2022 Winter Seasonal Inspiration Catalog © 2021 Dawn Food Products, Inc.
Big Game Chocolate Donuts • • • • • • • • • •
February
Dawn Exceptional® Raised A® Mix ( 00025437 ) Red Star® Compressed Yeast ( 00917958 ) Water Dawn Exceptional® Fon Dip Chocolate Flat Icing ( 00018895) or Dawn Exceptional® E-Z Open™ Chocolate Flat Icing ( 03012109 ) Kerry™ Kings Blingz® Gold Crystal ( 01368697 ) Kerry™ Kings Blingz® Silver Decorettes ( 02386101) Mona Lisa™ Semi-Sweet Chocolate Cereal Coated Crispearls ( 03033999 ) Mona Lisa™ White Chocolate Cereal Coated Crispearls ( 03034057 ) Mona Lisa™ Milk Chocolate Cereal Coated Crispearls ( 03029039 ) Van Leer® Shine White Coating EZ-Melt Wafers ( 02496380 )
is National
Cherry Month
Follow manufacturer’s directions on bag, shaping dough into rings and holes. Fry and let cool completely. Heat chocolate flat icing and dip rings and holes. Add the crispearls and decorettes quickly before icing dries. Decorate the rings and donut holes with the white coating chocolate. Place the decorated donut hole in the center of the finished rings.
Cherry Limeade Donut
Perfect for
The Big Game! Page 2
• Dawn Exceptional® Majestic® Cherry Flavored Cake Donut Mix ( 00007070 ) • Water • Dawn Exceptional® Fon Dip White Flat Icing ( 00018952) or Dawn Exceptional® E-Z Open™ White Flat Icing ( 03012130 ) • Lime Juice • Chefmaster® Neon Green Liqua-Gel Color ( 02333962) • Bakery Essentials™ Pink Decorettes ( 03032589 ) • Dawn White Holland Creme Filling ( 02405422) • Bakery Essentials™ Whole Maraschino Cherries with Stems ( 03036051)
Prepare the cherry donuts according to the manufacturer’s instructions. Fry and let cool completely. In a medium sized bowl combine 5 pounds of white flat icing with 4 oz of lime juice, and neon green coloring. Dip each donut into the icing and immediately top with desired amount of pink decorettes. Top with a piped dollop of holland creme filling and a maraschino cherry. Chef’s Tip: To make pretty cherries that won’t stain your decorations, drain the maraschino cherries before using. Add the desired amount in a strainer. Place a glazing rack on a sheet pan and spread cherries over. Let sit until just dry.
Dawn’s Seasonal Donut Offerings Item #
Description
Available
00007070 Dawn Exceptional Majestic Cherry Flavored Cake Donut Mix 50# Year-round ®
®
02501923 Dawn Exceptional® Salted Caramel Old Fashioned Donut Mix 50#
Jan-Mar
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Valentine’s Day
Red Velvet Cupcake • Dawn Exceptional® Baker’s Request™ Red Velvet Cake Mix ( 00547862) • Water • Bakery Essentials™ Soybean Vegetable Oil ( 02505321) • Dawn Exceptional® Cream Cheese Buttercreme Style Icing ( 02437863) • Kerry™ Jumbo Red Heart Decorettes ( 02388694) • Bakery Essentials™ Whole Maraschino Cherries with Stems ( 03036051)
BAKERY BOX
Line conventional size cupcake pan with paper liners. Mix cake according to manufacturer’s instructions then use a #16 blue scoop to deposit 1.5oz batter into each cavity. Bake at 350°F until cupcakes spring back lightly when touched. Let cool completely. Pipe approximately 1 oz of icing on top each cupcake using a large open tip. Finish each cupcake with a maraschino cherry and jumbo red heart decorettes.
Valentine’s Day Cake Popsicles - Page 6 Valentine’s Day Cocoa Bombs - Page 7 Valentine’s Day Chocolate Dipped Strawberries - See below Coco Bakery® Winter Macaron C1 Collection ( 02414473)
Valentine’s Day Chocolate Covered Strawberries
Chef’s Tip: To make pretty cherries that won’t stain your decorations, drain the maraschino cherries before using. Add the desired amount in a strainer. Place a glazing rack on a sheet pan and spread cherries over. Let sit until just dry.
