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A Global Favorite: Flavor

Universally loved

Vanilla is not only craved by consumers globally as a flavor in its own right – it also harmonizes with almost everything. Enhancing the perception of sweetness and masking the perception of bitterness, vanilla is one of the most important flavor directions in the world today.

An undisputed classic

Vanilla is loved by almost everyone, everywhere. Adopted by different regions and cultures in subtly different ways, it’s a key ingredient in everything from cereal to Michelin-starred cuisine, and its popularity shows no sign of declining.

Our passion for vanilla has grown over 140 years. From first synthesizing vanilla in 1874 to developing our own sustainable supply chain in Madagascar, vanilla is a constant source of inspiration to us. Today, we create vanilla flavor-solutions for thousands of products across the globe.

One of the world’s most valuable spices, vanilla is not only prized because of the labor and passion that goes into its cultivation, but also for its versatility. Whether it’s adding depth of flavor to a premium chocolate bar or bringing creamy undertones to aperitifs, no two uses of vanilla are ever identical. This is one of the reasons it’s so popular world over, and is why understanding regional preferences, trends and markets is vital when it comes to creating flavor solutions that translate into successful products.

From conducting regional insight studies to speaking to the thousands of chefs that make up the global network of chefs, Chefs United®, we’re constantly working to understand what consumers want, what the next trends will be and the role technology will play in future flavor directions. We also send our flavorists and chefs around the world, from markets to our regional development kitchens, giving them access to new sources of inspiration and enabling them to bring their new discoveries into products that delight consumers everywhere.

Bringing understanding to the complexities of consumer preferences

When it comes to taste, people’s preferences are wonderfully diverse, formed by their own experiences, where they live and the communities they live in. From rich and creamy to subtle and aromatic, pinpointing the ideal vanilla flavor begins with knowing who will be doing the tasting.

80 %

of the world’s vanilla is used in the US, Germany and France

43 %

consumer spending will rise by 43% to $12trillion between 2010 and 2020

13

13 urban hot spots where Symrise is carrying out research into the latest sweet trends

Knowing what works

The only way to know what it is that delights consumers is to immerse yourself in their world. This is exactly what our marketing and evaluation teams do, every day.

When it comes to sweet treats, we all like to indulge every now and then. But when you’re deciding what to treat yourself to, have you ever thought about what’s influencing your choices? Is it finding the right nutritional balance? Or are you looking for pure indulgence? Most likely, you make your choice without consciously thinking about why you pick one thing over another. It’s that unconscious choice that we’re fascinated by.

“One of my favorite aspects of my role here at Symrise is that it brings me full circle,” says Gaelle Dami, Director Global Marketing Communication, Food & Beverage. “I’m inspired by the products I see on the shelves of stores, and then through the work we do here, I’m able to influence what actually ends up on those shelves. We’re always looking for the next big thing, and then working on how we can turn that into a real product consumers will love.”

“One of the other big areas of focus is product evaluation. This is a great part of my role as I really love sweet things – I think I would die for chocolate! When we get a brief from a customer, we’ll taste their existing products to get a sense of their signature taste, and to identify any gaps in their current offering. We also always taste anything new that’s come to market – there is always something you can learn. Even with a classic taste like vanilla, something that for almost all of us evokes great memories of childhood, favorite desserts, chocolate or ice cream, there are millions of possibilities. I’m always looking for perfection, but the fun of my job is that the search is endless.”

We always taste anything new that’s come to market – there is always something you can learn. Even with a classic taste like vanilla, something that for almost all of us evokes great memories of childhood, favorite desserts, chocolate or ice cream, there are millions of possibilities.

Gaelle Dami, Director Global Marketing Communication, Food & Beverage

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When it comes to sweet treats, we all like to indulge every now and then. But when you’re deciding what to treat yourself to, have you ever thought about what’s influencing your choices? Is it finding the right nutritional balance? Or are you looking for pure indulgence? Most likely, you make your choice without consciously thinking about why you pick one thing over another. It’s that unconscious choice that we’re fascinated by.

“One of my favorite aspects of my role here at Symrise is that it brings me full circle,” says Gaelle Dami, Director Global Marketing Communication, Food & Beverage. “I’m inspired by the products I see on the shelves of stores, and then through the work we do here, I’m able to influence what actually ends up on those shelves. We’re always looking for the next big thing, and then working on how we can turn that into a real product consumers will love.”

“In a nutshell, what we do is translate consumer and markets needs and trends into winning taste solutions for our customers. But doing that requires huge amounts of knowledge and teamwork, both between our interdisciplinary teams here and also with our customers and our research and insight teams across the globe.”

“One of the most important things we do is to monitor ever-changing global consumer trends so that we can respond quickly to emerging consumer preferences, and even predict these before they become mass-market trends,” Jan continues. “As well as working with our colleagues around the world, we run insight studies and work with trend hunters. We’re always asking; ‘What’s going on in the streets? What’s driving the first influencers in a market?’ You need local insight to know what will work in a specific market. Trend hunters give us this, speaking to food bloggers, restaurants, cafes, experts… everyone really. Trends and ideas can come from anywhere and everywhere.”

“This sort of research is very proactive, and means we can offer our customers valuable insight into what consumers want. But of course, that’s only one side of the story. In the world of sweet treats, we’ve identified four key areas: natural goodness, healthy treats, premium indulgence and emotional discoveries. However, these four areas are not separate at all in consumers’ minds; many times they overlap. For example, health conscious consumers also often want natural products, and there is an increasing interest in the provenance of products. They want to know that the treat they are enjoying hasn’t come at the expense of the people involved in its production.”

“We need to be able to offer our customers solutions that meet these needs. When it comes to our vanilla competence, our holistic approach means we can not only offer traceability, sustainability and a secured supply, but we can also offer customers new marketing opportunities. We can talk about the shared value we’re creating for the communities we work with in Madagascar, allowing consumers to choose products they not only enjoy, but that they also know have been created fairly and ethically. This is particularly important as vanilla fits into all four of the key trend areas we’ve identified.”

“One of the other big areas of focus is product evaluation. This is a great part of my role as I really love sweet things – I think I would die for chocolate! When we get a brief from a customer, we’ll taste their existing products to get a sense of their signature taste, and to identify any gaps in their current offering. We also always taste anything new that’s come to market – there is always something you can learn. Even with a classic taste like vanilla, something that for almost all of us evokes great memories of childhood, favorite desserts, chocolate or ice cream, there are millions of possibilities. I’m always looking for perfection, but the fun of my job is that the search is endless.”

“We always taste anything new that’s come to market – there is always something you can learn. Even with a classic taste like vanilla, something that for almost all of us evokes great memories of childhood, favorite desserts, chocolate or ice cream, there are millions of possibilities.”

