CRAIGMILLAR: HELPING BAKERS MAXIMISE SALES FOR NATIONAL CUPCAKE WEEK

Craigmillar is proud to be helping bakers across the country achieve the best products possible throughout the inaugural National Cupcake Week.

Sales of cupcakes in Britain have almost doubled over the last two years as the demand for kitsch, retro treats continues to grow, and have rocketed by 47.2 per cent since July 2007 from £26.9m to £39.6m.

National Cupcake Week is a great way for bakers to maximise on this trend by providing consumers with the latest treats using the Craigmillar cake mix range. Over 42 million packs of cupcakes were sold in the UK last year and in the 12 month period ending 12th July 2009, cupcakes were the fastest growing sector of the cake market on value (+21.3 per cent) and the second fastest growing on volume (+12.6 per cent).

The Extra Moist Toffee Cake Mix from Craigmillar will ensure a great consistency for baking cupcakes during National Cupcake Week. This flavour joins the already popular Plain and Chocolate Extra Moist Cake Mixes, which are all ideal for producing delicious cupcakes with a moist texture and indulgent taste.

National Cupcake Week is a fantastic week-long extravaganza and will be taking place from the 14th to 19th September. The aim of the week is to draw customers’ attention to the many wonderful recipes and superb toppings available for cupcakes and to tempt both new and existing customers to buy a cupcake during the week.

Lisa Boswell, Marketing Manager at BakeMark UK, said: “We have some fantastic recipe ideas to help bakers get creative with their cupcake offerings for National Cupcake Week and beyond.

“Partner the Extra Moist Cake Mixes with the All-Natural Crembel Fudge Icings for a gorgeous finish and appearance. With its clean-label ingredients, the topping provides the perfect accompaniment to any cupcake. To create delicious Extra Moist Toffee Cupcakes, simply deposit 25g or 40g of Extra Moist Toffee Cake batter into cupcake cases and bake. For an eye-catching decorative touch, flood the top of the cakes with Caramel or Chocolate Crembel that has been melted to 40 – 50°C. For an alternative kitsch touch, use a vertical mixer to beat air into the mix and pipe the icing on.”

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All data: BakeMark UK / TNS Superpanel, 2 years ending 12th July 2009.