Rich Chocolate Bundt Cake

Fudgices

Rich Chocolate Bundt Cake BAKELS MULTIMIX 0.500 kg AMERICAN BROWNIE 0.500 kg COMPLETE 0.263 kg 0.150 kg 0.183 kg Chocolate chunks 0.150 kg 1.746 kg 1. Using a beater, blend dry ingredients together. 2. Add liquids and mix for 1 minute on slow speed. 3. Scrape down. 4. Beat on second speed for 5 minutes. 5. Add chocolate chunks and blend through on first speed. 6. Scale at approximately 1000g into a bundt tin. 7. Bake at 175 C for approximately 40-45 minutes. 8. Once cool, top with BAKELS WHITE and RICH CHOCOLATE FUDGICE, then sprinkle with mini hearts.

Valentine s Brownie BAKELS AMERICAN BROWNIE MIX 0.235 kg 0.060 kg 1.295 kg 1. Using beater, blend all ingredients for 1 minute on slow speed. 3. Beat on slow speed for 2 minutes. 4. Deposit 1000g into a 9 heart tin. 5. Bake at 180 C for approximately 30-35 minutes. 6. Once cool, pallet knife warm BAKELS RICH CHOCOLATE FUDGICE on the top. 7. Decorate with sugar paste flowers.

Luxury Chocolate Valentine s Cake BAKELS MULTIMIX Cocoa powder Glycerine 0.100 kg 0.388 kg 0.300 kg 0.415 kg 0.045 kg 2.248 kg 1. Using a beater, blend all ingredients together for 1 minute on slow speed. 3. Beat on second speed for 6 minutes. 4. Scale 1000g mix into a 9 heart tin. 5. Bake at 180 C for approximately 25-35 minutes. 6. Once cool, cut cake into three layers, put bottom layer onto a cake board and spread with chocolate buttercream (using 20% butter to BAKELS RICH CHOCOLATE FUDGICE) and top with another layer. Cut a heart shape in the centre of the second layer with a cutter and stick to top with the buttercream. 7. Cream the sides and cover with chocolate sprinkles. 8. Next, heat up some BAKELS RICH CHOCOLATE FUDGICE and ice the top including the ring.

Lemon Flower Cakes BAKELS MULTIMIX Lemon zest Lemon flavour (once mixed) 0.230 kg 0.300 kg 0.365 kg 0.060 kg 0.020 kg 0.030 kg 2.005 kg 1. Using a beater, blend all ingredients together for 1 minute on slow speed. 3. Beat on second speed for 5 minutes. 4. Blend in the last 30g of water. 5. Pipe into clean, greased muffin tins one third up. 6. Bake at 180 C (375 F) for approximately 20 minutes. 7. Once cool, spread some lemon curd on to the bottom piece then sandwich together with fudgice buttercream (25% butter). 8. Ice top with lemon fudgice (flavoured/coloured BAKELS WHITE FUDGICE) and top with a sugar paste flower to finish.

Chocolate Easter Carrot Muffins BAKELS MULTIMIX Cocoa powder Glycerine 0.388 kg 0.300 kg 0.415 kg 0.100 kg 0.045 kg 2.248 kg 1. Using a beater, blend all ingredients together for 1 minute on slow speed. 3. Beat on second speed for 6 minutes. 4. Pipe 60-80g into cupcake cases. 5. Bake at 180 C for approximately 30-35 minutes. 6. Once cool, cut a hole in centre and remove. 7. Pipe in some orange fudgice (flavoured/coloured BAKELS WHITE FUDGICE, 25% butter). 8. Top with a green sugar paste leaf.

Hot Cross Muffins BAKELS MULTIMIX Orange zest 0.020 kg 0.230 kg Sultanas 0.120 kg 0.300 kg Currants 0.080 kg 0.365 kg Mixed spice 0.015 kg Lemon zest 0.020 kg Bun spice To taste 2.150 kg 1. Using a beater, blend all ingredients together for 1 minute on slow speed. 3. Beat on second speed for 5 minutes. 4. Pipe 90g into a cupcake case. 5. Bake at 180 C for approximately 20-25 minutes. 6. Once cool, warm up some BAKELS WHITE FUDGICE and thicken with some white chocolate. Pipe a cross onto each muffin and leave to set. 7. Add a pinch of brown sugar to finish.