Gaelle Dami, Director Global Marketing Communication, Food & Beverage

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Beyond taste

While it’s vanilla’s flavor that makes it so popular, we know that consumers are driven by more than just their taste buds. In recent years we’ve seen a huge increase in demand for Rainforest Alliance, Fairtrade and organic products, and we’re perfectly positioned to help our customers meet this demand.

Guilt-free indulgence
Today, consumers are more discerning than ever

We all love a little indulgence, but not if we think there is a risk that our moment of pleasure has come at the expense of something else. From Fairtrade to Rainforest Alliance certified products, consumers are increasingly choosing products that they can feel confident didn’t cost the earth, or the people who produced the taste they love.

Some of our large partners, for example, offer organically grown or fairly traded products. Another partner focuses on products certified by the Rainforest Alliance. We offer every customer the vanilla product that best suits their brands and products.

Gabriele Schaper, Key Account Manager

As the only flavor company with its own operations in Madagascar, and thanks to our close working relationship with the farmers who supply our vanilla beans, we can offer our customers natural vanilla flavors that meet these consumer requirements. We’re passionately committed to ensuring our entire supply chain is sustainable by 2017, meaning we can continue to produce flavors that meet the needs of everyone involved in their production; from our farmers to consumers.

Combining insight and inspiration

Finding a way to combine insight with inspiration is essential to meeting the present and future needs of our customers. For us, the complexity of consumer preference is just another source of inspiration.

The new consumer

There’s a growing global demand for adventurous and different food trends. Those driving this change are the Millennials. Born between 1982 and 1988, there are now over 2 billion Millennials globally, with 86% living in emerging markets. As the first truly connected generation, Millennials expect to be able to discover a world of flavor with ease, looking for new food experiences and ways to express their individuality.

 

Reinventing vanilla

In collaboration with some of the most high-profile Millennial food experts and social media influencers we worked to imagine new varieties of vanilla. These new types of vanilla are totally different to the ‘classic’ vanilla consumers know and love. With a focus placed on surprising and intriguing flavor profiles, this is vanilla to excite and surprise, with flavors ranging from rich and savory to raw and earthy.

 

More than just a flavor

For Millennials, enjoying their favorite food is about more than flavor. Multi-sensory experiences that appeal to Millennials’ experimentation are sought out, with color, shape, and texture all the focus of a growing food trend. There is also a strong emphasis on healthy products, with positive nutrition and ingredients to enhance wellbeing becoming a lifestyle that many are willing to pay for.

 

White vanilla
White vanilla

Based around the vanilla flower, white vanilla embodies the freshness of springtime with delicate floral notes and a light grassy profile.

Black vanilla
Black vanilla

“It’s dark, it’s decadent, it’s the total opposite of white vanilla.” We burnt vanilla to create this twist on a classic – enhanced for more developed palates, challenging people’s perceptions of traditional vanilla.

Smoked vanilla
Smoked vanilla

A current universal food trend, the sweetness of vanilla is a great contrast to bitter smoke. Able to add an extra layer of complexity to dishes, this vanilla can be used in both sweet and savory recipes.

Salt vanilla
Salt vanilla

Harnessing vanilla’s (often overlooked) heritage as a spice, we’ve combined it with salt to create a truly unique seasoning to be used in savory applications, enhancing the sweetness of shellfish or boosting the umami in tomatoes.

Pink pepper vanilla
Pink pepper vanilla

An unusual pairing which changes preconceptions as to what vanilla is. A craft vanilla with floral, fruity and even spicy notes.

A global perspective

Chefs United®, the largest network of its kind, bring together chefs from every continent and from the entire culinary network – giving us access to what it is that different consumers want across the world. We asked some the chefs to share their favorite regional vanilla recipes with us.

China: Kai Kou Xiao
Chef Yang Lou
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Kai Kou Xiao, China
Yang Lou
Chef Yang Lou has a sweet take on this Beijing classic

These fried sesame balls are a very traditional recipe in Beijing cuisine. I’ve added vanilla in my version to update them for modern tastes; something many Chinese chefs are doing to traditional recipes as our flavour preferences change.

If you literally translate ‘Kai Kou Xiao’ it means ‘open mouth laughing’: ‘kai kou’ means to open your mouth, while ‘kou xiao’ can be translated as ‘be merry’ or ‘have a good laugh’. The balls are said to symbolize happiness as the cracks in the surface of each ball once cooked looks like a smile. Laughing is said to be good for digestion and to bring good luck to the table and in the year ahead, which is why these balls are a very popular dish in Chinese New Year celebrations. So have a go at the recipe below and eat, drink and be merry!

Instructions
  • Sift the wheat flour and baking powder into a mixing bowl. Then add the vanilla, sugar and lard or corn oil / peanut oil, depending on which fat you choose to use.
  • Gradually pour in the water and knead the mixture into a dough. Let the dough rest for about half an hour.
  • Roll dough to about 4cm diameter tubes and cut into small pieces: these are bite-sized snaks so make each piece the perfect size for someone to just pop into their mouth. Knead each piece into round balls and coat with white sesame seeds.
  • Deep fry the balls in hot corn or peanut oil over a medium heat until the upper parts of each ball split. Turn the split parts down to face the bottom of the pan with a pair of chopsticks and deep fry until golden in color. Serve hot!
Ingredients
  • 230g whole wheat flour
  • 2 tsp melted lard (or peanut oil / corn oil)
  • 110g sugar
  • 2 teaspoon baking powder
  • 85ml water
  • 6 tablespoon white sesame seeds
  • 1 teaspoon real vanilla paste
  • Peanut or corn oil for deep frying
Australia: Lamingtons Aussie Cakes
Chef Adam James
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Lamingtons Aussie Cakes, Australia
Chef Adam James
From high-class heritage to national dish, Lamingtons are an Aussie favorite

If you’ve ever been to a birthday party, had afternoon tea or even a morning coffee in Australia, chances are you’ve encountered a Lamington.

Named after Lord Lamington, the governor of Queensland from 1896-1901, the invention of these seemingly simple cakes is the stuff of legend. Some versions say one of the Lord’s maids dropped a cake, and then covered it in melted chocolate and coconut to hide the mistake. Another says the iconic icing was the result of Lord Lamington’s chef disguising a stale cake when asked to prepare tea for guests at short notice. There are dozens of stories, but whatever the truth, the cake was such a hit guests asked for the recipe, which was later included in the Queensland Ladies Home Journal as ’Lady-Lamington’s Chocolate Coconut Cake’. Today we just call them Lamingtons, but they remain as delicious and as popular as ever.

