2024 Seasonal
INSPIRATION guide
All product numbers are subject to change. Please reach out to your Dawn Sales Representative if there are any discrepancies.
© 2023 Dawn Food Products, Inc.
New Year's
Almond Good Luck Cake • Dawn Exceptional™ R&H™ Richcreme™ Vanilla Cake Base ( 03010051) • Whole Eggs* • Almond Paste* • Almond Emulsion • Dawn Exceptional® Lemon to a Fruit Bits ( 01296161) cc on wess reci • Vegetable Oil* ebsi pe te • Water • Whole Blanched Almonds • Blue Diamond® Natural Sliced Almonds ( 01321645) • Bakery Essentials™ No Stick Pan Coating ( 02498146 ) • Dawn Grande Finale Apricot Glaze ( 01290874)
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Prepare 100% vanilla cake base according to manufacturer’s instructions, adding in 25% almond paste, 5% lemon fruit bits, and 1% almond emulsion during step one. Add 15% sliced almonds at the end of mixing and mix to combine. Deposit 1.588kg prepared batter into 9-inch Bundt pans that have been heavily coated with pan spray and each sprinkled with 35.4g sliced almonds. Add one whole blanched almond to each cake. Bake at 350°F /176°C until cake springs back lightly when touched. Immediately brush with apricot glaze. Let cool completely. Chef Tips: Making a small batch and don’t want to be bothered with math? In the bowl of a mixer fitted with the paddle attachment combine 2.268kg vanilla creme cake base, 794g whole eggs, 454g almond paste, 113g lemon fruit bits, and 22.7g almond emulsion. Mix on low speed for 1 minute, then on medium speed for 3 minutes. Add 680g oil and 510g water. Mix on low speed for 1 minute. Scrape bowl. Mix on low speed for 3 minutes. Add 340g sliced almonds and mix to combine.
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Valentine's and Mardi Gras
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Valentine’s Day Cookies • Dawn Exceptional® Moist & Rich Vanilla Creme Cake Base ( 00015679 ) • Unsalted Butter* • Dawn Bakery Magic Pure Vanilla Extract ( 00830879 ) • Liquid Whole Eggs* • Water • Royal Icing Mix
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• Chefmaster® Red Red Liqua-Gel Color ( 02333912) • Chefmaster® Neon Pink Liqua-Gel Color ( 02333988 ) • Spectra Red Crystal Sugar ( 02370500 ) • Pink Sugar • Jumbo Red Heart Decorettes • Valentine Heart Blend • MIni Heart Sprinkles
In the bowl of a stand mixer fitted with the paddle attachment, mix creme 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 dough into a flat circle, wrap with plastic wrap, and place in cooler until completely chilled. Roll to 6 mm thick and cut using a heart shaped cutter. Bake at 350°F/176°C until completely set and just starting to colour around the edges. Let cool completely. Prepare royal icing mix according to manufacturer’s instructions. In separate bowls, colour royal icing with red and pink colouring. Place into piping bags fitted with small open tips and set aside. Pipe a heart on top of the cookie with white royal icing. Thin a portion of the white royal icing for flooding. Place into piping bags fitted with small open tips. Fill in hearts and immediately finish with heart sprinkles, sanding sugars, and prepared red and pink royal icings. The thickness of the icing will need to be adjusted with water or sifted powdered sugar for specific decorating techniques.
King Cake • Dawn Exceptional® Danish Base (03013052) • Bakery Essentials™ Diamond Strong Bakers Flour (03018880) • Dry Yeast* • Water • Margarine Cinnamon Spread • Dawn Exceptional® Dip N Set White Donut Icing (02510487) • Spectra Purple Crystal Sugar (03059340) • Spectra Green Crystal Sugar (03059371) • Spectra Yellow Crystal Sugar (03059364)
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Prepare Danish base according to manufacturer’s instructions, following the sweet-dough formula. Shape into 1.361kg duffs. Let ferment for 30 minutes or overnight, covered, in a cooler. Roll dough to 8 x 22-inch rectangles. Place 170g of cinnamon spread on dough and spread to edges leaving a 1-inch lip on the long edge. Apply water or egg wash to the edge. Roll up dough and roll log to at least 26-inches. Cut each log in half lengthwise and twist together. Form into a round and seal the end with water or egg wash. Proof for 30 minutes. Bake at 375°F / 191°C until golden brown. Let cool completely. Top with white icing and immediately apply sanding sugars.
