Multimix. Cake Base. One Product...

Transcription

1 Multimix Cake Base One Product...

2 Multimix Cake Base has been developed to enable the baker to produce an exciting range of cakes from this one mix, by incorporating other simple ingredients readily available in the bakery. Endless possibilities Multimix Cake Base is an exciting, versatile mix which, with the addition of water, egg and oil, traditional cake bases and sheet lines can be produced quickly and easily. 4 6 Cake Base Mix Lemon Meringue Cupcakes Mince Crumble Orange & Lime Brazilian Bun Cakes Multimix Cake Base produces cakes with excellent volume, moist and even texture, good shelf life but, most importantly, delicious eating. The basic cake recipe produced from Multimix Cake Base provides a subtle flavour, making it an ideal base from which old favourites such as carrot and lemon cakes can be made. The batter can also be coloured and flavoured for seasonal flexibility Raspberry Almond Tart Toffee Apple Cake Chocolate Cherry Loaf Cake Drunken Chocolate Cherry Muffins Swedish Almond Cake Rich Christmas Cake Ginger & Marmalade Cake Date & Walnut Slice By varying the ingredients, create new and exciting lines for your customers from one mix Multimix Cake Base. 16 Genoa Cake 42 Lemon Cake Available in 12.5kg bags. 18 Coffee Raspberry Cake 44 Classic Carrot Cake 20 Raspberry Granola Slice 46 Pineapple & Coconut Slice 22 Lemon & Blueberry Slice 48 Parkin 24 Hazel Chocolate Bar Cake 50 Honey & Almond Slice 26 Raspberry Coconut Slice 52 Cranberry & Pecan Slice 28 Rich Caramel Layer Cake 54 Victoria Sponge Slice

3 Cake Base Mix kg kg kg kg kg Using a beater, blend all ingredients together for 1 minute on slow speed. Beat on second speed for 6 minutes. Scale approximately 360g into loaf cake tin. Bake at 180 o C (360 o F) for approximately 35 minutes. 4

4 Lemon Meringue Cupcakes Cupcake Base BAKELS LEMON CREAM kg kg kg Meringue BAKELS ACTIWHITE MERINGUE MIX Caster sugar kg kg kg kg Cupcake Base Using a beater, blend all ingredients together for 1 minute on slow speed. Deposit 40g into cupcake cases. Bake at 175 o C (350 o F) for approximately 25 minutes. Once cool, inject a bulb of BAKELS LEMON CREAM into the centre. Meringue Soak the BAKELS ACTIWHITE MERINGUE MIX in water for 5-10 minutes. Whisk on top speed for 5 minutes. Add half the sugar and whisk for 3 minutes. Add the rest of the sugar and whisk until firm. Pipe on top of the cupcakes, dust with sugar and then flash off in a hot oven for minutes. Brown off with a blow torch if you wish. Top with a sprinkle of grated lemon zest. 6

5 Raspberry Almond Tart Almond paste Fresh raspberries kg kg kg kg kg Using a beater, blend all ingredients together for 1 minute on slow speed. Cover the base of a pastry lined tin with a thin layer of raspberry jam. Fill the pastry lined tin half way up the side with the cake mix. Top with fresh raspberries and flaked almonds. Bake at 180 o C (360 o F) for approximately 40 minutes. Once cool, lightly glaze the top with BAKELS INSTANT SUPERGLAZE. 8

6 Toffee Apple Cake Vanilla essence Cooking apples BAKELS MILLIONAIRES CARAMEL kg kg kg kg kg 1.5 apples kg kg Grease a 24cm cake tin and line the base with silicone paper. Cover the base with heated BAKELS MILLIONAIRES CARAMEL. Peel and core the apples, slice and fan out on top of the caramel. Using a beater, blend and the liquid ingredients together for 1 minute on slow speed. Scale approximately 900g into a round cake tin. Bake at 180 o C (360 o F) for approximately 30 minutes. Leave to cool for 5 minutes, then turn out of the tin onto a cake board and dust with icing sugar. 10

