Stuffed sweet and savory delights, such as pierogi, calzones, pocket pastries, and filled pastas present challenges to processors. The biggest hurdle: Keeping the insides sumptuous—and inside—while having the outsides maintain their texture and integrity, be it fluffy, flaky, or crunchy.

Cupcakes are still trending as the nation’s number one dessert, according to The Food Network. Likewise, in-store bakery cupcake sales were up 6% during the past three years, and cupcakes are penetrating foodservice menus at a rapid pace, says Rich Products Corp.