| June 13th — National Cupcake Lovers Day |
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While the term cupcake first appeared in the early 19th century, historians believe these cakes were referenced as early as 1796 as "a light cake to bake in small cups." |
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Small, portable, and perfectly portioned, cupcakes have become a staple in bakery cases around the world. Their versatility allows bakers to experiment with countless flavors, fillings, icings, and decorations, creating products that range from simple everyday treats to elaborate specialty offerings.
Although cupcakes share many similarities with traditional high-ratio layer cakes, one key difference is batter viscosity. A cupcake batter must be carefully balanced to provide the processing tolerance needed to create the characteristic domed:
- Batters that are too fluid can produce flatter cakes
- Overly viscous batters may result in cracked peaks and underbaked centers
Because of their smaller size, cupcakes require shorter baking times and lower temperatures than full-size cakes. Temperature management is critical to ensure a thorough bake. The ratio of batter to pan size also influences final appearance, making formulation and process control essential for consistent results.
Learn more about cupcake formulation and mixing methods on BAKERpedia. |
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Discover how devitalized sourdoughs can deliver the flavor, functionality, and consumer appeal of sourdough without the challenges of managing a live fermentation process.
Learn practical strategies for using dried sourdoughs to improve dough performance, enhance flavor, extend shelf life, support clean-label initiatives, and drive product differentiation. Walk away with actionable insights you can apply to improve consistency and simplify production. Speakers: Christophe Gaumet, CMB
Webinar length: 60 minutes Cost: Free for Members / $99 Non-Members |
| Build a stronger understanding of the testing and evaluation methods used to ensure consistent, high-quality white pan bread.
This self-paced course covers flour quality testing, dough rheology, pH and TTA analysis, finished product evaluation, and common bread defects. You'll learn how to interpret key quality data, identify potential issues, and make informed process or formulation adjustments to improve product consistency and performance. Certificate: Upon passing final tests Course length: 3 hours Cost: $50 for Members / $100 Non-Members |
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Ask Our Dough Technologist |
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Q: How do bakers use commercial ingredients to create better products in high-volume production? |
In my role as a Dough Technologist, I work closely with Food Scientists who specialize in the wide variety of food additives used in commercial baking. If you need ingredients tailored to a specific product, your best bet is to ask your ingredient supplier for recommendations. But if you’re just getting started with high-volume production, here is a quick summary of common industry additives to help you out:
Enzymes, to put it simply, are protein catalysts that speed up chemical reactions. In baking, there are many varieties of enzymes that can be utilized to improve dough handling, bread volume, and/or shelf life. When used effectively, enzymes allow bakers to reduce other additives and improve the clean-label appeal of their products.
Emulsifiers help blend ingredients that normally don’t mix, such as oil and water. In baking, common emulsifiers like lecithin and mono- and diglycerides improve dough stability, crumb structure, and shelf life. They help create softer, more uniform bread and cakes by strengthening the dough’s structure and retaining moisture. This results in baked goods that stay fresher for longer.
Deactivated Yeast, or inactive yeast, is made from yeast cells that are no longer living or active so they don’t undergo fermentation, produce gas, etc. This baking additive is an all-natural ingredient that functions as a dough relaxer. It is commonly used to increase extensibility and improve machinability, especially when dough undergoes heavy lamination or sheeting in a short period of time.
Dough conditioners are blends of ingredients designed to optimize dough properties. They may include oxidizing agents, reducing agents, and enzymes. They improve dough elasticity, gas retention, and oven spring, leading to better volume and texture in the final product. The specific ratios of ingredients in conditioner blends are typically a closely guarded secret by the company that produces them.
While many other additives exist (leaveners being a whole separate topic), they should always be used in moderation. It can be a slippery slope; you can easily find yourself adding one ingredient just to counteract the negative effects of another. Before you know it, your ingredient list is twice as long and completely unrecognizable.
Remember, additives should enhance your baking process, not fix a broken recipe.
Have a Dough Question? Submit it Here! |
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Webinar: Basics of Chemical Leaveners |
Chemical leavening systems are widely used across bakery products, but their performance depends on proper formulation and understanding of key variables. Join part 2 of our leavening series with E.B. Russell (Lesaffre) for a technical session exploring baking powder components, neutralization value, and practical considerations for working with chemical leaveners.
June 17th | 11:00 AM ET Register Today |
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Have You Grabbed Your Baking Merch Yet? |
Show off your passion for baking wherever you go! From comfortable apparel and classic accessories to unique designs, our merch is a fun way to celebrate the best of the baking industry and ASB community.
Explore Our Online Store |
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American Society of Baking | 4231 W 96th Street, Indianapolis, IN 46268
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