Instructions
  • Preheat oven to 180°C/160°C fan. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan or similar sized baking tray. Line with baking paper, leaving a 2cm overhang on all sides.
  • Using an electric mixer, beat the butter, sugar and vanilla together until light and fluffy. Add the eggs, one at a time, beating well after each addition (the mixture may curdle).
  • Sift half the flour over the butter mixture. Stir to combine. Then add half the milk and stir to combine. Repeat this process with remaining flour and milk.
  • Spoon the mixture into the prepared pan and smooth the top. Bake for 30 minutes or until a skewer inserted in the centre comes out clean. Stand the baked cake in the pan for 10 minutes. Turn out onto a wire rack, cover with a clean tea towel and set aside overnight.
  • Make the icing by sifting the icing sugar and cocoa into a bowl. Add the butter and boiling water. Stir until smooth.
  • Cut the cake into 15 pieces. Place the coconut in a dish and using a fork, dip one piece of cake in the icing. Shake off any excess and toss in the coconut. Place on a wire rack over a baking tray. Repeat with remaining cakes, adding the icing and coconut. Stand for 2 hours or until set. Serve and enjoy.
Ingredients
  • For the cakes:
    • 125g butter, softened
    • 1 cup caster sugar
    • 1/2 teaspoon vanilla paste from real beans
    • 3 eggs
    • 1-3/4 cups self-raising flour, sifted
    • 1/2 cup milk
    • 2 cups desiccated coconut
  • For the icing:
    • 3-1/2 cups icing sugar mixture
    • 1/4 cup cocoa powder
    • 1 tablespoon butter, softened
    • 1/2 cup boiling water 
Hungary: Mézes Krémes
Chef Lorin Gyiorgy
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Mézes Krémes, Hungary
Lorin Gyiorgy
Try this traditional Hungarian honey cake to add a little sweetness to your next tea or coffee break

Mézes Krémes translates literally as ‘creamy honey’ and is very similar to another Hungarian dish, Krémes, which also uses a vanilla flavored filling. The difference with Mézes Krémes, as the name suggests, is that the biscuit or pastry layer uses honey, giving the cakes a delicious flavour.

The cake is also sometimes called the Hungarian Honey Cake and is one of our most popular traditional dishes. This version uses both vanilla and cocoa, giving it just the right amount of sweetness and making it the perfect accompaniment for afternoon tea or a coffee break.

Instructions
  • To make the filling:
    • Mix the powdered sugar and vanilla into the milk and bring to the boil. Remove from the heat, then gradually add the semolina, stirring continuously.
    • Return to the stove and cook on low heat until the mixture thickens. Let it cool down but stir occasionally to prevent it forming a skin.
    • In the meantime, beat the butter with a mixer in a separate bowl until fluffy.
    • Once the semolina mixture is cooled, mix in the butter and lemon juice.
  • To make the biscuits:
    • Knead all the ingredients together into a smooth dough and then divide into four equal parts. If needed, add some more flour or milk until you’re satisfied with the dough.
    • Flatten each piece of the dough as thin as possible on floured baking paper placed on top of a large oven pan (38×32 cm) that is turned upside down.
    • Bake each biscuit in a preheated oven on 180°C/350°F for about 5 minutes. Baking time differs from oven to oven so it’s best to watch the dough as it bakes and as soon as it starts to brown on the edges, you should take it out of the oven
  • For assembling:
    • Assemble the layers in the following order:
      • Biscuit
      • Layer of semolina cream
      • Biscuit
      • Layer of apricot jam
      • Biscuit
      • Layer of semolina cream
      • Biscuit
    • After you have assembled all the layers, place something flat on top of the last biscuit (a chopping board works well) and place a weight on top of this. Place the cakes in the fridge overnight.
  • For the glaze:
    • Boil the sugar, cocoa and water in a small pot. Reduce the heat and cook for about two minutes more. Remove from the heat and while still hot, stir in the butter and oil until the butter melts.
    • Once the mixture has cooled slightly, pour it over the cakes and return them to the fridge for another half an hour.
Ingredients
  • For the semolina filling:
    • 700ml milk
    • 7 tablespoons semolina
    • 1 sachet of vanilla
    • 200g butter
    • 250g powdered sugar
    • Juice of one lemon
  • For the biscuits:
    • 180g powdered sugar
    • 2 eggs
    • 60g butter
    • 3 tablespoon melted, lukewarm honey
    • 5 tablespoon milk
    • 600g flour
    • 2 teaspoons baking soda
    • A pinch of salt
  • For the glaze:
    • 6 tablespoons powdered sugar
    • 2 tablespoons cocoa powder
    • 5 tablespoons water
    • 1 tablespoon oil
    • 100g butter
  • Apricot jam for assembling
Close
Kai Kou Xiao, China
Yang Lou
Chef Yang Lou has a sweet take on this Beijing classic

These fried sesame balls are a very traditional recipe in Beijing cuisine. I’ve added vanilla in my version to update them for modern tastes; something many Chinese chefs are doing to traditional recipes as our flavour preferences change.

If you literally translate ‘Kai Kou Xiao’ it means ‘open mouth laughing’: ‘kai kou’ means to open your mouth, while ‘kou xiao’ can be translated as ‘be merry’ or ‘have a good laugh’. The balls are said to symbolize happiness as the cracks in the surface of each ball once cooked looks like a smile. Laughing is said to be good for digestion and to bring good luck to the table and in the year ahead, which is why these balls are a very popular dish in Chinese New Year celebrations. So have a go at the recipe below and eat, drink and be merry!

Instructions
  • Sift the wheat flour and baking powder into a mixing bowl. Then add the vanilla, sugar and lard or corn oil / peanut oil, depending on which fat you choose to use.
  • Gradually pour in the water and knead the mixture into a dough. Let the dough rest for about half an hour.
  • Roll dough to about 4cm diameter tubes and cut into small pieces: these are bite-sized snaks so make each piece the perfect size for someone to just pop into their mouth. Knead each piece into round balls and coat with white sesame seeds.
  • Deep fry the balls in hot corn or peanut oil over a medium heat until the upper parts of each ball split. Turn the split parts down to face the bottom of the pan with a pair of chopsticks and deep fry until golden in color. Serve hot!
Ingredients
  • 230g whole wheat flour
  • 2 tsp melted lard (or peanut oil / corn oil)
  • 110g sugar
  • 2 teaspoon baking powder
  • 85ml water
  • 6 tablespoon white sesame seeds
  • 1 teaspoon real vanilla paste
  • Peanut or corn oil for deep frying
Close
Lamingtons Aussie Cakes, Australia
Chef Adam James
From high-class heritage to national dish, Lamingtons are an Aussie favorite

If you’ve ever been to a birthday party, had afternoon tea or even a morning coffee in Australia, chances are you’ve encountered a Lamington.