Raspberry Cream Cheese Brownie • Dawn Exceptional® R&H® Fudgey Brownie Mix ( 00874223) • Hot Water • Dawn Exceptional® Rich Taste Cream Cheese Filling Pouch Pak ( 02405092) • Dawn Exceptional® Pureed Fruit with Seeds Raspberry Filling Pouch Pak ( 02405282) • Bakery Essentials™ No Stick Pan Coating ( 02498154) Mix brownie mix according to manufacturer directions. Line a half sheet tray with parchment paper and treat with pan spray. Deposit 5 pounds batter, spread to edges, top with a 1 pound zigzag of raspberry filling and then 1 pound of cream cheese filling. Using the middle and index fingers, gently fold the fillings into the brownie batter to create a swirl. Bake at 350°F until set. Let brownies cool completely then freeze. Unmold and cut while frozen (this step is optional, but the brownies will both unmold and slice much easier from frozen). The brownies in the picture are cut into 3” x 3” squares.
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• • • •
• Fresh Strawberries • Van Leer® Shine Dark Chocolate EZ-Melt Wafers ( 02496364) • Van Leer® Shine White Coating EZ-Melt Wafers ( 02496380 ) • Stratas Foods® Interesterified Sweetex Emulsifier Icing Shortening ( 02396316 ) • Chefmaster® Red Red Liqua-Gel Color ( 02333912) • Chefmaster® Princess Pink Liqua-Gel Color ( 02457621) • Chefmaster® Whitener Liqua-Gel Color ( 00384686 ) Remove the strawberries from the refrigerator and wipe each with a dry towel to remove any debris. DO NOT WASH WITH WATER. Melt Van Leer Shine; for every pound of melted shine, add in 5oz melted Sweetex, then color with Chefmaster colors. Dip strawberries in prepared chocolate and place on a parchment covered sheet tray. Drizzle with melted coating that has been placed in a piping bag. Let dry.
Reach out to your Dawn Sales Representative for bakery packaging options.
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Valentine’s Day Cake Popsicles • Dawn Exceptional® Baker’s Request™ White Cake Mix ( 00499865) • Water • Bakery Essentials™ Soybean Vegetable Oil ( 02505321) • Dawn White Buttercreme Style Icing ( 02434356 ) • Bakery Essentials™ No Stick Pan Coating ( 02498154) • Van Leer® Shine Dark Chocolate EZ-Melt Wafers ( 02496364) • Van Leer® Shine White Coating EZ-Melt Wafers ( 02496380 ) • Stratas Foods® Interesterified Sweetex Emulsifier Icing Shortening ( 02396316 ) • Chefmaster® Red Red Liqua-Gel Color ( 02333912) • Chefmaster® Princess Pink Liqua-Gel Color ( 02457621) • Chefmaster® Whitener Liqua-Gel Color ( 00384686 ) • Kerry™ Valentine Heart Mix ( 02312479 ) • Kerry™ Kings Blingz Grande Pearl Sprinkles ( 02388628 ) • Bakery Essentials™ Pink Decorettes ( 03032589 ) • Bakery Essentials™ Red Decorettes ( 03032039 ) • Kerry™ 12/14 Pink Non-Pareils Sprinkles ( 01128851) • Kerry™ 12/14 Red Non-Pareils ( 01196642) • Kerry™ 12/14 White Non-Pareils ( 01043752) Use prepared, leftover Baker’s Request™ white cake — this is a great use for cake bellies. Use 2 pounds cake, grind in food processor until the mixture resembles sand, mix in 5 ounces buttercreme. Mix until very well combined, kneading as needed. Lightly spray a cake popsicle mold with pan spray, using a #8 gray scoop, scoop prepared filling into molds, scrape the tops and insert a popsicle stick. Freeze overnight. Melt Van Leer® Shine; for every pound of melted shine, add in 5oz melted Sweetex, then color with Chefmaster® colors. Unmold frozen pops; dip in prepared chocolate and place on a papered sheet pan to dry. Fill multiple pastry bags with the remaining colors. Decoratively drizzle each cake popsicle as desired and immediately decorate with sprinkles before chocolate sets.
