2023 Fall/Holiday Inspiration Guide - CA EN

INSPIRATION guide

Pumpkin Cupcakes

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

• Water

• Vegetable Oil *

Pumpkin Cream Cheese Filling

• Dawn Exceptional ® Cream Cheese Filling (01293422)

• Seneca Vegetable Pumpkin Solid Pack (00233312)

• Pumpkin Pie Spice (02359645)

• Dawn Exceptional ® Cream Cheese Buttercreme Style Icing (01292276)

• Chefmaster® Orange Liqua-Gel Color (02333871)

• Chefmaster® Blue Sky Liqua-Gel Color (02333847)

• Chefmaster® Neon Pink Liqua-Gel Color (02333988)

• Chefmaster® Neon Green Liqua-Gel Color (02333962)

• Chefmaster® Buckeye Brown Liqua-Gel Color (02333855)

• Dawn Exceptional ® Chocolate Icing Base Versatile (01292226)

• Gold Crystal Sugar

For Pumpkin Cream Cheese Filling: In a bowl, combine cream cheese fillings, pumpkin puree, and pumpkin pie spice to taste. Reserve.

For cupcakes: Line conventional size cupcake pans with paper liners. Prepare white cake mix according to manufacturer’s instructions. Use a #16 blue scoop to deposit 43g batter into each cavity. Bake at 350°F /176°C until cupcakes spring back lightly when touched. Let cool completely. Using a 1-inch round cutter, cut the center out of each cupcake. Fill cavity with pumpkin cream cheese filling.

Prepare Chocolate buttercream according to manufacturers instructions. Create blue, orange, pink, and teal coloured buttercremes using gel colours with cream cheese icing. Place cream cheese icing and prepared pink, orange, and blue colours into piping bags fitted with medium sized star tips. Place the teal buttercreme into piping bags fitted with a small open tip and small leaf tip. Place chocolate buttercreme into a bag fitted with a small French tip. Use these colours to create pumpkin designs. Finish each in gold crystal sugar.

Green Apple Donuts

• Water

• Apple Compound

• Dawn Exceptional ® Pronto 89 Vanilla Cake Donut Mix (03010082)

• Saigon Ground Cinnamon (00359281)

• Ground Nutmeg

• Ground Allspice

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

• Chefmaster® Neon Green Liqua-Gel Color (02333962)

To prepare Apple Crisp Donut: In the bowl of a mixer fitted with the paddle attachment combine 40% water, 6.4% apple compound, 100% donut mix, 0.48% ground cinnamon, 0.06% ground nutmeg, and 0.02% ground allspice. Prepare donuts according to manufacturer’s instructions. Fry and let cool completely. Combine white flat icing with green gel colour and apple flavouring. Dip donuts into prepared icing and then drizzle with white icing.

Pumpkin Toffee Donuts

• Water

• Pumpkin Puree

• Black Strap Molasses

• Dawn Spice Cake Donut Mix (00013170)

• Ground Clove

• Saigon Ground Cinnamon (00359281)

• Pumpkin Pie Spice (02359645)

• Dawn Exceptional ® Caramel Flavoured Fudge Icing (01292317)

• Chopped Skor Candy Bars

To prepare Pumpkin Donut: In the bowl of a mixer fitted with the paddle attachment combine 34% water, 22.5% pumpkin puree, 2.5% molasses, 100% donut mix, 0.09% ground clove, 0.44% ground cinnamon, and 0.18% pumpkin pie spice. Prepare donuts according to manufacturer’s instructions. Fry and let cool completely. Dip donuts into caramel fudge icing and immediately dip into toffee candy piece.

Spiderweb Brownies

• Dawn Exceptional ® R&H ® Fudgey Brownie Mix (03016206)

• Water

• Bakery Essentials™ No Stick Pan Coating (02498146)

• Strawberry Flavoured Compound Chocolate

• Van Leer® Shine Dark Chocolate EZ-Melt Wafers (03055915)

Prepare brownie mix according to manufacturer’s instructions. Line half sheet trays with parchment paper and treat with pan spray. Deposit 1814g batter, spread to edges, and bake at 350 °F/176°C until set. Let brownies cool completely, then freeze. Cut while frozen (this step is optional, but the brownies will both unmold and slice much easier from frozen). Dip half of each brownie in strawberry compound coating. Pipe a spiderweb pattern with dark compound coating to finish.

