2023 Creme Cake Inspiration and Versatility Guide US EN by dawnfoods7

Creme Cake

INSPIRATION and Versatility Guide

All product numbers are subject to change. Please reach out to your Dawn Sales Representative if there are any discrepancies.

Who would have thought!?

So Many Options with Just One Creme Cake Mix! Dawn Exceptional® R&H® RICHCREME® is the “Original” creme cake, with a wonderful flavor, long shelf-life, delicious pudding style eating texture, incredible fruit suspending capabilities, and remarkable tolerance under the most extreme bakery conditions. It has outstanding versatility to make a wide variety of products, including muffins, bundt cakes, loaf cakes and more. Ring Cakes Loaf Cakes

Bundt Cakes

Muffins Crumb Cakes

Cakes

Donuts, Cookies and More!

Find these recipes and more inspiring ideas at www.dawnfoods.com/recipes Page 2

Loaves

Gourmet Carrot Loaf Cake • Dawn Exceptional® R&H® RichCreme® Vanilla Cake Base ( 00435926 ) • Bakery Essentials™ Cinnamon* • Badia Spice Ginger Ground ( 03061190 ) • Badia Ground Nutmeg ( 03061121) • Bakery Essentials™ Whole Eggs ( 03032572) • Bakery Essentials™ Soybean Vegetable Oil ( 02505321) • Water • Fresh Shredded Carrots • Bakery Essentials™ All Purpose Flour* • Bakery Essentials™ No Stick Pan Coating ( 02498154) • Dawn Exceptional® Cream Cheese Buttercreme Style Icing ( 02437863)

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

Prepare 100% vanilla creme cake base according to manufacturer’s instructions adding in 1.75% ground cinnamon, 0.75% ground ginger, and 0.5% ground nutmeg. At the end of mixing add 40% shredded carrot coated with 5% flour. Mix until just combined. Deposit 3 lb. of prepared batter into sprayed and papered 12.5 x 3.5 x 3-inch loaf pans. Bake at 350°F until cake springs back lightly when touched. Let cool completely. Ice with cream cheese buttercreme and lightly dust with ground cinnamon. Chef Tips: Making a small batch and don’t want to be bothered with math? Use the following recipe: In the bowl of a stand mixer fitted with a paddle attachment, combine 5 lb. vanilla creme cake base, 0.7 oz. ground cinnamon, 0.3 oz. ground ginger, 0.2 oz. ground nutmeg, and 1 lb. 12 oz. whole egg. Mix on low speed for 1 minute, then on medium speed for 3 minutes. Add 1 lb. 8 oz. oil and 1 lb. 2 oz. water. Mix on low speed for 1 minute. Scrape bowl. Mix on low speed for 3 minutes. Add 2 lb. shredded carrot coated with 2 oz. flour and mix until just combined.

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Loaves

Apple Crumb Tea Cake • Dawn Exceptional® R&H® RichCreme® Vanilla Cake Base ( 00435926 ) • Bakery Essentials™ Cinnamon* • Badia Ground Nutmeg ( 03061121) • Badia Spice Ginger Ground ( 03061190 ) • Bakery Essentials™ Whole Eggs ( 03032572) • Bakery Essentials™ Soybean Vegetable Oil ( 02505321) • Water • IQF Diced Apples ( 00361428 ) • Bakery Essentials™ All Purpose Flour* Prepare vanilla creme cake base according to manufacturer’s instructions adding in 1.75% ground cinnamon, 0.75% ground ginger, and 0.5% ground nutmeg. At the Divide batter in half, adding 0.5 oz. cinnamon per pound of batter. Deposit 10 oz. of prepared batter into sprayed mini loaf pans. Top with cinnamon sugar. Bake at 350°F until cake springs back lightly when touched. Let cool completely. Chef Tips: Making a small batch and don’t want to be bothered with math? Use the following recipe: In the bowl of a stand mixer fitted with a paddle attachment, combine 5 lb. vanilla creme cake base, 2 oz. ground cinnamon, 0.4 oz. ground nutmeg, 0.2 oz. ground ginger, 1 lb. 12 oz. whole egg. Mix on low speed for 1 minute, then on medium speed for 3 minutes. Add 1 lb. 8 oz. oil and 1 lb. 2 oz. water. Mix on low speed for 1 minute. Scrape bowl. Mix on low speed for 3 minutes. Add 1 lb. 8 oz. frozen diced apples coated with 2 oz. flour and mix until just combined.

Cinnamon Swirl Tea Cake • Granulated Sugar* • Bakery Essentials™ Cinnamon* • Dawn Exceptional® R&H® RichCreme® Vanilla Cake Base ( 00435926 ) • Bakery Essentials™ Whole Eggs ( 03032572) • Bakery Essentials™ Soybean Vegetable Oil ( 02505321) • Water Combine 100% granulated sugar and 4% ground cinnamon. Set aside. Prepare vanilla creme cake base according to manufacturer’s instructions. Divide batter in half, adding 0.5 oz. cinnamon per pound of batter. Deposit 10 oz. of prepared batter into sprayed mini loaf pans. Top with cinnamon sugar. Bake at 350°F until cake springs back lightly when touched. Let cool completely. Chef Tips: Making a small batch and don’t want to be bothered with math? Use the following recipe: Combine 2 lb. granulated sugar and 1.28 oz. ground cinnamon.