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See the demo here www.dawnfoods.com/cocoabombs
Dissolve a Hot Cocoa Bomb in hot milk, stir, and enjoy a yummy cup of hot cocoa!
Valentine’s Day Hot Cocoa Bombs • • • • • • • • • • • • • • • • • • •
Cocoa Powder* Bakery Essentials™ High Heat Nonfat Milk Solids ( 02492776 ) Granulated Sugar* Kraft™ Marshmallow Mini Jet Puffed ( 00751893) Mona Lisa™ Semi-Sweet Chocolate Dome ( 03040515) Van Leer® Shine White Coating EZ- Melt Wafers ( 02496380 ) Stratas Foods® Interesterified Sweetex Emulsifier Icing Shortening ( 02396316 ) Chefmaster® Red Red Liqua-Gel Color ( 02333912) Chefmaster® Princess Pink Liqua-Gel Color ( 02457621) Chefmaster® Whitener Liqua-Gel Color ( 00384686 ) Kerry™ Valentine Heart Mix ( 02312479 ) Kerry™ Red, White & Pink Mini Heart Sprinkles ( 02314178 ) Kerry™ Red Heart Shapes Decorettes ( 02468389 ) Kerry™ Kings Blingz Grande Pearl Sprinkles ( 02388628 ) Bakery Essentials™ Pink Decorettes ( 03032589 ) Bakery Essentials™ Red Decorettes ( 03032039 ) Kerry™ 12/14 Pink Non-Pareils Sprinkles ( 01128851) Kerry™ 12/14 Red Non-Pareils ( 01196642) Kerry™ 12/14 White Non-Pareils ( 01043752)
To prepare the cocoa mix, in a medium sized bowl mix 9.5 oz of milk solids, 3 oz of cocoa powder, and 7 oz of granulated sugar using a whisk. If the mixture is lumpy you may need to sift it and mix again. Set aside. Place your half chocolate spheres into appropriately sized cupcake liners on a sheet tray. Use a tablespoon to fill each roughly ¾’s full with cocoa mixture. Add 5 mini marshmallows on top; or more if you desire. Heat the back of a metal pan with a blow torch. Gently place the other half of the sphere on the pan and lightly melt the edges. Immediately place on top of the filled sphere half. Let set until the chocolate dries. To decorate; melt Van Leer® Shine; for every pound of melted shine, add in 5oz melted Sweetex, then color with Chefmaster® colors. Fill multiple pastry bags with the colors. Decoratively drizzle each sphere as desired and immediately decorate with sprinkles before chocolate sets up. *
Please reach out to Dawn Sales Representative for item number.
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St. Patty’s Day Chocolate Mint Cupcakes • • • • • • • • • • • •
Dawn Exceptional® Baker’s Request™ Devil’s Food Cake Mix ( 00495128 ) Water Bakery Essentials™ Soybean Vegetable Oil ( 02505321) TR Toppers Chopped Andes® Mints ( 01256727 ) Dawn White Buttercreme Style Icing ( 02434356 ) Dawn Exceptional® Emerald Green Buttercreme Style Icing ( 02441054) Dawn Exceptional® Light Green Buttercreme Style Icing ( 02441062) Bakery Essentials™ Natural Peppermint Flavoring ( 03038130 ) Bakery Essentials™ Green Decorettes ( 03032114) Kerry™ Shamrock Shape Decorettes ( 02388735) Kerry™ Shamrock Mix Decorettes ( 02388438 ) Kerry™ 12/14 White Non-Pareils ( 01043752)
Line conventional size cupcake pan with paper liners. Mix cake according to manufacturer’s instructions then use a #16 blue scoop to deposit 1.5oz batter into each cavity. Bake at 350°F until cupcakes spring back lightly when touched. Let cupcakes cool completely and freeze. Hollow out the center of each cupcake using a 1” round cutter and a small offset spatula or paring knife. Fill the center of each cupcake with .25 oz of chopped Andes mint pieces using a teaspoon. Mix peppermint extract at a ratio of .5 oz of extract to 2 pounds of buttercreme. Mix the extract with white, emerald green and light green buttercremes. Place each color in a separate piping bag fitted with your preferred tips. Decorate the cupcakes as desired and embellish with an array of decorettes.