Chef’s Tip: Want to make flavoured and coloured chocolate compound yourself? Chocolate and chocolate compounds must be flavoured and coloured with fat-based colours and flavours made specifically for chocolate. These can be oil based, powder based, or cocoa butter based. Alcohol or water-based flavourings and colourings will make the chocolate seize and become unusable. Start with Barry Callebaut® White Confectionary EZ- Melt (03052532), and then flavour/colour with your favourite fat-based flavour and/or colouring.

Cinnamon Apple Cake

• Dawn Exceptional ™ R&H ™ Richcreme ™ Vanilla Cake Base (03010051)

• Whole Eggs*

• Water

• Vegetable Oil *

• IQF Diced Apples

• Bakery Essentials™ Bleached All Purpose Flour (03018804)

• Bakery Essentials™ No Stick Pan Coating (02498146)

• Extra Fine Sugar*

• Ground Cinnamon

Cinnamon Sugar: Combine 100% granulated sugar and 3.175% ground cinnamon. Set aside.

Prepare vanilla creme cake base according to manufacturer’s instructions adding in a mixture of 30% frozen diced apple and 5% all-purpose flour during the last 30 seconds of mixing. Deposit 680g batter into sprayed and papered 8-inch cake pans. Top each with 57g prepared cinnamon sugar. Bake at 350°F /176°C until the cakes spring back lightly when touched. Let cool completely in the pan. Without flipping upside down, gently remove each cake with the help of a spatula.

Spooky Delight Drip Cake

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

• Water

• Vegetable Oil *

• Bakery Essentials™ No Stick Pan Coating (02498146)

• Dawn Exceptional ® White Buttercreme Icing (02415851)

• Key Lime Pie Filling

• Chefmaster® Black Liqua-Gel Color (02333839)

• Green Glitter Glaze

• Chefmaster® Whitener Liqua-Gel Color (00384686)

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

• Halloween Sprinkles

• Pearl Sprinkles

For Sprinkles: combine 100% Halloween sprinkles and 100% pearls. Set aside.

For Black Icing: Combine 100% white buttercreme with 6% black colour. 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. Each cake will use 3 layers. Fill with key lime filling and crumb coat with white buttercreme. Place internal supports/dowels into the cake. Smooth ice with black buttercreme. Immediately place sprinkles around the bottom of the cake. For the drip, combine green glitter glaze with white and yellow gel colours. Pipe around the top edge of the cake to make a drip design. Place black buttercreme into a piping bag fitted with a large star tip. Pipe large rosettes along the top border of the cake and then finish with sprinkles.

Sugar Skull Cake

• Dawn Exceptional ® Baker’s Request™

Devil’s Food Cake Mix (03013731)

• Water

• Vegetable Oil *

• Bakery Essentials™ No Stick Pan Coating (02498146)

• Dawn Exceptional ® White Buttercreme Icing (02415851)

• Satin Ice ® White Vanilla Fondant Icing (00661919)

• Black Rolled Fondant

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. Each cake will use two layers. Fill and crumb coat with white buttercreme. Cover with vanilla fondant icing. Create the eyes and nose out of black fondant using heart shaped cutters. Use various tips to create the flowers, leaves, and mouth details.

Coloured Buttercreme Icings

• Dawn Exceptional ® White Buttercreme Icing (02415851)

• Chefmaster® Liqua-Gel Color: Black (02333839) Red Red (02333912)

Sunset Orange (02333871) Neon Green (02333962)

Neon Orange (02333970) † Violet (02333938)

Lemon Yellow (02333946) Leaf Green (02333813) Whitener (00384686) Sky Blue (02333847)

Black: Combine 100% white buttercreme with 6% black colour.

Orange: Combine 100% white buttercreme with 4% sunset orange and 2% neon orange colours.

Bright Yellow: Combine 100% white buttercreme with 2% lemon yellow, 0.1% neon orange, and 1% white colours.

Red: Combine 100% white buttercreme with 4% red colour.

Light Green: Combine 100% white buttercreme with 1.6% neon green colour.

Purple: Combine 100% white buttercreme with 1% violet colour.

Emerald Green: Combine 100% white buttercreme with 1% leaf green colour.

Light Blue: Combine 100% white buttercreme with 0.2% sky blue and 0.4% white colours.

