INSPIRATION guide
Springtime & Daisy Donuts
• Dawn Exceptional ® Raised Donut Mix (03009635)
• Fresh Yeast*
• Water
Prepare donut mix according to manufacturer’s instructions, cutting into Bismark’s and rings. Fry and let cool completely.
* Please reach out to a Dawn Sales Representative for item number.
Springtime Donuts
• Dawn Exceptional ® Dip N Set White Donut Icing (02510487)
• Chefmaster Blue Sky Liqua-Gel Color (02333847)
• Spectra Star Sprinkles (03059357)
Colour white icing using sky blue gel colouring. Dip donuts into blue icing and immediately top with sprinkles.
Daisy Donuts
• Dawn Exceptional ® Rich Taste Lemon Filling (01292846)
• Dawn Exceptional ® White Buttercreme Icing (02415851)
• Chefmaster® Lemon Yellow Liqua-Gel Color (02333946)
• Chefmaster® Neon Orange Liqua-Gel Color (02333970)
• Chefmaster® Whitener Liqua-Gel Color (00384686)
For coloured buttercreme: Combine 100% white buttercreme with 2% lemon yellow, 0.1% neon orange, and 1% white colours. Fill Bismarks with lemon filling. Place white buttercreme into a piping bag fitted with a large open tip and bright yellow buttercreme into a piping bag fitted with a large grass tip. Pipe 5 large white petals on top of each Bismarck and fill in the center with bright yellow buttercreme.
Red Velvet Brownie Tea Cakes
• Pink Non Pareils
• Red Non Pareils
• White Non Pareils
• Water
• Dawn Exceptional ® R&H ® Fudgey Brownie Mix (03016206)
• Dawn Exceptional ® Ultra Red Velvet Cake Mix (00015638)
• Vegetable Oil *
• Bakery Essentials™ No Stick Pan Coating (02498146)
• Cream Cheese
• Icing Sugar
• Dawn Bakery Magic Pure Vanilla Extract (00830879)
• Dawn Exceptional ® Lemon Fruit Bits (01296161)
• Kosher Salt
• Half & Half Cream
• Chefmaster® Neon Pink Liqua-Gel Color (02333988)
For Sprinkles: Combine 100% pink, 100% red, and 100% white non-pareils. Reserve.
For Cream Cheese Icing: In the bowl of a mixer fitted with the paddle attachment add 100% softened cream cheese and 52% icing sugar; mix on medium speed until smooth. Scrape bowl. Add 1.1% vanilla extract, 3.7% lemon fruit bits, and 0.74% kosher salt and mix on low speed to combine. Scrape bowl. Add 29.8% half & half cream and mix on low speed to combine. Thin with additional half & half, if desired.
In the bowl of a stand mixer fitted with the paddle attachment, combine 40% water, 100% brownie mix, and 100% red velvet cake mix. Mix for one minute on low speed. Scrape bowl. Add 48% water and 12% oil and mix on low speed for 1 minute. Scrape bowl. Mix on medium speed for 2 minutes. Spray 2.5-inch mini Bundt pans with pan spray, using a #30 black scoop deposit 34g batter into each cavity and then bake at 350°F / 176°C until cake springs back lightly when touched. Colour cream cheese flat icing with neon pink gel colour. Drip pink icing down the sides of each cake and immediately top with sprinkles.
* Please reach out to a Dawn Sales Representative for item number.
Strawberry Macaron Donuts
• Pink Non Pareils
• Pearls
• Water
• Dawn Exceptional ® Strawberry Fruit Bits (01296210)
• Dawn Exceptional ® Pronto 89 Vanilla Cake Donut Mix (03010082)
• Dawn Exceptional ® Dip N Set White Donut Icing (02510487)
• Dawn Exceptional ® White Buttercreme Icing (02415851)
• Pink Strawberry Macarons
For Sprinkles: Combine 100% pink non-pareils and 100% grande pearls. Reserve.
In the bowl of a mixer fitted with the paddle attachment combine 22.4% strawberry fruit bits, 34.6% water and 100% donut mix. Prepare donuts according to the manufacturer’s instructions. Fry and let cool completely. Dip donuts into white icing and immediately top with prepared sprinkles. Place white buttercreme in a piping bag fitted with a large French tip. Pipe a rosette of icing in the center of the donut and top with a strawberry macaron.