Named after Lord Lamington, the governor of Queensland from 1896-1901, the invention of these seemingly simple cakes is the stuff of legend. Some versions say one of the Lord’s maids dropped a cake, and then covered it in melted chocolate and coconut to hide the mistake. Another says the iconic icing was the result of Lord Lamington’s chef disguising a stale cake when asked to prepare tea for guests at short notice. There are dozens of stories, but whatever the truth, the cake was such a hit guests asked for the recipe, which was later included in the Queensland Ladies Home Journal as ’Lady-Lamington’s Chocolate Coconut Cake’. Today we just call them Lamingtons, but they remain as delicious and as popular as ever.

Instructions
  • Preheat oven to 180°C/160°C fan. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan or similar sized baking tray. Line with baking paper, leaving a 2cm overhang on all sides.
  • Using an electric mixer, beat the butter, sugar and vanilla together until light and fluffy. Add the eggs, one at a time, beating well after each addition (the mixture may curdle).
  • Sift half the flour over the butter mixture. Stir to combine. Then add half the milk and stir to combine. Repeat this process with remaining flour and milk.
  • Spoon the mixture into the prepared pan and smooth the top. Bake for 30 minutes or until a skewer inserted in the centre comes out clean. Stand the baked cake in the pan for 10 minutes. Turn out onto a wire rack, cover with a clean tea towel and set aside overnight.
  • Make the icing by sifting the icing sugar and cocoa into a bowl. Add the butter and boiling water. Stir until smooth.
  • Cut the cake into 15 pieces. Place the coconut in a dish and using a fork, dip one piece of cake in the icing. Shake off any excess and toss in the coconut. Place on a wire rack over a baking tray. Repeat with remaining cakes, adding the icing and coconut. Stand for 2 hours or until set. Serve and enjoy.
Ingredients
  • For the cakes:
    • 125g butter, softened
    • 1 cup caster sugar
    • 1/2 teaspoon vanilla paste from real beans
    • 3 eggs
    • 1-3/4 cups self-raising flour, sifted
    • 1/2 cup milk
    • 2 cups desiccated coconut
  • For the icing:
    • 3-1/2 cups icing sugar mixture
    • 1/4 cup cocoa powder
    • 1 tablespoon butter, softened
    • 1/2 cup boiling water 
Close
Mézes Krémes, Hungary
Lorin Gyiorgy
Try this traditional Hungarian honey cake to add a little sweetness to your next tea or coffee break

Mézes Krémes translates literally as ‘creamy honey’ and is very similar to another Hungarian dish, Krémes, which also uses a vanilla flavored filling. The difference with Mézes Krémes, as the name suggests, is that the biscuit or pastry layer uses honey, giving the cakes a delicious flavour.

The cake is also sometimes called the Hungarian Honey Cake and is one of our most popular traditional dishes. This version uses both vanilla and cocoa, giving it just the right amount of sweetness and making it the perfect accompaniment for afternoon tea or a coffee break.

Instructions
  • To make the filling:
    • Mix the powdered sugar and vanilla into the milk and bring to the boil. Remove from the heat, then gradually add the semolina, stirring continuously.
    • Return to the stove and cook on low heat until the mixture thickens. Let it cool down but stir occasionally to prevent it forming a skin.
    • In the meantime, beat the butter with a mixer in a separate bowl until fluffy.
    • Once the semolina mixture is cooled, mix in the butter and lemon juice.
  • To make the biscuits:
    • Knead all the ingredients together into a smooth dough and then divide into four equal parts. If needed, add some more flour or milk until you’re satisfied with the dough.
    • Flatten each piece of the dough as thin as possible on floured baking paper placed on top of a large oven pan (38×32 cm) that is turned upside down.
    • Bake each biscuit in a preheated oven on 180°C/350°F for about 5 minutes. Baking time differs from oven to oven so it’s best to watch the dough as it bakes and as soon as it starts to brown on the edges, you should take it out of the oven
  • For assembling:
    • Assemble the layers in the following order:
      • Biscuit
      • Layer of semolina cream
      • Biscuit
      • Layer of apricot jam
      • Biscuit
      • Layer of semolina cream
      • Biscuit
    • After you have assembled all the layers, place something flat on top of the last biscuit (a chopping board works well) and place a weight on top of this. Place the cakes in the fridge overnight.
  • For the glaze:
    • Boil the sugar, cocoa and water in a small pot. Reduce the heat and cook for about two minutes more. Remove from the heat and while still hot, stir in the butter and oil until the butter melts.
    • Once the mixture has cooled slightly, pour it over the cakes and return them to the fridge for another half an hour.
Ingredients
  • For the semolina filling:
    • 700ml milk
    • 7 tablespoons semolina
    • 1 sachet of vanilla
    • 200g butter
    • 250g powdered sugar
    • Juice of one lemon
  • For the biscuits:
    • 180g powdered sugar
    • 2 eggs
    • 60g butter
    • 3 tablespoon melted, lukewarm honey
    • 5 tablespoon milk
    • 600g flour
    • 2 teaspoons baking soda
    • A pinch of salt
  • For the glaze:
    • 6 tablespoons powdered sugar
    • 2 tablespoons cocoa powder
    • 5 tablespoons water
    • 1 tablespoon oil
    • 100g butter
  • Apricot jam for assembling
South Africa, Melktert
Chef Basil Lotter
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Melktert, South Africa
Chef Basil Lotter
This delicious South African classic has stood the test of time

Melktert (the Afrikaans name for Milk Tart), is an absolute classic in South Africa; you see one at just about every event, from bake sales to birthdays. The tart consists of a sweet pastry filled with a creamy milk custard, and stems from the Dutch settlers who first came for the Cape of Good Hope in South Africa in the 1600s.

In many ways, the tart is a product of the history of South Africa. The large proportion of milk in the tart (higher than that in similar Portuguese and Chinese recipes) shows the influence of the Dutch dairy farmers, while the addition of cinnamon to the top of the tart was introduced by Javanese slaves. Today, it’s one of our most popular dishes and is easier than it looks, so give the below recipe a go!