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Blueberry Sour Cream Tea Cake • Dawn Exceptional® R&H® RichCreme® Vanilla Cake Base ( 00435926 ) • Bakery Essentials™ Whole Eggs ( 03032572) • Bakery Essentials™ Soybean Vegetable Oil ( 02505321) • Water • Sour Cream • Dawn Exceptional® Orange Fruit Bits ( 01296187 ) • Bakery Essentials™ All Purpose Flour* • Wyman Grade A Wild Blueberries ( 00077727 ) • Kerry™ Coarse White Sugar ( 02362755) In the bowl of a stand mixer fitted with the paddle attachment, combine 100% vanilla creme cake base and 35% eggs. Mix on low speed for one minute. Mix on medium speed for three minutes. Add 30% oil, 16% water, 10% sour cream, and 3% orange fruit bits. Mix on low speed for 1 minutes. Scrape bowl. Mix on low speed for 3 minutes. Combine 5% flour and 30% frozen blueberries, add to batter, and mix until just combined. Deposit 10 oz. batter into sprayed mini loaf pans. Top with coarse sugar. Bake at 350°F until the center springs back lightly when touched. Let cool completely. Chef Tips: Making a small batch and don’t want to be bothered with math? Use the following recipe: In the bowl of a stand mixer fitted with a paddle attachment, combine 5 lb. vanilla creme cake base and 1 lb. 12 oz. whole egg. Mix on low speed for 1 minute, then on medium speed for 3 minutes. Add 1 lb. 8 oz. oil, 12.8 oz. water, 1 lb. 4 oz. sour cream, and 2.4 oz. orange fruit bits. Mix on low speed for 1 minute. Scrape bowl. Mix on low speed for 3 minutes. Add 1 lb. 8 oz. frozen blueberries coated with 2 oz. flour and mix until just combined.

Black & White Tea Cake • Dawn Exceptional® R&H® RichCreme® Vanilla Cake Base ( 00435926 ) • Dawn Exceptional® R&H® RichCreme® Chocolate Cake Base ( 00546814) • Bakery Essentials™ Whole Eggs ( 03032572) • Bakery Essentials™ Soybean Vegetable Oil ( 02505321) • Water Prepare vanilla and chocolate creme cake bases according to manufacturer’s instructions. Deposit 5 oz. of each prepared batter into sprayed mini loaf pans and swirl. Bake at 350°F until cake springs back lightly when touched. Let cool completely. *Please reach out to a Dawn Sales Representative for item number.

Loaves

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Ring Cakes

Orange Chiffon Cake • Dawn Exceptional® Premium Vanilla Creme Cake Base ( 00356691) • Bakery Essentials™ Whole Eggs ( 03032572) • Bakery Essentials™ Soybean Vegetable Oil ( 02505321) • Water • Dawn Orange Fruit Bits ( 00015818 ) • Dawn Exceptional® Single Stage Meringue Filling Mix ( 00020974) • Bakery Essentials™ No Stick Pan Coating ( 02498154) • Dawn Exceptional® Fon Dip White Flat Icing (00018952) -OR- Dawn Exceptional® Enhanced Stability White Flat Icing ( 00672560 )

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Chef Tips: Making a small batch and don’t want to be bothered with math? Use the following recipe: In the bowl of a stand mixer fitted with the paddle attachment, combine 5 lb. vanilla creme cake base and 1 lb. 12 oz. whole egg. Mix on low speed for 1 minute, then on medium speed for 3 minutes. Add 1 lb. 8 oz. oil and 1 lb. 2 oz. water. Mix on low speed for 1 minute. Scrape bowl. Mix on low speed for 3 minutes. In the bowl of a stand mixer combine 12 oz. hot water and 9 oz. meringue mix and mix according to manufacturer’s instructions. Fold prepared meringue into creme cake batter and then fold in 10 oz. orange fruit bits and 2 tsp. orange oil.

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

Ring Cakes

Citrus Soda Ring Cake • Dawn Exceptional® R&H® RichCreme® Vanilla Cake Base ( 00435926 ) • Bakery Essentials™ Whole Eggs ( 03032572) • Bakery Essentials™ Soybean Vegetable Oil ( 02505321) • Water • Lemon/Lime Soda • Dawn Lemon Fruit Bits ( 00015784) • Bakery Essentials™ No Stick Pan Coating ( 02498154) • Dawn Exceptional® Medium-Thick Set Original Donut Glaze ( 00204123)

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

In the bowl of a stand mixer fitted with the paddle attachment, combine 100% vanilla creme cake base and 35% whole eggs. Mix on low speed for 1 minute, then on medium speed for 3 minutes. Add 30% oil, 22.5% lemon/lime soda, and 7.5% lemon fruit bits. Mix on low speed for 1 minute. Scrape bowl. Mix on low speed for 3 minutes. Deposit 2 lb. 4 oz. prepare batter into sprayed 9-inch tube pans. Bake at 350°F until cake springs back lightly when touched. Let cool completely. Combine 100% donut glaze and 6.5% lemon fruit bits. Glaze the cake with prepared lemon donut glaze.

