Special cake flour with a high starch-to-gluten ratio is made from fine-textured, soft, low-protein wheat. It is strongly bleached, and compared to all-purpose flour, cake flour tends to result in cakes with a lighter, less dense texture. Therefore, it is frequently specified or preferred in cakes meant to be soft, light, and/or bright white, such as angel food cake. However, if cake flour is called for, a substitute can be made by replacing a small percentage of all-purpose flour with cornstarch or removing two tablespoons from each cup of all-purpose flour. Some recipes explicitly specify or permit all-purpose flour, notably where a firmer or denser cake texture is desired.
Marketing historically has marched to its own drummer, at best unevenly supporting strategy handed down from headquarters and, more commonly, pursuing brand or marketing goals (such as growing brand equity) that were not directly related to the overall business strategy. Today high-performing marketing leaders don’t just align their department’s activities with company strategy; they actively engage in creating it. From 2006 to 2013, our surveys show, marketing’s influence on strategy development increased by 20 percentage points. And when marketing demonstrates that it is fighting for the same business objectives as its peers, trust and communication strengthen across all functions and, as we shall see, enable the collaboration required for high performance.
A finished cake is often enhanced by covering it with icing, or frosting, and toppings such as sprinkles, which are also known as "jimmies" in certain parts of the United States and "hundreds and thousands" in the United Kingdom. Frosting is usually made from powdered (icing) sugar, sometimes a fat of some sort, milk or cream, and often flavorings such as vanilla extract or cocoa powder. Some decorators use a rolled fondant icing. Commercial bakeries tend to use lard for the fat, and often whip the lard to introduce air bubbles. This makes the icing light and spreadable. Home bakers either use lard, butter, margarine, or some combination thereof. Sprinkles are small firm pieces of sugar and oils that are colored with food coloring. In the late 20th century, new cake decorating products became available to the public. These include several specialized sprinkles and even methods to print pictures and transfer the image onto a cake.
This might just be the most decadently delicious Guinness chocolate cake recipe a St. Patrick’s Day celebration has ever seen. If nothing else, it serves as further proof that Guinness and chocolate are a match made in dessert heaven. As impressive as it may look and taste, this is a surprisingly easy cake to prepare. We opted for a bundt in developing this Guinness chocolate cake keeps in order to keep it simple to make and to ensure a perfectly moist final product. Guinness stout in the cake better makes for an added layer of rich chocolatey depth, while two boozy glazes—an Irish cream chocolate glaze and an Irish whiskey drizzle—really take this chocolate bundt cake to the next level.
Marketing practice tended to be seen as a creative industry in the past, which included advertising, distribution and selling. However, because the academic study of marketing makes extensive use of social sciences, psychology, sociology, mathematics, economics, anthropology and neuroscience, the profession is now widely recognized as a science, allowing numerous universities to offer Master-of-Science (MSc) programs.
As we have shown, the most effective marketers lead by connecting, inspiring, focusing, and organizing for agility. But none of those activities can be fully accomplished, or sustained, without the continual building of capabilities. Our research shows pronounced differences in training between high- and low-performing companies, in terms of both quantity and quality.
As we are working through these issues at CMI, it’s a great time to look for some inspiration and best practices for quality videos. What better place to mine for ideas than some of the best video-related sessions at Content Marketing World. From creating videos that people want to watch to finding ideas for those videos to following best practices for social media, here are some of the key takeaways from my favorite sessions about video.
A broad array of skills and organizational tiers and functions are represented within each category. CMOs and other marketing executives such as chief experience officers and global brand managers increasingly operate as the orchestrators, assembling cross-functional teams from these three classes of talent to tackle initiatives. Orchestrators brief the teams, ensure that they have the capabilities and resources they need, and oversee performance tracking. To populate a team, the orchestrator and team leader draw from marketing and other functions as well as from outside agencies and consulting firms, balancing the mix of think, do, and feel capabilities in accordance with the team’s mission. (See the interactive exhibit “The Orchestrator Model.”)
A firm using a sales orientation focuses primarily on the selling/promotion of the firm's existing products, rather than determining new or unmet consumer needs or desires. Consequently, this entails simply selling existing products, using promotion and direct sales techniques to attain the highest sales possible. The sales orientation "is typically practised with unsought goods."  One study found that industrial companies are more likely to hold a sales orientation than consumer goods companies. The approach may also suit scenarios in which a firm holds dead stock, or otherwise sells a product that is in high demand, with little likelihood of changes in consumer tastes diminishing demand.
For five generations and almost 200 years, the Jucker family has been skillful bakers. The family history of baking began in Chrzanow, Poland. In 1932, at the age of ten, twin brothers Sigmund and Sol began working at the family bakery due to a bakers’ strike. Everything was truly handmade – the dough was placed in a trough, and everything was mixed by hand since the original bakery had no electric or handheld mixers.