7 Chocolate Cherry Loaf Cake Cocoa powder Glycerine White chocolate chips Cherry halves kg kg kg kg kg kg kg Using a beater, blend all ingredients together (except the chocolate chips and cherries) for 1 minute on slow speed. Fold in the chocolate chips and cherry halves. Scale approximately 400g into a loaf cake tin. Sprinkle the top of the loaf cakes with chocolate chips and cherries. Bake at 180 o C (360 o F) for approximately minutes. 12

8 Drunken Chocolate Cherry Muffins Cocoa powder Glycerine Cherry brandy Dark cherries kg kg kg kg kg kg kg Using a beater, blend all ingredients together (except cherries) for 1 minute on slow speed. Fold in the dark cherries. Scale approximately 120g into tulip cases. Bake at 180 o C (360 o F) for approximately minutes. Dust the top of the muffins with icing sugar. 14

9 Genoa Cake Loaf Cake Raisins Currants Cherry halves kg kg kg kg kg kg Drizzle Topping Lemon juice Granulated sugar kg kg kg Loaf Cake Using a beater, blend all ingredients together (except the fruit) for 1 minute on slow speed. Fold in the fruit. Scale approximately 450g into a loaf cake tin. Top with nibbed sugar. Bake at 180 o C (360 o F) for approximately 30 minutes. Drizzle Topping Mix together the lemon juice and sugar and whilst the cake is still warm and brush on top. 16

10 Coffee Raspberry Cake Coffee flavour kg kg To taste kg Using a beater, blend all ingredients together for 1 minute on slow speed. Scale approximately 350g into a 15cm round cake tin. Bake at 175 o C (350 o F) for approximately 35 minutes. Beat BAKELS CREAM CHEESE ICING and add a splash of lemon juice. Spread a thin layer of raspberry jam on the sponge, then pipe the cream cheese on top and sandwich together creating 3 layers. Cover the whole cake in cream cheese icing, and marble the top with pink food colouring. Dress with fresh raspberries. 18

11 Raspberry Granola Slice BAKBEL RASPBERRY FRUIT FILLING 70% Granola Fresh raspberries kg kg kg kg Using a beater, blend all ingredients together (except BAKBEL RASPBERRY FRUIT FILLING 70%) for 1 minute on slow speed. Grease and line the base of an oblong baking tin with silicone paper. Add the mix to the tin until half way up. Using a piping bag, randomly pipe the BAKBEL RASPBERRY FRUIT FILLING 70% into the mix in blobs. Sprinkle the top with granola. Place a line of fresh raspberries along one side. Bake at 175 o C (350 o F) for approximately 40 minutes. Once cool, lightly glaze the top with BAKELS INSTANT SUPERGLAZE. Cover one side of the cake and dust with icing sugar. 20

12 Lemon and Blueberry Slice Lemon and Blueberry Cake Lemon zest Lemon flavour Frozen blueberries kg kg kg kg kg Drizzle Topping Lemon juice Granulated sugar kg kg kg Lemon and Blueberry Cake Using a beater, blend all ingredients together (except the blueberries) for 1 minute on slow speed. Fold in the frozen blueberries. Scale approximately 850g into a rectangular tin foil. Bake at 180 o C (360 o F) for approximately 30 minutes. Drizzle Topping Mix together the lemon juice and sugar and whilst the cake is still warm, brush on top. 22

13 Hazel Chocolate Bar Cake Chocolate Cake Glycerine Cocoa powder kg kg kg kg kg Hazel Butter Cream BAKELS RICH CHOCOLATE FUDGICE Butter Nutella kg kg kg kg Chocolate Cake Using a beater, blend all ingredients together for 1 minute on slow speed. Deposit 1kg onto a 18x30 lined tray. Bake at 180 o C (360 o F) for approximately 5-8 minutes. Hazel Butter Cream Beat all the ingredients together until light and soft. Slice the chocolate cake into 5 equal layers. Sandwich together the layers of sponge sheets with the hazel butter cream and chill. Once the cakes have chilled and set, cut into bars and stack in alternate directions to a Battenburg shape. Coat with a thin layer of cream and for best results and this stage, cover outside with a thin layer of marzipan (as seen in picture). Enrobe the marzipan with melted dark chocolate, and finish with hazelnuts. 24