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Ring Cake

Chocolate Rum Ring Cake • Dawn Exceptional® R&H® RichCreme® Chocolate Cake Base ( 00546814) • Red Cocoa Powder* • Bakery Essentials™ Whole Eggs ( 03032572) • Bakery Essentials™ Soybean Vegetable Oil ( 02505321) • Water • Dark Rum • Bakery Essentials™ No Stick Pan Coating ( 02498154) • Semper ASM Dark Chocolate Ganache ( 01022938 ) • Bakery Essentials™ Artificial Rum Emulsion ( 03037195) • Mona Lisa® Dark Chocolate Decoration Curls ( 01336420 )

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In the bowl of a stand mixer fitted with the paddle attachment, combine 100% chocolate creme cake base, 2% red cocoa powder, and 35% whole eggs. Mix on low speed for 1 minute, then on medium speed for 3 minutes. Add 30% oil, 17.5% water, and 5% rum. Mix on low speed for 1 minute. Scrape bowl. Mix on low speed for 3 minutes. Deposit 2 lb. 8 oz. prepare batter into sprayed 9-inch tube pans. Bake at 350°F until cake springs back lightly when touched. Let cool completely. Trim the bellies of the cakes so that they are level, then flip onto cake boards so the bottom is now the top. Combine chocolate ganache with desired amount of rum emulsion. Top each cake with prepared ganache, allowing the ganache to drip down the sides and center. Immediately top with chocolate curls.

Chef Tips: Making a small batch and don’t want to be bothered with math? Use the following recipe: In the bowl of a stand mixer fitted with the paddle attachment, combine 5 lb. chocolate creme cake base, 1.6 oz. red cocoa powder, and 1 lb. 12 oz. whole egg. Mix on low speed for 1 minute, then on medium speed for 3 minutes. Add 1 lb. 8 oz. oil, 14 oz. water, and 4 oz. rum. Mix on low speed for 1 minute. Scrape bowl. Mix on low speed for 3 minutes.

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

Bundt Cakes

Chocolate Pistachio Bundt Cake • Dawn Exceptional® R&H® RichCreme® Chocolate Cake Base ( 00546814) • Bakery Essentials™ Whole Eggs ( 03032572) • Bakery Essentials™ Soybean Vegetable Oil ( 02505321) • Water • Bakery Essentials™ Almond Emulsion* • Bakery Essentials™ No Stick Pan Coating ( 02498154) • Royal Steensma® Chocuise Souplesse Pistachio ( 03060728 ) • Chopped Pistachios

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

Prepare chocolate creme cake base according to manufacturer’s instructions adding in 3.75% almond emulsion during the second stage of mixing. Deposit 3 lb. 8 oz. prepared batter into 9-inch x 4-inch Bundt pans. Bake at 350°F until the center springs back lightly when touched. Let cool completely. Top with pistachio coating and immediately sprinkle with chopped pistachios. Chef Tips: Making a small batch and don’t want to be bothered with math? Use the following recipe: In the bowl of a stand mixer fitted with the paddle attachment, combine 5 lb. vanilla creme cake base and 1 lb. 12 oz. whole egg. Mix on low speed for 1 minute, then on medium speed for 3 minutes. Add 1 lb. 8 oz. oil, 1 lb. 2 oz. water, and 3 oz. almond emulsion. Mix on low speed for 1 minute. Scrape bowl. Mix on low speed for 3 minutes.

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Ring Cakes

Mini Lemon Bundt Cake • Dawn Exceptional® R&H® RichCreme® Vanilla Cake Base ( 00435926 ) • Bakery Essentials™ Whole Eggs ( 03032572) • Bakery Essentials™ Soybean Vegetable Oil ( 02505321) • Water • Dawn Lemon Fruit Bits ( 00015784) • Bakery Essentials™ No Stick Pan Coating ( 02498154) • Royal Steensma® Chocuise Souplesse Limoncello ( 03060704) • Dawn Exceptional® Cream Cheese Flat Icing ( 00725822) • Kerry™ Pastel Sequins ( 02313493) Prepare vanilla creme cake base according to manufacturer’s instructions adding in 8.75% lemon fruits bit during second stage of mixing. Pipe 1.5 oz. prepared batter into sprayed 3-inch x 1-inch mini-Bundt pans. Bake at 350°F until the center springs back lightly when touched. Let cool completely. Enrobe with lemon coating and let set completely. Top with cream cheese flat icing and immediately top with sprinkles. Chef Tips: Making a small batch and don’t want to be bothered with math? Use the following recipe: In the bowl of a stand mixer fitted with the paddle attachment, combine 5 lb. vanilla creme cake base and 1 lb. 12 oz. whole egg. Mix on low speed for 1 minute, then on medium speed for 3 minutes. Add 1 lb. 8 oz. oil, 1 lb. 2 oz. water, and 8.75% lemon fruit bits. Mix on low speed for 1 minute. Scrape bowl. Mix on low speed for 3 minutes.

