INSPIRATION guide
Our family of Royal Steensma® patisserie products include, Souplesse, Hard Set Coating, Almond Paste, Kernel Paste, Mirror Glaze, and Apricot Glaze.
Each has their own unique variety of applications from coating pastries to filling danishes and will turn any baked good into a noticeable specialty treat.
Souplesse • Is a fat-based, flexible compound coating used for decorating or covering bakery products. Available in Blueberry, Strawberry, Coffee, Pistachio, Strawberry, Limoncello, White, and Chocolate flavors.
Hard Set Coating • Available in dark, milk, and white, these coatings set up firmly and maintain their shape when hardened. Use when you want a shell on the outside of your treat like truffles, bon bons, chocolate bars, chocolate decorations or anything dipped in chocolate.
Almond Paste • A versatile ingredient made with 57% almonds is perfect for baking cookies, cakes, fillings, and marzipan.
Kernel Paste • The perfect alternative to almond paste! Crafted from apricot kernels and white bean, Kernel Paste delivers exceptional taste and performance and achieves the same rich, nutty flavor.
Mirror Glaze • Is a cold process pectin-based glaze that does not require heat to activate. Most often used for fruit on top of tarts and on top of cakes for shine, this glaze maintains moisture in products and extends shelf life.
Apricot Glaze • Made from high-quality apricots, this concentrated glaze adds a burst of vibrant flavor when heated and applied to products. This glaze is used when a thicker, more stable finish is desired, with many of the same uses as cold process glazes.
Strawberry Crunch Mochi Donut
• Mochi Foods Mochi Donut Mix (03058381)
• Water
• Bakery Essentials™ Soybean Vegetable Oil (02505321)
• Bakery Essentials™ Whole Eggs*
• Bakery Essentials™ Soy All Purpose Shortening (02505496 or 02505280)
• Royal Steensma ® Souplesse Strawberry Compound Coating (03063521)
• Butter Crunch *
• Dawn Exceptional ® Fon Dip White Flat Icing (00018952)
• Edible Gold Leaf
Prepare mochi donut mix according to manufacturer's instructions. Fry and let cool completely.
Dip donuts in strawberry compound coating and sprinkle with butter crunch topping. Drizzle with white flat icing and finish with edible gold leaf. *
Mini Lemon Bundt Cake
• Dawn Exceptional ® R&H ® RichCreme ® Vanilla Cake Base (00435926)
• Bakery Essentials™ Whole Eggs*
• Bakery Essentials™ Soybean Vegetable Oil (02505321)
• Water
• Dawn Lemon Fruit Bits (00015784)
• Bakery Essentials™ No Stick Pan Coating (02498154)
• Royal Steensma ® Souplesse Limoncello Compound Coating (03060704)
• Dawn Exceptional ® Cream Cheese Flat Icing (00725822)
• Signature Brands Cake Mate ® Small Pastel Confetti Sequins (03076019)
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 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 7 oz. lemon fruit bits. Mix on low speed for 1 minute. Scrape bowl.
Mix on low speed for 3 minutes. 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 compound coating and let set completely. Top with cream cheese flat icing and immediately top with sprinkles.
Ultimate Confetti Cake
• Dawn Exceptional ® Baker's Request™ White Cake Mix (00499865)
• Water
• Bakery Essentials™ Soybean Vegetable Oil (02505321)
• Kerry ™ Pastel Sequins (02313493)
• Bakery Essentials™ No Stick Pan Coating (02498154)
• Dawn Exceptional ® European Style White Buttercreme Style Icing (03070208)
• Royal Steensma ® Souplesse Strawberry Compound Coating (03063521)
Prepare 5Lb. white cake mix according to manufacturer’s instructions adding in 8oz pastel sprinkles at the end of mixing.
Deposit 1lb 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 3 layers. Fill and crumb coat cakes with white buttercreme. Insert internal supports. Smooth ice with white buttercreme, immediately pressing pastel sprinkles along the base of cakes.
Heat strawberry coating according to manufacturer’s instructions and make a drip down the side of the cakes, filling in the top. Allow to set.