Instructions
  • To make the base:
    • Beat the sugar, egg, oil, margarine and vanilla together until light and fluffy.
    • Mix all the dry ingredients together and then add to the butter mixture. Mix well until you have a nice smooth pastry.
    • Line your pastry case with the pastry and bake in an oven preheated to 180C until the pastry is golden brown (around 10-15 minutes).
  • To make the milk tart filling:
    • Beat the egg whites until the form stiff peaks (use an electric whisk if you have one), and set aside.
    • With a whisk, mix the egg yolks together with the corn flour until you have a smooth mixture.
    • Heat the milk, condensed milk and sugar together at around 70 to 75C: take care not to let the milk burn. Stir the mixture as you heat it to ensure all the sugar dissolves.
    • Now add the egg yolk and corn flour mixture into the milk mixture. Stir well and keep stirring until the corn flour has cooked out and thickened up the milk.
    • Next stir in the vanilla and fold the whisked egg whites into the milk mixture.
    • Pour the filling into the baked pastry case and sprinkle a mixture of sugar and cinnamon over the top. Leave the tart to set in a fridge, ideally overnight.
Ingredients
  • For the pastry:
    • ¼lb margarine
    • 2 tablespoons sunflower oil
    • 2 tablespoons sugar
    • ½ teaspoon vanilla essence 
    • Pinch of fine table salt
    • 2 cups of flour
    • 1 egg
    • 2 teaspoons baking powder
  • For the milk tart filling:
    • 1 can condensed milk
    • 4 cans of milk (use the same can as the condensed milk to measure this)
    • 1 knob of butter (roughly 80g)
    • 4 eggs, separated
    • 4 tablespoons mazina (corn flour)
    • 1 teaspoon vanilla  
Nigeria: Nigerian Cake
Chef Dansal Ngutu
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Nigerian Cake, Nigeria
Chef Dansal Ngutu
The perfect cake for every occasion

Nigerian cake is simple and sweet. There's not a lot going on in the cake but it tastes delicious. No chocolate, no whipped cream but we Nigerians love it and we are always searching for that unadulterated Nigerian Cake recipe for a cake that melts in the mouth.

Almost everyone has their own version of this recipe, often handed down through families, and sometimes you don’t know how the cake will turn out until it is out of the oven! We use this type of cake for all sorts of occasions, including weddings, so depending on what you’re making it for, you can add your own twist.

Instructions
  • Cream together the butter and the sugar until light and fluffy.
  • Rub the inside of your cake pan with soft butter: for the quantities listed here, I use a 10inch tin with a 2.5inch depth.
  • Whisk the eggs until smooth and add to the creamed sugar/butter mixture. Mix until smooth and fluffy.
  • Preheat the oven to 150°C or 302°F. Add the vanilla extract (or any other flavours), the brandy and pre-soaked dry fruits (if using) to the mixture, and stir. If you’re making a Nigerian wedding cake, add some browning as this point to give the cake its dark color.  
  • Using a sieve, add the flour and baking powder to the other ingredients you’ve already mixed. Stir very well to incorporate everything.  
  • Now pour the mix into the greased cake pan. If you’re making a multicolor layered cake, divide the cake mix into the number of colors you want. Put these into separate bowls, add the colors, stir well and pour into the cake pan one after the other. Level out each layer as much as possible before pouring another.
  • Once you've added all the mix, gently lift and drop the pan several times to level out the cake. Don't worry if the top is not so smooth, once in the oven it will level out.
  • Place the cake in the middle of the oven. Bake for at least 2 hours before attempting to open the oven door to check the cake. It usually takes my cakes 2 hours to fully rise. If you open the oven door early, you’ll interrupt the baking process, so your cake may not be evenly cooked and will be harder than normal when done.
  • Please note, this is a guide: you should keep an eye on your cake until you notice that it’s no longer rising before opening the door. Check your cake is cooked by driving a knife into its center. If the knife comes out clean, the cake is ready. You can also check the cake checking it’s not stuck to the sides of the pan.  
  • The final check is to gently push the cake down in the middle with an open palm. If the cake springs back and there is no impression of your palm on the cake, it’s done.
  • Now, bring the cake out of the oven and let is stand in the pan for 5 minutes. Then leave to cool down completely before decorating the cake. That's how the Nigerian Cake is made. Enjoy it.
Ingredients
  • 500g plain flour
  • 12 medium eggs
  • 500g butter
  • 400g granulated sugar
  • 3 teaspoons baking powder
  • 2 tablespoons vanilla extract
  • Half a cup of brandy
  • Dry fruits (optional)
  • Browning (if making a Nigerian wedding cake)
Brazil: Pudim de Baunilha
Chef Marcelo Santos
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Pudim de Baunilha, Brazil
Marcelo Santos
A Brazilian take on a classic crème caramel

Pudim de Baunilha or Vanilla Pudding is typical to the regional cuisines of São Paulo and Minas Gerais. You’ll often find it made with condensed milk in Brazilian recipes, which gives a sweeter taste. 

This sweet Brazilian pudding is not dissimilar to a crème brûlée, combining the delicious, sweet taste of vanilla with the rich, almost wintery taste of caramel. One of the most important things about this recipe is cooking the Pudim de Baunilha in the water bath; this ensures that the pudding is evenly cooked and achieves the delicious, smooth consistency evenly throughout the pudding.

Instructions
  • Preheat the oven to 180C: the vanilla flan is cooked in a water bath so add a large roasting tin of hot water to the over. This needs to be big enough to accommodate the pan you will cook your flan in.
  • Add the sugar and water to a pan and place over a moderate heat to form the caramel: to avoid lumps in your caramel, don’t stir the mixture. Once it is golden or dark brown, remove it from the heat and add it to the pan you will use to cook your vanilla flan. Traditionally, this should be round with a hole in the center.
  • Beat together all the remaining ingredients until smooth. Carefully pour the mixture into the pan with the caramel in.
  • Place the pan into the water bath in the oven and leave to cook for 35 minutes, or until lightly browned.
  • Remove from the oven, let cool and then place in the fridge for at least 3 hours.
  • Once set, remove from the fridge and remove the flan from the pan: you can heat the pan slightly to make this easier, and to melt the caramel slightly. Serve and enjoy.
Ingredients
  • 3 tablespoons vanilla essence
  • 1 tablespoon corn starch
  • ¾ cup of sugar
  • ¾ cup hot water
  • I litre of milk
  • 4 eggs
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Melktert, South Africa
Chef Basil Lotter
This delicious South African classic has stood the test of time

Melktert (the Afrikaans name for Milk Tart), is an absolute classic in South Africa; you see one at just about every event, from bake sales to birthdays. The tart consists of a sweet pastry filled with a creamy milk custard, and stems from the Dutch settlers who first came for the Cape of Good Hope in South Africa in the 1600s.

In many ways, the tart is a product of the history of South Africa. The large proportion of milk in the tart (higher than that in similar Portuguese and Chinese recipes) shows the influence of the Dutch dairy farmers, while the addition of cinnamon to the top of the tart was introduced by Javanese slaves. Today, it’s one of our most popular dishes and is easier than it looks, so give the below recipe a go!