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

Cake

Cherry Chiffon Cake • Dawn Exceptional® Premium Vanilla Creme Cake Base ( 00356691) • Bakery Essentials™ Whole Eggs ( 03032572) • Bakery Essentials™ Soybean Vegetable Oil ( 02505321) • Water • Dawn Exceptional® Single Stage Meringue Filling Mix ( 00020974) • Dawn Cherry Fruit Bits ( 00015768 ) • Chefmaster® Red Red Liqua-Gel Color ( 02333912) • Bakery Essentials™ No Stick Pan Coating ( 02498154) • Dawn Exceptional® VelveTop™ Enhanced Stability Vanilla Whipped Icing and Filling Liquid ( 00492687 ) • Bakery Essentials™ Whole Maraschino Cherries with Stems ( 03036051)

Prepare 100% vanilla creme cake base according to manufacturer’s instructions. In the bowl of a stand mixer fitted with the whisk attachment, combine 15% hot water and 11.25% meringue mix and mix according to manufacturer’s instructions. Fold prepared meringue into creme cake batter and then fold in 15% orange fruit bits and desired amount of red red gel color. Deposit 2 lb. 8 oz. prepare batter into sprayed 9-inch tube pans. Bake at 350°F until cake springs back lightly when touched. Let cool completely. Prepare vanilla whipped topping according to manufacturer’s instructions. Ice cakes with whipped topping and finish with maraschino cherries. Chef Tips: Making a small batch and don’t want to be bothered with math? Use the following recipe: In the bowl of a stand mixer fitted with the paddle attachment, combine 5 lb. vanilla creme cake base and 1 lb. 12 oz. whole egg. Mix on low speed for 1 minute, then on medium speed for 3 minutes. Add 1 lb. 8 oz. oil and 1 lb. 2 oz. water. Mix on low speed for 1 minute. Scrape bowl. Mix on low speed for 3 minutes. In the bowl of a stand mixer combine 12 oz. hot water and 9 oz. meringue mix and mix according to manufacturer’s instructions. Fold prepared meringue into creme cake batter and then fold in 12 oz. cherry icing fruits and red red gel color. Maraschino Cherries: To make pretty cherries that won’t stain your decorations, drain and rinse maraschino cherries before using. Place a glazing rack on a sheet pan and spread cherries over. Let sit until just dry.

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

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Cake

Carved Pumpkin Cake For the Spice Layers: • Dawn Exceptional® R&H® RichCreme® Vanilla Cake Base ( 00435926 ) • Bakery Essentials™ Pumpkin Pie Spice ( 02508937 ) • Bakery Essentials™ Cinnamon* • Bakery Essentials™ Whole Eggs ( 03032572) • Bakery Essentials™ Soybean Vegetable Oil ( 02505321) • Water • Seneca Veg Pumpkin Solid ( 00233312) • Bakery Essentials™ No Stick Pan Coating ( 02498154) Prepare 100% vanilla creme cake base according to manufacturer’s instructions adding 1% pumpkin pie spice and 0.5% ground cinnamon during stage one. Deposit 10 oz. of prepared batter for 6-inch cakes, 1 lb. for 8-inch cakes, and 1 lb. 8 oz. for 10-inch cakes into sprayed and papered cake pans. Bake at 350°F until the center springs back lightly when touched. Let cool completely. Chef Tips: Making a small batch and don’t want to be bothered with math? Use the following recipe: In the bowl of a stand mixer fitted with the paddle attachment, combine 5 lb. vanilla creme cake base, 0.8 oz. pumpkin pie spice, 0.4 oz. ground cinnamon, and 1 lb. 12 oz. whole eggs. Mix on low speed for 1 minute, then on medium speed for 3 minutes. Add 1 lb. 8 oz. oil and 1 lb. 2 oz. water. Mix on low speed for 1 minute. Scrape bowl. Mix on low speed for 3 minutes. For the Chocolate Pumpkin Layers: • Dawn Exceptional® R&H® RichCreme® Chocolate Cake Base ( 00546814) • Bakery Essentials™ Pumpkin Pie Spice ( 02508937 ) • Bakery Essentials™ Whole Eggs ( 03032572) • Bakery Essentials™ Soybean Vegetable Oil ( 02505321) • Water • Seneca Veg Pumpkin Solid ( 00233312) • Bakery Essentials™ No Stick Pan Coating ( 02498154) In the bowl of a stand mixer fitted with a paddle attachment combine 100% chocolate creme cake base, 0.22% pumpkin pie spice, and 35% whole eggs. Mix on low speed for one minute. Mix on medium speed for three minutes. Add 30% oil, 22.5% water, and 7.5% pumpkin purée. Mix on low speed for 1 minute. Scrape bowl. Mix on low speed for 3 minutes. Deposit 10 oz. of prepared batter for 6-inch cakes, 1 lb. for 8-inch cakes, and 1 lb. 8 oz. for 10-inch cakes into sprayed and papered cake pans. Bake at 350°F until the center springs back lightly when touched. Let cool completely. Chef Tips: Making a small batch and don’t want to be bothered with math? Use the following recipe: In the bowl of a stand mixer fitted with the paddle attachment, combine 5 lb. chocolate cake base, 0.8 oz. pumpkin pie spice, 0.4 oz. ground cinnamon, and 1 lb. 12 oz. whole eggs. Mix on low speed for 1 minute, then on medium speed for 3 minutes. Add 1 lb. 8 oz. oil and 1 lb. 2 oz. water. Mix on low speed for 1 minute. Scrape bowl. Mix on low speed for 3 minutes.

