Butter cakes are made from creamed butter, sugar, eggs, and flour. They rely on the combination of butter and sugar beaten for an extended time to incorporate air into the batter.[11] A classic pound cake is made with a pound each of butter, sugar, eggs, and flour. Baking powder is in many butter cakes, such as Victoria sponge.[12] The ingredients are sometimes mixed without creaming the butter, using recipes for simple and quick cakes.
The 'marketing concept' proposes that in order to satisfy the organizational objectives, an organization should anticipate the needs and wants of potential consumers and satisfy them more effectively than its competitors. This concept originated from Adam Smith's book The Wealth of Nations,  but would not become widely used until nearly 200 years later.[11] Marketing and Marketing Concepts are directly related.
Books. Like movies, people often think of books as selling themselves, but savvy marketers don’t sell books just to sell books, they sell books as marketing tools. Michael Port’s sales manual Book Yourself Solid is a great read for entrepreneurs, salespeople, and marketers, and while I’m sure Port enjoys selling his book, the book is a tool for driving customers to his coaching and speaking services. Although with self-publishing it’s easier than ever to publish a book, there is still the perception that it’s difficult and that only reputable professionals can publish a business book. Publish your own, and even if people don’t read it you can still use it as a form of content marketing every time you’re introduced as “Author of…”

A distinction should be made between marketing research and market research. Market research pertains to research in a given market. As an example, a firm may conduct research in a target market, after selecting a suitable market segment. In contrast, marketing research relates to all research conducted within marketing. Market research is a subset of marketing research.