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St. Patrick's Day
Green Velvet Cake • Dawn Exceptional® Baker's Request™ White Cake Mix (03013199) • Water • Vegetable Oil* • Buttermilk Powder • Cocoa Powder 10/12%* • White Vinegar • Chefmaster® Leaf Green Liqua-Gel Color (02333813) • Bakery Essentials™ No Stick Pan Coating (02498146) • Dawn Exceptional® Cream Cheese Buttercreme Style Icing (01292276) • Chefmaster® Buckeye Brown Liqua-Gel Color (02333855) • Shamrock Decoration
Chef Tips: Making a small batch and don’t want to be bothered with math? Use the following recipe: Combine 2.268kg white cake mix, 227g buttermilk powder, 22.7g cocoa powder, 56.7g white vinegar, 39.7g green gel colour, and 556g water. Mix on low for 3 minutes. Add 500g water. Mix on low speed for 1 minute. Scrape bowl. Mix on medium speed for 2 minutes. Add 454g water and 272g oil. Mix on low speed for 3 minutes.
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Prepare 100% white cake mix according to manufacturer’s instructions, adding in 10% buttermilk powder, 1% cocoa powder, 2.5% white vinegar, and 1.75% green gel colour during stage one of mixing. Deposit 454g prepared batter into sprayed and papered 8-inch cake pans. Bake at 350°F /176°C until cakes spring back lightly when touched. Let cool completely. Fill and crumb coat with cream cheese buttercreme. Combine cream cheese buttercreme with green and brown gel colours to create a dark green base. Place some dark green buttercreme into piping bags fitted with rose tips. Pipe shamrocks onto paper squares by using the rose tip upside down. Freeze clovers. Using cream cheese buttercreme as a base, create 4 more lighter shades of green for an ombre effect. Place the five colours of green into piping bags fitted with large open tips. At the base of the cake, pipe the darkest green buttercreme. Repeat with the other colours, going darkest to lightest. Finish ice and swirl the sides with a spatula. Immediately place sprinkles around the bottom of the cake and decorate with reserved shamrocks.
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Spring
Angel Food Cake • Dawn Angel Food Cake Mix (00013641) • Water • Bakery Essentials™ No Stick Pan Coating (02498146) • Dawn Exceptional® VelveTop™ Enhanced Stability Vanilla Whipped Icing and Filling Liquid (00492687) • Fresh Berries & Mint
Prepare angel food cake mix according to manufacturer’s instructions. Lightly spray 9 x 4-inch tube pans and deposit 510g batter into each. Bake at 375°F /191°C until golden brown. Prepare whipped topping according to manufacturer’s instructions. Place whipped topping into piping bags fitted with large rose and open star tips. Decoratively top cakes with whipped topping, and fresh berries and mint.
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Mother's Day
Mother’s Day Donuts • Dawn Exceptional® Raised Donut Mix ( 03009635) • Dry Yeast* • Water
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Prepare donut mix according to manufacturer's instructions, shaping dough into rings and Bismarks. Fry and let cool completely.
Raspberry Rose • Dawn Exceptional®Raspberry Filling ( 01294305) • Dawn Exceptional® White Buttercreme Icing ( 02415851) • Chefmaster® Neon Pink Liqua-Gel Color ( 02333988 ) • Chefmaster® Whitener Liqua-Gel Color ( 00384686 ) For light pink icing: Combine 100% white buttercreme with 0.2% neon pink and 0.4% white colours. Fill Bismarks with raspberry filling. Place prepared pink buttercreme into a piping bag fitted with a large Korean star tip. Pipe a swirl over the top of each donut.