Almond Easter Basket BAKELS MULTIMIX Mac paste 0.230 kg 0.300 kg 0.365 kg 0.380 kg 2.275 kg 1. Using a beater, blend all ingredients together for 1 minute on slow speed. 3. Beat on second speed for 5 minutes. 4. Pipe a dot of jam into the base of a custard tart pastry case, then pipe the mix into the pastry case one third up. 5. Bake at 180 C for approximately 20-25 minutes. 6. Once cool, pipe BAKELS WHITE FUDGICE (25% butter) on top. 7. Sprinkle some green coloured BAKELS KOKOMIX on top, then make a handle out of chocolate and place mini eggs in centre.

Chocolate Easter Nests BAKELS KOKOMIX Cocoa powder 0.050 kg 0.400 kg 1.450 kg 1. Using a beater, blend BAKELS KOKOMIX and cocoa powder together on slow speed. 2. Add water, then mix on second speed for 6 minutes. 3. Using an ice cream scoop, deposit the chocolate kokomix onto lined baking trays, then make a well in the middle with the back of the scoop. 4. Bake for 20-25 minutes at 180 o C. 5. Once cool, deposit some heated BAKELS RICH CHOCOLATE FUDGICE in the centre and place mini eggs on top to decorate.

Spicy Easter Bundt Cake BAKELS MULTIMIX Orange zest 0.020 kg 0.230 kg Sultanas 0.120 kg 0.300 kg Currants 0.080 kg 0.365 kg Mixed spice 0.015 kg Lemon zest 0.020 kg Bun spice To taste 2.150 kg 1. Using a beater, blend all ingredients together for 1 minute on slow speed. 3. Beat on second speed for 5 minutes. 4. Split the mix between two greased bundt tins. 5. Bake at 180 C for approximately 30-40 minutes. 6. Once cool, warm up some BAKELS WHITE FUDGICE and enrobe. 7. Decorate with green coloured BAKELS KOKOMIX and chocolate strands. 8. Optional, you can fit a cupcake with sugar paste bunny in the centre to finish.

Red Velvet Cobweb Cake BAKELS MULTIMIX Cocoa powder 0.340 kg 0.230 kg 0.300 kg 0.365 kg Red food colour 0.133 kg 2.368 kg 1. Using beater, blend all ingredients together for 1 minute on slow speed. 3. Beat on second speed for 5 minutes. 4. Mix for 1 minute on slow speed. 5. Scale into 7 tins at 400g. 6. Bake at 180 C (375 F) for approximately 25-35 minutes. 7. Set up cake using White Fudgice cream. 8. Coat with orange coloured heated BAKELS WHITE FUDGICE. 9. Decorate with heated BAKELS RICH CHOCOLATE FUDGICE into web shape. 10. Make spider with BAKELS RICH CHOCOLATE FUDGICE.

Christmas Tree Cupcake BAKELS MULTIMIX Fudgice Cream Butter 0.250 kg 0.230 kg BAKELS WHITE 0.750 kg 0.365 kg FUDGICE 0.300 kg (once mixed) 0.030 kg 1.925 kg 1. Using a beater, blend all ingredients (leaving 30g water) together for 1 minute on slow speed. 3. Beat on second speed for 5 minutes. 4. Stream in 30g water. 5. Scale at 40g. 6. Bake at 180 C (375 F) for approximately 20-25 minutes. 7. Once baked, pipe Christmas seasonal shape on top using flavoured/coloured BAKELS WHITE FUDGICE.

Christmas Cupcakes BAKELS MULTIMIX (Mulled wine, infused) (once mixed) Mixed fruit (mulled wine infused) 0.230 kg 0.365 kg 0.300 kg 0.030 kg 0.570 kg 2.495 kg 1. Using a beater, blend all ingredients (leaving 30g water) together for 1 minute on slow speed. 3. Beat on second speed for 5 minutes. 4. Stream in 30g water. 5. Scale at 40g. 6. Bake at 180 C (375 F) for approximately 20-25 minutes. 7. Once baked, pipe BAKELS WHITE FUDGICE on top to finish.

