CA_2021 Spring-Summer Seasonal Inspiration Catalog by dawnfoods7

Lemon Poppyseed Old Fashioned Donuts • Dawn Lemon Icing Fruit Bits (00015784) • Dawn Exceptional® Medium-Thick Set Original Donut Glaze (00204123) • Dawn Exceptional® Lemon Old Fashioned Mix (02484773) • DDA® Poppy Seeds (00091231)) • Water Mix together 1oz lemon icing fruit to every pound of glaze. Reserve. Prepare the donut mix according to manufacturer’s instructions, adding in 5% poppyseeds to the mix. Fry and glaze while still warm. Sprinkle with additional poppyseeds before glaze sets.

Spring and Summer are the time for bright colors and fresh flavors. Keep reading to see Dawn’s seasonal offerings and inspirations. Search for these recipes and more at www.dawnfoods.com/recipes

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Dawn makes it easy to incorporate seasonal flavors into your bakery offerings. Introduce these seasonal donut flavors to your customers today! Item #

Description

Available

8581

Dawn Exceptional® Strawberry ‘N Cream Flavored Cake Donut Mix

All year round

2484773

Dawn Exceptional® Lemon Flavored Old Fashioned Cake Donut Mix

April - August

Mini Strawberry Donuts • Dawn Exceptional® Majestic® Strawberry ‘N Cream Mix (00008581) • Water • Granulated Sugar (Request Item Number from Sales Rep) • Bakery Essentials™ You Deserve a Donut Bag (2# - 02502955; 4# - 02502989; 6# - 02502963) Make up the donut mix according to manufacturer’s instructions using a 1 inch cake donut plunger. Fry and roll in sugar while still warm.

Single-Serve Pineapple Upside Down Cake • Dawn Exceptional® Baker’s Request™ Yellow Cake Mix (00502551) • Bakery Essentials™ Soybean Vegetable Oil (02505321) • Lemon Lime Soda Pop • Bakery Essentials™ No Stick Pan Coating (02498154) • Dawn Sticky Bun Smear (00026286) • Canned Pineapple Rings • DDA® Red Cocktail Cherries with Stems (01288621) Mix cake according to manufacturer’s instructions, substituting lemon lime soda for water. Using 4 inch mini bundt pans, treat the pans with pan spray. Pipe in 0.75oz sticky bun smear into the bottom of each bundt pan, place in a pineapple ring, then deposit 2oz batter into each cavity. Bake at 350° F until cakes spring back lightly when touched. Let cool for 3 minutes, then carefully depan and let cool completely. Garnish with a cherry.

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Spring Butterfly Cupcakes • Dawn White Buttercreme Style Icing (02434356) • Dawn Exceptional® Light Yellow Buttercreme Style Icing (02441020) • Dawn Exceptional® Light Pink Buttercreme Style Icing (02441046) • Dawn Chocolate Buttercreme Style Icing (02440981) • Dawn Exceptional® Hot Pink Buttercreme Style Icing (02441038) • Bakery Essentials™ 21” Disposable Pastry Bag (02496835) • Brown Cupcake Liners (Request Item Number from Sales Rep) • Dawn Exceptional® Baker’s Request™ White Cake Mix (00499865) • Bakery Essentials™ Soybean Vegetable Oil (02505321) • Water • Kerry® Spring Decorettes (02384478) • Mona Lisa® Yellow Butterfly Wing White Chocolate Decoration (03032763)

Shades of Orchid Buttercreme Pallet Formulas • White • Creamy Yellow: 2 parts white + 1 part light yellow • Orchid Pink: 3 parts white + 1 part light pink • Mauve: 3 parts light pink + 1 part chocolate • Plum: 2 parts chocolate + 1 part hot pink Line conventional size cupcake pan with paper liners. Mix cake according to manufacturer’s instructions then use a #2 blue scoop to deposit 1.5oz batter into each cavity. Bake at 350° F until cupcakes spring back lightly when touched. Let cool completely. Using a large straight tip, pipe a swirl on top of each cupcake, roll the sides of exposed buttercreme in the Spring sprinkles mix. Place the rest of the buttercreme colors in piping bags fitted with an open star tip. Taking turns with different colors, pipe a swirl on top of the other swirl. Place two chocolate butterfly wings in the colored swirl.

