mousse.

Irish crème pot de crème

Irish crème becomes particularly popular during the festivities and it needn’t only be enjoyed as a drink. Try putting an Irish twist on the French classic pot de crème by adding a glug of Irish crème to the egg yolk, cream and milk custard mix. Layer with a chocolate and vanilla crème in a dessert shot glass to create the perfect sized dessert to enjoy after a large Christmas dinner.

Jelly dessert in the glasses

Baked mince pie cheesecake

Cheesecake is always a highly favoured dessert choice and what better way to add it to your Christmas menu than combining it with classic mince pie flavours? Mixing this creamy dessert with festive fruits and spices is sure to tempt your customers away from traditional puddings but without straying too far away from the festivities. Served with cream or ice cream, this could definitely become an annual favourite.


If you’re adding any Christmas pudding alternatives to your menu then we’d love to hear from you on Twitter.


Twists on the traditional mince pie

16 December, 2015

Bakers, we’re sure you’ll agree that it’s something to look forward to every year; the smell of freshly baked mince pies on your cake counters. With their rich fruity fillings and rustic pastry cases, these homemade treats just can’t be beaten.

Over the years, bakers have tried and tested lots of variations on the classic, from simple traditional recipes to indulgent additions. Although the classic still remains one of our treasured Christmas bakes, the team at BAKO NW have taken a look at four fantastic twists on the festive favourite.

Mince pie twists

The name says it all really and these mince pie twists not only make for a great accompaniment to a hot drink but can also be given as gift.

Replace your shortcrust pastry with puff pastry and simply slice into rectangular shapes. Spoon your chosen mincemeat mixture onto each piece of pastry and roll into a classic twist before baking. Whilst still warm, roll them in a coating of cinnamon sugar for extra sweetness and once cooled, drizzle with soft white icing for the perfect finishing touch.

Fresh cinnamon twists with an orange and a coffee cup

Chocolate Mince Pies

If you’re looking to surprise your customers, then you won’t go far wrong with a chocolate version of your mince pies. Cocoa is added to the sweet short crust pastry with the dry ingredients to give an extra layer of richness, but without the sweetness. Served hot or cold, this chocolate treat pairs perfectly with simple pouring cream.

If you want to go one step further – it is Christmas after all, then try adding chunks of chocolate to your mincemeat which will melt when baked.

Viennese Biscuit Topped Mince Pies

This Viennese biscuit topped mince pie provides a deliciously rich twist to the modern English recipe. Construct the base of your traditional mince pie with shortcrust pastry and fill with mincemeat. Then cream together butter, icing sugar, flour and baking powder before piping the biscuit mix on top. Once baked, finish off with lashings of brandy butter or Cornish clotted cream to transform this afternoon tea-time treat into a classic Christmas dessert.


Mince Pies with Orange and Cinnamon Crumble Topping

Sometimes a full pastry case can be a little overpowering, so try replacing the lid with a lighter crumble topping. Try swapping caster sugar for demerara in your traditional crumble as the larger grains don’t melt to the same consistency and provide a slightly crunchy, toffee like flavour that your customers will find hard to resist. Add in some orange zest and cinnamon to create a spicy festive flavour, scatter over your mincemeat and cook until the mince pies are golden and the tops are crisp. A simple dusting of icing sugar will finish these off perfectly.

How will you be personalising your mince pies this year? Let us know on Twitter!