Boston Cream Pie • Dawn Exceptional® Rich Thick Bavarian Filling ( 01340025) • Dawn Exceptional® Dip N Set Chocolate Donut Icing ( 03012239 ) • Dawn Exceptional® White Buttercreme Icing ( 02415851) • Chefmaster® Neon Pink Liqua-Gel Color ( 02333988 ) • Chefmaster® Whitener Liqua-Gel Color ( 00384686 ) For the light pink icing: Combine 100% white buttercreme with 0.2% neon pink and 0.4% white colours. Fill Bismarks with Bavarian creme filling. Dip into chocolate flat icing. Place prepared pink buttercreme into bags fitted with small and large open piping tips. Pipe messages on some and create large hearts on others.
Celebration Donut • Spectra Mini Rainbow Sequin ( 02470780 ) • Pearls • Dawn Exceptional® Dip N Set White Donut Icing ( 02510487 ) For sprinkles: combine 75% pastel sequins with 25% pearls. Dip yeast rings into white donut icing and immediately top with sprinkle blend. Chef Tips: Making a small batch and don’t want to be bothered with math? For sprinkles: combine 454g pastel sequins with 113g pearls.
Pastel Pink • Dawn Exceptional® Dip N Set White Donut Icing ( 02510487 ) • Chefmaster® Neon Pink Liqua-Gel Color ( 02333988 ) • Chefmaster® Buckeye Brown Liqua-Gel Color ( 02333855) Combine white icing with rose and brown gel colour to make a light pink. Dip yeast rings in pink flat icing. Drizzle with white icing.
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Spring
Fruity Spring Donuts Lemon Iced Cake Donuts
Blueberry Cake Donuts
Strawberry Cake Donuts
• Dawn Exceptional® Pronto 89 Vanilla Cake Donut Mix ( 03010082) • Water • Dawn Exceptional® Dip N Set White Donut Icing ( 02510487 ) • Lemon Emulsion • Chefmaster® Lemon Yellow Liqua-Gel Color ( 02333946 ) • Chefmaster® Sunset Orange Liqua-Gel Color ( 02333871) • Spectra Yellow Sprinkles ( 03030783) • Spectra White Sprinkles ( 03030806 )
• Water • Dawn Exceptional® Blueberry Fruit Bits ( 01296179 ) • Dawn Exceptional® Pronto 89 Vanilla Cake Donut Mix ( 03010082) • Dawn Exceptional® Dip N Set White Donut Icing ( 02510487 ) • Chefmaster® Violet Liqua-Gel Color ( 02333938 ) • Chefmaster® Neon Pink Liqua-Gel Color ( 02333988 ) • Spectra White Sprinkles ( 03030806 )
• 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 ) • Chefmaster® Neon Pink Liqua-Gel Color ( 02333988 )
For Sprinkles: combine 100% yellow sprinkles and 100% white sprinkles. Set aside.
For the blueberry cake donut: In the bowl of a mixer fitted with the paddle attachment combine 34.6% water, 22.4% fruit bits, and 100% donut mix. Prepare donuts according to the manufacturer’s instructions. Fry and let cool completely.
Prepare vanilla cake donut mix according to manufacturer's instructions. Fry and let cool completely. For icing, combine 100% white icing, 2% lemon emulsion, yellow and a few drops of orange gel colours. Dip donuts into lemon icing. Sprinkle half with sprinkle blend and the other half with white icing drizzle. Chef Tips: Making a small batch and don’t want to be bothered with math? Use the following recipe: For sprinkles: combine 454g yellow sprinkles and 454g white sprinkles. Set aside.
For icing, combine 100% white icing, 6.25% blueberry fruit bits, and violet and pink gel colours. Dip donuts in blueberry icing. Sprinkle some immediately with white sprinkles, leave some plain, and drizzle white icing on the remaining. Chef Tips: Making a small batch and don’t want to be bothered with math? Use the following recipe: For icing, combine 2.268kg white flat icing, 142g blueberry fruit bits, and violet and pink gel colours.