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

To Create 3-D Carved Pumpkin Cakes: • Spice Cake: 6, 8, & 10-inch • Chocolate Pumpkin Cake: 6, 8, & 10-inch • Dawn White Buttercreme Style Icing ( 02434356 ) • Satin Ice® White Vanilla Fondant Icing ( 00661919 ) • Chefmaster® Black Liqua-Gel Color ( 02333839 ) • Chefmaster® Buckeye Brown Liqua-Gel Color ( 02333855) • Chefmaster® Leaf Green Liqua-Gel Color ( 02333813) • Chefmaster® Sunset Orange Liqua-Gel Color ( 02333871) • Chefmaster® Harvest Brown Airbrush Color ( 02333730 ) • Chefmaster® Sunset Orange Airbrush Color ( 02333780 ) • Chefmaster® Spring Green Airbrush Color ( 02333748 )

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

To stack & carve the cake: alternate between spice and chocolate pumpkin cake layers. Using 6 total cake layers and white buttercreme, stack in order, 6-inch, 8-inch, 10-inch, 10-inch, 8-inch, and 6-inch layers on cake boards and freeze. Carve into desired pumpkin shapes, crumb coat, and freeze. To Decorate: Color a small amount of fondant with green gel color for leaves & tendrils and brown gel color with fondant for stems. Shape leaves, tendrils, and stems and set aside to dry. Color a large amount of fondant with orange gel color and roll to cover the pumpkins. Add dimension by dusting with airbrush colors and attach stems, leaves, and tendrils.

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Crumb Cakes

Strawberry Cheesecake Crumb Cake • Dawn Exceptional® Premium Vanilla Creme Cake Base ( 00356691) • Bakery Essentials™ Whole Eggs ( 03032572) • Bakery Essentials™ Soybean Vegetable Oil ( 02505321) • Water • Bakery Essentials™ No Stick Pan Coating ( 02498154) • Dawn Exceptional® Diced Fruit Dark Red Strawberry Filling Pouch Pak ( 02407824) • Dawn Exceptional® Rich Taste Cream Cheese Filling Pouch Pak ( 02405092) • Dawn Exceptional® Streusel ( 00027078 ) • Dawn Exceptional® Fon Dip White Flat Icing ( 00018952) OR Dawn Exceptional® E-Z Open™ White Flat Icing ( 3012130 )

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Prepare vanilla creme cake base according to manufacturer’s instructions. Deposit 3 lb. 8 oz. prepared batter into sprayed and papered half sheet pans with added 2-inch-tall pan extenders. Top each with a zigzag of 8 oz. strawberry filling and 8 oz. cream cheese filling then top with 12 oz. streusel. Bake at 350°F until the center springs back lightly when touched. Let cool completely. Drizzle with white flat icing.

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

Crumb Cakes

Blueberry Buckle • Dawn Exceptional® Streusel ( 00027078 ) • Bakery Essentials™ Cinnamon* • Dawn Exceptional® Premium Vanilla Creme Cake Base ( 00356691) • Bakery Essentials™ Whole Eggs ( 03032572) • Bakery Essentials™ Soybean Vegetable Oil ( 02505321) • Water • Dawn Exceptional® Whole Fruit Blueberry Filling Pouch Pak ( 02404888 ) • Wyman Grade A Wild Blueberries ( 00077727 ) • Bakery Essentials™ No Stick Pan Coating ( 02498154)

For Cinnamon Streusel: Combine 100% streusel and 3.125% ground cinnamon. Prepare vanilla creme cake base according to manufacturer’s instructions. Deposit 3 lb. 4 oz. prepared batter into sprayed and papered half sheet pans with added 2-inch-tall pan extenders. Top each with a zigzag of 8 oz. blueberry filling and frozen blueberries then top with 12 oz. prepared cinnamon streusel. Bake at 350°F until the center springs back lightly when touched. Let cool completely. Chef Tips: Making a small batch and don’t want to be bothered with math? Use the following recipe: Combine 2 lb. streusel and 1 oz. ground cinnamon

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

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Crumb Cakes

Classic Crumb Cake • Dawn Exceptional® Streusel ( 00027078 ) • Bakery Essentials™ Cinnamon* • Dawn Exceptional® Premium Vanilla Creme Cake Base ( 00356691) • Bakery Essentials™ Whole Eggs ( 03032572) • Bakery Essentials™ Soybean Vegetable Oil ( 02505321) • Water • Bakery Essentials™ No Stick Pan Coating ( 02498154) • Dawn Deluxe White Donut Sugar ( 00010645)

Prepare vanilla creme cake base according to manufacturer’s instructions. Deposit 4 lb. prepared batter into sprayed and papered half sheet pans with added 2-inch-tall pan extenders. Top each with 12 oz. prepared cinnamon streusel. Bake at 350°F until the center springs back lightly when touched. Let cool completely. Chef Tips: Making a small batch and don’t want to be bothered with math? Use the following recipe: Combine 2 lb. streusel and 1 oz. ground cinnamon

For Cinnamon Streusel: Combine 100% streusel and 3.125% ground cinnamon.

