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Hidden Heart Valentine’s Day Bundt Cake
• Signature Brands Cake Mate ® Red White Pink Hearts Sequins (03076033)
• Signature Brands Cake Mate ® Red Hearts Sequins (03076095)
• Signature Brands Cake Mate ® White Nonpareils (03076972)
• Kerry ™ KingsBlingz Grande Pearl Sprinkles (02388628)
• Dawn Exceptional ® Baker's Request™ Red Velvet Cake Mix (00547862)
• Bakery Essentials Soybean Vegetable Oil (02505321)
• Water
• Bakery Essentials™ No Stick Pan Coating (02498154)
• Dawn Exceptional ® Premium Vanilla Creme Cake Base (00356691)
• Bakery Essentials™ Whole Eggs*
• Dawn Exceptional ® Classic Chocolate Fudge Icing (00878902)
For Sprinkles: Combine 2 parts of red, white, and pink heart sequins, 2 parts red heart sequins, 1 part white non-pareils, and 2 parts grande pearls. Reserve.
Prepare red velvet cake mix according to manufacturer’s instructions. Deposit 2 lb. batter into sprayed and papered half sheet pan. Bake at 350°F until cake springs back lightly when touched. Let cool completely and freeze.
Cut out heart shapes using heart shape cookie cutter, making sure the heart shape will fit easily inside the tube of a bundt pan. Keep heart shapes frozen.
Prepare vanilla creme cake base according to manufacturer’s instructions. Deposit 4oz batter into sprayed 9 x 3-inch Bundt pan. Bake 350°F until almost completely baked.
Remove pan from oven and place 18-20 frozen heart shapes upside down into warm cake. Carefully deposit 10oz. batter into pans and bake at 350°F until cake spring backs lightly when touched. Let cool completely.
Drizzle top with fudge icing immediately top with sprinkle blend.
Blueberry Angel Food Cake
• Dawn Exceptional ® R&H ® Angel Food Cake Mix (00598039)
• Bakery Essentials™ All Purpose Flour*
• Water
• Dawn Blueberry Fruit Bits (00015743)
• Royal Steensma ® Souplesse Blueberry Compound Coating (03081914)
• Fresh Blueberries
• Fresh Lavender
First mix together 5 lb. angel food cake mix and 4oz. all purpose flour, reserve.
In the bowl of a stand mixer fitted with the whisk attachment combine 2 lb. 4 oz. cold water, 9.6 oz. blueberry fruit bits, and prepared angel food mix. Mix on low speed for 1 minute. Scrape bowl. Mix on low speed 5 minutes.
Deposit 20 oz. batter into 10 x 4-inch Bundt pans. Bake at 375°F until golden brown. Unmold cake.
Pipe blueberry compound coating along outside edge to create drip. Decorate with fresh blueberries and lavender.
Tulip Cake
• Dawn Exceptional ® Baker's Request™ White Cake Mix (00499865)
• Water
• Bakery Essentials™ Soybean Vegetable Oil (02505321)
• Bakery Essentials™ No Stick Pan Coating (02498154)
• Dawn Exceptional ® Light Blue Buttercreme Style Icing (03075500)
• Dawn Exceptional ® Neon Pink Buttercreme Style Icing (03077481)
• Dawn Exceptional ® Light Pink Buttercreme Style Icing (03075418)
• Dawn Exceptional ® Light Green Buttercreme Style Icing (03075388)
• Dawn Exceptional ® Emerald Green Buttercreme Style Icing (03075364)
Prepare white cake mix according to manufacturer’s instructions. Deposit 1 lb. of prepared batter into sprayed and papered 8-inch cake pans. Bake at 350°F until cake springs back lightly when touched. Let cool completely.
Each cake will use two layers. Fill and crumb coat with white buttercreme. Smooth ice with light blue buttercreme.
Place neon pink and light pink buttercremes into separate piping bags each fitted with the same size tulip tip. Place green buttercreams into separate piping bag fitted with leaf tips. Pipe tulips and leaves on cake.
Best Dad Ever Cake
• Dawn Exceptional ® Baker's Request Dark Devil's Food Cake Mix (581167)
• Water
• Bakery Essentials™ Soybean Vegetable Oil (02505321)
• Bakery Essentials™ No Stick Pan Coating (02498154)
• Dawn Exceptional ® European Style Chocolate Buttercreme Style Icing (03069851)
Prepare dark devil’s food cake mix according to manufacturer’s instructions.