For strawberry 'n cream cake donut: 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. For icing, combine 100% white icing, 6.25% strawberry fruit bits, and pink gel colour. Drizzle with white donut icing. Chef Tips: Making a small batch and don’t want to be bothered with math? Use the following recipe: For icing, combine 2.268kg white icing, 142g strawberry fruit bits, and pink gel colour. t
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Prepare vanilla cake donut mix according to manufacturer's instructions. Fry and let cool completely. For icing, combine 2.268kg white icing, 45.4g lemon emulsion, yellow and a few drops of orange gel colour.
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Father's Day
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Dad’s Favourite Chocolate Chunk and Potato Chip Cookies • Dawn Exceptional™ R&H™ Richcreme™ Vanilla Cake Base ( 03010051) • Unsalted Butter • Whole Eggs* • Bakery Essentials™ 42DE Clear Glucose Syrup ( 02505660 ) • Crosby Black Strap Molasses ( 00828816 ) • Semisweet Chocolate Chunk* • Ruffled Potato Chips In the bowl of a stand mixer fitted with the paddle attachment, combine 100% creme cake base, 25% softened unsalted butter, 12.5% whole eggs, 3.125% corn syrup, and 3.125% molasses and mix on low speed for 1 minute. Scrape bowl. Mix for 30 seconds. Add 40% chocolate chunks and 10% potato chips and mix until just combined. Divide dough into 2.177kg pieces. Place on parchment sheets and roll to make 16-inch-long x
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3-inch-thick logs. Wrap in plastic wrap and chill overnight. Cut into ½-inch slices and place on paper lined baking sheets. Top each with crushed potato chips and bake at 350°F / 176°C, until cookies are set. Chef Tips: Prepared Cookie logs can be made in advance and baked fresh daily. They will last 5 days in the cooler or longer in the freezer, simply thaw overnight in the cooler the day before baking. 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 2.268kg vanilla creme cake base,567g softened unsalted butter, 63.5g whole eggs, and 63.5g whole milk. Mix until well combined and the mixture looks like cookie dough. Add 907g chocolate chunks and 227g potato chip and mix until just combined.
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Graduation
Cheesecake Graduation Brownies • Dawn Exceptional® R&H® Fudgey Brownie Mix ( 03016206 ) • Water • Cheesecake Pieces • Bakery Essentials™ No Stick Pan Coating ( 02498146 ) • Dawn Exceptional® Chocolate Fudge Icing ( 01292325) • Dawn Exceptional® Chocolate Icing Base ( 01292226 ) • Graduation Cap Prepare brownie mix according to manufacturer's instructions adding in 25% cheesecake pieces at the end of mixing. Line collared half sheet trays with parchment paper and treat with pan spray. Deposit 2.268kg batter, spread to edges, and bake at 350°F / 176°C until set. Let brownies cool completely and freeze. Remove from pans and discard paper. Flip brownies so that the bottom becomes the top. Spread 907g fudge icing
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onto each and freeze. Cut while frozen (this step is optional, but the brownies will both unmold and slice much easier from frozen). Prepare chocolate buttercreme according to manufacturer’s instructions and place into a piping bag fitted with a large French tip. Pipe large rosettes on each brownie and top with chocolate graduation caps. Chef Tips: Making a small batch and don’t want to be bothered with math? Use the following recipe: In the bowl of a mixer fitted with the paddle attachment place 2.722kg brownie mix. On low speed, slowly add 680g hot water over 1 minute. Scrape bowl. Mix on low speed for one minute. Add 680g cheesecake pieces and to a cc mix to combine. o ess r
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Year Round
Gourmet Donuts • Dawn Exceptional® Raised Donut Mix ( 03009635) • Dry Yeast* • Water Prepare donut mix according to manufacturer's instructions, shaping dough into rings and Bismarks. Fry and let cool completely.