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

Muffins

Oatmeal Cream Pie Muffin • Dawn Exceptional® R&H® RichCreme® Vanilla Cake Base ( 00435926 ) • Bakery Essentials™ Cinnamon* • Bakery Essentials™ Whole Eggs ( 03032572) • Bakery Essentials™ Soybean Vegetable Oil ( 02505321) • Water • Bakery Essentials™ Regular Whole Rolled Oats ( 03011829 ) • Clown Gysin Marshmallow Creme ( 02397611) Prepare 100% vanilla creme cake base according to manufacturer’s instructions, adding in 1.25% ground cinnamon. At the end of mixing add in 20% rolled oats and mix to combine. Use a #8 gray scoop to deposit 4.5 oz. batter into each cavity. Top with rolled oats. Bake at 350°F until the center springs back lightly when touched. Let cool completely. Fill muffins with 0.5 oz. marshmallow creme. The creme may need to be thinned with water to make pipeable. Chef Tips: Making a small batch and don’t want to be bothered with math? Use the following recipe: In the bowl of a stand mixer fitted with the paddle attachment, combine 5 lb. vanilla creme cake base, 1 oz. ground cinnamon and 1 lb. 12 oz. eggs. Mix on low speed for one minute. Mix on medium speed for three minutes. Add 1 lb. 8 oz. oil and 1 lb. 2 oz. water. Mix on low speed for 1 minute. Scrape bowl. Mix on low speed for 3 minutes. Add 1 lb. rolled oats and mix to combine.

Cinnamon Banana Streusel Muffin • Dawn Exceptional® R&H® RichCreme® Vanilla Cake Base ( 00435926 ) • Bakery Essentials™ Whole Eggs ( 03032572) • Bakery Essentials™ Soybean Vegetable Oil ( 02505321) • Water • Paradise Ingredients Natural Banana Puree ( 01309964) • Dawn Banana Icing Fruit ( 00418716 ) • Cinnamon Chips* • Dawn Exceptional® Streusel ( 00027078 ) In the bowl of a stand mixer fitted with the paddle attachment, combine 100% vanilla creme cake base and 35% eggs. Mix on low speed for one minute. Mix on medium speed for three minutes. Add 30% oil, 5% water, 15% banana puree, and 5% banana icing fruits. Mix on low speed for 1 minute. Scrape bowl. Mix on low speed for 3 minutes. Add 30% cinnamon chips and mix to combine. Use a #8 gray scoop to deposit 4.5 oz. batter into each cavity. Top with streusel. Bake at 350°F until the center springs back lightly when touched. Let cool completely. Chef Tips: Making a small batch and don’t want to be bothered with math? Use the following recipe: In the bowl of a stand mixer fitted with the paddle attachment, combine 5 lb. vanilla creme cake base and 1 lb. 12 oz. whole egg. Mix on low speed for one minute. Mix on medium speed for three minutes. Add 1 lb. 8 oz. oil, 4 oz. water, 12 oz. banana puree, and 4 oz. banana icing fruits. Mix on low speed for 1 minute. Scrape bowl. Mix on low speed for 3 minutes. Add 1 lb. 8 oz. cinnamon chips and mix to combine.

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

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Muffins

Morning Mocha Muffin • Dawn Exceptional® R&H® RichCreme® Chocolate Cake Base ( 00546814) • Bakery Essentials™ Whole Eggs ( 03032572) • Bakery Essentials™ Soybean Vegetable Oil ( 02505321) • Water • Bakery Essentials™ Natural Coffee Flavor with Other Natural Flavors ( 03036969 ) • Bakery Essentials™ Semisweet Chocolate 4M Drop ( 0304868 ) • Dawn White Holland Creme Filling ( 02405422)

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Prepare 100% chocolate creme cake base according to manufacturer’s instructions adding 2.5% coffee flavor during stage 2. At the end of mixing add in 30% chocolate drops and mix to combine. Use a #8 gray scoop to deposit 4.5 oz. batter into each cavity. Top with chocolate drops. Bake at 350°F until the center springs back lightly when touched. Let cool completely. Fill each muffin with 0.75 oz. Holland creme filling. Chef Tips: Making a small batch and don’t want to be bothered with math? Use the following recipe: In the bowl of a stand mixer fitted with the paddle attachment, combine 5 lb. chocolate creme cake base and 1 lb. 12 oz. whole egg. Mix on low speed for 1 minute, then on medium speed for 3 minutes. Add 1 lb. 8 oz. oil, 14 oz. water, and 2 oz. coffee flavoring. Mix on low speed for 1 minute. Scrape bowl. Mix on low speed for 3 minutes. Add 1 lb. 8 oz. of chocolate drop and mix until just combined.

