Cake Statistics

Compiled by the Staff of the Ruth Emerson Research Library (©2010 and previous years by the AIB International). See the copyright notice for information on how to obtain copies of documents.

The following document is a compilation of general information on cake statistics and trends and related topics. These citations were recovered from AIB in-house databases, and represent original work by AIB personnel. Every effort is made to ensure accuracy, but AIB accepts no liability for content of this resource list.

Sources of information on publicly held companies:
The EDGAR database provides access to company documents filed with the U.S. Securities and Exchange Commission (SEC). Its primary purpose is to increase the efficiency and fairness of the securities market for the benefit of investors, corporations, and the economy by accelerating the receipt, acceptance, dissemination, and analysis of time sensitive corporate information filed with the agency. Please note that EDGAR filings are posted to the SEC site 24 hours after the date of filing.
http://www.sec.gov/edgarhp.htm

U.S. Census of Manufactures
Access to the latest Census of Manufactures is available from this link. Census Reports include Baking, Sugar and Sweeteners, Fats & Oils, Miscellaneous Foods and Other Products, Flour Milling, and many others.

Forecasts and Analyses

"Pattern Trends." in Baking Buyer, May 2010 (Vol. 22, No. 4), p. 18-22.  Discusses cake decorating pattern trends, which include: graphic flowers/ blooming prints, dots, repeating patterns, lace, animal prints, and clack and white. Includes a section on copyright infringement.

"Sweetgoods Still Loosing Share," in Modern Baking, May 2010 (Vol. 24, No. 5), p. 12.  According to data obtained from the Perishables GroupFreshFacts®, sales of the sweetgoods category of the bakery deparment have declined 0.4 percent for the 52 weeks ending February 27, 2010. Dispite the decline in the sweetgoods category the overall bakery department grew 1.7 percent for the same time period. Includes a pie chart with a break down of sales for the sweeet goods category into: cinnamon rolls, sweet rolls, coffee cake, other sweet goods, Hispanic goods, flavored breads and pastries.

"Sweet Endings," by Jill Rivkin in PLBuyer, April 2010, (Vol. 71, No. 3), p. 55-56.  According to Information Resources Inc. (IRI), the total pies and cake segment grew 4% (52 weeks ending Jan. 24) to $950.7 million in food, drug and mass merchandise outlets (excluding Walmart). Private label has gained 60% of the market, with dollar sales rising 5.2%. Private label frozen desserts rose 14%. Key trends include: comfort food, old-time favorites, value, cupcakes, and portion controlled.

"Convenience Drives Cake Sales," by Chris Balzer in InStore Baker, March 2010, (Vol. 5, No. 2), p. 18-20.  Overview of   instore cake sales, which averaged $2,710 per store per week, an increase of 2.3% from the year previous. Cakes represented 28.5% of total instore bakery dollar sales. Decorated cakes and dessert cakes combined represented 51% of cake sales. Cupcakes represented 9.9%. "Nationally, mousse cake sales increased the most when comparing year on year, up 18.8%, followed by cupcakes and individual desserts, up 11.8% and 8.4% respectively." Includes a chart entitled "Cake Dollars Sales per Store per Week by Region."

"Bakery 2010 White Paper - Innovative Insights for Fall Promotions" insert in Baking Buyer, March 2010, Vol. 5, No. 2), insert begins on p. 18.  Statistics compiled by Dawn Food and Technomics on instore sales of cakes, cookies, donuts, muffins and brownie/dessert bars (ending Dec. 12, 2009). Instore cake sales averaged $2,714 per store/per week, up 2.4% dollars per store and up 5.2% volume per store from the year previous. Instore cookie sales averaged $930 dollars per week/per store, up 5.5% dollars per store and up 8% volume per store from the previous year. Instore donut sales averaged $708 per week/per store, up 3.8% dollars per store and down 1.5% volume per store from the year previous. Instore muffin sales averaged $411 per week/per store, down 0.4% dollars per store and down 0.9% volume per store from the year previous. Instore brownie sales averaged $138 per week/ per store, up 2.4% dollars per store and up 3% volume per store from the year previous. Also includes statistics on instore bakery sales during Halloween and Thanksgiving, broken down by product category. "Americans consume more than 2 billion cookies every year, translating into 300 per person annually."