†Special Order

Sweet Potato Pie

• 9” Raw Deep Pie Shell

• Canned Sweet Potatoes

• Extra Fine Sugar*

• Whole Eggs*

• Unsalted Butter*

• Evaporated Milk

• Dawn Bakery Magic Pure Vanilla Extract (00830879)

• Double Acting Baking Powder*

• Ground Nutmeg

• Ground Cinnamon

• Ground Clove

• Ground Ginger

• Whipping Cream

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

• South Georgia Pecan Choice Medium Pecan Pieces (02476738)

Prepare pie shell according to manufacturer’s instructions for blind baking. Puree sweet potatoes. Combine 100% sweet potato puree, 18.75% granulated sugar, 20% whole eggs, 10% melted butter, 5% evaporated milk, 1% vanilla extract, 1.2% baking powder, 0.6% ground nutmeg, 0.9% ground cinnamon, 0.3% ground clove, and 0.15% ground ginger. Add 50% heavy cream and mix to combine. Strain mixture through a fine chinois. Deposit 680g sweet potato filling into each prepared shell. Bake at 300°F /149°C until the filling is set. Cool and then refrigerate. Prepare whipped cream topping according to manufacturer’s instructions. Place whipped topping into a piping bag fitted with a large star tip. Pipe desired design on top of pie and finish with toasted pecan pieces

Limoncello Tart

• 8 ½” Sweet Fluted All Butter Tartlet

• Lemon Flavoured Compound Chocolate

• Dawn Exceptional ® Rich Taste Lemon Filling (01292846)

• Dawn Essential Meringue Powder (00833021)

• Water

• Fresh Rosemary

• Coco Bakery Assorted French Macaron Collection (C4) (02355172)

Place tart shells on lined sheet trays. Brush the inside of each shell with a thin layer of lemon flavoured compound chocolate. Fill with lemon filling and spread evenly. Prepare meringue mix according to manufacturer’s instructions. Place prepared meringue into a piping bag fitted with a large rose tip. Pipe design on top of tart and toast lightly. Decorate with fresh rosemary sprigs and macarons to finish.

Chef’s Tip: Want to make flavoured and coloured chocolate compound yourself? Chocolate and chocolate compounds must be flavoured and coloured with fat-based colours and flavours made specifically for chocolate. These can be oil based, powder based, or cocoa butter based. Alcohol or water-based flavourings and colourings will make the chocolate seize and become unusable. Start with Barry Callebaut® White Confectionary EZ- Melt (03052532), and then flavour/colour with your favourite fat-based flavour and/or colouring.

Christmas Tree Meringue Pops

• Dawn Essential Meringue Powder (00833021)

• Water

• Peppermint Flavour

• Chefmaster® Leaf Green Liqua-Gel Color (02333813)

• Chefmaster® Buckeye Brown Liqua-Gel Color (02333855)

• Peppermint Candy Cane Shapes

• Dawn Deluxe White Donut Sugar (01283770)

Prepare meringue mix according to manufacturer’s instructions. For every 100% prepared meringue, flavour with 0.25% peppermint flavouring. Colour the flavoured meringue with green and brown gel colours, making three different shades of green. Stripe the inside of a piping bag fitted with a medium star tip with the two darkest colors and then fill with the third. Place lollipop sticks onto silicone sheets coated with pan spray. Pipe with desired tree design and then top with candy cane shapes. Bake at 200°F / 93°C until crisp. This may take 12-14 hours in a conventional oven. Lightly dust with donut sugar to finish.

Hannukah

Meringue Pops

• Dawn Essential Meringue Powder (00833021)

• Water

• Apple Flavoring

• Chefmaster® Royal Blue Liqua-Gel Color (02333821)

• Chefmaster® Black Liqua-Gel Color (02333839)

• Bakery Essentials™ No Stick Pan Coating (02498146)

• Snowflake Shapes

• White Non Pareils

Prepare meringue mix according to manufacturer’s instructions and add desired flavouring, we used apple but any fun flavour will work. Colour half of the flavoured meringue with royal blue and black gel colours. Place the blue and white meringues into piping bags, cutting a large opening for each. Place both side-by-side into another piping bag fitted with a large drop flower tip. Place lollipop sticks onto silicone sheets coated with pan spray. Pipe desired design and then top with snowflake shapes and non-pareils. Bake at 200°F /93°C until crisp. This may take 12-14 hours in a conventional oven.

