Recipes
SPICY APPLE WITH CARAMEL COMPOSITION
WORKING METHOD
Ø8 cm silicone mold (half rounds) For one apple you need 2x50g =100 g batter
Spicy Cake Batter •
Mix Carrot Cake Mix, water and oil at low and medium speed for 4 minutes.
•
Add the Candied Apple and crushed walnuts and mix well.
Dawn Carrot Cake Mix Dawn Vanilla Frosting
•
Fill the Ø8 cm silicone mold with approximately 50g of batter.
•
Bake in a deck oven at 180ºC or fan oven at 150°C for 15-20 minutes.
Dawn Exceptional® Compound Caramel
•
Allow to cool down.
Dawn Exceptional® Glossy Icing Caramel
BASIC RECIPES Spicy Cake Batter 1000 g 430 g 45 g 90 g 200 g 1815 g
Carrot Cake Mix Water Oil Walnuts crushed Royal Steensma Candied Apple Total
ASSEMBLY •
Stick the two halves together with Vanilla Frosting flavoured with a little bit of Compound Caramel to create the shape of an apple.
•
Cover the whole apple with warmed Caramel Glossy Icing.
•
Finish with a stick of chocolate.
•
Tip: place the apple on a cookie or short crust disc.
Item Code
Product Name
0.02412.336
Dawn Carrot Cake Mix
8.40002.770
Royal Steensma Candied Apple
0.00982.919
Dawn Vanilla Frosting
7.73037.100 2.02018.320
Dawn Exceptional® Glossy Icing Dawn Exceptional® Compound Caramel
SPICY FRUIT SLICE WORKING METHOD Spicy Cake Batter •
Mix Carrot Cake Mix, water and oil at low and medium speed for 4 min.
•
Add the Royal Steensma Fruitease and seeds and mix well.
COMPOSITION
•
Poor the batter in the baking tray.
•
Bake in a deck oven at 190ºC or fan oven at 160°C for 30-40 minutes.
for 1 Tray 60x20 cm 48 pc 5x5 cm
•
Allow to cool down.
Spicy Cake Batter Dawn Cream Cheese or Dawn Vanilla Frosting pumpkin seeds, sunflower seeds Royal Steensma Fruitease Wild Blueberries Royal Steensma Fruitease Blueberries Infused Royal Steensma Fruitease Sour Cherry Infused
ASSEMBLY •
Spread Cream Cheese or Vanilla Frosting on top and sprinkle some Royal Steensma Fruitease and seeds on top.
•
Cut in slices.
BASIC RECIPES Spicy Cake Batter 1000 g 430 g 45 g 100 g 50 g 100 g 45 g 45 g 1815 g
Dawn Carrot Cake Mix Water Oil Royal Steensma Fruitease Blueberries Infused Royal Steensma Fruitease Wild Blueberries Royal Steensma Fruitease Sour Cherry Infused Pumpkin seeds Sunflower seeds Total
Item Code
Product Name
0.02412.336
Dawn Carrot Cake Mix
8.40004.772
Royal Steensma Fruitease Blueberries Infused
8.40005.772
Royal Steensma Fruitease Wild Blueberries
8.40006.772
Royal Steensma Fruitease Sour Cherry Infused
0.00982.919 0.00982.927
Dawn Vanilla Frosting Dawn Cream Cheese Frosting
ORANGE CHOCOLATE CAKE WORKING METHOD 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. Orange frosting • Place ambient butter, Souplesse Orange and powdered sugar into a bowl. • Whip with a beater until smooth and airy.
COMPOSITION
ASSEMBLY
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
• • • •
• •
CAKE BASES 1000 g Dawn Creme Cake Base - Chocolate 350 g Egg 300 g Vegetable Oil 250 g Water 1900 g Total
ORANGE FROSTING 1000 g Butter 600 g Royal Steensma Souplesse Orange 150g Powdered sugar as desired
•
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.
Item Code
Product Name
tbc
Dawn Creme Cake Base - Chocolate
8.30003.715
Royal Steensma Souplesse Orange
8.30002.715
Royal Steensma Souplesse Dark