S’more Bismarks • Dawn Exceptional® Rich Taste Chocolate Bavarian Filling ( 01294470 ) • Dawn Exceptional® Dip N Set Chocolate Donut Icing ( 03012239 ) • Mini Marshmallow • Graham Cracker Pieces • Chocolate Bar Pieces Fill donuts with chocolate Bavarian creme filling. Dip into chocolate icing. Top with mini marshmallows, graham cracker, and chocolate bar pieces.
Vanilla Sugar Yeast Rings • Extra Fine Sugar* • Dawn Bakery Magic Pure Vanilla Extract ( 00830879 ) For vanilla donut sugar: combine 100% granulated sugar and 1.25% vanilla extract. Spread an even layer onto papered sheet trays and let sit at room temperature overnight. Blend sugar in a food processor until finely ground. Toss donuts in prepared sugar while still warm. Chef Tips: Making a small batch and don’t want to be bothered with math? Use the following recipe: For vanilla donut sugar: combine 2.268 kg granulated sugar and 28.3g vanilla extract.
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Blueberry Yeast Rings • Dawn Exceptional® Dip N Set White Donut Icing ( 02510487 ) • Dawn Exceptional® Blueberry Fruit Bits ( 01296179 ) • Chefmaster® Violet Liqua-Gel Color ( 02333938 ) • Fresh Blueberries Combine 100% white icing, 6.25% blueberry fruit bits, and violet gel colour. Dip donuts in blueberry icing. Decorate with a swirl of white icing and fresh blueberries. Chef Tips: Making a small batch and don’t want to be bothered with math? Use the following recipe: Combine 2.268kg white flat icing, 142g of blueberry fruit bits, and violet gel colour.
Cookies and Cream Bismarks • Dawn Spred 'N Fill White Buttercreme ( 01300912) • Dawn Exceptional® Dip N Set White Donut Icing ( 02510487 ) • Medium Pieces of Chocolate Sandwich Cookie • Dawn Exceptional® VelveTop™ Enhanced Stability Vanilla Whipped Icing and Filling Liquid ( 00492687 ) • Chocolate Sandwich Cookie Fill donuts with Spred ‘N Fill creme filling. Dip into white icing and then into cookie pieces. Prepare whipped topping according to manufacturer’s instructions. Place whipped topping into piping bags fitted with open star tips and pipe rosettes onto donuts. Top with a chocolate sandwich cookie..
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Year Round
Strawberry Bismarks • Dawn Exceptional® Diced Strawberry Filling ( 01294454) • Dawn Exceptional® Dip N Set White Donut Icing ( 02510487 ) • Chefmaster® Red Red Liqua-Gel Color ( 02333912) • Dawn Exceptional® VelveTop™ Enhanced Stability Vanilla Whipped Icing and Filling Liquid ( 00492687 ) • Dawn Exceptional® Moist & Rich Vanilla Creme Cake Base ( 00015679 ) • All Purpose Shortening • Red Glitter Glaze • Fresh Strawberries For the streusel: In the bowl of a stand mixer fitted with the paddle attachment, place 100% creme cake base and 18.75% shortening. Mix until crumbles form and no dry mix remains. Place streusel on a parchment lined baking tray and bake for 10 minutes at 350°F / 176°C, let cool completely. Fill donuts with strawberry filling. Dip into white icing. Combine white icing and red gel colour and place into a piping bag. Drizzle donuts with red icing. Prepare whipped topping according to manufacturer’s instructions. Place whipped topping into a piping bag fitted with an open star tip and pipe a rosette on donuts. Top rosettes with toasted streusel. Dip strawberries in red glitter glaze and place on top of rosette.
Fruity Cereal Yeast Rings • Dawn Exceptional® Dip N Set White Donut Icing ( 02510487 ) • Chefmaster® Blue Sky Liqua-Gel Color ( 02333847 ) • Fruity Pebbles Cereal Combine white icing with blue gel colour. Dip donuts in blue icing and then into the fruity cereal.