Pink Lemonade Old Fashioned Donuts
• Spectra Mini Rainbow Sequin (02470780)
• Spectra Yellow Sprinkles (03030783)
• Spectra Pink Crystal Sugar (02370435)
• Water
• Dawn Exceptional ® Lemon Fruit Bits (01296161)
• Dawn Exceptional ® Sour Cream Flavoured Old Fashioned Cake Donut Mix (01283754)
• Dawn Exceptional ® Dip N Set White Donut Icing (02510487)
• Dawn Bakery Magic Lemon Emulsion (00830746)
• Chefmaster® Lemon Yellow Liqua-Gel Color (02333946)
• Dawn Exceptional ® White Buttercreme Icing (02415851)
• Chefmaster® Neon Pink Liqua-Gel Color (02333988)
• Chefmaster® Neon Purple Liqua-Gel Color (00442567)
• Chefmaster® Whitener Liqua-Gel Color (00384686)
• Paper Straw
• Lemon Slice Candy
For Sprinkles: Combine 100% pastel sequins, 50% yellow sprinkles, and 50% pink sanding sugar. Reserve.
For Pink Buttercreme: Combine 100% white buttercreme with 4% neon pink, 0.2% neon purple, and 0.8% white colors.
In the bowl of a mixer fitted with the paddle attachment combine 34.6% water, 22.4% lemon fruit bits, and 100% donut mix. Prepare donuts according to the manufacturer’s instructions. Fry and let cool completely.
Combine 100% white icing, 3% lemon emulsion, and yellow gel colouring. Dip donuts into the lemon icing and immediately top with prepared sprinkles. Place pink buttercreme into a piping bag fitted with a medium sized open star tip. Pipe a small rosette on the edge of the donut and finish with a paper straw and lemon slice candy.
Rainbow Pride Donuts
• Dawn Exceptional ® Raised
Donut Mix (03009635)
• Fresh Yeast*
• Water
• Dawn Exceptional ® Dip N Set White
Donut Icing (02510487)
• Dawn Exceptional ® White
Buttercreme Icing (02415851)
• Chefmaster® Liqua-Gel Colors:
Neon Blue (02333954)
Red Red (02333912)
Sunset Orange (02333871)
Neon Orange (02333970)
Lemon Yellow (02333946)
Neon Orange (02333970)
Leaf Green (02333813)
Royal Blue (02333821)
Violet (02333938)
Whitener (00384686)
For Coloured Buttercremes:
Red Icing: Combine 100% white buttercreme with 4% red colour.
Orange Icing: Combine 100% white buttercreme with 4% sunset orange and 2% neon orange colours.
Bright Yellow Icing: Combine 100% white buttercreme with 2% lemon yellow, 0.1% neon orange, and 1% white colours.
Emerald Green Icing: Combine 100% white buttercreme with 1% leaf green colour.
Royal Blue Icing: Combine 100% white buttercreme with 6% royal blue colour.
Purple Icing: Combine 100% white buttercreme with 1% violet color.
Prepare donut mix according to manufacturer’s instructions, shaping into rings. Fry and let cool completely. Colour white donut icing with neon blue gel colouring. Dip donuts into blue icing. Place each coloured buttercreme into piping bags. On plastic wrap, pipe thick lines of icing side by side roughly 6-inches in length, touching each colour. Gently roll up plastic wrap to form a cylinder of rainbow icing. Cut the end, being sure you cut the bottom that places red on the left and yellow on the right. Place in a piping bag fitted with a medium star tip. Pipe two lines of rainbow buttercreme on the top of the donut and immediately place marshmallows at the base to form clouds.
* Please reach out to a Dawn Sales Representative for item number.
Strawberry Angel Food Cake Roll
• Dawn Angel Food Cake Mix (00013641)
• Water
• Bakery Essentials™ No Stick Pan Coating (02498146)
• Icing Sugar*
• Dawn Exceptional ® Diced Strawberry Filling (01294454)
• Fresh Strawberries
Prepare the angel food cake mix according to manufacturer’s instructions. Line half sheet pans with parchment paper and treat lightly with pan spray. Deposit 454g. of batter into each pan and spread to edges. Bake at 375°F / 190°C until cake springs back lightly when touched. Let cool completely. Loosen cake from sides of pan with a paring knife. Prepare a clean linen or piece of parchment with sifted powdered sugar. Unmold cake onto prepared surface, remove paper, and spread with 454g strawberry filling. Roll up the cake. Dust with extra powdered sugar and garnish with fresh strawberries.
* Please reach out to a Dawn Sales Representative for item number.
Carrot Cake Bars
• Water
• Dawn Exceptional ® Baker’s Request™ Carrot Cake Mix (03013038)
• Vegetable Oil *
• Bakery Essentials™ No Stick Pan Coating (02498146)
• Dawn Exceptional ® Cream Cheese Buttercreme Style Icing (01292276)
• Mona Lisa ® Natural Colour Small Carrot White Chocolate Decoration (02502468)
In the bowl of a stand mixer fitted with the paddle attachment, combine 23.75% water and 100% carrot cake mix. Mix on low speed for one minute. Mix on medium speed for two minutes. Scrape bowl. Add 40% oil and mix on low for 1 minute. Scrape bowl. Mix on low speed for 2 minutes. Line half sheet pans with parchment paper and treat with pan spray. Deposit 1360g batter, spreading evenly. Bake at 350°F / 176°C until baked all the way through. Let cool completely. Unmold and smooth ice with 1134g cream cheese buttercreme. Cut while frozen (this step is optional, but the bars will both unmold and slice much easier from frozen). Place a chocolate carrot on each to finish.