Place white buttercreme in a piping bag fitted with a large star tip. Pipe rosettes along top edge of cake.
Limoncello Tart
• Pidy® 8 ½" Sweet, Fluted All Butter Tartlet (02360030)
• Royal Steensma ® Souplesse Limoncello Compound Coating (03060704)
• Dawn Exceptional ® Rich Taste Lemon Filling (02405224)
• Dawn Exceptional ® Single Stage Meringue Filling Mix (00020974)
• Water
• Fresh Rosemary
• Coco Bakery® Fall Macaron C4 Collection (03071632)
Place tart shells on lined sheet trays. Melt lemon compound coating then brush the inside of each shell with a thin layer.
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.
Chefs Tip: For individual tarts, try our Pidy ® 3.25" Round Sweet Fluted Tartlet (02360064).
Nonna’s Cannoli
• LaRosa Bakery Large Cannoli Shell (00418104)
• Royal Steensma ® Souplesse Pistachio Compound Coating (03060728)
• LaRosa Bakery Chocolate Chip Cannoli Cream (00418138)
• Mona Lisa ® Dark Chocolate Micro Chips (03061947)
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 micro chips.
Chocolate Pistachio Bundt Cake
• Dawn Exceptional ® R&H ® RichCreme ® Chocolate Cake Base (00546814)
• Bakery Essentials™ Whole Eggs*
• Bakery Essentials™ Soybean Vegetable Oil (02505321)
• Water
• Bakery Essentials™ Almond Emulsion *
• Bakery Essentials No Stick Pan Coating (02498154)
• Royal Steensma ® Souplesse Pistachio Compound Coating (03060728)
• Chopped Pistachios
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, 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.
Deposit 3 lb. 8 oz. prepared batter into a sprayed 9 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.
Pistachio Creme Donuts
• Dawn Exceptional ® Raised A Raised Donut Mix (00025437)
• Water
• Red Star® Compressed Yeast (00917958)
• Dawn Exceptional ® Fon Dip White Flat Icing (00018952) -or- Dawn Exceptional ® Enhanced Stability White Flat Icing (00672560)
• Dawn Orange Icing Fruit Bits (00418675)
• Royal Steensma ® Almond Paste (03053447)
• Royal Steensma ® Souplesse Pistachio Compound Coating (03060728)
• Dawn Exceptional ® Rich Thick Bavarian Filling (01340025)
• Chopped Pistachios
Prepare donut mix according to manufacturer’s instructions, cutting into Bismarks. Fry and let cool completely.
Combine 5Lb. white flat icing and 5oz orange icing fruits. Reserve.
In the bowl of a stand mixer fitted with the paddle attachment, combine 1Lb. 4oz almond paste and 1Lb. 4oz pistachio coating. Mix on medium speed for 30 seconds. Scrape bowl.
Mix on medium speed for 30 seconds or until no lumps remain. Scrape bowl.
Combine bavarian with pistachio almond mix. Fill donuts with bavarian filling. Dip donuts in orange flat icing and immediately sprinkle with pistachios.
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 5Lb. 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 ring or angel food cake pans that are ungreased.
Bake at 375°F until golden brown. Cool and unmold cake. Pipe blueberry coating along outside edge to create drip. Decorate with fresh blueberries and lavender.
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 1Lb. 14oz. water, 5 Lb. Danish mix, and 4.8oz 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 ® Chocuise Souplesse Strawberry (03063521)
For Crunch Topping: Combine 1Lb. 4oz. ground vanilla 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 Bismarks. Fry and let cool completely.
Fill with strawberry filling. Dip in strawberry coating and sprinkle with crunch topping
Rustic Pistachio Cake
• Dawn Exceptional ® Baker's Request™ White Cake Mix (00499865)
• Water
• Pistachio flavoring *
• 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 5 lb. white cake mix according to manufacturer’s instructions, adding in 1.6 oz. pistachio emulsion and 0.8 oz. 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 dark chocolate compound coating. Divide finished donuts into thirds.
Wait one minute and top a third with chocolate curls, a third with chocolate drops, and leave one third ungarnished.
White 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 souplesse, 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.