Instructions
  • To make the base:
    • Beat the sugar, egg, oil, margarine and vanilla together until light and fluffy.
    • Mix all the dry ingredients together and then add to the butter mixture. Mix well until you have a nice smooth pastry.
    • Line your pastry case with the pastry and bake in an oven preheated to 180C until the pastry is golden brown (around 10-15 minutes).
  • To make the milk tart filling:
    • Beat the egg whites until the form stiff peaks (use an electric whisk if you have one), and set aside.
    • With a whisk, mix the egg yolks together with the corn flour until you have a smooth mixture.
    • Heat the milk, condensed milk and sugar together at around 70 to 75C: take care not to let the milk burn. Stir the mixture as you heat it to ensure all the sugar dissolves.
    • Now add the egg yolk and corn flour mixture into the milk mixture. Stir well and keep stirring until the corn flour has cooked out and thickened up the milk.
    • Next stir in the vanilla and fold the whisked egg whites into the milk mixture.
    • Pour the filling into the baked pastry case and sprinkle a mixture of sugar and cinnamon over the top. Leave the tart to set in a fridge, ideally overnight.
Ingredients
  • For the pastry:
    • ¼lb margarine
    • 2 tablespoons sunflower oil
    • 2 tablespoons sugar
    • ½ teaspoon vanilla essence 
    • Pinch of fine table salt
    • 2 cups of flour
    • 1 egg
    • 2 teaspoons baking powder
  • For the milk tart filling:
    • 1 can condensed milk
    • 4 cans of milk (use the same can as the condensed milk to measure this)
    • 1 knob of butter (roughly 80g)
    • 4 eggs, separated
    • 4 tablespoons mazina (corn flour)
    • 1 teaspoon vanilla  
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Nigerian Cake, Nigeria
Chef Dansal Ngutu
The perfect cake for every occasion

Nigerian cake is simple and sweet. There's not a lot going on in the cake but it tastes delicious. No chocolate, no whipped cream but we Nigerians love it and we are always searching for that unadulterated Nigerian Cake recipe for a cake that melts in the mouth.

Almost everyone has their own version of this recipe, often handed down through families, and sometimes you don’t know how the cake will turn out until it is out of the oven! We use this type of cake for all sorts of occasions, including weddings, so depending on what you’re making it for, you can add your own twist.

Instructions
  • Cream together the butter and the sugar until light and fluffy.
  • Rub the inside of your cake pan with soft butter: for the quantities listed here, I use a 10inch tin with a 2.5inch depth.
  • Whisk the eggs until smooth and add to the creamed sugar/butter mixture. Mix until smooth and fluffy.
  • Preheat the oven to 150°C or 302°F. Add the vanilla extract (or any other flavours), the brandy and pre-soaked dry fruits (if using) to the mixture, and stir. If you’re making a Nigerian wedding cake, add some browning as this point to give the cake its dark color.  
  • Using a sieve, add the flour and baking powder to the other ingredients you’ve already mixed. Stir very well to incorporate everything.  
  • Now pour the mix into the greased cake pan. If you’re making a multicolor layered cake, divide the cake mix into the number of colors you want. Put these into separate bowls, add the colors, stir well and pour into the cake pan one after the other. Level out each layer as much as possible before pouring another.
  • Once you've added all the mix, gently lift and drop the pan several times to level out the cake. Don't worry if the top is not so smooth, once in the oven it will level out.
  • Place the cake in the middle of the oven. Bake for at least 2 hours before attempting to open the oven door to check the cake. It usually takes my cakes 2 hours to fully rise. If you open the oven door early, you’ll interrupt the baking process, so your cake may not be evenly cooked and will be harder than normal when done.
  • Please note, this is a guide: you should keep an eye on your cake until you notice that it’s no longer rising before opening the door. Check your cake is cooked by driving a knife into its center. If the knife comes out clean, the cake is ready. You can also check the cake checking it’s not stuck to the sides of the pan.  
  • The final check is to gently push the cake down in the middle with an open palm. If the cake springs back and there is no impression of your palm on the cake, it’s done.
  • Now, bring the cake out of the oven and let is stand in the pan for 5 minutes. Then leave to cool down completely before decorating the cake. That's how the Nigerian Cake is made. Enjoy it.
Ingredients
  • 500g plain flour
  • 12 medium eggs
  • 500g butter
  • 400g granulated sugar
  • 3 teaspoons baking powder
  • 2 tablespoons vanilla extract
  • Half a cup of brandy
  • Dry fruits (optional)
  • Browning (if making a Nigerian wedding cake)
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Pudim de Baunilha, Brazil
Marcelo Santos
A Brazilian take on a classic crème caramel

Pudim de Baunilha or Vanilla Pudding is typical to the regional cuisines of São Paulo and Minas Gerais. You’ll often find it made with condensed milk in Brazilian recipes, which gives a sweeter taste. 

This sweet Brazilian pudding is not dissimilar to a crème brûlée, combining the delicious, sweet taste of vanilla with the rich, almost wintery taste of caramel. One of the most important things about this recipe is cooking the Pudim de Baunilha in the water bath; this ensures that the pudding is evenly cooked and achieves the delicious, smooth consistency evenly throughout the pudding.

Instructions
  • Preheat the oven to 180C: the vanilla flan is cooked in a water bath so add a large roasting tin of hot water to the over. This needs to be big enough to accommodate the pan you will cook your flan in.
  • Add the sugar and water to a pan and place over a moderate heat to form the caramel: to avoid lumps in your caramel, don’t stir the mixture. Once it is golden or dark brown, remove it from the heat and add it to the pan you will use to cook your vanilla flan. Traditionally, this should be round with a hole in the center.
  • Beat together all the remaining ingredients until smooth. Carefully pour the mixture into the pan with the caramel in.
  • Place the pan into the water bath in the oven and leave to cook for 35 minutes, or until lightly browned.
  • Remove from the oven, let cool and then place in the fridge for at least 3 hours.
  • Once set, remove from the fridge and remove the flan from the pan: you can heat the pan slightly to make this easier, and to melt the caramel slightly. Serve and enjoy.
Ingredients
  • 3 tablespoons vanilla essence
  • 1 tablespoon corn starch
  • ¾ cup of sugar
  • ¾ cup hot water
  • I litre of milk
  • 4 eggs
Russia: Sirniki Cheese Cakes
Chef Евгений Плотников
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Sirniki Cheese Cakes, Russia
Евгений Плотников
A new favorite to try for breakfast or brunch

These Russian Sirniki Cheese Cakes may just be your new favorite breakfast or brunch treat. Made in a very similar way to pancakes, this traditional recipe adds cottage cheese to the pancake batter to bring a new texture and flavor dimension to the dish.

What you use to garnish your Sirniki is entirely up to you. We recommend sour cream, sugar or jam, but just like other pancakes, you can really use whatever you want. So why not try this recipe out and experiment with your favorite toppings?