Deposit 1 lb. of prepared batter into sprayed and papered 8-inch cake pans. Bake at 350°F until cake springs back lightly when touched. Let cool completely. Each cake will use three layers.
Fill and crumb coat with chocolate buttercreme. Place internal supports. Smooth ice with remaining buttercreme.
Pipe coffee compound coating around edges of half the cake to make a drip design.
Prepare two piping bags, one with a medium rose tip and one with a medium french tip. Place chocolate buttercreme into both bags and create designs.
To make chocolate garnishes: Melt coating wafers and deposit into molds. Let set and unmold.
• Royal Steensma ® Souplesse Coffee Compound Coating (03060711)
• Royal Steensma ® Hard Set Dark Compound Coating Wafer (03074190)
• Coco Bakery® Everyday Collection Assorted French Macarons (03066591)
Blueberry Babka
• Dawn Exceptional ® Danish Mix (00491069)
• Red Star® Compressed Yeast (00917958)
• Water
• Bakery Essentials™ Roll-In Bakers Margarine (02505529)
• Dawn Exceptional ® Whole Fruit Blueberry Filling (02405117)
• Bakery Essentials No Stick Pan Coating (02498154)
• Dawn Exceptional ® Streusel (00027078)
• Royal Steensma ® Souplesse Limoncello Compound Coating (03060704)
In the bowl of a stand mixer fitted with the dough hook attachment, combine 1 lb. 14 oz. water, 5 lb. Danish mix, and 4.8 oz compressed yeast. Mix on low speed for 1 minute.
Mix on medium speed for 18 minutes, adding in 4oz. margarine over the last two minutes of mixing.
Shape into 1 lb. 12 oz. duffs and retard overnight.
Roll dough to 5 mm and forming each duff into 12 x 16-inch rectangles.
Place 6 oz. of blueberry filling on dough and spread to the edges. Roll each to form 18-inch logs. Cut each log in half lengthwise and twist, keeping edges facing up.
Place into sprayed 9 x 5-inch loaf pans and top each with 1 oz. streusel. Proof. Bake at 350°F until the internal temperature of the loaf reaches 200°F.
Depan and let cool completely. Drizzle with limoncello compound coating.
Strawberry Crunch Donuts
• Nabisco ® Vanilla Wafer Cookie (02327733)
• Dawn Exceptional ® Majestic® Strawberry 'N Cream Flavored Cake Donut Mix (00008581)
• Keller's Creamery Unsalted AA Sweet Cream Butter (01177668)
• Dawn Exceptional ® Raised A® Raised Donut Mix (00025437)
• Red Star® Compressed Yeast (00917958)
• Water
• Dawn Diced Fruit Bright Red Strawberry Filling (02410132)
• Royal Steensma ® Souplesse Strawberry Compound Coating (03063521)
For Crunch Topping: Combine 1Lb. 4oz. ground vanilla wafer cookies, 5Lb. Strawberry Cake Donut Mix, and 1Lb. 4oz. melted butter. Spread onto papered baking sheets and bake at 350°F until lightly golden brown. Let cool completely and reserve.
Prepare donut mix according to manufacturer’s instructions, shaping dough into Bismark’s. Fry and let cool completely.
Fill with strawberry filling. Dip in strawberry compound coating and sprinkle with crunch topping.
Rustic Pistachio Cake
(shown on cover)
• Dawn Exceptional ® Baker's Request™ White Cake Mix (00499865)
• Water
• Pistachio Emulsion *
• Bakery Essentials™ Rich Almond Emulsion (03036037)
• Bakery Essentials No Stick Pan Coating (02498154)
• Dawn Exceptional ® European Style White Buttercreme Style Icing (03070208)
• Chefmaster® Baker's Rose Liqua-Gel Color (02334423)
• Royal Steensma ® Souplesse Pistachio Compound Coating (03060728)
• Pistachios*
• Pink Rose Petals*
Prepare white cake mix according to manufacturer’s instructions, adding in 2% pistachio emulsion, 1% almond emulsion, and green gel color during stage three of mixing.
Deposit 1 lb. of prepared batter into sprayed and papered 8-inch cake pans. Bake at 350°F until cake springs back lightly when touched. Let cool completely.
Combine white buttercreme and pink gel color. Each cake will use 3 layers. Fill and crumb coat place internal supports.
Smooth ice with remaining buttercreme. Decorate with melted pistachio compound coating to create drip. Decorate with pistachios and rose petals.