"U.K. Sweet Goods Market"  in Manufacturing Confectioner, February 2010 (Vol. 90, No. 2), p. 15-19.  Article profiles the sales of chocolate, gum and sugar sweets, biscuits, and cake categories of the sweet goods market in the United Kingdom. According to data obtained from The Grocer magazine sales in the chocolate category increased 2.6 percent, with top category sales going to Cadbury Dairy Milk, Kit Kat, and Galaxy. Trends in the chocolate category include shrinking size, smaller multipacks and cuts in case sizes. Sales in the biscuit category only increased slighted by 0.2 percent. Cakes sales have declined this year from 3.1 percent to 0.5 percent. Side bars in article profile new product introductions including: Cadbury Clusters from Cadbury, Randoms from Roundtree, Mikado, chocolate covered pretzels, from Kraft, Cadbury Mini Bakes from Premier Foods. Comments on sales in the sweet goods category of the U.K. market are given by Herwig Venekens, managing director at Haribo, Graham Walker, trade communications manager at Nestlé U.K., Petr Connell, trade manager for Musgrave Retail Partners GB., and Sanjay Panchal, marketing and innovation controller at Kellogg's Includes tables with sales (given in British pound not U.S. dollars) of the Top 20 Chocolate Confectionery, The Top 20 Sugar Confectionery, Top 20 Biscuits, Sales Top 20 Cakes.

"License to Decorate" in Baking Buyer, January 2010 (Vol. 22, No. 1), p. 48-51.   Discusses copyright and trademark issues in cake decorating, including using movie character, preprinting pictures, or logos from high schools or universities. Includes a list of trademark and copyright scenarios. Defines the following intellectual property: patent, trademark, and copyright.

2010 Cake Statistics

"Cake Decorating" in Baking Buyer, October 2009 (Vol. 21, No. 9), p. 30-31.  Discusses hot trends in cake decorating, including cake balls and take-home kits.

"Celebrations Drive Cake Category" by  Chris Balzer in InStore Buyer, May 2009, (Vol. 5, No. 4), p. 32, 34-35. Average cake sales in instore bakeries  for the 52 weeks ending December 27, 2008 increased 6.4 percent to $2,061 per store per week according to data obtained from Perishables Inc. The East Region posted the largest average cake sales for the time period with sales of $3,007 while the West Region posted the lowest with weekly sales of $2,275. Cake market share includes decorated cakes, creme/pudding cakes, dessert cakes, cupcakes, cheesecake, specialty desserts, mouse, individual desserts, tortes and ice cream cakes.

"Creating a Category" by Kimberlie Clyma in Baking & Snack International, January/February/March 2009. The snack cake market did not exist in the Norwegian market until Stefan Kiristansen saw the void in and added muffins and yeast-raised donuts to his bakery offerings. Mr. Kristiansen founded Millba AS in 1999. In 2009, the company sold 35 million cakes, up considerably from the 450,000 cakes they sold in 1999.

2009 Cake Statistics

"Rivaling Scratch" by Jennifer   Barnett Fox in Baking & Snack, September 2008, (Vol. 30, No. 8), p. 57-8, 60, 62, 64.  The all-natural and organic trend is appearing in new products being introduced in the baking mix category along with a growing number of gluten-free mixes. Recent data has found that 1 out of 133 individuals have Celiac Disease (gluten intolerance). Baking mix companies profiled are Naturally Nora, a line of all-natural cakes and frosting mixes; Pamelas Products, wheat- and gluten-free mixes (baking, pancake, bread and cake mixes); Chebe Bread Products, maker of wheat-, non-GMA-, gluten- and yeast-free baking mixes with bread products including Brazilian cheese bread, pao de queijo, and Chebe bread mixes offered in bread, pizza crust, bread stick, foccacia and cinnamon roll-up varieties, five of the products are are lactose- and casein-free; Lollipop Tree a fat-free baking mix line made with 70% organic ingredients; Simply Organic, gluten- and trans-fat-free mixes made with organic spices and seasonings with mixes including banana bread, carrot cake, Chai spice scone and biscotti.. Comments on consumer perception of baking mixes are given by James White, president of Lucerne Foods ; Nora Schulz, Nora Schulz, founder Naturally Nora; Stephanie Robbins, director of marketing, Pamela's Products; George Manak, vice-president of marketing, Southern Mills; Laurie Lynch, founder of Lollipop Tree.

