Millionaires Caramel

Muesli Breakfast Bar BAKELS MILLIONAIRES CARAMEL 0.250 100% Puffed rice 0.050 20% Bran flakes 0.075 30% Cranberries 0.075 30% Roasted flaked almonds 0.075 30% Granola 0.150 60% Chopped date/walnut mix 0.075 30% TOTAL 0.750 1. Heat up the BAKELS MILLIONAIRES CARAMEL to 50 o C. 2. Blend all the ingredients together. 3. Place into a 32 x 20cm foil, press down to level and then leave to cool. 4. Cut in to shapes and decorate with spun baker's chocolate.

Doughnuts BAKELS MILLIONAIRES CARAMEL 0.500 100% Stock syrup (500g sugar/ 0.005 0.5% 500g boiled water) TOTAL 0.505 1. Heat BAKELS MILLIONAIRES CARAMEL until fluid (50 o C), 2. Dip doughnuts to coat. 3. Thin to a filling consistency with stock syrup and pipe inside. It can be beaten with 20% butter as filling. 4. Decorate with mixed chocolate balls.

Stacked Profiteroles Choux pastry BAKELS CHOUX PASTE MIX 7.500 100% Water: 60-70 o C (140-160 o F) 9.000 129% Egg 9.000 129% Vegetable oil 0.400 5.3% TOTAL 25.900 Topping BAKELS MILLIONAIRES CARAMEL 0.500 100% Stock syrup (500g sugar/ 0.005 0.5% 500g boiled water) TOTAL 0.505 Choux pastry 1. Using a beater, mix the water and BAKELS CHOUX PASTE MIX on slow speed for 1 minute. 2. Slowly add the egg and oil combined. 3. Scrape down. 4. Mix on top speed for 5-6 minutes, until smooth batter is obtained. 5. Pipe into profiteroles. 6. Bake for approximately 20-25 minutes at 225 o C (440 o F). 7. Then dry out in oven with door open. Topping 1. Fill profiteroles with crème patisserie, then heat BAKELS MILLIONAIRES CARAMEL untill fluid (50 o C) and dip the top of the profiteroles to coat. Stick to a cake board with some caramel. 2. Then repeat, stacking to a pyramid shape.

Popcorn Slice BAKELS NO BAKE 0.500 100% CHOCOLATE SLICE Melted butter/margarine 0.090 18% Golden syrup 0.100 20% BAKELS MILLIONAIRES CARAMEL 0.350 70% Baker's chocolate 0.150 30% Salted popcorn TOTAL 1.190 1. Add the BAKELS NO BAKE CHOCOLATE SLICE to the mixing bowl. 2. Melt the butter/margarine and syrup, then add to the mix and, using a beater, blend together on first speed. 3. Place into a 32 x 20cm foil, press down to level and then place in refrigerator to set. 4. Heat the BAKELS MILLIONAIRES CARAMEL until fluid (50 o C), then spread a thin layer onto the prepared base, sprinkle the salted popcorn over and press to stick to the caramel. 5. Drizzle the BAKELS MILLIONAIRES CARAMEL over the top of the popcorn, leaving gaps. 6. Melt the baker's chocolate and drizzle over the top of the popcorn and caramel, leaving gaps. 7. Leave to cool or set in a refrigerator, then cut into slices.

Mixed Nut Slice BAKELS NO BAKE 0.500 100% CHOCOLATE SLICE Melted butter/margarine 0.090 18% Golden syrup 0.100 20% BAKELS MILLIONAIRES CARAMEL 0.450 90% BAKELS RTU NEUTRAL GLAZE Assorted nuts Cranberries TOTAL 1.140 1. Add the BAKELS NO BAKE CHOCOLATE SLICE to the mixing bowl. 2. Melt the butter/margarine and syrup, then add to the mix and, using a beater, blend together on first speed. 3. Place into a 32 x 20cm foil, press down to level and then place in the refrigerator to set. 4. Heat the BAKELS MILLIONAIRES CARAMEL until fluid (50 o C), then spread onto the chilled base. 5. Randomly place the assorted nuts and cranberries on top of the caramel. 6. Glaze with BAKELS RTU NEUTRAL GLAZE. 7. Cut into desired shapes.