14 Raspberry Coconut Slice Freeze-dried raspberries Toasted coconut kg kg kg kg kg Using a beater, blend all ingredients together for 1 minute on slow speed. Scale approximately 4kg into an 18 x 30 baking tray. Bake at 180 o C (360 o F) for approximately 40 minutes. Once cool, paint boiling raspberry jam on top twice. Sprinkle toasted coconut on top. 26

15 Rich Caramel Layer Cake Caramel Cake BAKELS SALTED MILLIONAIRES CARAMEL kg kg kg kg Salted Caramel Cream BAKELS SALTED MILLIONAIRES CARAMEL Butter kg kg Caramel Cake Using a beater, blend all ingredients together for 1 minute on slow speed. Deposit 1kg onto an 18 x 30 lined baking tray. Bake at 180 o C (360 o F) for approximately 5-8 minutes. Salted caramel cream Beat the BAKELS SALTED MILLIONAIRES CARAMEL and butter together until light and soft. Slice the caramel cake into 5 even layers. Sandwich together 2 layers of sponge sheets with the salted caramel cream. Sandwich the next layer together with BAKELS RTU CARAMEL SAUCE. Repeat with the remaining layers of cake and alternate filling with salted caramel cream and BAKELS RTU CARAMEL SAUCE. 28

16 Mince Crumble Mince Cake Mincemeat kg kg kg kg kg kg Crumble Topping Flour Sugar Butter kg kg kg kg Mince Cake Using a beater, blend all ingredients (except the mincemeat) together for 1 minute on slow speed. Blend in mincemeat on slow speed. Scale 850g into a rectangular foil. Crumble Topping Mix all of the topping ingredients together to form a crumble, and sprinkle on to the cake prior to baking. Bake at 180 o C (360 o F) for approximately minutes. 30

17 Orange and Lime Brazilian Bun Cakes Orange juice Orange zest Lime zest kg kg kg kg kg kg kg kg Using a beater, blend and all liquid ingredients together for 1 minute on slow speed. Blend through zest on slow speed Pipe into greased muffin tins at 120g each. Bake at 185 o C (365 o F) for approximately minutes. Whilst the cakes are baking in the oven, warm up some BAKELS WHITE FUDGICE and brush over the buns as soon as they come out of the oven. Finish off with a pinch of zest on top. 32

18 Swedish Almond Cake Almond Cake Almond paste kg kg kg kg Enbellet Custard BAKELS ENBELLET CUSTARD kg kg kg Almond Cake Using a beater, blend all ingredients together for 1 minute on slow speed. Scale approximately 350g into a 15cm round cake tin. Bake at 175 o C (350 o F) for approximately 35 minutes. Enbellet Custard Place the BAKELS ENBELLET CUSTARD and water in a bowl and whisk on top speed for 5 minutes. Sandwich together the almond cakes with the cold custard, spread on top and chill to set. Once set, cover the cake with BAKELS WHITE FUDGICE using a pallet knife. Dress with flaked almonds. 34

19 Rich Christmas Cake Glycerine Cinnamon Mixed spice Caramel colour Orange/lemon zest Mixed fruit Cherries kg kg kg kg kg kg kg kg kg kg kg kg Using a beater, blend all ingredients together (except for mixed fruit and cherries) for 1 minute on slow speed. Beat again on second speed for a further 3 minutes. Add the mixed fruit and cherries and mix on slow speed for 1 minute. For slices, scale approximately 1.1kg into a rectangular foil, or for a round cake, 1kg into a 9 tin. Optionally, dress the top with nuts before baking. Bake at 175 o C (350 o F) for approximately minutes. Once cool, lightly glaze the top with BAKELS INSTANT SUPERGLAZE. 36

20 Ginger and Marmalade Cake Golden syrup Black treacle Ground ginger Medium cut marmalade Medium cut marmalade (for topping) kg kg kg kg kg kg kg kg kg kg In a bowl, place and ground ginger and blend together. Using a beater, add the remaining ingredients (except for the marmalade for the top) and mix together for 1 minute on slow speed. Beat again on slow speed for a further 6 minutes. Scale approximately 350g into a 15cm round cake tin. Prior to baking, randomly place marmalade on top of the cake batter and sprinkle with brown sugar. Bake at 180 o C (360 o F) for approximately minutes. 38