"In-Store Bakeries Jump Economic Hurdles" by Heather Henstock in Modern Baking, June 2008, (Vol. 22, No. 6).  Instore bakeries are being faced with rising ingredient costs and and "economic downtown." These factors have not stopped the growth of stores in 2008. According to Modern Bakery Supermarket Bakery Research there were 34,852 instore bakeries in 2008 which was an increase from the 32,789 reported in 2004. Product categories that had growth during the last twelve months were specialty bread/rolls, cakes, cookies, Artisan breads and muffins. Sales of special products that continued to show growth were organic/natural and gluten free products. Wages for have started to increase of positions in the instore bakery that "reflect bakery specialty." Starting wages in 2008 for Managers were reported at $15.35, Bakers at $10,44 and Decorates at $10.24 compared to $7.99 for a sales associate. Provides wage projections for five years for these positions along with a comparison for the same positions in 2006 with a five year projection. Includes a table with average bakery sales in millions for custom-decorated cakes, all-occasion cake, wedding cakes, upscale dessert cakes, variety pan breads/rolls, white bread/rolls, bagels, yeast-raised donuts, cake donuts, cookies, Danish, pies, muffins, croissants, puff pastries and other comparing sales for 2008 and 2006.

"In-Store Bakeries Jump Economic Hurdles" by Heather Henstock in Modern Baking, June 2008, (Vol. 22, No. 6).  Instore bakeries are being faced with rising ingredient costs and and "economic downtown." These factors have not stopped the growth of stores in 2008. According to Modern Bakery Supermarket Bakery Research there were 34,852 instore bakeries in 2008 which was an increase from the 32,789 reported in 2004. Product categories that had growth during the last twelve months were specialty bread/rolls, cakes, cookies, Artisan breads and muffins. Sales of special products that continued to show growth were organic/natural and gluten free products. Wages for have started to increase of positions in the instore bakery that "reflect bakery specialty." Starting wages in 2008 for Managers were reported at $15.35, Bakers at $10,44 and Decorates at $10.24 compared to $7.99 for a sales associate. Provides wage projections for five years for these positions along with a comparison for the same positions in 2006 with a five year projection. Includes a table with average bakery sales in millions for custom-decorated cakes, all-occasion cake, wedding cakes, upscale dessert cakes, variety pan breads/rolls, white bread/rolls, bagels, yeast-raised donuts, cake donuts, cookies, Danish, pies, muffins, croissants, puff pastries and other comparing sales for 2008 and 2006.

"State of the Instore," by John Unrein in InStore Buyer, August 2007,( Vol. 3, No. 6)  p. 10, 12, 14, 16, 18.   Profiles the state of the instore bakery and deli. According to data for the 52 weeks ending March 31, 2007, obtained from The Neilsen Company's Perisables Group, increased sales of cakes and cookies contributed to increase instore bakery sales by 3.8 % Average weekly cookie sales per store were $731 while weekly average sales for cakes were $2,318 per store. Contables tables depicting total U.S. 2006 perishables department dollars % change YAGO, total US cookie subcategory share, total US subcategory share of cake dollar sales for 52 weeks ending 11/30/2006, total US bakery super cake dollar share, deli department breakdown 2006, total US bread & rolls subcategory dollar share for the 52 weeks ending 12/30/2006, total US donut subcategory dollar share, total US bagel subcategory dollar share, total US muffin subcategory dollar share, and total US