Present Donuts

• Dawn Exceptional ® Raised Donut Mix (03009635)

• Fresh Yeast*

• Water

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

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

• Chefmaster® Super Red Liqua-Gel Color (00325431)

• Chefmaster® Leaf Green Liqua-Gel Color (02333813)

• Chefmaster® Buckeye Brown Liqua-Gel Color (02333855)

Prepare donut mix according to manufacturer’s instructions, shaping dough into rings. Fry and let cool completely. Combine white icing with red red and super red gel colours to create a red icing and green and brown gel colours to create a green icing. Dip 1/3 of the donuts into white, 1/3 into prepared red, and 1/3 into prepared green icings. Pipe icing bows on donuts in opposing colours to the base colour.

Holiday Sugar Cookies

• Dawn Exceptional ® R&H ® RichCreme ® Vanilla Cake Base (03010051)

• Unsalted Butter

• Dawn Bakery Magic Pure Vanilla Extract (00830879)

• Whole Eggs *

• Whole Milk

• Royal Icing Mix

In the bowl of a stand mixer fitted with the paddle attachment, mix together 100% Cream Cake Base, 25% softened unsalted butter, 1.25% vanilla extract, 2.8% whole eggs, and 2.8% whole milk. Mix until well combined and mixture looks like cookie dough. Pat into a flat circle, wrap with plastic wrap, and place in cooler until completely chilled.

Roll to ¼-inch thick and cut using holiday themed shapes. Bake at 350°F/176° C until completely set and just starting to colour around the edges. Let cool completely.

Prepare royal icing according to manufacturer’s instructions. The thickness of the icing will need to be adjusted with water or sifted powdered sugar for specific decorating techniques. Refer to the following ingredient list for specific decorating combinations.

Star Cookies

• Chefmaster® Lemon Yellow

Liqua-Gel Color (02333946)

• Chefmaster® Orange Liqua-Gel Color (02333871)

• Gold Crystal Sugar

Combine a portion of prepared royal icing with lemon yellow and a drop of orange sunset gel colour to achieve golden yellow colour. Place into a piping bag fitted with a small open tip. Trace the pattern of the cookie. Thin a portion of the yellow royal icing for flooding. Place into a piping bag fitted with a small open tip. Fill in the star and immediately top with gold crystal sugar. Let dry completely.

Tree Cookies

• Chefmaster® Lemon Yellow

Liqua-Gel Color (02333946)

• Chefmaster® Orange Liqua-Gel Color (02333871)

• Chefmaster® Leaf Green Liqua-Gel Color (02333813)

• Chefmaster® Buckeye Brown

Liqua-Gel Color (02333855)

Combine a portion of prepared royal icing with lemon yellow and a drop of orange sunset gel colour to achieve golden yellow colour. Place into a piping bag fitted with a small star tip. Combine a portion of prepared royal icing with a combination of green and brown gel colours. Place into a piping bag fitted with a small French tip. Combine a portion of prepared royal icing with brown colour. Place into a piping bag fitted with a small star tip. First, pipe in the tree trunks, then pipe the tree, finish with a star. Let dry completely.

Snow Person Cookies

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

• Chefmaster® Black Liqua-Gel Color (02333839)

• Chefmaster® Sunset Orange

Liqua-Gel Color (02333871)

Place prepared white royal icing into a piping bag fitted with a small open tip and trace the pattern of the snowperson. Thin a portion of the white royal icing for flooding. Place into a piping bag fitted with a small open tip and fill in the snow person shape. Let dry. Combine portions of prepared royal icing with red, orange, and black gel colours. Place each into a bag fitted with small open tips. Use these bags to create the eyes, mouth, buttons, nose, and gloves. Let dry completely.

Chocolate Gingerbread Donut

• Dawn Exceptional ® Majestic Gingerbread Cake Donut Mix (03066485)

• Water

• Dawn Exceptional ® Dip N Set Chocolate Donut Icing (03012239)

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

• Christmas Sprinkle Blend

• Pearls

For Sprinkles: Combine 100% Christmas blend and 100% grande pearls. Set aside.

Prepare gingerbread cake donut mix according to manufacturer’s instructions. Fry and let cool completely. Dip donuts in chocolate donut icing. Drizzle with white icing and immediately finish with sprinkles.

