Recently, the New York Stuffed Artisan pancake shop launched only 3.8 cm long mini-desserts. This figure has become the latest mini-desserts benchmark. Mini popsicle, mini French almond cake, a small-sized ice cream sandwiches and caramel apples are emerging in New York. Starbucks even forces around the world are ready to launch in March next year, "small" dessert.
Small candy began to crack down on the mass market. 100 calories has become General Mills and Nabisco, such as large multinational food companies such baking standards. The size of mini muffins and two croissants in the supermarket sales ahead. According to household baking gadgets Babycakes company, their products have been sold over one million units. Babycakes is an imitation of baking waffle iron mold making, since the surface of the screw can create mini-donuts, cupcakes, and even pastry fruit pies. Baskin-Robbins ice cream in the summer experiment and the size of baby pacifiers mini cones, is now available in all stores.
All of these cases raises the question: Why so popular mini-dessert?
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Last week, a commitment to a size, weighs only one ounce less than $ 1 per cupcake price of the enterprise - Melissa bake shop opened three years in Manhattan, the first five stores. New store is located on the West, this store's specialty is shrinking volume to reduce the price and calories.
11-year-old Rebecca. Rosenthal said: "I do not want all my money to buy a cup cake." Grabbed three mini cupcakes for her and not far from another dessert "bread crumbs" for comparison of cupcakes . Where a standard cup cake weighs 5 ounces, priced at $ 3.75. Rebecca's mother, Nina, said: "I do not like the larger dessert." She likes the supermarket freezer on the "slim cow" brand mini milk candy. canada goose coats
Brian. Man Senke is a professor at Cornell University, is "unconscious eating" author. Dr. Wen Senke manages a Cornell University study of food and brand lab, his research on the food market management, packaging and education has played an increasingly large impact. He said that most people eat 50 calories in cupcakes after the next fight than eat the same calories carrot sticks to be more satisfied, for the "unhealthy" food cravings, if not completely extinguished, or at least calm down. "Smaller food allows people to eat it, this suggestion is very powerful. Gives the psychological bring excitement and joy." But he also warned that the research also shows that when access to food, when smaller , it is easy to overlook the number of problems. "No one will forget how much they eat or how many blocks taco pizza slice, but not a good estimate of how many you eat chicken wings."
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Ingrid. Fei Teer is a design writer, areas of focus is "aesthetic pleasure", that study why certain things - such as the small size of the food or dessert to arouse the whole world happy. She explains: "to become something great or small, will promote us to reconsider our own size - this is 'Alice in Wonderland' effect." She cited the huge ice cream cone and outdoor "floor cake" chocolate (Pop Art sculptor Claes. Oldenburg's work in the 1960s as the other extreme of size desserts. In general, small things means abundant, will evoke memories of childhood She said: "When I saw six small chocolate bar than to see a huge chocolate bar made us happy, simply because they are more." canada goose parka
Stephanie. Kiel Prendergast is an artist in Paris, she received from children's toys, miniature model of fanatical collectors and fans of custom orders, and a very fine hand-made fruit tarts and chocolate cake. They are used by the artist made of other materials, not real food. French macaroons perfect than a large blueberry, neatly packed in a matchbox-sized gift box; with nickel-fifth as wide, have been well-chilled 3-layer cake; earrings small enough when the Gingerbread Man. She said: "mini desserts like cats or other small animals as cute."
Fei Teer said that another reason for our lizard brain (lizard brain is the brain in charge of the part has nothing to do with rational thinking, is the ancient instinct to master part), mini desserts are usually colorful, she explained: "In the wild, sweet things tend to bright colors such as dark red or yellow, which is why the message candy store so attractive. "a very cute little pastries and more endearing is the one with pink, orange, blue and green tie-dye swirl cup packed mini-cupcakes, sprinkle top of cake, green leaves with white icing and pastel drawing-like sugar.
Melissa bakery in this tie-dyed cupcakes cup packaging is Melissa. Bu Xieer's signature creation. She is the "Grateful Dead" the band's fans, and at great speed into the field of prominent local figures cupcakes. She was the main industry is advertising professionals, sideline is making cupcakes taste like cookies, until her partner in this. Zion thought made them bite-sized ideas. Now, a quarter of the size of the cupcakes, but her strong desire in the creation of a small part of it. She also likes to eat a small cup of two different flavors of cake, called "From sugar to sugar-coated." "Peanut butter and jelly on one side, peanut butter and chocolate on the other side, this approach in a large cup can not be achieved on the cake."
This summer, in order to make a fireworks-themed cupcakes, she invented a hissing sound, like jumping sugar as a "carbonated" chocolate. She also contain sugar and filling the cups cake dipped in melted dark chocolate to form a thin shell, so cupcakes became a multi-material integration of food.
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The desserts are a small number of technical challenges - they dry faster, more difficult to decorate, and more likely to be broke. The traditional French chef invented a sweet pie made mignardise (bite-sized desserts) requirements - This is a meal in the end, after dessert and coffee together over on the food we eat. canada goose vest
According to the Chicago school of French sweet pie creator Sebastian. Canon satisfied introduction, mignardise few types, there are three basic categories: dry and brittle, softer and made with fresh ingredients such as fruit and must be consumed immediately, such as fruit tarts.
Canon is satisfied that Europe remains the traditional characteristics of dessert, but in New York, "Everyone wants to make any dessert into a mini-size." It is reported that some of the gourmet type of school this fall, adding an extra mini desserts courses, each semester of enrollment places are full.
Stewart cake division. Dahan explained that, in addition to taste and trends, food products getting smaller and smaller entrepreneurs to have more practical reasons. Bakers with basic materials, such as fresh Italian ricotta cheese and chocolate coated PET Culler, less the amount of lower cost. He pointed to the crunchy shell, filled with cream cheese roll Fried said: "Our in-house material on the packaging more than the money spent. cheap canada goose
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