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INSPIRATION guide

Hidden Heart Valentine’s Day Bundt Cake

• Red White Pink Hearts Sequins

• Red Heart Sequins

• White Non-Pareils

• Pearl Sprinkles

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

• Vegetable Oil *

• Water

• Bakery Essentials No Stick Pan Coating (02498146)

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

• Whole Eggs*

• Dawn Exceptional ® Chocolate Fudge Icing (01292325)

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 pearls. Reserve.

Prepare red velvet cake mix according to manufacturer’s instructions. Deposit 907g batter into sprayed and papered half sheet pan. Bake at 350°F/176°C 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 113g of batter into sprayed 9 x 3-inch Bundt pan. Bake 350°F/176°C until almost completely baked.

Remove pan from oven and place 18-20 frozen heart shapes upside down into warm cake. Carefully deposit 283g of batter into pans and bake at 350°F/176°C 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 Angel Food Cake Mix (00013641)

• Bakery Essentials Bleached All Purpose Flour (03018804)

• Water

• Dawn Exceptional ® Blueberry Fruit Bits (01296179)

• Blueberry Flavoured Compound Chocolate (see Chef Tips)

• Fresh Blueberries

• Fresh Lavender

First mix together 2kg angel food cake mix and 100g all purpose flour, reserve.

In the bowl of a stand mixer fitted with the whisk attachment combine 900g cold water, 240g blueberry fruit bits, and prepared angel food mix. Mix on low speed for 1 minute. Scrape bowl. Mix on low speed 5 minutes.

Deposit 567g batter into 10 x 4-inch Bundt pans. Bake at 375°F/191°C until golden brown. Unmold cake.

Pipe blueberry flavoured chocolate compound along outside edge to create drip. Decorate with fresh blueberries and lavender.

Chef 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 (03074534), and then flavour/colour with your favourite fat-based flavour and/or colouring. *

Tulip Cake

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

• Water

• Vegetable Oil *

• Bakery Essentials™ No Stick Pan Coating (02498154)

• Dawn Exceptional ® White Buttercreme Icing (02415851)

• Chefmaster Sky Blue Liqua-Gel Color (02333847)

• Chefmaster® Whitener Liqua-Gel Color (00384686)

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

• Chefmaster® Orange Liqua-Gel Color (02333871)

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

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

For Coloured Buttercremes:

Light Blue: Combine 100% white buttercreme with 0.2% sky blue and 1.5% white colours.

Neon Pink: Combine 100% white buttercreme with 3% neon pink and 1% white colours.

Light Pink: Combine 100% white buttercreme with 0.2% neon pink 0.0175% orange and 0.4% white colours.

Light Green: Combine 100% white buttercreme with 0.4% neon green colour.

Emerald Green: Combine 100% white buttercreme with 0.5% leaf green 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 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 Devil's Food Cake Mix (03013731)

• Water

• Vegetable Oil *

• Bakery Essentials™ No Stick Pan Coating (02498154)

• Chocolate Buttercreme Icing

• Coffee Flavoured Compound Chocolate (see Chef Tips)

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

• Coco Bakery® Macaron C3 Collection (03071571)

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 three layers.

Fill and crumb coat with chocolate buttercreme. Place internal supports. Smooth ice with remaining buttercreme. Pipe coffee flavoured compound chocolate 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.

Chef 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 (03074534), and then flavour/colour with your favourite fat-based flavour and/or colouring.

Blueberry Babka

• Dawn Exceptional ® Danish Base (03013052)

• Bakery Essentials™ Diamond Strong Bakers Flour (03018880)

• Fresh Yeast*

• Water

• Roll In Margarine

• Dawn Exceptional ® Whole Blueberry Filling (01294248)

• Bakery Essentials™ No Stick Pan Coating (02498146)

• Streusel

• Lemon Flavoured Compound Chocolate

In the bowl of a stand mixer fitted with the dough hook attachment, combine 851g water, 1.134kg Danish base, 1.134kg flour and 136g compressed yeast. Mix on low speed for 1 minute.

Mix on medium speed for 18 minutes, adding in 113g margarine over the last two minutes of mixing.

Shape into 794g duffs and retard overnight.

Roll dough to 5 mm and forming each duff into 12x16-inch rectangles.

Place 170g 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 9x5-inch loaf pans and top each with 28g streusel. Proof. Bake at 350°F/176°C until the internal temperature of the loaf reaches 200°F/93°C.

Depan and let cool completely. Drizzle with lemon flavoured chocolate compound.

Chef 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 (03074534), and then flavour/colour with your favourite fat-based flavour and/ or colouring.

Rustic Pistachio Cake

(shown on cover)

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

• Water

• Pistachio Emulsion

• Almond Emulsion

• Bakery Essentials No Stick Pan Coating (02498154)

• Dawn Exceptional ® White Buttercreme Icing (02415851)

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

• Pistachio Flavoured Compound Chocolate (see Chef’s Tip)

• Pistachios

Prepare 2kg white cake mix according to manufacturer’s instructions, adding in 40g pistachio emulsion and 20g almond emulsion, and green gel colour during stage three of mixing.

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.

Combine white buttercreme and pink gel colour. Each cake will use 3 layers. Fill and crumb coat. Place internal supports.

Smooth ice with remaining buttercreme. Decorate with pistachio flavoured compound chocolate to create drip. Decorate with pistachios.