Instructions
  • Combine the eggs with the sugar, salt, vanilla and cottage cheese. Mix all the ingredients well, then add the flour and mix again. The batter should be similar to a soft dough.
  • In a large frying pan heat two tablespoons of vegetable oil. Take about a tablespoon of the batter and make a round flat shape. Add this to the hot pan.
  • Wait for the pancake to be golden in color and the flip. The pancakes should be golden brown on both sides.
  • Serve warm with the garnish of your choice.
Ingredients
  • 500g cottage cheese
  • 2 eggs
  • 120g flour
  • 40g sugar
  • 2g salt
  • 1g bourbon vanilla
  • Sour cream / sugar / jam to garnish the pancakes
Canada: Vanilla Bread Muffin
Chef John Tucci
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Vanilla Bread Muffin, Canada
Chef John Tucci
A delicious muffin with a cheesy heart

These bread muffins make a great mid-morning of afternoon snack.  With a ricotta center that gives them a delicious texture, this recipe should make six good sized muffins. The spices and dried fruits in the mixture also make this recipe a great option for the holiday season.

One of the other benefits of this recipe is that it uses up old bread which you might otherwise throw away. So if you ever have bread that is past its best, keep these muffins in mind. You can also cube your bread and freeze it for use at a later date.

Instructions
  • For the muffins:
    • Combine milk, cream, eggs, sugar, cinnamon and vanilla and pour over the bread cubes.
    • Add fruit, raisins or nuts and mix thoroughly. If the bread is very dry let it soak for an hour or so, constantly mixing the ingredients until the bread cubes feel moist and slightly squishy. If still too dry let sit longer or covered in fridge overnight and add extra cream or milk if all the liquid is absorbed.
  • For the filling:
    • Combine all the ingredients together and set aside.
  • Assembling the muffins:
    • Use either muffin papers or approximately six 5 1⁄2 x 5 1⁄2 squares of parchment molded into a muffin pan. Spray with cooking oil or butter.
    • Take a small handful of the bread mixture and place in bottom of muffin container creating a small depression, add about a tablespoon of ricotta mixture and then add another smaller handful of the bread mixture cupped over the top and press lightly but firmly to keep the shape. Repeat.
    • The shape will be rough and not perfectly smooth which is what is desired: don’t worry if they look delicate, they will bake up well.
    • Bake in a 375F oven for about 10 minutes and reduce to 350F for another 10 to 15 minutes until the muffin is firm when prodded or lightly browned on top.
    • Remove and cool slightly. Brush with heated apricot jam and allow to cool on a rack out of the pans but still in the papers. This makes a firm and fairly solid muffin depending on the type of bread used.
Ingredients
  • For the muffins:
    • 6 cups of day-old, good quality bread cut into small cubes or shredded
    • ¾ cup of milk
    • ½ cup half and half (or any kind of cream)
    • 2 large eggs, beaten (reserve 1 tablespoon for filling)
    • 1/3 cup sugar or to taste
    • Dash of cinnamon
    • Dash of vanilla extract
    • 1 ½ cups of fruit such as apples, shredded
    • ¼ cup of raisins, cranberries or chopped nuts (if using dried fruits, soak in warm water until soft and drain)
  • For the filling:
    • ¼ to ½ cup creamy ricotta (not the hard variety)
    • 1 tablespoon sugar or to taste
    • Reserved 1 tablespoon beaten egg
    • 1 tablespoon half and half (or any kind of cream)
    • Apricot jam for the glaze
USA: Classic Vanilla Cupcakes
Chef Tiffany Kyle
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Classic Vanilla Cupcakes, USA
Tiffany Kyle
Sometimes the old favorites are worth sticking with

Vanilla cupcakes are a staple when it comes to American sweet treats – everybody loves them, and everybody has their own way of making them. This particular recipe should make a dozen cupcakes.

I’ve not included the frosting here, but you can decorate your cupcakes however you choose. The classic way is of course with buttercream icing, which uses butter, sugar, vanilla and cream. If you want something lighter, you can use just icing sugar mixed with water to decorate your cupcakes. Whatever you choose, let your cupcakes cool down fully before icing to ensure the best possible results.

Instructions
  • Pre heat the oven to 350F
  • Cream the butter and sugar together until light and fluffy. Add the eggs to the mixture one at a time, beating after each addition. Stir in the vanilla.
  • In a separate bowl, mix together the dry ingredients. Add the butter mixture to this, mix, and then stir in the milk.
  • Mix everything together well to form a smooth batter, and then add the batter to the cupcake molds. This recipe will make around 12 cupcakes.
  • Bake in the oven until golden brown.
Ingredients
  • ½ cup softened butter
  • ¾ to 1 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2/3 cup cold milk
Close
Sirniki Cheese Cakes, Russia
Евгений Плотников
A new favorite to try for breakfast or brunch

These Russian Sirniki Cheese Cakes may just be your new favorite breakfast or brunch treat. Made in a very similar way to pancakes, this traditional recipe adds cottage cheese to the pancake batter to bring a new texture and flavor dimension to the dish.

What you use to garnish your Sirniki is entirely up to you. We recommend sour cream, sugar or jam, but just like other pancakes, you can really use whatever you want. So why not try this recipe out and experiment with your favorite toppings?

Instructions
  • Combine the eggs with the sugar, salt, vanilla and cottage cheese. Mix all the ingredients well, then add the flour and mix again. The batter should be similar to a soft dough.
  • In a large frying pan heat two tablespoons of vegetable oil. Take about a tablespoon of the batter and make a round flat shape. Add this to the hot pan.
  • Wait for the pancake to be golden in color and the flip. The pancakes should be golden brown on both sides.
  • Serve warm with the garnish of your choice.
Ingredients
  • 500g cottage cheese
  • 2 eggs
  • 120g flour
  • 40g sugar
  • 2g salt
  • 1g bourbon vanilla
  • Sour cream / sugar / jam to garnish the pancakes
Close
Vanilla Bread Muffin, Canada
Chef John Tucci
A delicious muffin with a cheesy heart

These bread muffins make a great mid-morning of afternoon snack.  With a ricotta center that gives them a delicious texture, this recipe should make six good sized muffins. The spices and dried fruits in the mixture also make this recipe a great option for the holiday season.

One of the other benefits of this recipe is that it uses up old bread which you might otherwise throw away. So if you ever have bread that is past its best, keep these muffins in mind. You can also cube your bread and freeze it for use at a later date.