Triple Chocolate Cake Donuts
• Dawn Exceptional ® Majestic® Dark Devil's Food Cake Donut Mix (01153072)
• Water
• Royal Steensma ® Souplesse Dark Compound Coating (3072707)
• Mona Lisa ® Dark Chocolate Decoration Curls (01336420)
• Bakery Essentials Semi-Sweet Chocolate 10M Drop (03050675)
Prepare dark devil’s food cake donut mix according to manufacturer's instructions. Fry and let cool completely.
Dip into compound coating. Wait one minute and top some with chocolate curls, some with chocolate drops, and leave some ungarnished.
*
Gingerbread Maple Bacon Donuts
• Armour/Eckrich 1/2" Real Bacon Bits (02402155)
• Dawn Exceptional ® Majestic® Gingerbread Cake Donut Mix (03040072)
• Water
• Dawn Exceptional ® E-Z Open Maple Flavored Flat Icing (3044667)
Spread bacon bits on papered sheet trays in a single layer and bake to crisp. Let cool completely.
Prepare gingerbread cake donut mix according to manufacturer's instructions. Fry and let cool completely.
Dip in maple flat icing and immediately top with bacon bits.
Orchard Apple Donuts
• Dawn Exceptional ® Majestic® Apple Flavored Cake Donut Mix (00006783)
• Water
• Dawn Exceptional ® Granulated Cinnamon Donut Sugar (03068441)
Prepare apple cake donut mix according to manufacturer's instructions.
Fry and toss with cinnamon & sugar while still warm.
Pumpkin Pie Cake Donuts
Pumpkin Pie Yeast Raised Donuts
• Dawn Exceptional ® Raised A Raised Donut Mix (00025437)
• Red Star® Compressed Yeast (00917958)
• Water
• Dawn Pumpkin Cream Cheese Filling (02489426)
• Bakery Essentials™ Pumpkin Pie Spice (02508937)
• Nabisco ® Honey Maid Graham Cracker Crumb (02327824)
• Dawn Exceptional ® VelveTop ™ Enhanced Stability Vanilla Whipped Icing and Filling Liquid (00492687)
Prepare donut mix according to manufacturer's instructions, shaping dough into long johns. Fry and let cool completely.
Cut donuts in half lengthwise. Prepare whipped topping according to manufacturer’s instructions.
Place Pumpkin Cream Cheese Filling into a piping bag fitted with a large star tip and pipe a rope lengthwise on top of bottom half of long john.
Spread a thin layer of whipped topping on top of pumpkin cream cheese filling. Decorate with a light sprinkle of pumpkin pie spice.
• Dawn Exceptional ® Majestic® Pumpkin Cake Donut Mix (00008201)
• Water
• Dawn Exceptional ® Cinnamon Donut Sugar (02310580)
• Dawn Exceptional ® VelveTop ™ Enhanced Stability Vanilla Whipped Icing and Filling Liquid (00492687)
• Bakery Essentials™ Pumpkin Pie Spice (02508937)
Prepare pumpkin cake donut mix according to manufacturer's instructions. Fry and let cool completely.
Cinnamon and Sugar Pumpkin Cake Donut: Roll in cinnamon donut sugar. Prepare whipped topping according to manufacturer’s instructions.
Pumpkin Spice Cake Donut: Place into a piping bag fitted with a large star tip. Pipe large rosettes in the center of donuts and sprinkle with pumpkin pie spice.
White Chocolate Rocky Road Blondies
• South Georgia Pecan Company Fancy Medium Pecan Pieces (02407692)
• Dawn Exceptional ® R&H ® RichCreme ® Vanilla Cake Base (00435926)
• Bakery Essentials™ Whole Eggs*
• Bakery Essentials™ Corn Syrup (03011478)
• Dark Brown Sugar*
• Kosher Salt*
• Bakery Essentials Pure Madagascar Vanilla Extract (03037935)
• Keller's Creamery Unsalted AA Sweet Cream Butter (01177668)
• Ocean Spray® Sweetened Dried Cranberries (02481993)
• Kraft™ Marshmallow Mini Jet Puffed (00751893)
• Royal Steensma ® Souplesse White Compound Coating (3072714)
In the bowl of a stand mixer fitted with the paddle attachment, combine 5 lb. vanilla creme cake base, 1 lb. whole eggs, 7 oz. corn syrup, 1 lb. brown sugar, 0.5 oz. salt, and 0.5 oz. vanilla extract.
Mix for 1 minute on low speed, then 2 minutes on medium speed.
