Halloween Recipe Booklet ©2026 Dawn Foods
White Chocolate Matcha Blondie COMPOSITION Tray 60x20 1800 g Blondie layer 200 g Dawn Delicream White Choc Matcha cream White chocolate curls Matcha powder Eyes
BASIC RECIPE 1. Blondie layer 1250 g Dawn Blondie Mix 200 g Vegetable oil 350 g Water 1800 g Total
2. Matcha cream 200 g Dawn Exceptional Fond Matcha 250 g Water 1000 g Lightly whipped cream 1450 g Total
WORKING METHOD 1. Blondie layer • Add all ingredients into a mixing bowl and mix for 1 minute on slow speed and 3 minutes on medium speed. • Spread the batter into the baking tray. • Bake in a deck oven: 180ºC / fan oven: 160 ºC. • Baking time: 35-38 minutes. • Allow to cool thoroughly. 2. Matcha cream • Add the Fond Matcha to the water and mix until dissolved. • Fold in the lightly whipped cream. Eyes • Pipe flat rounds with Dawn Fondant Sublime at desired size on baking paper. • Pipe chocolate dots on top and let dry overnight.
ASSEMBLY • • • • •
Inject the Dawn Delicream White Choc into the blondie layer. Spread the matcha cream evenly on the top of the blondie cake. Sprinkle with white chocolate curls and dust with matcha powder. Chill to set. Cut into desired pieces.
Item code
Product name
2.04183.600
Dawn Exceptional Fond Matcha
6.00505.006
Dawn Blondie Mix
8.03260.331
Dawn Fondant Sublime
5.30672.502
Dawn Delicream White Choc
Halloween S’Mores Cookies COMPOSITION 23 Halloween S’Mores Cookies 1380 g Cookie dough 23 Big marshmallows 23 Eyes
WORKING METHOD •
• • • •
BASIC RECIPE 1. Cookie base 1000 g Dawn Cookie Mix Chocolate 150 g Unsalted butter 70-80 g Water 150 g Dawn Chocolate Chunks White 1380 g Total
Add the Dawn Exceptional Cookie Mix Chocolate and butter to a mixing bowl fitted with a beater and mix on slow speed for 3-5 minutes (until the butter is fully blended in). Add the chocolate chunks and water, mix on slow speed until a dough has formed. Form into 60g pucks. Press the 60g cookie puck on top of a big marshmallow and place on paper lined baking tray. Bake for 11-12 minutes in a fan oven at 160ºC or deck oven at 190ºC.
Eyes • Pipe flat rounds with Dawn Fondant Sublime at desired size on baking paper. • Pipe chocolate dots on top and let dry overnight.
ASSEMBLY •
Decorate with sugar eyes
Item code
Product name
6.00658.047
Dawn Cookie Mix Chocolate RACMB
2.77083.817
Dawn Chocolate Chunks White
8.03260.331
Dawn Fondant Sublime
Halloween Pumpkin Cookies COMPOSITION 20 Halloween Pumpkin Cookies 1380 g Cookie dough 200 g Royal Steensma Marzipan Royal Steensma Souplesse Pistachio
BASIC RECIPE 1. Cookie base 1000 g Dawn Exceptional® Cookie Mix Plain 150 g Unsalted butter 70-80 g Water 150 g Dawn Chocolate Chunks White 1380 g Total
WORKING METHOD 1. The cookie • Add the Cookie Mix and butter to a mixing bowl fitted with a beater and mix on slow speed for 3-5 minutes (until the butter is fully blended in). • Add the chocolate chunks and water, mix on slow speed until a dough has formed. • Form into 70g pucks. • Bake for 11-12 minutes in a fan oven at 160ºC or deck oven at 190ºC. • Warm the Royal Steensma Souplesse Pistachio coating and lightly dip the surface just enough so that some cracks of the cookie remain visible. 2. The marzipan pumpkin • Shape the marzipan into a pumpkin by hand, or use a pumpkin mold to press the marzipan into shape.
ASSEMBLY •
Decorate with a marzipan pumpkin.
Item code
Product name
0.02395.813
Dawn Exceptional® Cookie Mix Plain
0.77082.817
Dawn Chocolate Chunks White
8.30011.715
Royal Steensma Souplesse Pistachio Flavour
8.50012.710
Royal Steensma Marzipan 30%
Halloween Frankenstein Cookies COMPOSITION 20 Halloween Frankenstein Cookies 1360 g Cookie dough 1210 g Cookie dough green Decoration: Dark Chocolate & Eyes
BASIC RECIPE 1. Cookie base 1000 g Dawn Exceptional® Cookie Mix Plain/ Chocolate 150 g Butter or margarine 60-70 g Water 150 g Dawn Chocolate Chunks Milk or Dark 1360 g Total
WORKING METHOD 1. The cookie • Mix Cookie Mix and butter/margarine with a flat beater for 3-5 minutes at medium speed. Add water blend until mixed through. • Prepare rolls of 40 cm length, cool down and cut cookies of approx. 2 cm width remain visible. 2. The green cookie • Mix Cookie Mix and butter/margarine with a flat beater for 3-5 minutes at medium speed. Add water and green colour blend until mixed through. • Keep cool.
ASSEMBLY • • • • • •
Roll out the green cookie dough to 2 mm thickness, cut it using the diameter of the cookie puck. Stick the green cookie on top of the plain cookie. Place cookie pucks on paper lined baking tray with enough space in between. Bake at 200°C deck oven /160°C fan oven for 11-13 minutes. Leave to cool down. Decorate with dark chocolate and eyes.