* Please reach out to a Dawn Sales Representative for item number.
Wedding Cake Cupcakes
• Dawn Exceptional ® Baker’s Request™ White Cake Mix (03013199)
• Water
• Vegetable Oil *
• Almond Emulsion
• Dawn Bakery Magic Colourless Imitation Vanilla (00830704)
• Dawn Exceptional ® White Buttercreme Icing Base (001292268)
• Cake and Icing Shortenting *
• Unsalted Butter*
• Kosher Salt*
• Icing Sugar*
• Dawn Exceptional ® VelveTop ™ Enhanced Stability Vanilla Whipped Icing and Filling Liquid (00492687)
Line jumbo size cupcake pans with paper liners. Mix white cake mix according to manufacturer’s instructions, adding in 0.625% clear vanilla and 1.25% almond emulsion. Use a #8 grey scoop to deposit 85g of batter into each cavity. Bake at 350°F / 176°C until cupcakes spring back lightly when touched. Let cool completely.
For Buttercreme: Prepare whipped topping according to manufacturer’s instructions. Reserve. In the bowl of a stand mixer fitted with the paddle attachment, place 100% white buttercreme base, 40% shortening, and 40% unsalted butter. Mix on low speed for 2 minutes. Scrape bowl. Add 2% fine salt, 4% clear vanilla, 2% almond emulsion, and 128% sifted powdered sugar. Mix on low speed for 1 minute. Scrape bowl. Add 40% whipped topping. Mix on low speed for 1 minute. Scrape bowl. Add 32% water. Mix on low speed for 1 minute. Mix on medium speed for 10 minutes. Scrape bowl. Mix on low speed for 7 minutes. Place prepared buttercreme into piping bags fitted with an array of large piping tips and pipe desired designs on cupcakes.
* Please reach out to a Dawn Sales Representative for item number.
Key Lime Pound Cake
• Water
• Dawn Old Fashioned Pound Cake Mix (00013692)
• Key Lime Juice
• Bakery Essentials™ No Stick Pan Coating (02498146)
• Chefmaster® Neon Green Liqua-Gel Color (02333962)
In the bowl of a stand mixer fitted with the paddle attachment, combine 20% water and 100% pound cake mix. Mix on low speed for 1 minute. Scrape bowl. Mix on medium speed for 3 minutes. Add 20% water, 7% lime juice, and 0.09% neon green gel colouring. Mix on low speed for 1 minute. Scrape bowl. Mix on low speed for 2 minutes. Generously prepare 9-inch tube pans with pan spray and deposit 1360g of batter into each. Bake at 375°F / 190°C until the center of the ring is firm. The internal temperature should be at least 200°F / 93°C.
Tropical Fruit Muffins
• Dawn Exceptional ™ R&H ™ Richcreme ™ Vanilla Cake Base (03010051)
• Water
• Vegetable Oil *
• Whole Eggs*
• Crushed Pineapple
• Dawn Exceptional ® Mango Filling (01293612)
• Klassic Coconut Sweetened Coconut Flake (00847501)
Prepare vanilla creme cake base according to manufacturer’s instructions adding in 30% drained crushed pineapple in the last minute of mixing. Use a #8 grey scoop to deposit 128g batter into each cavity. Pipe 14g mango filling into the top of the batter and sprinkle heavily with coconut. Bake at 350°F / 176°C until the center springs back lightly when touched. Let cool completely.
* Please reach out to Dawn Sales Representative for item number.
Confetti Cake Batter Fudge
• Whole Sweetened Condensed Milk
• Dawn Exceptional ™ R&H ™ Richcreme ™
Vanilla Cake Base (03010051)
• Unsalted Butter
• Bakery Essentials White Chocolate 1M Drop (02504951)
• Kosher Salt
• Dawn Bakery Magic Pure Vanilla Extract (00830879)
• Spectra Pink Sprinkles (03030875)
• Spectra Purple Sprinkles (03051818)
• Spectra White Sprinkles (03030806)
• Spectra Yellow Sprinkles (03030783)
• Gertrude Hawk™ Magical Pink & Yellow
Marshmallow Flavoured Morsels (03045398)
• Gertrude Hawk™ Monster Blue & Green
Marshmallow Flavoured Morsels (03045381)
• Bakery Essentials™ No Stick Pan Coating (02498146)
For Sprinkles: Blend 100% of each coloured sprinkles. Reserve
Spread vanilla creme cake base evenly onto a parchment covered sheet pan and bake at 350°F / 176°C for 10 minutes. Let cool completely.