21 Date & Walnut Slice Chopped walnuts Dates kg kg kg kg kg kg Using a beater, blend all ingredients together for 1 minute on slow speed. Beat on second speed for 6 minutes. Scale approximately 400g into loaf cake tin. Bake at 180 o C (360 o F) for approximately 45 minutes. Dress with chopped walnuts or as required. 40

22 Lemon Cake Lemon Cake Lemon juice Grated lemon zest kg kg kg kg kg kg kg Drizzle Topping Lemon juice Granulated sugar kg kg kg Lemon Cake Using a beater, blend all ingredients together for 1 minute on slow speed. Beat on second speed for 6 minutes. Scale approximately 360g into loaf cake tin or alternatively scale 750g into a rectangular baking foil. Bake at 180 o C (360 o F) for approximately 45 minutes. Drizzle Topping Mix together the lemon juice and sugar and, whilst the cake is still warm, pour over the top. 42

23 Classic Carrot Cake Grated carrot Chopped walnuts Sultanas Ground cinnamon or nutmeg kg kg kg kg kg kg kg kg kg Using a beater, blend all ingredients together for 1 minute on slow speed. Beat on second speed for 6 minutes. Scale approximately 450g into a round cake tin. Bake at 180 o C (360 o F) for approximately 50 minutes. Once cool, cut into three even layers. Using BAKELS CREAM CHEESE FLAVOURED ICING, spread a thin amount between the cake layers and decorate the outside. 44

24 Pineapple & Coconut Slice Pineapple Cake Pineapple flavour kg kg kg kg Crumble Topping Dessicated coconut Demerara Sugar Margarine Flour kg kg kg kg kg Pineapple Cake Using a beater, blend all ingredients together for 1 minute on slow speed. Beat on second speed for 6 minutes. Deposit into an 18 x 30 baking tray. Crumble Topping Mix all of the topping ingredients together to form a crumble, and sprinkle on to the cake prior to baking. Bake at 180 o C (360 o F) for approximately minutes. 46

25 Parkin Golden syrup Black treacle Oatmeal Ground ginger Mixed spice kg kg kg kg kg kg kg kg kg In a bowl, place the water, oil, egg, golden syrup and black treacle and mix together. Using a beater add to the bowl, oatmeal, ground ginger and mixed spice and mix together for 1 minute on slow speed. Beat again on slow speed for a further 2 minutes. Scale approximately 5kg into an 18 x 30 baking tray. Bake at 170 o C (340 o F) for approximately minutes. 48

26 Honey & Almond Slice Runny honey Roasted nibbed almonds kg kg kg kg kg kg kg Using a beater, blend, water, egg and oil together for 1 minute on slow speed. Beat on second speed for 6 minutes. Add runny honey and roasted nibbed almonds to the cake mix and mix again on slow speed for 1 minute. Scale approximately 4kg into an 18 x 30 baking tray. Decorate with flaked almonds. Bake at 180 o C (360 o F) for approximately minutes. 50

27 Cranberry & Pecan Slice Cranberries (ready to eat) Chopped pecan nuts kg kg kg kg kg kg kg Using a beater, blend, water, egg and oil together for 1 minute on slow speed. Beat on second speed for 6 minutes. Add cranberries and chopped pecan nuts to the cake mix and mix again on slow speed for 1 minute. For cakes, scale approximately 400g into a loaf cake tin. For slices, scale approximately 4kg into an 18 x 30 baking tray. Decorate with halved pecan nuts. Bake at 180 o C (360 o F) for approximately minutes. 52

28 Victoria Sponge Slice Vanilla flavour kg kg kg kg Using a beater, blend all ingredients together for 1 minute on slow speed. Beat on second speed for 6 minutes. For sponges, scale approximately 250g into a 6 greased pan and bake at 180 o C (360 o F) for approximately minutes. For slices, deposit the entire mix into an 18 x 30 baking tray and bake at 180 o C (360 o F) for approximately minutes. Once baked and cooled, dust the top with icing sugar. 54

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