St. Patty’s Day Donuts • • • •
• • • • • • •
Dawn Exceptional® Raised A® Mix ( 00025437 ) Red Star® Compressed Yeast ( 00917958 ) Water Dawn Exceptional® Fon Dip Chocolate Flat Icing ( 00018895) or Dawn Exceptional® E-Z Open™ Chocolate Flat Icing ( 03012109 ) Dawn Exceptional® Fon Dip White Flat Icing ( 00018952) or Dawn Exceptional® E-Z Open™ White Flat Icing ( 03012130 ) Chefmaster® Leaf Green Liqua-Gel Color ( 02333813) Kerry™ Shamrock Shape Decorettes ( 02388735) Kerry™ Shamrock Mix Decorettes ( 02388438 ) Kerry™ 12/14 White Non-Pareils ( 01043752) Bakery Essentials™ Green Decorettes ( 03032114) TR Toppers Dehydrated Marshmallow Topping ( 02488733)
Follow manufacturer’s directions on bag, shaping dough into rings. Fry and let cool completely. Heat chocolate flat icing and dip desired amounts of rings. Heat vanilla flat icing. Color icing as desired. Add any decoration quickly before the icing dries.
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Cosmic Cookie Cake • Dawn Exceptional® Baker’s Request™ White Cake Mix ( 00499865) • Water • Bakery Essentials™ Soybean Vegetable Oil ( 02505321) • Dawn White Buttercreme Style Icing ( 02434356 ) • Marshmallow Creme Fluff* • Dawn Exceptional® R&H® RichCreme® Vanilla Cake Base ( 00435926 ) • Plugrá® European Style Unsalted Butter ( 01046334) • Bakery Essentials™ Pure Vanilla Extract ( 03038215) • Bakery Essentials™ Whole Eggs* • Whole Milk • Gertrude Hawk Monster Blue & Green Marshmallow Flavored Morsels ( 03045381) • Bakery Essentials™ No Stick Pan Coating ( 02498154) For the cake layers: Mix cake according to manufacturer’s instructions. Deposit 1 pound of prepared batter into sprayed and papered 8-inch cake pans. Bake at 350°F until cake springs back lightly when touched. Let cool completely. For the cookies: In the bowl of a stand mixer fitted with the paddle attachment, mix 4 pounds Dawn Creme Cake Mix, 1 pound softened unsalted butter, 0.8oz vanilla extract, 1.8oz whole eggs, and 1.8oz whole milk. Mix until well combined and mixture looks like cookie dough. If possible, mix in the baking chips ( 30%) by hand until combined. Portion the cookies using a #16 blue scoop, a #30 black scoop and a #60 silver scoop. Place like sized cookies on papered trays. Flatten each cookie to roughly ½ inch thickness. Add extra morsels on top of each cookie if desired. If using popsicles sticks, add before flattening. Bake at 350°F until completely set and just starting to color around the edges. Let cool completely. For the buttercreme & decoration: Prepare marshmallow buttercreme using a ratio of 3 pounds of white buttercreme to 1 pound of marshmallow fluff. Fill and crumb coat with buttercreme. Place internal supports/dowels into the cake. Smooth ice with remaining buttercreme. To finish the cake, fill two pastry bags with desired tips. Place a large cookie to the center back of cake and prop up with a popsicle stick. Place a mixture of cookies with and without sticks in a pattern to match the picture provided. After the cookies are placed, pipe desired patterns around cake and decorate with extra baking chips. Chef’s Tip: If the marshmallow buttercreme becomes hard to work with because of heat and humidity, pipe a dam around the outside edge of each cake and use the marshmallow buttercreme as a filling. Ice the outside of the cake with regular white buttercreme. *
Please reach out to Dawn Sales Representative for item number.