Instructions
  • For the muffins:
    • Combine milk, cream, eggs, sugar, cinnamon and vanilla and pour over the bread cubes.
    • Add fruit, raisins or nuts and mix thoroughly. If the bread is very dry let it soak for an hour or so, constantly mixing the ingredients until the bread cubes feel moist and slightly squishy. If still too dry let sit longer or covered in fridge overnight and add extra cream or milk if all the liquid is absorbed.
  • For the filling:
    • Combine all the ingredients together and set aside.
  • Assembling the muffins:
    • Use either muffin papers or approximately six 5 1⁄2 x 5 1⁄2 squares of parchment molded into a muffin pan. Spray with cooking oil or butter.
    • Take a small handful of the bread mixture and place in bottom of muffin container creating a small depression, add about a tablespoon of ricotta mixture and then add another smaller handful of the bread mixture cupped over the top and press lightly but firmly to keep the shape. Repeat.
    • The shape will be rough and not perfectly smooth which is what is desired: don’t worry if they look delicate, they will bake up well.
    • Bake in a 375F oven for about 10 minutes and reduce to 350F for another 10 to 15 minutes until the muffin is firm when prodded or lightly browned on top.
    • Remove and cool slightly. Brush with heated apricot jam and allow to cool on a rack out of the pans but still in the papers. This makes a firm and fairly solid muffin depending on the type of bread used.
Ingredients
  • For the muffins:
    • 6 cups of day-old, good quality bread cut into small cubes or shredded
    • ¾ cup of milk
    • ½ cup half and half (or any kind of cream)
    • 2 large eggs, beaten (reserve 1 tablespoon for filling)
    • 1/3 cup sugar or to taste
    • Dash of cinnamon
    • Dash of vanilla extract
    • 1 ½ cups of fruit such as apples, shredded
    • ¼ cup of raisins, cranberries or chopped nuts (if using dried fruits, soak in warm water until soft and drain)
  • For the filling:
    • ¼ to ½ cup creamy ricotta (not the hard variety)
    • 1 tablespoon sugar or to taste
    • Reserved 1 tablespoon beaten egg
    • 1 tablespoon half and half (or any kind of cream)
    • Apricot jam for the glaze
Close
Classic Vanilla Cupcakes, USA
Tiffany Kyle
Sometimes the old favorites are worth sticking with

Vanilla cupcakes are a staple when it comes to American sweet treats – everybody loves them, and everybody has their own way of making them. This particular recipe should make a dozen cupcakes.

I’ve not included the frosting here, but you can decorate your cupcakes however you choose. The classic way is of course with buttercream icing, which uses butter, sugar, vanilla and cream. If you want something lighter, you can use just icing sugar mixed with water to decorate your cupcakes. Whatever you choose, let your cupcakes cool down fully before icing to ensure the best possible results.

Instructions
  • Pre heat the oven to 350F
  • Cream the butter and sugar together until light and fluffy. Add the eggs to the mixture one at a time, beating after each addition. Stir in the vanilla.
  • In a separate bowl, mix together the dry ingredients. Add the butter mixture to this, mix, and then stir in the milk.
  • Mix everything together well to form a smooth batter, and then add the batter to the cupcake molds. This recipe will make around 12 cupcakes.
  • Bake in the oven until golden brown.
Ingredients
  • ½ cup softened butter
  • ¾ to 1 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2/3 cup cold milk
  •  

Delighting consumers worldwide

The pace of changing consumer preferences has never been quicker. Add to that the variety of tastes between regions, and you can see why it takes a global perspective informed by local knowledge to stay one step ahead.

Access all areas

Taste is an intensely personal thing. The only way to know what it is that makes a people in a particular region or market excited, is to experience it first-hand. That’s where Chefs United® comes in.

The next big foodie trend could be just around the corner. But knowing which corner, and where exactly it is in the world, means you need to combine local insight with global coverage. Chefs United® is our way of doing just that. From South Korea to Los Angeles, we’ve got our ear to the ground.

Made up of more than 31,000 chefs from across the globe, the Chefs United® network covers every angle of the culinary world, from high-end, Michelin-starred restaurants to street food stalls and beloved local cafes. The chefs are brought together under the experienced award-wining chef Gianfranco Chiarini, a giant of the culinary world and the founder of this vital Symrise brand.

With this unique culinary compass, we develop flavors together with our customers that perfectly suit the tastes of the consumers’ projects.

Simone Ebrecht, Marketing Director EAME Category Culinary

We believe that this local knowledge is absolutely crucial to our success, and the success of the flavor solutions and products we create for our customers. In a world where consumer preferences and trends and emerging and disappearing faster than ever, access to meaningful and authentic local insight is one of the only ways to stay one step ahead of what it is consumers want.

Read full article

The next big foodie trend could be just around the corner. But knowing which corner, and where exactly it is in the world, means you need to combine local insight with global coverage. Chefs United® is our way of doing just that. From South Korea to Los Angeles, we’ve got our ear to the ground.

Made up of more than 31,000 chefs from across the globe, the Chefs United® network covers every angle of the culinary world, from high-end, Michelin-starred restaurants to street food stalls and beloved local cafes. The chefs are brought together under the experienced, award-wining chef Gianfranco Chiarini, a giant of the culinary world and the founder of this vital Symrise brand.

The global network provides us with exclusive and direct access to culinary insights and findings from chefs working around the world. They provide information on local preferences, preparation methods, trends and tastes, meaning we can then use this information during product development and shares these insights with our customers. By working in this way, we’re able to offer a unique service whether we’re supporting our customers with the development of a new flavor, or working with them to take an established brand in a new direction.

The depth of knowledge from Chefs United® enables us to assist our customers at an early stage in their product development and over the long term. With this unique culinary compass, we develop flavors together with our customers that perfectly suit the tastes of the consumers’ projects.

Gabriel Wachter, Marketing Director EAME Category Culinary

We believe that this local knowledge is absolutely crucial to our success, and the success of the flavor solutions and products we create for our customers. In a world where consumer preferences and trends are emerging and disappearing faster than ever, access to meaningful and authentic local insight is one of the only ways to stay one step ahead of what it is consumers want.

It also means we can continue to surprise and delight our customers with new ideas – there is always something new to learn, no matter where you are in the world.

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140 years and counting…

We’ve been pioneers in the world of vanilla for decades, but our passion for this incredible spice is as strong as ever and we know there is always more work to do, more to learn and something new just around the corner that will delight customers and consumers.

Bernhard Kott
Chief Sustainability Officer

“Every day I’m inspired by my colleagues and our customers,” says Bernhard Kott, Chief Sustainability Officer at Symrise. “Working with them to create amazing solutions, explore new ideas and challenge the status quo is one of the best things about my role. The challenge of optimizing commercial performance and delivering great taste is something our global teams embrace. I find the teamwork here brings out the best in everyone; it refuels the imagination, and means we can go the extra mile to delight consumers and customers.”

“We’re also incredibly proud of our holistic business practice. We know that consumers increasingly care about the provenance of their food, and we also know that the work we’re doing in Madagascar is creating shared value for everyone involved. With our simply vanilla® brand we can cover all angles, from premium natural bourbon vanilla to great tasting flavor science that delivers outstanding performance in demanding applications. Our focus will always be on creating flavor solutions that taste great and perform fantastically.”