Brownie Cake BAKELS AMERICAN 1.000 100% BROWNIE COMPLETE Water 0. 235 23.5% Egg 0.060 6% BAKELS MILLIONAIRES CARAMEL BAKELS CHOCOLATE FUDGICE Maltesers TOTAL 1.295 1. Using a beater, blend all ingredients on slow speed for 1 minute. 2. Scrape down. 3. Beat on slow speed for 2 minutes. 4. Deposit 900g into a 20cm round tin. 5. Bake at 180 C (375 F) for approximately 30-35 minutes. 6. Once cool, using a pallet knife, spread warm BAKELS MILLIONAIRES CARAMEL on the top to the edge. 7. Decorate with chopped and whole Maltesers, then drizzle over the top with melted BAKELS MILLIONAIRES CARAMEL and BAKELS CHOCOLATE FUDGICE.

Toffee Apple Cake BAKELS MULTMIX CAKE BASE 1.000 100% Water 0.230 23% Oil 0.300 30% Egg 0.365 36.5% Vanilla essence 0.005 0.5% Cooking apples x 1.5 apples BAKELS MILLIONAIRES CARAMEL 0.250 25% TOTAL 2.150 1. Grease a 24cm cake tin and line the base with silicone paper. 2. Cover the base with the melted BAKELS MILLIONAIRES CARAMEL. 3. Slice apples and fan out on top of the caramel. 4. Using beater, blend the remaining ingredients together for 1 minute on slow speed. 5. Scrape down. 6. Beat on second speed for 5 minutes. 7. Deposit 900g of the batter into the cake tin. 8. Bake at 180 C (375 F) for approximately 30 minutes. 9. Leave to cool for 5 minutes, then turn out of the tin onto a cake board. 10. Dress with caramel chocolate curls and melted baker's chocolate.

Double Caramel Cheesecake Cheesecake filling BAKELS MILLIONAIRES CARAMEL 0.250 100% Icing sugar 0.128 51% Cream cheese 0.750 300% Double cream 0.450 180% BAKELS MILLIONAIRES CARAMEL 0.200 80% (topping) TOTAL 1.778 Biscuit base BAKELS BISCUIT CRUMB 0.680 100% Melted butter 0.140 20% Biscuit base TOTAL 0.820 1. Melt butter or margarine and mix with BAKELS BISCUIT CRUMB. 2. Press the mix into the base of two 20cm rings on cake boards. Cheesecake filling 1. Beat the cream cheese and icing sugar together on second speed for 1 minute. 2. Whisk the double cream in a separate bowl to a soft peak. 3. Take out 100g of the cream and mix with the 250g of BAKELS MILLIONAIRES CARAMEL to a cream. 4. Blend the caramel cream mix with the cream cheese mix. 5. Fold the rest of the whipped cream into the caramel mix. 6. Now deposit half into each ring, level off and place in the freezer until frozen. 7. Once frozen, heat up the 200g of BAKELS MILLIONAIRES CARAMEL and flood onto the top and level off with a straight edge. 8. Heat ring with a torch and lift off. 9. Finally, decorate with baker s chocolate.

Ice Cream Sundae BAKELS MILLIONAIRES CARAMEL 0.500 100% Stock syrup 0.005 1% TOTAL 0.505 1. Heat the BAKELS MILLIONAIRES CARAMEL until fluid (50 o C), then thin to a pourable consistency with stock syrup. 2. Pour over the dessert/ice cream.