Chocolate Covered Strawberry Angel Food Cupcakes
• Dawn Exceptional ® R&H ® Angel Food Cake Mix (00598039)
• Water
• Dawn Exceptional ® Cream Cheese Buttercreme Style Icing (02437863)
• Dawn Strawberry Fruit Bits (00015867)
• Royal Steensma ® Souplesse Dark Compound Coating (3072707)
• Fresh Strawberries
Line conventional size cupcake pan with paper liners. Mix cake according to manufacturer’s instructions then use a #30 black scoop to deposit 1.5 oz batter into each cavity.
Bake at 370°F until cupcakes spring back lightly when touched. Let cool completely. For icing mix 5Lb. white buttercreme and 5oz fruit bits. Place flavored buttercreme into a piping bag fitted with an open star tip and pipe a rosette on the top of each cupcake.
For Strawberries: Melt compound coating. Dip strawberries in prepared chocolate and place on a parchment lined sheet tray: reserve in the cooler.
Place remaining chocolate into a piping bag without a tip; cut a small hole. Pipe a “drip” style puddle on the top of the cupcake, then immediately place the dipped strawberry in the compound coating.
Chocolate Dipped Truffled Brownie Bites
• Dawn Exceptional ® R&H ® Fudgey Brownie Mix (00874223)
• Bakery Essentials™ Single Gum Cream Cheese (02493360)
• Water
• Bakery Essentials™ No Stick Pan Coating (02498154)
• Royal Steensma ® Hard Set Extra White Compound Coating Wafer (03074206)
• Royal Steensma ® Hard Set Dark Compound Coating Wafer (03074190)
In the bowl of a stand mixer fitted with the paddle attachment, combine 5Lbs brownie mix, 15oz room temperature cream cheese, and 5oz water.
Mix on low for one minute, scrape the bowl, then mix on medium for 30 seconds.
Spray and paper half sheet trays. Deposit batter into pans and spread evenly (it will be thick).
Bake at 350°F until set all the way across, roughly 25 minutes. Let cool completely, freeze for 4 hours.
Cut frozen brownie tray into 1 x 1-inch squares. Melt dark and white coating chocolates, dip brownie bites into chocolates and decorate as desired.
Almond Good Luck Cake
• Dawn Exceptional ® Premium Vanilla Creme Cake Base (00356691)
• Bakery Essentials™ Whole Eggs*
• Royal Steensma ® Almond Paste (03074114)
• Bakery Essentials™ Almond Emulsion *
• Dawn Lemon Fruit Bits (00015784)
• Bakery Essentials Soybean Vegetable Oil (02505321)
• Water
• Whole Blanched Almonds
• Blue Diamond ® Natural Sliced Almonds (01321645)
• Bakery Essentials™ No Stick Pan Coating (02498154)
• Royal Steensma ® Concentrated Apricot Glaze (03082201)
In the bowl of a mixer fitted with the paddle attachment combine 5 lb. vanilla creme cake base, 1 lb. 12 oz. whole eggs, 1 lb. almond paste, 4 oz. lemon fruit bits, and 0.8 oz. almond emulsion.
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 12 oz. sliced almonds and mix to combine.
Deposit 3 lb. 8 oz. prepared batter into 9-inch Bundt pans that have been heavily coated with pan spray and each sprinkled with 1.25 oz. sliced almonds.
Add one whole blanched almond to each cake. Bake at 350°F until cake springs back lightly when touched.
Prepare glaze according to manufacturer's instructions. Depan and immediately brush with apricot glaze. Let cool completely.
Blueberry Almond Galettes
• Royal Steensma ® Almond Paste (3074114)
• Dawn Exceptional ® Rich Taste Cream Cheese Filling Pouch Pak (02405092)
• Dawn Puff Pastry 5" x 5" Squares (00955784)
• Dawn Exceptional ® Whole Fruit Blueberry Filling (02405117)
• Fresh Blueberries (optional)
• Bakery Essentials Whole Eggs*
• Water
• Signature Brands Cake Mate ® White Sanding Sugar (03076507)
• Blue Diamond ® Natural Sliced Almonds (01321645)
For Almond Filling: Place 1Lb. almond paste into a mixing bowl fitted with a paddle attachment. Mix on low speed to soften the paste. Add 1Lb. of cream cheese filling in three additions on medium speed, scraping after each addition until no lumps remain.
