Craigmillar s Genoese Cake Mix Simply the best Freephone: 0800 783 4697 I www.csmbakerysolutions.com
We believe you won t find a better Genoese Cake Mix Genoese Cake Mix Standard Recipe Standard Recipe Ingredient 3kg 12.5kg (g) (g) Genoese Cake Mix 3,000 12,500 Oil 300 1,200 Water (1st) 1,200 5,000 Water (2nd) 525 2,188 Water Total 1,725 7,188 N.B. for longer shelf life 13% of water can be replaced with glycerine try it, you won t be disappointed! Craigmillar s Genoese cake mix is made from the finest ingredients, giving you the perfect opportunity to create the most delicious Neapolitan, Battenberg, rainbow and chocolate cakes. This mix offers fantastic value for money, giving you the opportunity to create the highest standard of products at an affordable price. It s easy to use (just add oil and water) and it s perfect for all types of applications, has excellent resilience and holds colour and cocoa really well making it the ideal mix for a variety of cakes. It s also perfect for dipping and cutting so well suited to celebration cakes, gateaux and multi-layer cakes. It s a top notch product with so much versatility and the added reassurance of the trusted Craigmillar brand. 1 Place mix in bowl fitted with a beater. Add oil and water (1st) over 2 minutes on slow speed. 2 Mix for 4 minutes on medium speed. 3 Add water (2nd) over 1 minute on slow speed. 4 Scrape down and mix for 2 minutes on slow speed. Chocolate Cakes Using Craigmillar Genoese Cake Mix to make chocolate cakes The mix easily adapts to a chocolate cake, simply add 4% cocoa to dry mix, no other alterations or additions to the recipe are needed!! Mix is fantastic at holding colour Neapolitan Drippy Cake Craigmillar Vanilla Light n Fluffy Craigmillar White n Glossy Ice Cream Wafers Chocolate Flakes 1 Sandwich pink coloured Genoese sheet with a plain and chocolate sheet using Vanilla Light n Fluffy. 2 Cut into bars. 3 Coat thinly with Vanilla Light n Fluffy before enrobing with pink coloured White n Glossy. 4 When set coat with Chocolate Crembel so its overflowing and dripping down the sides. 5 Decorate with ice cream wafers and chocolate flakes.
Holds colour extremely well Rainbow Cake Craigmillar Vanilla Light n Fluffy Craigmillar White n Glossy Craigmillar Mellomallo Macarons Assorted biscuits and sweets 1 Sandwich purple, red, yellow, blue, orange, green and pink Genoese sandwiches together with Vanilla Light n Fluffy. 2 Enrobe outer cake with White n Glossy. 3 Coat top of cake with coloured White n Glossy so it s overflowing and dripping down the sides. 4 Decorate with macarons, mini meringues made using Mellomallo and assorted biscuits and sweets. On Trend! Blueberry Drippy Cake Drippy cakes and cakes decorated with lots of sweets are very much on trend! Craigmillar Vanilla Crembel Craigmillar Mellomallo Blueberries Macarons, chocolate sticks for decoration 1 Sandwich together Genoese layers and coat sides of cake with Vanilla Crembel that s been beaten with 5% blueberries added. 2 Coat top of cake with heated Chocolate Crembel so it s overflowing and dripping down the sides. 3 Decorate with macarons, mini meringues made using Mellomallo and chocolate sticks. Great flavours for Autumn Caramel & Pecan Drippy Cake Craigmillar Caramel Crembel Craigmillar RTU Toffee Sauce Pecans, crushed and whole 1 Sandwich together the layers and coat the sides of Genoese cake with beaten Caramel Crembel. 2 Add crushed pecans to RTU Toffee Sauce and heat to 35-40 C. Coat top of cake so it s overflowing and dripping down the sides. 3 Decorate with further whole pecans.