Buttercream Gateau BAKELS CHOCOLATE MUFFIN 1.000 100% & CREME CAKE MIX Water 0.540 54% Oil 0.270 27% BAKELS MILLIONAIRES CARAMEL TOTAL 1.810 1. Make chocolate mix, using a beater, blend all ingredients (excluding BAKELS MILLIONAIRES CARAMEL) together for 1 minute on slow speed. 2. Scrape down. 3. Beat on second speed for 5 minutes. 4. Put 1kg mix into a 10 round tin. 5. Bake at 180 o C (356 o F) for approximately 25-35 minutes. 6. Once cool, cut the cake and stack into three layers. Put bottom layer onto a cake board, spread with caramel buttercream using 20% butter to BAKELS MILLIONAIRES CARAMEL and top with another layer. 7. Cream the sides and cover with chocolate sprinkles. 8. Heat up some BAKELS MILLIONAIRES CARAMEL to 50 o C and ice the top, leaving half a cm gap from the sides. 9. Pipe rosettes of the caramel buttercream around the top. 10. Spin with baker's chocolate and decorate.

Banoffee Tart BAKELS MILLIONAIRES CARAMEL Baker s chocolate Bananas Whipping cream BAKELS RTU NEUTRAL GLAZE Cocoa powder 1. Line baked sweet pastry cases with melted baker s chocolate. 2. Place three slices of banana in the base. 3. Cover the base and the bananas with heated BAKELS MILLIONAIRES CARAMEL. 4. Place another three slices of banana on one side, on top of the caramel, then glaze with BAKELS RTU NEUTRAL GLAZE. 5. Pipe whipped cream next to the glazed bananas and dust with cocoa powder.

Truffles BAKELS MILLIONAIRES CARAMEL Baker s chocolate 1. Chill some BAKELS MILLIONAIRES CARAMEL, then roll into a sausage shape, 2. Now cut into even sized pieces, the size of a large cherry. 3. Roll the pieces in melted baker s chocolate and leave to chill in the fridge. 4. Repeat this process again and chill. 5. Pack as desired.

Caramel Bar Cake Chocolate mix Caramel mix BAKELS CHOCOLATE 1.000 100% BAKELS MULTIMIX 1.000 100% MUFFIN & CREME CAKE MIX CAKE BASE Water 0.230 23% Water 0.540 54% Oil 0.300 30% Oil 0.270 27% Egg 0.365 36.5% TOTAL 1.810 BAKELS 0.380 38% MILLIONAIRES CARAMEL Chocolate mix TOTAL 2.275 1. Using a beater, blend all the ingredients together on slow speed for 1 minute. 2. Scrape down. 3. Beat on second speed for 5 minutes. 4. Scale 800g of mix into an oblong foil. 5. Bake at 180 o C for approximately 25-35 minutes. Caramel mix 1. Using a beater, blend all ingredients together on slow speed for 1 minute (ex. BAKELS MILLIONAIRES CARAMEL and scrape down). 2. Add BAKELS MILLIONAIRES CARAMEL. 3. Beat on second speed for 5 minutes. 4. Scale 800g of mix into an oblong foil. 5. Bake at 180 o C for approximately 25-35 minutes. Finishing 1. Once cool, cut all the cakes into oblong shapes, all the same thickness. 2. Stack together with caramel buttercream (20% butter to BAKELS MILLIONAIRES CARAMEL) with the chocolate sponge in the middle. 3. Coat the outside of the bar cake with a thin layer of the buttercream. 4. Cover with a thin layer of marzipan for a smooth surface. 5. Heat some BAKELS MILLIONAIRES CARAMEL to 50 o C and enrobe the whole bar cake, then marble with some baker's chocolate and dress with buttercream and chocolate.

Pecan Pie BAKELS MILLIONAIRES CARAMEL 0.500 100% Egg 0.110 22% Cake crumbs 0.120 24% Cake flour 0.030 6% Pecan pieces 0.040 8% TOTAL 0.800 1. Using a beater, blend the BAKELS MILLIONAIRES CARAMEL and egg together on slow speed for 1 minute. 2. Scrape down. 3. Mix the cake crumb and flour together. 4. Add the cake crumb and blend through the mix. 5. Add the pecan pieces to mix. 6. Pour the mix into a sweet pastry lined tin. 7. Place the whole pecans on top, as desired. 8. Bake at 180 o C (356 o F) for approximately 40-45 minutes (top heat: 5, bottom heat: 6).