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Summer
Throwback Cherry Cake • Dawn Exceptional® Baker's Request™ White Cake Mix ( 03013199 ) • Water • Vegetable Oil* • Bakery Essentials™ No Stick Pan Coating ( 02498146 ) • Dawn Exceptional® Whole Cherry Filling ( 01294199 ) • Dawn Exceptional® White Buttercreme Icing ( 02415851) • Chefmaster® Blue Sky Liqua-Gel Color ( 02333847 ) • Chefmaster® Neon Green Liqua-Gel Color ( 02333962) • Chefmaster® Leaf Green Liqua-Gel Color ( 02333813) • Chefmaster® Red Red Liqua-Gel Color ( 02333912)
Prepare white cake mix according to manufacturer’s instructions. Deposit 454g prepared batter into sprayed and papered 8-inch cake pans. Bake at 350°F /176°C until cakes spring back lightly when touched. Let cool completely. Create blue, green, and red buttercremes using gel colours and white buttercreme. Fill with cherry filling and crumb coat with white buttercreme. Smooth ice with prepared blue buttercreme. Place green buttercreme into a piping bag fitted with a small open tip and draw single and double stems onto cake. Place red buttercreme into a piping bag fitted with a large open tip and place cherries onto cake.
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Canada Day
Patriotic Outrageous Brownies • Spectra Red Sprinkles ( 03030790 ) • White Pearls • Bakery Essentials™ No Stick Pan Coating ( 02498146 ) • Chocolate Chip Frozen Cookie Pucks* • Mini Oreo Cookies • Dawn Exceptional® R&H® Fudgey Brownie Mix ( 03016206 ) • Water • Dawn Exceptional® Chocolate Fudge Icing ( 01292325) • Dawn Exceptional® White Buttercreme Icing ( 02415851) • Chefmaster® Red Red Liqua-Gel Color ( 02333912) Sprinkle Blend: Combine 100% red sprinkles and 100% pearls. Set aside. Red Buttercreme Style Icing: Combine 100% white buttercreme with 4% red colour.
Prepare half sheet pans with parchment paper. Add 2-inch-tall pan extenders and treat with pan spray. Place 907g thawed chocolate chip cookie pucks onto each pan and press out evenly. Place 510g mini cookies on top of the cookie dough layer. Spread out evenly and press in slightly. Prepare brownie mix according to manufacturer’s instructions. Deposit 1134g batter over the cookie layers and spread evenly to edges. Bake at 350°F / 176°C until set. Let brownie cool completely then freeze. Unmold brownies. Ice with fudge icing and immediately top with sprinkle blend. Freeze. Cut while frozen (this step is optional, but the brownies will both unmold and slice much easier from frozen) Buttercreme Rosettes: On plastic wrap, pipe thick lines of white and red icing side by side roughly 6-inches in length, touching each colour. Gently roll up plastic wrap to form a cylinder of icing. Cut the end and place in a piping bag fitted with a large open star tip. Pipe a rosette of buttercreme on each brownie to finish.