Triple Chocolate Cake Donuts

• Water

• Coffee Flavouring

• Dawn Exceptional ® Majestic® Chocolate Cake Donut Mix (03013106)

• Barry Callebaut® 10/12 Black Cocoa Powder (02465559)

• Medium Cocoa Powder

• Dark Compound Coating

• Mona Lisa ® Dark Chocolate Decoration Blossoms (03043110)

• Barry Callebaut Semisweet Chocolate Chip 10M (00814790)

For Dark Devil’s Food Cake Donuts: In the bowl of a mixer fitted with the paddle attachment combine 48% water, 2.2% coffee flavouring, 100% donut mix, 6% black cocoa powder, and 2% medium cocoa powder.

Prepare donuts according to the manufacturer’s instructions. Fry and let cool completely.

Dip into dark compound chocolate coating. Wait one minute and top some with chocolate curls, some with chocolate chips, and leave some ungarnished.

Orchard Apple Donuts

For Apple Crisp Cake Donut

• Water

• Apple Compound

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

• Saigon Ground Cinnamon (00359281)

• Ground Nutmeg

• Ground Allspice

• Granulated Sugar

• Cinnamon *

For Cinnamon Sugar: Add cinnamon to sugar to taste. Reserve.

For Apple Crisp Cake 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 immediately coat in prepared cinnamon sugar.

Pumpkin Pie Cake Donuts

• Water

• Pumpkin Puree

• Black Strap Molasses

• Dawn Spice Cake Donut Mix (00013170)

• Ground Clove

• Saigon Ground Cinnamon (00359281)

• Pumpkin Pie Spice (02359645)

• Dawn Deluxe White Donut Sugar (01283770)

• Cinnamon *

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

• Pumpkin Pie Spice (02359645)

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.

Cinnamon and Sugar: Add cinnamon to donut sugar to taste. Roll part of the donuts in prepared cinnamon donut sugar.

Whip Topping: Prepare whipped topping according to manufacturer’s instructions. 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.

Pumpkin Pie Yeast Raised Donuts

• Dawn Exceptional ® Raised Donut Mix (03009635)

*

• Fresh Yeast

• Water

• Dawn Exceptional ® Cream Cheese Filling (01293422)

• Seneca Veg Pumpkin Solid (00233312)

• Pumpkin Pie Spice (02359645)

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

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

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 prepared 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 and sprinkle with pumpkin pie spice.

White Chocolate Rocky Road Blondies

• South Georgia Pecan Choice Medium Pecan Pieces (02476738)

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

• Whole Eggs*

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

• Dark Brown Sugar

• Salt

• Dawn Bakery Magic Pure Vanilla Extract (00830879)

• Unsalted Butter

• Sweetened Dried Cranberries*

• Mini Marshmallow

• White Compound Coating

In the bowl of a stand mixer fitted with the paddle attachment, combine 2kg vanilla creme cake base, 400g whole eggs, 175g corn syrup, 400g brown sugar, 13g salt, and 13g vanilla extract.

Mix for 1 minute on low speed, then 2 minutes on medium speed. Scrape bowl and then add 275g softened butter and 100g water.

Mix for 2 minutes on medium speed. Scrape bowl. Mix on low for 30 seconds.

Spray and line half sheet pans. Deposit 2kg batter and spread to edges of pan. Bake at 350°F/176°C until set. Freeze.

Trim blondie to fit a half sheet frame and place top side down into a papered sheet pan.

Combine 1kg melted white compound chocolate, 295g mini marshmallows, 193g dried cranberries, and 193g oz. toasted pecans. Deposit 1,5kg of mixture onto the blondie layer and spread to edges. Let mix set completely.

Christmas Cupcakes

Poinsettia Cupcakes

• 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)

• Chefmaster® Liqua-Gel Colors

Red Red (02333912)

Super Red (00325431)

Whitener (00384686)

Lemon Yellow (02333946)

Orange (02333871)

Leaf Green (02333813)

For Coloured Buttercremes:

Red: Combine 100% white buttercreme with 2% Red Red, 2% Super Red, and 2% white colours. Bright Yellow: Combine 100% white buttercreme with 1% lemon yellow, 0.025% orange, and 2% white colours.

Emerald Green: Combine 100% white buttercreme with 0.5% leaf green colour.

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.

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.

Santa’s Hat

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

• Water

• Vegetable Oil *

• Bakery Essentials™ No Stick Pan Coating (02498146)

• Dawn Exceptional ® White Buttercreme Icing (02415851)

• Chefmaster® Liqua-Gel Colors Red Red (02333912) Super Red (00325431) Whitener (00384686)

• Medium Crunch Pearl

For Red Icing : Combine 100% white buttercreme with 2% Red Red, 2% Super Red, and 2% white colours. Reserve.

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.

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.

*

Christmas Tree

• 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)

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

• Dawn Deluxe White Donut Sugar (01283770)

• Chocolate Butter Cream Icing

For Emerald Green Icing : Combine 100% white buttercreme with 0.5% leaf green colour.

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 43g batter into each cavity. Bake at 350°F/176°C 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.

Coconut Macaroons

• White Snowflake Sequins

• Spectra Blue Sprinkles (03030813)

• Dawn R&H ® Coconut Macaroon Cookie Mix (01283837)

• Water

• Barry Callebaut® White Confectionary EZ- Melt (03074534)

For Sprinkles: Combine 1kg snowflake sequins and 1kg blue sprinkles. Reserve.

Prepare coconut macaroons according to manufacturer’s instructions.

Using a #30 black scoop, deposit 39.7g scoops onto sheet pans lined with silicone sheets. Bake at 325°F/163°C until golden brown. Let cool completely.

Dip half of each macaroon in white compound coating and immediately top with sprinkles.

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