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

Muffins

Triple Chocolate Muffin • Dawn Exceptional® R&H® RichCreme® Chocolate Cake Base ( 00546814) • Bakery Essentials™ Whole Eggs ( 03032572) • Bakery Essentials™ Soybean Vegetable Oil ( 02505321) • Water • Bakery Essentials™ White Chocolate 1M Drop ( 02504951) • Bakery Essentials™ Semi-Sweet Chocolate 1M Drop ( 03048658 ) • Bakery Essentials™ Milk Chocolate 1M Drop ( 02505040 )

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

Prepare chocolate creme cake base according to manufacturer’s instructions. Add in 10% each, white, semi-sweet, and milk chocolate drops at the end of mixing and mix to combine. Use a #8 gray scoop to deposit 4.5 oz. batter into each cavity. Top with milk and semi-sweet chocolate drops. Bake at 350°F until the center springs back lightly when touched. Let cool completely. Chef Tips: Making a small batch and don’t want to be bothered with math? Use the following recipe: In the bowl of a stand mixer fitted with the paddle attachment, combine 5 lb. chocolate creme cake base and 1 lb. 12 oz. eggs. Mix on low speed for one minute. Mix on medium speed for three minutes. Add 1 lb. 8 oz. oil and 1 lb. 2 oz. water. Mix on low speed for 1 minutes. Scrape bowl. Mix on low speed for 3 minutes. Add 8 oz. each of white, semi-sweet, and milk chocolate drops and mix to combine.

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Muffins

Pumpkin Spice Muffins • Granulated Sugar* • Bakery Essentials™ Cinnamon* • Dawn Exceptional® R&H® RichCreme® Vanilla Cake Base ( 00435926 ) • Bakery Essentials™ Pumpkin Pie Spice ( 02508937 ) • Bakery Essentials™ Whole Eggs ( 03032572) • Bakery Essentials™ Soybean Vegetable Oil ( 02505321) • Water • Seneca Veg Pumpkin Solid ( 00233312) • Dawn Exceptional® Rich Taste Cream Cheese Filling ( 02405208 )

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Combine 100% granulated sugar and 4% ground cinnamon. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine 100% vanilla creme cake base, 1% ground cinnamon, 2% pumpkin pie spice, and 35% eggs. Mix on low speed for one minute. Mix on medium speed for three minutes. Add 30% oil, 10% water, and 25% pumpkin puree. Mix on low speed for 1 minute. Scrape bowl. Mix on low speed for 3 minutes. Use a #8 gray scoop to deposit 4.5 oz. batter into each cavity. Top with cinnamon sugar. Bake at 350°F until the center springs back lightly when touched. Let cool completely. Fill each muffin with 0.75 oz. cream cheese filling.

Chef Tips: Making a small batch and don’t want to be bothered with math? Use the following recipe: Combine 2 lb. granulated sugar and 1.3 oz. ground cinnamon. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine 5 lb. vanilla creme cake base, 0.8 oz. ground cinnamon, 1.6 oz. pumpkin pie spice, and 1 lb. 12 oz. eggs. Mix on low speed for one minute. Mix on medium speed for three minutes. Add 1 lb. 8 oz. oil, 8oz. water, and 1 lb. 4 oz. pumpkin puree. Mix on low speed for 1 minutes. Scrape bowl. Mix on low speed for 3 minutes.

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

Baked Donuts

Dark Chocolate and Coconut Baked Donuts • Dawn Exceptional® R&H® RichCreme® Chocolate Cake Base ( 00546814) • Black Cocoa Powder* • Bakery Essentials™ Whole Eggs ( 03032572) • Bakery Essentials™ Soybean Vegetable Oil ( 02505321) • Water • Bakery Essentials™ Natural & Artificial Coconut Emulsion ( 03036945) • Bakery Essentials™ No Stick Pan Coating ( 02498154) • Dawn Exceptional® Fon Dip White Flat Icing ( 00018952) -OR- Dawn Exceptional® Enhanced Stability White Flat Icing ( 00672560 ) • Bakery Essentials™ Sweetened Toasted Coconut Flake ( 02493724)

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

In the bowl of a stand mixer fitted with the paddle attachment, combine 100% chocolate creme cake base, 5% black cocoa powder, and 35% whole eggs. Mix on low speed for 1 minute, then on medium speed for 3 minutes. Add 30% oil, 22.5%. water, and 2.5% coconut emulsion. Mix on low speed for 1 minute. Scrape bowl. Mix on low speed for 3 minutes. Pipe 1.2 oz. prepared batter into sprayed 3-inch donut pans. Bake at 350°F until the centers springs back lightly when touched. Let cool completely, depan, and freeze. Dip frozen donuts into white flat icing and immediately top with toasted coconut.

Chef Tips: Making a small batch and don’t want to be bothered with math? Use the following recipe: In the bowl of a stand mixer fitted with the paddle attachment, combine 5 lb. chocolate creme cake base, 4 oz. black cocoa powder, and 1 lb. 12 oz. whole eggs. Mix on low speed for 1 minute, then on medium speed for 3 minutes. Add 1 lb. 8 oz. oil, 1 lb. 2 oz. water, and 2 oz. coconut emulsion. Mix on low speed for 1 minute. Scrape bowl. Mix on low speed for 3 minutes.