Line one half sheet pan with parchment paper and treat with pan spray. In a large saucepan over low heat, warm 100% sweetened condensed milk to roughly 100°F / 38°C, turn off heat. Add 7% unsalted butter, 0.25% salt, and 86% white chocolate chips. Mix to combine and melt chocolate. Note: You may need to add more heat to completely melt the chocolate. Be careful not to scorch the mixture. The finished mixture will be thick. Once melted, add 2% vanilla extract and 10% creme cake base, mix to combine. Add 3% sprinkles and 2% of each marshmallow morsel and quickly knead together with your hands. Press evenly into the prepared half sheet tray and immediately top with 6% sprinkles and 4% of each morsel. Press lightly into the top of the fudge. Refrigerate until set. Depan, and slice into squares.
* Please reach out to Dawn Sales Representative for item number.
Mocha Stout Brownies
• Dawn Exceptional ® R&H ® Fudgey Brownie Mix (03016206)
• Dark Stout
• Bakery Essentials™ No Stick Pan Coating (02498146)
• Dawn Exceptional ® Chocolate Fudge Icing Base (01292226)
• Dawn Bakery Magic Artificial Coffee Flavour (00830770)
• Dawn Exceptional ® Chocolate Fudge Icing (01292325)
• White Chocolate Decoration
Prepare brownie mix according to manufacturer’s instructions but replace the water with dark stout. Line half sheet pans with parchment paper and treat with pan spray. Deposit 1814g batter, spread to edges, and bake at 350°F / 176°C until set. Let cool completely. Freeze, then unmold brownies. Prepare chocolate buttercreme following manufacturer’s instructions. Combine 100% chocolate buttercreme and 3.125% coffee flavouring. Smooth ice each brownie with 680g prepared buttercreme. Drizzle with chocolate fudge icing then immediately top with white chocolate decorations. Cut while frozen (this step is optional, but the brownies will both unmold and slice much easier from frozen).
Cookies & Cream Mochi Donuts
• Mochi Foods Mochi Donut Mix (03058381)
• Water
• Vegetable Oil *
• Whole Eggs*
• Bunge All Purpose Shortening NH39 (02347616)
• Dawn Exceptional ® Dip N Set White Donut Icing (02510487)
• Medium Oreo Cookie Pieces
• Dawn Exceptional ® Chocolate Fudge Icing (01292325)
Prepare Mochi Donut Mix according to manufacturer’s instructions. Let cool completely. Dip donuts into white flat icing and immediately top with cookie pieces. Drizzle with chocolate fudge icing.
* Please reach out to Dawn Sales Representative for item number.
NUTELLA® Cherry Tarts
• 3.25” Round Sweet Fluted Tartlet
• Nutella ® Hazelnut Spread Piping Bag (02449785)
• Dawn Exceptional ® Whole Cherry Filling (01294199)
• Dawn Exceptional ® VelveTop ™ Enhanced Stability Vanilla Whipped Icing and Filling Liquid (00492687)
• Chocolate Decoration
Place tart shells on paper lined sheet trays. Pipe 18g NUTELLA ® evenly into each shell. Top with 43g cherry filling. Prepare whipped topping according to manufacturer’s instructions. Place whipped topping into a piping bag fitted with a medium sized French tip. Pipe whipped topping on top of tart and garnish with a chocolate decoration.
NUTELLA ® is a registered trademark of Ferrero S.p.A. All rights reserved.
Campfire S’mores Cake
• Dawn Exceptional ® Baker’s Request™ Devil’s Food Cake Mix (03013731)
• Water
• Vegetable Oil *
• Bakery Essentials™ No Stick Pan Coating (02498146)
• Dawn Exceptional ® Chocolate Fudge Icing Base (01292226)
• Graham Cracker Crumb
• Dawn Exceptional ® Chocolate Fudge Icing (01292325)
• Dawn Essential Complete Meringue Powder (00833021)
Prepare devil’s food cake mix according to manufacturer’s instructions. Deposit 454g of prepared batter into sprayed and papered 8-inch cake pans. Bake at 350°F /176°C until cake springs back lightly when touched. Let cool completely. Prepare chocolate buttercreme following manufacturer’s instructions. Fill, crumb coat, and ice with chocolate buttercreme. Immediately place graham cracker crumbs along base of the cake. Heat fudge icing and pipe it around the edges of the cake to make drips down the sides of the cake. Prepare meringue filling according to manufacturer’s instructions. Immediately carefully spread on the top of the cake, swirling to finish. Then, use a torch to brown the meringue.
* Please reach out to a Dawn Sales Representative for item number.