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Halloween
Spooky Ghost Cake For Dark Chocolate Cake • Water • Coffee Flavouring • Dawn Exceptional® Baker's Request™ Devil's Food Cake Mix ( 003013731) • Barry Callebaut® 10/12 Black Cocoa Powder ( 02465559 ) • Red Cocoa Powder • Vegetable Oil* • Bakery Essentials™ No Stick Pan Coating ( 02498146 ) • Dawn Exceptional® Chocolate Icing Base ( 01292226 ) • Halloween Decorations • Mini Marshmallow • Marshmallow Crème • Dawn Exceptional® White Buttercreme Icing ( 02415851) • Chefmaster® Black Liqua-Gel Color ( 02333839 )
For Dark Devil's Cake: In the bowl of a stand mixer, place 27% water, 2% coffee flavouring, 100% devil’s food cake mix, 6% black cocoa powder, and 3% red cocoa powder. Mix on low speed for 3 minutes. Scrape bowl. Add 22% water and mix on low speed for 1 minute. Scrape bowl. Mix on medium speed for 2 minutes. Add 19.86% water and 11.88% vegetable oil and mix on low speed for 1 minute. Scrape bowl and mix on low speed for 2 minutes. Bake at 350°F / 176°C until cake springs back lightly when touched. Let cool completely. Prepare chocolate buttercreme icing according to manufacturer's instructions. For Black Icing: combine 100% white buttercreme with 6% black colour. Fill, crumb coat, and finish ice with prepared chocolate buttercreme. Immediately place sprinkles around the bottom of the cakes. Combine 100% marshmallows and 50% marshmallow creme. Heat marshmallow mixture until it is warm enough to stretch thin webs from fingertips over the cakes. Apply pan spray to your hands before stretching! Place white and prepared black buttercremes into piping bags fitted with small open tips. Pipe spooky eyes randomly over cake to finish
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Día del los Muertos
Sugar Skull Cupcakes • Dawn Decorice Ready to Use Rolled Fondant ( 01311688 ) • Dawn Exceptional Ultra Chocolate Cake Mix ( 00015630 ) • Vegetable Oil* • Bakery Essentials Non-Stick Pan Coating ( 02498146 ) • Dawn Exceptional White Buttercreme Style Icing ( 02415851) • Chefmaster Liquid Gel Colours Sunset Orange ( 02333871) Red ( 02333912) Navy Blue ( 02471788 ) Neon Purple ( 00442567 ) Black Liqua ( 02333839 ) Lemon Yellow ( 02333946 ) Princess Pink ( 02457621) Leaf Green ( 02333813) Neon Blue ( 02333954)
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Roll fondant to 5mm thick. Using a 2.5-to-3-inch round cutter, punch circles in fondant and place on a very flat sheet tray that has been lined with parchment. Leave out overnight to dry. Line conventional size cupcake pan with brown paper liners. Mix cake according to manufacturer’s instructions then 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 various coloured buttercreme icings using gel colours and white buttercream style icing. Make two piping bags out of each buttercreme colour. Fit one with a very large straight tip, and another with a very small straight tip. Using the small tips, pipe sugar skull designs on each of the dried fondant discs. Using the large tip, pipe a dollop of buttercreme on each cupcake, top with prepared fondant disc. to a cc on wess reci ebsi pe te
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Winter
Creamy Gingerbread CLI Donuts H CK to a ER c on cess re E • Dawn Exceptional Majestic Gingerbread ®
Cake Donut Mix ( 03066485) • Water • Gingerbread Man Shape Decorettes
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For Donut Cream Cheese Icing • Cream Cheese • Icing Sugar* • Dawn Bakery Magic Pure Vanilla Extract ( 00830879 ) • Dawn Exceptional® Lemon Fruit Bits ( 01296161) • Kosher Salt • Half & Half Prepare gingerbread cake donut mix according to manufacturer's instructions. Fry and let cool completely. For the Creme 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 and mix on low speed to combine. Thin with additional half & half, if desired. Dip donuts in cream cheese icing and immediately top with sprinkles
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Christmas
Chocolate Peppermint Bundt Cake • Dawn Exceptional® Moist & Rich Chocolate Cream Cake Base (00015675) • Whole Eggs* • Vegetable Oil* • Water • Bakery Essentials™ No Stick Pan Coating (02498146) • Dawn Exceptional® Dip N Set White Donut Icing (02510487) • Dawn Thinnest Set Fast Finish Original Donut Glaze (01296129) • Peppermint Flavouring • Peppermint Candy Cane Shapes
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Prepare chocolate creme cake base according to manufacturer’s instructions. Treat 8-inch Bundt pans with pan spray. Deposit 1.361kg of batter into each pan. Bake at 350°F / 176°C until cake springs back lightly when touched. Let cool completely. Combine equal parts white icing and donut glaze. Flavour with desired amount of peppermint flavouring. Place in a piping bag and drizzle over the top of cakes and immediately top with candy cane to a shape sprinkles. cc on wess reci ebsi pe te
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Hannukah
Hannukah Meringue Pops
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• 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.