On Trend! Chocolate & Mint Drippy Cake Craigmillar Vanilla Crembel Craigmillar Mellomallo Green food colouring Peppermint flavour Macarons, chocolate sticks for decoration 1 Add 4% cocoa powder to Genoese cake mix, follow standard recipe. 2 Sandwich together Genoese layers and coat sides of cake with beaten Vanilla Crembel coloured green and flavoured with peppermint. Use approx. 0.2% to Chocolate Crembel. 3 Coat top of cake with heated Chocolate Crembel so it s overflowing and dripping down the sides. 4 Decorate with macarons, mini meringues made using Mellomallo and chocolate sticks. Popular Autumn Flavours Chocolate & Caramel Genoese Torte 1 Sandwich together 4 layers of Genoese Cake, layered and topped with fillings below: 2 To make the chocolate filling: melt 500g of Lactofil whipped with 200g of melted Chocolate Crembel. 3 To make the caramel filling: melt 500g of Lactofil whipped with 150g of melted Chocolate Crembel. Craigmillar Caramel Crembel Chocolate Curls Construct the cake as follows: Layer 1: Chocolate filling spread 1cm deep Layer 2: Caramel filling piped in circles with chocolate filling pools and sprinkles of fudge pieces Layer 3: Chocolate filling spread 1cm deep Layer 4: (top) Spread melted Caramel Crembel over top of cake and sprinkle with chocolate curls. Popular Summer Flavours Mojito Cake Craigmillar Marvello Cake Margarine 400g icing sugar 150g light brown sugar Lime juice and zest 80ml White Rum Fresh Mint 40ml Water Pecans (crushed and halved) 1 Make 3 Genoese sandwiches, lime buttercream and Mojito sugar syrup: 2 To make the lime buttercream: mix 200g Marvello with 400g icing sugar and the zest and juice of 2 limes. 3 To make the Mojito sugar syrup: put the sugar, water, lime juice and rum in a pan on a low heat until sugar dissolves. Boil for 2-3 minutes until syrup thickens, add the mint and lime zest and leave to cool. 4 Brush each layer of Genoese cake with the Mojito syrup, spread buttercream around sides and on top of cake. 5 Decorate sides of cake with crushed pecans and top of cake with pecans and slices of lime.
For a seasonal cake, adapt fruit to fruit in season Fruit Gateau Seasonal fresh fruits 1 Cut two round 20cm cakes (650g batter in each) in half horizontally. 2 Build the cake by filling with whipped Lactofil and seasonal fruits. 3 Finish by spreading Lactofil on top of cake and decorating with seasonal fresh fruit. For a seasonal cake, adapt fruit to fruit in season Chocolate & Fruit Gateau Cocoa powder Seasonal fresh fruits 1 Add 4% cocoa powder on dry mix weight to Genoese cake mix. 2 Cut two round 20cm cakes (650g of batter in each) in half horizontally. 3 Build the cake by filling with whipped Lactofil and seasonal fruits. 4 Finish with a dusting of icing sugar on top of cake. Customer Favourite Lemon Cake Craigmillar Marvello Cake Margarine Craigmillar Lemon Crembel 1 Cut two round 20cm cakes (650g batter in each) in half horizontally. Sandwich together as follows: Layer 1: lemon curd Layer 2: lemon filling, to make, use 3 parts Lemon Crembel to 1 part Marvello Layer 3: lemon curd 2 Spread lemon filling over sides of cake finishing with a comb scraper. 3 Top cake with melted Lemon Crembel allowing it to drip down the sides.
For a seasonal cake, adapt fruit to fruit in season Mini Chocolate Cakes Cocoa powder Seasonal fresh fruits 1 Add 4% cocoa powder on dry mix weight to Genoese cake mix. 2 Bake 60g of batter in 7cm hoops, when baked cut into three. 3 Sandwich together with Lactofil and seasonal fruits. Prefect for dipping and cutting Birthday Cake Craigmillar Vanilla Light n Fluffy Craigmillar Fondax Sugarpaste 1 Cut Genoese cake into 3 layers, sandwich together with jam and Vanilla Light n Fluffy. 2 Cover with sugar paste. 3 Decorate with Fondax as an easy alternative to royal icing. Ideal seasonal treat for kids, simply change the decoration to suit theme Fondant Fancies Craigmillar Vanilla Light n Fluffy 1 Cut a sheet of Genoese in half and sandwich with layer of jam and cut into squares. 2 Mask sides with boiled Apricot jam. 3 Cut into desired shapes and dip into coloured White n Glossy at 40-45 C onto dipping wires. 4 Whilst icing is setting, place on decoration, allow to cool and place in paper case.