Scrape bowl and then add 11 oz. softened butter and 4 oz. water. Mix for 2 minutes on medium speed. Scrape bowl. Mix on low for 30 seconds.
Spray and line half sheet pans. Deposit 4 lb. 8 oz. batter and spread to edges of pan. Bake at 350°F until set. Freeze. Trim blondie to fit a half sheet frame and place top side down into a papered sheet pan.
Combine 2 lb. 4 oz. melted white compound coating, 10.4 oz. mini marshmallows, 6.8 oz. dried cranberries, and 6.8 oz. toasted pecans. Deposit 3 lb. 4.5 oz. of mixture onto the blondie layer and spread to edges. Let mix set completely.
Christmas Cupcakes
Christmas Tree
• Dawn Exceptional ® Baker's Request™ Dark Devil's Food Cake Mix (581167)
• Water
• Bakery Essentials™ Soybean Vegetable Oil (02505321)
• Bakery Essentials™ No Stick Pan Coating (02498154)
• Dawn Exceptional ® Emerald Green Buttercreme Style Icing (03075364)
• Dawn Deluxe White Donut Sugar (00010645)
• Dawn Exceptional ® European Style Chocolate Buttercreme Style Icing (03069851)
Line conventional size cupcake pans with paper liners. Prepare dark devil’s food cake mix according to manufacturer’s instructions.
Use a #16 blue scoop to deposit 1.5 oz. batter into each cavity. Bake at 350°F until cupcakes spring back lightly when touched. Let cool completely.
Fill a piping bag with a medium straight tip and chocolate buttercreme to pipe base and trunk of tree.
Fill a piping bag with small star tip and green buttercreme. Pipe upwards motion to create branches.
Santa’s Hat
• Dawn Exceptional ® Baker's Request™ Red Velvet Cake Mix (00547862)
• Water
• Bakery Essentials™ Soybean Vegetable Oil (02505321)
• Bakery Essentials™ No Stick Pan Coating (02498154)
• Dawn Exceptional ® Red Buttercreme Style Icing (3075487)
• Dawn White Buttercreme Style Icing (03069677)
• Medium crunch pearl *
Line conventional size cupcake pans with paper liners. Prepare red velvet cake mix according to manufacturer’s instructions.
Use a #16 blue scoop to deposit 1.5 oz. batter into each cavity. Bake at 350°F until cupcakes spring back lightly when touched. Let cool completely.
Place red buttercreme into a piping bag fitted with a large open tip and white buttercreme into a piping bag fitted with a small star tip. Pipe red buttercreme as a bulb and pull up.
Pipe white buttercreme shell border around base of red bulb. Add crunch pearl to the peak of the red buttercreme.
*
Poinsettia Cupcakes
• Dawn Exceptional ® Baker's Request™ White Cake Mix (00499865)
• Water
• Bakery Essentials™ Soybean Vegetable Oil (02505321)
• Bakery Essentials™ No Stick Pan Coating (02498154)
• Dawn Exceptional ® Red Buttercreme Style Icing (3075487)
• Dawn Exceptional ® Bright Yellow Buttercreme Style Icing (03075340)
• Dawn Exceptional ® Emerald Green Buttercreme Style Icing (03075364 )
Line conventional size cupcake pans with paper liners. Prepare white cake mix according to manufacturer’s instructions.
Use a #16 blue scoop to deposit 1.5 oz. batter into each cavity. Bake at 350°F until cupcakes spring back lightly when touched. Let cool completely.
Fill a piping bag with a large leaf tip and a bag with a medium leaf tip and put red buttercreme in both.
Fill a piping bag with a grass tip and yellow buttercreme for the center. Fill a piping bag with a small leaf tip and green buttercreme. Decorate cupcake.
Coconut Macaroons
• Signature Brands Cake Mate ® White Snowflake Sequins (03076149)
• Bakery Essentials™ Blue Decorettes (03074343)
• Dawn Exceptional ® R&H ® Coconut Macaroon Cookie Mix (00727183)
• Water
• Royal Steensma ® Souplesse White Compound Coating (03072714)
For Sprinkles: Combine 2 lb. 8 oz. snowflake sequins and 2 lb. 8 oz. blue decorettes. Reserve.
Prepare coconut macaroons according to manufacturer’s instructions.
Using a #30 black scoop, deposit 1.4 oz. scoops onto sheet pans lined with silicone sheets.
Bake at 325°F until golden brown. Let cool completely.
Dip half of each macaroon in compound coating and immediately top with sprinkles.
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