Christmas Tear & Share Monkey Bread Dough Coating Flour Melted butter 0.200 kg BAKELS BAKTEM BLUE 0.200 kg Ground cinnamon 0.020 kg BUN CONCENTRATE (20%) Demerara sugar 0.150 kg Yeast (appox.) 0.045 kg (approx.) 0.550 kg 0.370 kg Orange/lemon zest 0.250 kg 2.045 kg 1. Spiral mixer: 2 minutes slow, 6 minutes fast. 2. No time dough. 3. Dough: temperature 27 o C (80 o F). 4. Scale each ball at 50g. 5. Dip in melted butter then drop into sugar/cinnamon mix. 6. Drop 30 balls into a buttered bundt tin. 7. Prove at 40 C and 70% humidity. 8. Prove for 30 minutes in the prover or until just below top of tin. 9. Bake at 180 C for 40-45 minutes 10. Finish with BAKELS WHITE FUDGICE and Christmas sprinkles.

Christmas Chocolate & Caramel Bundt Cake BAKELS MULTIMIX Cocoa powder Glycerine 0.100 kg 0.388 kg 0.300 kg 0.415 kg 0.045 kg 2.248 kg 1. Using beater, blend all ingredients together for 1 minute on slow speed. 3. Beat on second speed for 5 minutes. 4. Blend in chocolate chips, if required, on slow speed. 5. Scale into bundt tin at 1000g or two thirds up the tin. 6. Bake at 180 C (375 F) for approximately 40-45 minutes. 7. Once cool, drizzle with BAKELS RICH CHOCOLATE FUDGICE and BAKELS MILLIONAIRES CARAMEL. 8. Pipe leaves with coloured BAKELS WHITE FUDGICE (green and red) to create Christmas wreath. Optional Make up BAKELS MULTIMIX plain, and flavour with 20% BAKELS MILLIONAIRES CARAMEL or BAKELS TOFFEE FUDGICE and alternate flavours in tin before baking.

Mint Brownie Slice BAKELS AMERICAN BROWNIE MIX 0.235 kg 0.060 kg 1.295 kg 1. Using beater, blend all ingredients for 1 minute on slow speed. 3. Beat on slow speed for 2 minutes. 4. Deposit 850g into rectangle foil. 5. Bake at 180 C (375 F) for approximately 25-35 minutes. 6. Once cool, flood top with heated green coloured and mint flavoured BAKELS WHITE FUDGICE. 7. Chill, then coat with baker s chocolate.

Mulled Wine Fruit Cake BAKELS MULTIMIX (Mulled wine, infused) (once mixed) Mixed fruit (mulled wine infused) 0.230 kg 0.365 kg 0.300 kg 0.030 kg 0.570 kg 2.495 kg 1. Infuse 4 x mulled wine spice bags in 1 litre of hot water and leave for 30 minutes, then add fruit and soak for 30 minutes, then drain. 2. Using beater, blend all ingredients (leaving the fruit) together for 1 minute on slow speed. 3. Scrape down. 4. Beat on second speed for 5 minutes. 5. Blend in the fruit on slow speed. 6. Scale into foil at 900g. 7. Bake at 180 C (375 F) for approximately 40-45 minutes. 8. Once cool, decorate with BAKELS WHITE FUDGICE and sugar holly.

Toffee Cupcake BAKELS MULTIMIX 4.000 kg 0.920 kg 1.200 kg BAKELS TOFFEE FUDGICE 1.460 kg Caramel flavour To taste 9.220 kg 1. Using a beater, blend all ingredients for on first speed for 1 minute. 3. Beat on second speed for 6 minutes. 4. Scale batter at 45g and deposit into cupcake cases. 5. Bake at 182 o C (360 o F) for approximately 25 minutes. 6. Once cool, pipe BAKELS TOFFEE FUDGICE (25% butter) on top to finish.

www.britishbakels.co.uk 01869 356400 Pack size: 10kg pails