Place puff pastry squares on papered sheet pans and thaw until just pliable.
Pipe .75 oz of almond filling into the center of each square. Use a #30 black scoop to deposit 1.5 oz of blueberry filling on top of the almond and spread, leaving a 1” lip. Use a #24 red scoop to place 1 oz of fresh blueberries on top of the blueberry filling. Rustically fold the pastry around the filling.
Egg wash and top with white sanding sugar and sliced almonds. Bake at 375°F until golden brown.
Chef's Tips: Need help cutting down on prep time? These can be prepared ahead of time and frozen. When baked from frozen, the bake time will need to be adjusted by minimum 10 minutes.
Egg Wash: To make egg wash, use a ratio of 2:1 whole eggs to water. For example, for every pound of eggs used, add 8 oz. water. Mix and add a pinch of salt if desired.
*
Fruit Tart with Glaze
• Dawn Exceptional ® R&H ® Speedy Creamy Vanilla Filling Mix (01148908)
• Water
• Straight Sided Tart Shells*
• Fresh Fruit
• Royal Steensma ® Concentrated Apricot Glaze (03082201)
Prepare vanilla cream according to manufacturer’s instructions. Pipe prepared cream into tart shells. Arrange fresh fruit on top.
Prepare glaze to manufacturer's instructions. Warm desired amount of glaze and brush or spray on top of tarts. Let glaze set up completely before serving.
The Easiest Danish You’ll Ever Make
• Snails Raw Danish Pre-Formed (00076836)
• Dawn Exceptional ® Rich Taste Lemon Filling (02405224)
• Dawn Exceptional ® Rich Taste Cream Cheese Filling Pouch Pak (02405092)
• Dawn Exceptional ® Chopped Fruit Apple Filling Pouch Pak (02407840)
• Dawn Exceptional ® Diced Fruit Dark Red Strawberry Filling Pouch Pak (02407824)
• Royal Steensma ® Concentrated Apricot Glaze (03082201)
Place Danish snails onto papered sheet trays and bring to room temperature. Proof for 30 minutes. Pipe filling into center. Bake at 375°F until golden brown.
Prepare glaze according to manufacturer's instructions. Immediately glaze with apricot glaze.
Chef Tips: Need help cutting down on prep time? Simply place the Danish on papered sheet trays. Cover, and retard overnight. The next day, floor for one hour then proof, fill and bake as directed.
Peach Cheesecake Danish
• Dawn Exceptional ® Danish Mix (00491069)
• Red Star® Compressed Yeast (00917958)
• Bakery Essentials™ Whole Eggs*
• Water
• Bakery Essentials™ Roll-In Bakers Margarine (02505529)
• Dawn Exceptional ® Rich Taste Cream Cheese Filling (02405208)
• Dawn Sliced Fruit Peach Filling (02407650)
• Royal Steensma ® Concentrated Apricot Glaze (03082201)
• Dawn Exceptional ® Fon Dip White Flat Icing (00018952)
Prepare Danish mix according to manufacturer’s instructions, using the Danish formula on the bag including lamination. Retard overnight.
Sheet to 2.5 mm and cut into 6 x 6-inch squares. Fold square in half, corner to corner to make a triangle.
On each folded edge, cut a 1-inch strip about half an inch from the edge of the dough, following outer edge. Unfold and do the same in the opposite direction.
Take each tip and fold together towards the inside of the square, pinching. Proof for 20 minutes. Pipe cream cheese filling in the center and then top with peach filling. Bake at 375°F until golden brown.
Prepare glaze according to manufacturer's instructions. Immediately glaze with apricot glaze while still hot. Let cool completely. Drizzle with white flat icing.
Chef Tips: Need help cutting down on prep time? Instead of the 20 min proof, simply place the Danish on papered sheet trays. Cover, and retard overnight. The next day, floor for one hour then proof, fill and bake as directed.
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