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See Chef’s Tip for
Vegan Option
Truffle Donut with Nutella® • • • • • • • •
Dawn Deluxe Donut Sugar ( 00010645) Barry Callebaut® 10/12% Dutch Cocoa Powder ( 02340032) Dawn Exceptional® Rich Taste Chocolate Dobash Filling ( 02405563) Nutella® Hazelnut Spread Piping Bag ( 02410926 ) Dawn Exceptional® Sourdough Raised Donut Mix ( 03019221) Water Plugrá® European Style Unsalted Butter ( 01046334) Red Star® Compressed Yeast ( 00917958 )
Donut Sugar: Mix 1 pound donut sugar and 1.5 ounces cocoa powder together, sift together and reserve. Donut Filling: Mix 50% Nutella® and 50% Dawn Dobash filling together, whisk until no lumps remain. Donuts: Prepare the sourdough donut mix according to manufacturer instructions. Fry and let cool completely. Fill with prepared Nutella® donut filling, roll in prepared donut sugar.
Cream Cheese Truffle Donut Morning Glory Muffin • • • • • • • • • • • • • •
Dawn Exceptional® R&H® RichCreme® Vanilla Cake Base ( 00435926 ) Bakery Essentials™ Whole Eggs* Bakery Essentials™ Soybean Vegetable Oil ( 02505321) Water Bakery Essentials™ Pure Vanilla Extract ( 03038215) Bakery Essentials™ Regular Whole Rolled Oats ( 03011829 ) IQF Shredded Carrots* IQF Diced Apples ( 00361428 ) Bay State Milling Whole Flax Seeds ( 00139188 ) Bakery Essentials™ Natural Seedless Raisin Select ( 02503573) Bakery Essentials™ Sweetened Coconut Flakes ( 02493716 ) Crain Walnut Medium Walnut Pieces ( 03023754) Bakery Essentials™ Coarse Ceylon Cinnamon ( 02508911) Bakery Essentials™ No Stick Pan Coating ( 02498154)
In the bowl of a stand mixer fitted with the paddle attachment, mix the creme cake according to manufacturer’s instructions. At the bowl, add 5% oats, 10% carrots, 10% raisins, 0.10% flax seed, 2.5% coconut, 15% apples, 7.5% walnuts, 0.10% cinnamon, and 0.01% vanilla extract; mix to just combine. Scrape bowl and quickly mix one more time to completely combine. Spray the top rim of crown muffin pans and place a muffin liner in each. Portion batter using a #8 gray scoop. Sprinkle the top of each with approximately .05 oz of oats. Bake at 350°F until golden brown and muffin springs back lightly when touched. Chef’s Tip: Did you know this recipe is just as delicious when made vegan? It’s true, just follow manufacturer’s directions on Dawn Balance ® Vegan Vanilla Creme Cake Mix ( 02501981) and follow the recipe above. *
Please reach out to Dawn Sales Representative for item number.
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• • • • • •
Dawn Exceptional® Sourdough Raised Donut Mix ( 03019221) Water Plugrá® European Style Unsalted Butter ( 01046334) Red Star® Compressed Yeast ( 00917958 ) Dawn Exceptional® Rich Taste Cream Cheese Filling ( 02405208 ) Dawn Deluxe White Donut Sugar ( 00010645)
Prepare the sourdough donut mix according to manufacturer instructions. Fry and let cool completely. Fill with cream cheese donut filling, roll in donut sugar.
Easter Drip Cake • Dawn Exceptional® Baker’s Request™ White Cake Mix ( 00499865) • Water • Bakery Essentials™ Soybean Vegetable Oil ( 02505321) • Kerry™ Easter Shape Decorettes ( 02401511) • Bakery Essentials™ No Stick Pan Coating ( 02498154) • Dawn Exceptional® Hot Pink Buttercreme Style Icing ( 02441038 ) • Dawn Exceptional® Fon Dip White Flat Icing ( 00018952) or Dawn Exceptional® E-Z Open™ White Flat Icing ( 03012130 )
Mix cake according to manufacturer’s instructions. Mix in the decorettes (10%) by hand if possible. Deposit 1 pound of prepared batter into sprayed and papered 8-inch cake pans. Bake at 350°F until cake springs back lightly when touched. Let cool completely. Each cake will use 3 layers each. Fill and crumb coat with hot pink icing. Place internal supports/dowels into the cake. Smooth ice with remaining hot pink buttercreme. Place Easter shape decorettes around the bottom of the cake. Warm flat icing. Pipe flat icing around edges of cake to make a drip design, then fill in on top. Let flat icing set up completely. Fill a large piping bag fitted with a star tip. Pipe large rosettes on top of cake and top with a small amount of the decorettes.
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