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Baked Donuts

Raspberry Baked Donuts • Dawn Exceptional® R&H® RichCreme® Vanilla Cake Base ( 00435926 ) • Bakery Essentials™ Whole Eggs ( 03032572) • Bakery Essentials™ Soybean Vegetable Oil ( 02505321) • Water • Dawn Raspberry Icing Fruit ( 00015859 ) • Raspberry Emulsion* • Chefmaster® Burgundy Wine Liqua-Gel Color ( 02333897 ) • Chefmaster® Princess Pink Liqua-Gel Color ( 02457621) • Chefmaster® Red Red Liqua-Gel Color ( 02333912) • Freeze-Dried Raspberries Prepare vanilla creme cake base according to manufacturer’s instructions adding in 8.75% raspberry icing fruits, 1.875% raspberry emulsion, and 0.35% burgundy gel color during second stage of mixing. Pipe 1.2 oz. prepared batter into sprayed 3-inch donut pans. Bake at 350°F until the centers springs back lightly when touched. Let cool completely, depan, and freeze. Combine white flat icing with a combination of burgundy, princess pink, and red red gel colors to create desired pink color. Dip frozen donuts into prepared pink flat icing and immediately top with crushed freeze-dried raspberries. Chef Tips: Making a small batch and don’t want to be bothered with math? Use the following recipe: In the bowl of a stand mixer fitted with the paddle attachment, combine 5 lb. vanilla creme cake base and 1 lb. 12 oz. whole egg. Mix on low speed for 1 minute, then on medium speed for 3 minutes. Add 1 lb. 8 oz. oil, 1 lb. 2 oz. water, 7 oz. raspberry icing fruit, 1.5 oz. raspberry emulsion, and 4 g. burgundy gel color.

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

Chocolate Dipped Almond Biscotti • Dawn Exceptional® Premium Vanilla Creme Cake Base ( 00356691) • Bakery Essentials™ Premium Bread Flour* • Kernal Paste* • Keller’s Creamery Unsalted AA Sweet Cream Butter ( 01177668 ) • Water • Bakery Essentials™ Whole Eggs ( 03032572) • Bakery Essentials™ Almond Emulsion* • Blue Diamond® Natural Sliced Almonds ( 01321645) • Van Leer® Shine Dark Chocolate EZ-Melt Wafers ( 03055915)

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

In the bowl of a stand mixer fitted with the paddle attachment, combine 100% vanilla creme cake base, 15% bread flour, 15% kernel paste, and 30% room temperature butter. Mix on low speed for 2 minutes. Scrape bowl and paddle. Add 10% water, 10% whole egg, and 1.25% almond emulsion slowly, on low speed over 1 minute. Mix on medium speed for 2 minutes. Scrape bowl and paddle. Add 25% sliced almonds and mix to combine. Scale dough into 2 lb. duffs and shape into 4-inch x 12-inch x 1-inch-thick rectangles. Bake at 350°F until golden brown and the internal temperature reaches 200°F. Let cool completely and then diagonally slice into 1/2-inch-thick slices and place onto papered sheet trays. Bake at 350°F until crunchy. Let cool completely. Dip into coating chocolate and immediately top with sliced almonds.

Chef Tips: Making a small batch and don’t want to be bothered with math? Use the following recipe: In the bowl of a stand mixer fitted with the paddle attachment, combine 5 lb. vanilla creme cake base, 12 oz. bread flour, 12 oz. kernel paste, and 1 lb. 8 oz. room temperature butter. Mix on low speed for 2 minutes. Scrape bowl and paddle. Add 8 oz. water, 8 oz. whole egg, and 1 oz. almond emulsion slowly, on low speed over 1 minute. Mix on medium speed for 2 minutes. Scrape bowl and paddle. Add 1 lb. 4 oz. sliced almonds and mix to combine.

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Dawn Creme Cake Mix Portfolio R&H ® developed the “Original” Creme Cake in the 1960’s when a test baker added a custard style pie filling and vegetable oil to R&H ® White Cake Base. The resulting product was absolutely amazing! Our creme cake formula remains the same today with a wonderful flavor, a long shelf-life, a delicious pudding style eating texture, incredible fruit suspending capabilities, and remarkable tolerance under the most extreme bakery conditions. Item #

Product

Sale Unit

Net Case Wt

00356691

Dawn Exceptional® Premium Vanilla Creme Cake Base 50#

Bag

50 lbs

00435926

Dawn Exceptional® R&H ® Richcreme ® Vanilla Cake Base 50#

Bag

50 lbs

00546814

Dawn Exceptional R&H Richcreme Chocolate Cake Base 50#

Bag

50 lbs

01299066

Dawn Advantage Vanilla Creme Cake Base 50#

Bag

50 lbs

00003566

Dawn Chocolate Creme Cake Base 50#

Bag

50 lbs

Dawn’s Comprehensive Portfolio Customize your creme cake creation with one of our various glazes, fillings, toppings, inclusions or icings.

Glazes • Take your bundt cakes or ring cakes to the next

Fillings • From popular fruit varieties like apple, cherry and strawberry — to rich, sweet cream cheese and smooth Bavarian cream — Dawn fillings help take your muffins to the next level of sweetness.

level with our full line of easy-to-use glazes. Count on consistent sheen, simple application and rich flavors for the perfect finishing touch everytime.

Toppings & Inclusions • Create signature donuts by adding flavor, color and texture to elevate your creme cake creations and impress your customers.

Icings • Customize your flat icings with our help. Dawn .

offers high-quality fudge icing bases so that you can create perfect icing that’s just right for your customers.

Dawn Foods helps customers grow their business by providing industryleading products, innovation, profitable solutions, and expertise you can depend on. From corner bakeries and leading manufacturers to foodservice operators and in-store bakeries, Dawn is your partner for bakery success. 1.800.292.1362 • DawnFoods.com