Item code
Product name
0.02395.813
Dawn Exceptional® Cookie Mix Plain
0.02395.871
Dawn Exceptional® Cookie Mix Chocolate
8.03260.301
Dawn Fondant Sublime
Halloween Ghost Brownies COMPOSITION
WORKING METHOD
1 Tray 60x20 cm 5 x 5 cm 48 pieces
•
Brownie batter Royal Steensma Fruitease Sour Cherry Marshmallows Royal Steensma Souplesse Neutral
• •
Mix all ingredients on low speed for 4 min and add the Royal Steensma Fruitease Sour Cherry at the end. Pour the batter in a baking tray. Bake in a deck oven at 190ºC or fan oven at 160°C for 30-40 minutes.
ASSEMBLY BASIC RECIPE 1. Brownies 1000 g Brownie Mix Vegan 200 g Oil 350 g Water 150 g Royal Steensma Fruitease Sour Cherry 1700 g Total Topping: Marshmallow Royal Steensma Souplesse Neutral
• • • • •
Cut the brownies in squares 5x5. Warm the Royal Steensma Souplesse Neutral to 45°C. Dip a marshmallow into the Souplesse and place on the center of a brownie. Let the Souplesse float on top of the brownie and allow it to set. Create a face on the marshmallow with dark chocolate or Royal Steensma Souplesse Dark.
Item code
Product name
2.43725.119
Dawn Balance® Brownie Mix Vegan
8.40006.772
Royal Steensma Fruitease Sour Cherry
8.30003.715
Royal Steensma Souplesse Neutral
Halloween Cheesecake Sticks COMPOSITION 4 Cake Ø 18cm rings (each 12 peace) 1440 g Blondie Batter (360g/cake) 1560 g Cream Cheese Filling (390g/cake) Decoration: • Royal Steensma Souplesse Dark, Neutral, Orange
Royal Steensma Souplesse Dark Royal Steensma Souplesse Orange
BASIC RECIPE
1. Blondie batter 1000 g Dawn Blondie Mix 200 g Unsalted melted butter 240 g Water 1440 g Total 2. Cream Cheese Filling 1000 g Cream cheese 300 g Dawn NY Style Cheesecake Mix 260 g Water 1560 g Total Item code
Product name
6.00505.006
Dawn Blondie Mix
2.04135.296
Dawn NY Style Cheesecake Mix
8.30002.715
Royal Steensma Souplesse Dark
8.30003.715
Royal Steensma Souplesse Neutral
8.30006.715
Royal Steensma Souplesse Orange
WORKING METHOD 1. Blondie batter • Add the Blondie Mix and the melted butter to the mixing bowl. • Add the water and mix for 1 minute on slow speed and 3 minutes on medium speed. 2. Cream cheese filling • Add the Dawn NY Style Cheesecake Mix to the cream cheese and mix on slow speed until smooth. • Add the water and mix until fully smooth without any lumps.
ASSEMBLY • • • • • • • • •
Deposit the 360g blondie batter into two Ø 18cm rings and spread out. Bake at 180°C in a deck oven for about 20 minutes and let it cool down. Then top each with 390g cream cheese filling. Bake at 150°C for 35-40 minutes with less bottom heat and double tray. Once cooled down, remove from the ring molds. Smooth the cake with any buttercream or frosting. Cut the cake into 12 equal pieces and keep cool. Cover with Royal Steensma Souplesse (Dark, Neutral, Orange) and decorate with eyes, stars. Insert a wooden stick into the side of each piece.
Halloween Orange Chocolate Cake COMPOSITION 3 Cake rings Ø 18 cm Dawn Crème Cake Mix Chocolate Orange frosting Halloween sprinkles as desired Pumpkin cubes (1x1cm) Royal Steensma Souplesse Dark Royal Steensma Souplesse Orange
BASIC RECIPE 1. Cake Bases 1000 g Dawn Exceptional@ Creme Cake Base Choc. 350 g Egg 300 g Vegetable Oil 250 g Water 1900 g Total
WORKING METHOD 1. Cake bases (3 layers) • Mix all ingredients on slow speed for 1 minute and then for 3 minutes on medium speed. • Deposit 3 x 300g of the prepared cake base into 18cm round pans. • Sprinkle 100g of pumpkin cubes in the cake base. • Bake in a deck oven at 180ºC for approximately 30 minutes. • Allow to cool thoroughly and trim the tops to flatten if needed. 2. Orange frosting • Place ambient butter, Souplesse Orange and powdered sugar into a bowl. • Whip with a beater until smooth and airy.
ASSEMBLY • • • •
Item code
Product name
6.00604.047
Dawn Exceptional® Creme Cake Base - Chocolate
8.30002.715
Royal Steensma Souplesse Dark
8.30006.715
Royal Steensma Souplesse Orange
• • •
Top the 3 cooled cakes with the prepared orange frosting. When finished, cover the whole cake with a thin layer of orange frosting to seal the cake. Place in the fridge or freezer to set. Heat the Souplesse Dark and the Souplesse Orange to 45°C and cover the whole cake with the Souplesse Orange, after that pipe the Souplesse Dark around the top edge, creating an occasional drip down the side, then cover the whole top surface. Allow to set firmly. Pipe a swirl or rosette of the prepared orange frosting around the outer edge of the top of the cake. Decorate with Halloween sprinkles.
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