Complex matrixed organizational structures—like those captured in traditional, rigid “Christmas tree” org charts—are giving way to networked organizations characterized by flexible roles, fluid responsibilities, and more-relaxed sign-off processes designed for speed. The new structures allow leaders to tap talent as needed from across the organization and assemble teams for specific, often short-term, marketing initiatives. The teams may form, execute, and disband in a matter of weeks or months, depending on the task.
Jeremy and Anne met while working for Thomas Keller at Bouchon Bakery in the Napa Valley, California and have been baking together ever since. They honed their skills in different kitchens around the San Francisco Bay Area before moving to San Antonio in the summer of 2010. In 2011 they met entrepreneur Charlie Biedenharn who joined them in forming Bakery Lorraine. 
Marketers understand that their organizations need an overhaul, and many chief marketing officers are tearing up their org charts. But in our research and our work with hundreds of global marketing organizations, we’ve found that those CMOs are struggling with how to draw the new chart. What does the ideal structure look like? Our answer is that this is the wrong question. A simple blueprint does not exist.
Today marketing organizations must leverage global scale but also be nimble, able to plan and execute in a matter of weeks or a few months—and, increasingly, instantaneously. Oreo famously took to Twitter during the blackout at the 2013 Super Bowl, reminding consumers, “You can still dunk in the dark,” making the brand a trending topic during one of the world’s biggest sporting events. That the tweet was designed and approved in minutes was no accident; Oreo deliberately organized and empowered its marketing team for the occasion, bringing agency and brand teams together in a “mission control” room and authorizing them to engage with their audience in real time.
During the Great Depression, there was a surplus of molasses and the need to provide easily made food to millions of economically depressed people in the United States.[8] One company patented a cake-bread mix in order to deal with this economic situation, and thereby established the first line of cake in a box. In so doing, cake as it is known today became a mass-produced good rather than a home- or bakery-made specialty.
Sponge cakes (or foam cakes) are made from whipped eggs, sugar, and flour. They rely primarily on trapped air in a protein matrix (generally of beaten eggs) to provide leavening, sometimes with a bit of baking powder or other chemical leaven added as insurance. Sponge cakes are thought to be the oldest cakes made without yeast. An angel food cake is a white sponge cake that uses only the whites of the eggs and is traditionally baked in a tube pan. The French Génoise is a sponge cake that includes clarified butter. Highly decorated sponge cakes with lavish toppings are sometimes called gateau, the French word for cake.
Internet marketing presents both marketing practitioners and scholars with special challenges including: customer empowerment, new communication modes, real-time interactivity, access to global markets, high levels of market transparency and difficulty maintaining competitive advantages. While some scholars argue for an expanded marketing mix for internet marketing, most argue that entirely new models are required.[55]
Chocolate, caramel, and pecans harmonize perfectly in this stunning chocolate layer cake. Devil's food cake mix with pudding plus chocolate morsels result in brownie-like layers filled and frosted with a jazzed up ready-to-spread fudge frosting. Get the Recipe: Chocolate Turtle Cake How to Make Edible Cookie Dough How to Make Chocolate "Chip" Rice Krispy Treats Coffee Liqueur Affogato with Chocolate Whipped Cream
A cake can fall, whereby parts of it sink or flatten, when baked at a temperature that is too low or too hot,[20][21] when it has been underbaked[21] and when placed in an oven that is too hot at the beginning of the baking process.[22] The use of excessive amounts of sugar, flour, fat or leavening can also cause a cake to fall.[22][23] A cake can also fall when subjected to cool air that enters an oven when the oven door is opened during the cooking process.[24]
This incredibly moist bundt cake gains its strong apple flavor from shredded Granny smith apples baked into the batter, as well as a concentrated apple liquid that is used to create the cake’s sweet-tart apple and cream cheese glaze. Get the Recipe: Apple Bundt Cake with Apple-Cream Cheese Glaze  How to Make Peach Upside-Down Cake How to Make Coconut Cake
MIXING TOOLS: The tools you use to mix cake can be just as important as the ingredients. Many cakes utilize the creaming method which is creaming together the butter and sugar first. While creaming, the sugar crystals are cut into the butter -or fat- which create tiny pockets of air that will help the cake to rise. It is important is use a stand mixer in this method as you often want to cream the butter and sugar at high speeds for a longer amount of time. While a hand-held mixer will work, it may not get you the same results.
Top brands excel at delivering all three manifestations of brand purpose—functional benefits, or the job the customer buys the brand to do (think of the pick-me-up Starbucks coffee provides); emotional benefits, or how it satisfies a customer’s emotional needs (drinking coffee is a social occasion); and societal benefits, such as sustainability (when coffee is sourced through fair trade). Consider the Unilever Sustainable Living Plan, which defines a set of guiding principles for sustainable growth that emphasize improving health, reducing environmental impact, and enhancing livelihoods. The plan lies at the heart of all Unilever’s brand strategies, as well as its employee and operational strategies.
Halloween is the perfect time to break out the creativity, and your Halloween cake is the perfect place to start! Whether you start with boxed cake mix and add fun decoration or let us take you start-to-finish through an amazing Halloween cake recipe, there's something for everyone in this inspiring Halloween cake collection. They taste even better than they look, and take little skill to accomplish. Don't get spooked; give one of our Halloween cakes a try!
The comedian and his new bride had some helping (little) hands when it came to their decadent cake. “I have a sister who has two little girls who are 7 and 10, my best friend Nikka Costa has a little girl who’s 11, and my other best friend Ever Carradine has a little girl who’s 6, and it was really important for me to incorporate all the kids who mattered to me in my life, because I haven’t had my own children,” Salenger says.  “I’ve been Auntie Mere to all of these children since the days they were born. Patton and I came up with the idea of just having a plain white wedding cake and having all the little girls decorate our cake. We got all different shades of pink candies and flowers, and we had the girls decorate it. Alice was super proud that she formed the candies into an M + P.”

Porto’s Bakery was born out of Rosa’s love for sharing her wonderful cakes and pastries with friends and family. Today the Porto family is still committed to using the finest ingredients from all over the world ensuring that quality remains the cornerstone of the Porto tradition. Rosa Porto is now retired, but her recipes and her high standard remain, including her motto “quality is the number one ingredient in everything we do”. Come visit our bakery and you will experience home baking at its best.

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