"Statistical Analysis Section," in Redbook 2007, June 2007, p. 8, 10, 12, 14, 16, 18, 20, 24, 26, 28, 31-32. Annual publication available for purchase from Sosland Publishing Company. Includes tables with dollar sales and unit sales for the 52 weeks ending June 17, 2007 for the top 10 suppliers of fresh bread, the top 10 suppliers of hamburger/hot dog buns, top 10 suppliers of fresh cake, top 10 suppliers of snack cake, tope ten suppliers of fresh pie, top 10 suppliers of frozen pies, top 10 suppliers of fresh cookies, top 10 brands of fresh donuts, top 10 brands of fresh coffee cake/Danish, top 10 suppliers and brands of crackers, top 10 suppliers of fresh and frozen bagels, top 10 suppliers of refrigerated tortillas, top 10 suppliers of hard/soft tortillas, top 10 suppliers of breakfast/cereal bars, top 10 suppliers of nutritional bars, top 10 brands of fresh muffins, and top 6 suppliers of frozen muffins. Also includes a table listing the top 75 instores/grocers along with the stories annual sales, total number of stores and total number of instore bakeries.

"Snack-and-go Demands Include Indulgent, Healthful Cakes," by Erin Rigik in Baking Management, May 2007, (Vol. 11, No.5), p. 14-15.  Trends driving sales in the snack cake category include consumer indulgence, portion control, trans-fat free cakes and products that are "better for you. New product launches include 100-calorie portions products introduced by Flowers Foods, Freshley's, Blue Bird and Tasty Baking Co. Includes comments on the category from Brent Bradshaw, brand manager at Flowers Bakeries Group, Thomasville, Ga., and Jon Silvon, director of marketing, Tasty Baking Company.

"Halo of Good Health," in Baking & Snack, March 2007 (Vol. 29, 29), p. 59-60, 62, 64, 66-67. Products made with whole grains continue to grow including the sweet goods segment. New sweet goods products available include four whole grain cake mixes available from Bob's Red Mill. Comments on the addition of whole grains to baked goods is given by Ojus Ajmera, vice-president of sales and marketing, fgf brands, Ed Wagner, creator and president of Grateful Ed's pancake mix; Jill Robbins, president of Gak's Snacks.

"Top Global Food and Beverage Categories," in The Food Institute Report, February 12, 2007, (Vol. 80, 6), p. 1.  Highlights the ACNielson report What's Hot Around the Globe that analyzed 66 global markets and 100 product categories. The report focuses on the growth that has occurred in food and beverage categories. Growth trends noted were in health, convenience and value categories. Includes a table with the top ten categories of growth for private label, the top 6 growth categories with sales over $1 billion globally and top four categories with sales between $100 million and $1 billion globally. The top growth category for private label brands was the fresh cake/gateaux category with 63% of the category share and 5% growth.

"Category Continues Growth Trend," in Modern Baking, January 2007, (Vol. 21, No. 1).  Highlights sales of cakes at supermarket in-store bakeries according to data obtained from The Perishables Group for the 52 weeks that ended September 30, 2007. Average stores sales for cakes were $2,277 per week. Cakes varieties include dessert, decorated, mousse cakes, wedding, tortes, specialty, special order cakes, individual desserts, creme/pudding, ice cream, cheesecakes, cupcakes, everyday/snack and other.

"Permissive Balance," by Jennifer Barrett Fox, in Modern Baking, December 2006, (Vol. 28, No. 11), 51-52, 54, 56, 58. Highlights trends in the the sweet goods category of the baked goods market, where consumers are concerned with products that are healthy while they indulge their sweet tooth. According to data obtained from Information Resources Inc., sales of snack cakes for the 52 weeks ending November 5, 2007, increased 2.9% Consumers also are trying to find products in this category that have fewer artificial flavors or a "clean label", and regional products that are aimed at the Hispanic market. To address the "clean label" issue manufacturers are introducing products that are portion-controlled, snack sized, sugar-and trans-fat free while using natural ingredients. Profiles new products available from Awrey Bakeries including the company's Totastums line of muffin tops and "bumpy cake", Dancing Deer Baking Co's introduction of "retro-style classic flavors" and a whole-grain cookie line, the SnackAway line introduced by Flowers Bakeries, Tasty Baking Co's Sensible line of sugar-free products, and Bake'n Joy's line of better-for-you cookies and muffins.

Cake Statistics 1994-2004

Last updated August 4, 2010.