Hot Cocoa Cupcakes

• Dawn Exceptional ® Baker’s Request™ Devil’s Food Cake Mix (03013731)

• Water

• Vegetable Oil *

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

• Dawn Exceptional ® VelveTop ™ Enhanced Stability Chocolate Whipped Icing and Filling Liquid (00492695)

• Mini Kraft Marshmallow

• Dark Dutch Cocoa Powder 10-12%

Line conventional size cupcake pans with paper liners. Prepare devil’s food cake mix according to manufacturer’s instructions. Use a #16 blue scoop to deposit 43g batter into each cavity. Bake at 350°F /176°C until cupcakes spring back lightly when touched. Let cool completely. Prepare vanilla whipped topping according to manufacturer’s instructions. Place vanilla whipped topping into a piping bag fitted with a large star tip and chocolate whipped topping into a piping bag fitted with a large open tip. Pipe a large swirl of chocolate whipped topping and then top with a rosette of vanilla whipped topping in the center. Finish with mini marshmallows and sifted cocoa powder.

Nonna’s Cannoli

• Large Cannoli Shell *

• Pistachio Flavoured Compound Chocolate

• Ricotta Chocolate Chip Cannoli Filling

• Chocolate Shaving

Place cannoli shells on sheet trays lined with silicone mats. Dip the ends of each cannoli shell in pistachio compound coating and let set. Fill with cannoli cream and dip into chocolate shavings.

Chef’s Tips: Want to make flavoured and coloured chocolate compound yourself? Chocolate and chocolate compounds must be flavoured and coloured with fat-based colours and flavours made specifically for chocolate. These can be oil based, powder based, or cocoa butter based. Alcohol or water-based flavourings and colourings will make the chocolate seize and become unusable. Start with Barry Callebaut ® White Confectionary EZ- Melt (03052532), and then flavour/colour with your favourite fat-based flavour and/or colouring.

Royal Glacé Blondies

• Dawn Exceptional ™ Moist & Rich Vanilla Cake Base (00015679)

• Whole Eggs*

• Bakery Essentials™ 42DE Clear Glucose Syrup (02505660)

• Dark Brown Sugar*

• Kosher Salt

• Dawn Bakery Magic Pure Vanilla Extract (00830879)

• Unsalted Butter

• Rum

• Semisweet Chocolate Chunk*

• Bakery Essentials™ Deluxe Mix Glace Fruit (03034873)

• Dawn Exceptional ® Chocolate Fudge Icing (01292325)

In a stand mixer fitted with the paddle attachment, mix 100% creme cake base, 20% whole eggs, 8.75% corn syrup, 20% brown sugar, 0.625% salt, and 0.625% vanilla extract. Mix for 1 minute on low speed, then 2 minutes on medium speed. Scrape the bowl and then add 13.75% softened butter and 5% rum. Mix for 2 minutes on medium speed. Scrape bowl. Mix on low for 30 seconds. Add 15% chocolate chunks and 15% glacé fruit. Mix on low to combine. Spray and line half sheet pans. Deposit 2041g batter and spread to edges of pan. Bake at 350°F / 176°C until set. Freeze. Unmold and cut while frozen (this step is optional, but the blondies will both unmold and slice much easier from frozen). Drizzle with fudge icing.

Red Velvet Christmas Drip Cake

• Christmas Blend Sprinkles

• Snowflake Shapes Sprinkles

• Red Non Pareils

• Dawn Exceptional ® Ultra Red Velvet Cake Mix (00015638)

• Water

• Vegetable Oil *

• Dawn Exceptional ® White Buttercreme Icing (02415851)

• Dawn Exceptional ® Cream Cheese

Buttercreme Style Icing (01292276)

• Red Glitter Glaze

• Chefmaster® Leaf Green Liqua-Gel Color (02333813)

For Emerald Green Icing: Combine 100% white buttercreme with 1% leaf green colour.

For Sprinkles: Combine 100% Christmas blend, 100% snowflake shapes, and 100% red non-pareils. Set aside.

Prepare red velvet 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. Each cake will use 3 layers. For buttercreme mixture: combine 100% white buttercreme and 100% cream cheese buttercreme. Fill, crumb coat, and finish ice cake with buttercreme. Place internal supports/dowels into the cake. Immediately place sprinkles around the bottom of the cake. Pipe red glaze around the top edge of the cake to make a drip design. Place green buttercreme into a piping bag fitted with a medium sized French tip. Pipe two rows of large shells along the top border and fill in the center of the cake with sprinkles.

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