Oh Canada Drip Cake

• Spectra White Sprinkles (03030806)

• Spectra Red Sprinkles (03030790)

• Dawn Exceptional ® Baker’s Request White Cake Mix (03013199)

• Water

• Vegetable Oil *

• Bakery Essentials™ No Stick Pan Coating (02498146)

• Dawn Exceptional ® Raspberry Filling (01294305)

• Dawn Exceptional ® White Buttercreme Icing (02415851)

• Red Glitter Glaze *

• Chefmaster® Red Red Liqua-Gel Color (02333912)

For Sprinkles: Combine 100% white sprinkles and 100% red sprinkles. Reserve.

Prepare white 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.

Fill with raspberry filling. Crumb coat and smooth ice with white buttercreme. Immediately place sprinkle blend around the base of the cake. Use the glitter glaze to make drips down the side of the cake. Prepare red buttercreme by colouring 100% white buttercreme with 4% red red gel colouring. Place red and white buttercremes into piping bags fitted with medium sized open star tips. Pipe flat red and white rosettes in two rows around the top of the cake and then fill in the center with sprinkles.

* Please reach out to Dawn Sales Representative for item number.

Piña Colada Donuts

• Dawn Exceptional® Raised Donut Mix (03009635)

• Fresh Yeast*

• Water

• Dawn Exceptional® Crushed Pineapple Filling (01294412)

• Dawn Exceptional® Dip N Set White Donut Icing (02510487)

• Dawn Bakery Magic Imitation Rum Extract (00831083)

• Chefmaster® Lemon Yellow Liqua-Gel Color (02333946)

• Dawn Exceptional® VelveTop™ Enhanced Stability Vanilla Whipped Icing and Filling Liquid (00492687)

• Coconut Emulsion

• Klassic Coconut Toased Medium Coconut (00847494)

• Maraschino Cherries with Stem

Prepare donut mix according to manufacturer’s instructions, shaping dough into Bismark’s. Fry and let cool completely. Fill donuts with pineapple filling. Combine 100% white icing, 4% rum emulsion, and yellow gel colouring. Dip donuts in rum flavoured icing. Prepare whipped topping according to manufacturer’s instructions. Flavour 100% whipped topping with 3.125% coconut emulsion. Place whipped topping into a piping bag fitted with a large rose tip. Pipe a zigzag pattern across one side of the donut. Top with toasted coconut and a maraschino cherry.

* Please reach out to Dawn Sales Representative foritem number.

Chef Note: To make pretty cherries that won’t stain your decorations, drain maraschino cherries before using. Add the desired amount into a strainer. Place a glazing rack on a sheet pan and spread cherries over. Let sit until just dry.