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Día de Los Reyes
Muffins de Rosca de Reyes • Dawn Exceptional™ Moist & Rich Vanilla Cake Base ( 00015679 ) • Whole Eggs* • Vegetable Oil* • Water • Dawn Exceptional® Lemon Fruit Bits ( 01296161) • Dawn Exceptional® Orange Fruit Bits ( 01296187 ) • Almond Emulsion • Blue Diamond® Natural Sliced Almonds ( 01321645) • Bakery Essentials™ Deluxe Glacé Mix ( 03034873) • Green Acitron Strip • Red Acitron Strip Spray the top rim of crown muffin pans and line with paper liners. Prepare 100% vanilla creme cake base according to manufacturer’s instructions, adding in 7% lemon fruit bits, 7% orange fruit bits, and 1% almond emulsion during stage one. At the end of mixing add in 8.75% sliced almonds and 20% glacé fruit and mix to combine. Use a #8 grey scoop to deposit 113g batter into each cavity. Prepare pasta according to recipe below and place in a piping bag fitted with a speed icer tip. Pipe a stripe across the top of each muffin and then top with sliced almonds and acitron strips. Bake at 350°F / 176°C until muffins spring back lightly when touched. Let cool completely.
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Pasta Recipe
• Extra Fine Sugar* web cipe site • Icing Sugar* * • All Purpose Shortening • Bakery Essentials™ Bread Flour* In the bowl of a stand mixer fitted with the paddle attachment, combine 50% granulated sugar, 50% powdered sugar, 100% shortening, and 105% bread flour. Stir for one minute then scrape down the bowl. Mix on low speed for 45 seconds. Scrape bowl. Mix on medium speed for 25 seconds. Reserve. Chef Tips: Making a small batch and don’t want to be bothered with math? Use the following recipe: For Muffins: In the bowl of a mixer fitted with the paddle attachment combine 2.268kg vanilla creme cake base and 794g whole eggs. Mix on low speed for 1 minute, then on medium speed for 3 minutes. Add 680g oil, 510g water, 158.8g lemon fruit bits, 158.8g orange fruit bits, and 22.7g almond emulsion. Mix on low speed for 1 minute. Scrape bowl. Mix on low speed for 3 minutes. Add 198.4g sliced almonds and 454g glacé fruit and mix to combine. For Pasta: In the bowl of a stand mixer fitted with the paddle attachment, combine 227g granulated sugar, 227g powdered sugar,454g shortening, and 476g bread flour. Mix on low for 1 minute. Scrape bowl. Mix on low speed for 45 seconds. Scrape bowl. Mix on medium speed for 25 seconds. Reserve
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Winter
Coconut Snowball Cupcakes • Dawn Exceptional® Baker's Request™ Devil's Food Cake Mix ( 03013731) • Water • Vegetable Oil* • Dawn Exceptional® White to a Buttercreme Icing ( 02415851) cc on wess reci • Coconut Emulsion ebsi pe te • Klassic Coconut Sweetened Coconut Flake ( 00847501)
CLIC HER K E
Line conventional size cupcake pans with paper liners. Prepare devil’s 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. Combine 100% white buttercreme, 0.75% coconut emulsion, and 3% coconut. Place coconut buttercreme into piping bags fitted with large open tips. Place coconut into a food processor and pulse to create a finer grind. Place into a bowl. Pipe a mound of buttercreme onto cupcakes and immediately dip into ground coconut. Chef Tips: Making a small batch and don’t want to be bothered with math? Use the following recipe: For coconut buttercreme: combine 2.268kg white buttercreme, 17g coconut emulsion, and 68g coconut. *
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