When the Dancing With the Stars judge was deciding on a wedding cake for her July nuptials to the NHL star, she pictured a “simple, elegant design,” cake decorator Kayla Carey told PEOPLE of the dessert covered with all-white buttercream frosting and embellished with a cascade of fresh flowers. “As far as flavors go, Julianne lives a pretty healthy lifestyle and didn’t want anything too heavy,” said Carey. “Each tier was four layers of cake with a layer of strawberries and cream, a layer of blackberries and cream and a layer of raspberries and cream.”
The first stage is called the "ideation stage," where the idea for the product or service is conceived. Before products go to the market, companies must decide what styles, sizes, flavors, and scents they should sell and the packaging designs they should use. Then, marketing departments usually test new product concepts with focus groups and surveys to ascertain interest levels among potential buyers and refine certain elements.
By a wide margin, respondents in overperforming companies agreed with the statements “Local marketing understands the global strategy” and “Global marketing understands the local marketing reality.” Winning companies were more likely to measure brands’ success against key performance indicators such as revenue growth and profit and to tie incentives at the local level directly to those KPIs. Ironically, almost all companies were meticulous in planning and executing consumer communication campaigns but failed to devote the same care to internal communications about strategy. That’s a dangerous oversight.
This delightfully floral pound cake is a super fun and elegant twist on the classic 7-Up pound cake—not to mention, a most delicious introduction to elderflower if you’re not familiar with its flavor. Easy to whip up and incredibly impressive, this elderflower dessert is a fantastic option for your next dinner party. The floral notes from the elderflower liqueur and tonic water, as well as the lemony tart glaze, perfectly balance the pound cake’s richness. You can find elderflower tonic water at grocery stores such as Whole Foods and Fresh Market, but you can also order it online if you have trouble tracking it down locally. You will have leftover tonic—but don’t worry, that’s just a perfect excuse to make yourself an elderflower gin and tonic to enjoy while your cake bakes. While the flower flavor in this fabulous cake certainly shines, it isn’t at all overbearing.
In addition to engaging customers and inspiring employees, a powerful and clear brand purpose improves alignment throughout the organization and ensures consistent messaging across touchpoints. AkzoNobel’s Dulux, one of the world’s leading paint brands, offers a case in point. In 2006, AkzoNobel was operating a heavily decentralized business structured around local markets, with each local business setting its own brand and business goals and developing its own marketing mix. Not surprisingly, the outcome was inconsistent brand positioning and results; Dulux soared in some markets and floundered in others. In 2008, Dulux’s new global brand team pursued a sweeping program to understand how people perceived the brand across markets, paint’s purpose in their lives, and the human truths that inspired people to color their environments. From China, to India, to the UK, to Brazil, a consistent theme emerged: The colors around us powerfully influence how we feel. Dulux wasn’t selling cans of paint; it was selling “tins of optimism.” This new definition of Dulux’s brand purpose led to a marketing campaign, “Let’s Color.” It enlists volunteers, which now include more than 80% of AkzoNobel employees, and donates paint (more than half a million liters so far) to revitalize run-down urban neighborhoods, from the favelas of Rio to the streets of Jodhpur. In addition to aligning the once-decentralized marketing organization, Dulux’s purpose-driven approach has expanded its share in many markets.
Cake is often served as a celebratory dish on ceremonial occasions, such as weddings, anniversaries, and birthdays. There are countless cake recipes; some are bread-like, some are rich and elaborate, and many are centuries old. Cake making is no longer a complicated procedure; while at one time considerable labor went into cake making (particularly the whisking of egg foams), baking equipment and directions have been simplified so that even the most amateur of cooks may bake a cake.
A firm often performs this by producing a perceptual map, which denotes similar products produced in the same industry according to how consumers perceive their price and quality. From a product's placing on the map, a firm would tailor its marketing communications to suit meld with the product's perception among consumers, and its position among competitors' offering.
In the consumer-driven approach, consumer wants are the drivers of all strategic marketing decisions. No strategy is pursued until it passes the test of consumer research. Every aspect of a market offering, including the nature of the product itself, is driven by the needs of potential consumers. The starting point is always the consumer. The rationale for this approach is that there is no point spending R&D funds developing products that people will not buy. History attests to many products that were commercial failures in spite of being technological breakthroughs.
A cake can fall, whereby parts of it sink or flatten, when baked at a temperature that is too low or too hot, when it has been underbaked and when placed in an oven that is too hot at the beginning of the baking process. The use of excessive amounts of sugar, flour, fat or leavening can also cause a cake to fall. A cake can also fall when subjected to cool air that enters an oven when the oven door is opened during the cooking process.
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.
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.