Banana Pudding Take Away Cups • Nabisco® Nilla Wafer Cookies (02327733) • Fresh Bananas • Dawn Banana Cream Pie Flavored Filling (02405828) • Dawn Exceptional® VelveTop® Vanilla Whipped Icing Liquid (00492687) • Bakery Essentials™ 21” Disposable Pastry Bag (02496835) • To-Go Plastic Packaging (Request Item Number from Sales Rep) Using your shop’s take away packaging, place a layer of vanilla wafer cookies on the bottom of the cup, followed by fresh sliced banana, pipe in banana cream pie filling, repeat the layers until the cup is full, top with VelveTop and another wafer. Serve cold. Page 4

Strawberries ‘n’ Cream Angel Food Cake • Dawn Exceptional® R&H® Angel Food Cake Mix (00598039) • Water • Dawn Strawberry Fruit Bits (00015867) • Chefmaster® Princess Pink Liqua-Gel Color (02457621) • Chefmaster® Tulip Red Liqua-Gel Color (02333920) • Bakery Essentials™ No Stick Pan Coating (02498154) • Dawn Exceptional® VelveTop® Vanilla Whipped Icing (00492687) • DDA® Strawberry Emulsion (00885741) • Kerry® Unicorn Shapes and Decorettes Blend (03032749) Prepare cake mix according to manufacturer’s directions. For every pound of prepared cake mix, stir in 1oz strawberry fruit bits, then stir in pink and red food colorings until desired hue is reached. Prepare a 7-inch tube pan with pan spray and deposit 8oz batter. Bake at 360° F until cake springs back lightly when touched. Let cake cool for 5 minutes then invert and let cool completely. Depan. Mix 3 pounds whipped VelveTop, 4.5oz strawberry emulsion, and pink food coloring to desired hue. Ice and sprinkle with unicorn decorettes blend.

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Blooming Sugar Cookies • Dawn Exceptional® Light Yellow Buttercreme Style Icing (02441020) • Dawn Chocolate Buttercreme Style Icing (02440981) • Dawn Exceptional® Bright Yellow Buttercreme Style Icing (02434398) • Dawn Exceptional® Orange Buttercreme Style Icing (02441004) • Dawn White Buttercreme Style Icing (02434356) • Dawn Exceptional® Hot Pink Buttercreme Style Icing (02441038) • Dawn Exceptional® Light Pink Buttercreme Style Icing (02441046) • Bakery Essentials™ 21” Disposable Pastry Bag (02496835) • Dawn Exceptional® R&H® RichCreme® Vanilla Cake Base (00577265) • Plugrá® European Style Unsalted Butter (01046334) • DDA® Vanilla Extract (00862567) • Whole Eggs • Whole Milk

Spring Sunset Color Pallet Formulas • Sunset Yellow: 3 parts Light Yellow + 1 part Chocolate + 1 part Bright Yellow • Sunset Rusty Orange: 1 part Orange + 1 part Chocolate + 2 parts White • Hot Sunset Orange: 1 part Orange + 1 part Hot Pink + 1 part Chocolate • Sunset Pink: 4 parts Hot Pink + 2 parts Light Pink + 1 part Orange + 1 part Chocolate • Sunset Plum: 2 parts Hot Pink + 1 part Chocolate In the bowl of a stand mixer fitted with the paddle attachment, mix together 4 pounds Dawn Crème Cake Mix, 1 pound softened unsalted butter, 0.8oz vanilla extract, 1.8oz whole eggs, and 1.8oz 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 punch into different sized circles. Bake at 350° F until completely set and just starting to color around the edges. Let cool completely. Using various star tips, fill piping bags with different colors of buttercreme and pipe swirls on the top of the cookies. Chef’s Tip: These pretty cookies resemble flowers and are a great option for cookie bouquets.

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Perf

Moth e Day r’s ect

for

Mixed Berry Toaster Pastries • Dawn Exceptional® R&H® Richcreme® Vanilla Cake Base (00435926) • DDA® Premium Bleached Bread Flour (00615122) • Plugrá® European Style Unsalted Butter (01046334) • Whole Eggs • Water • Dawn Exceptional® Mixed Berry Filling (02504331) • Dawn Exceptional® Fon Dip White Flat Icing (00018952) -or- Dawn Exceptional® Enhanced Stability White Flat Icing (00672560) • DDA® Purple Decorettes (02401842) • DDA® Pink Decorettes (02399659) • Chefmaster® Neon Blue Liqua-Gel Color (02333954) • Bakery Essentials™ 21” Disposable Pastry Bag (02496835) For the dough: In a stand mixer fitted with the paddle attachment, mix together 5 pounds crème cake base, 2 pounds bread flour, 1 pound 8oz softened butter, and 12oz whole eggs. Mix 1-2 minutes on low speed, scrape bowl and add 6oz water, mix on low speed for two minutes. Pat dough into a circle, cover with plastic wrap, and chill completely. For the toaster pastries: Roll chilled dough to ¼ inch thick. Cut into 3x5 squares and chill dough again. Pipe filling on prepared dough squares, mist with water and top with another square of dough. Crimp edges and pierce top to allow for steam. Bake at 350° F until golden brown. Let cool completely. Spread with warmed white flat icing and sprinkle with purple and pink sprinkles. Mix additional flat icing with neon blue food coloring and drizzle on top.

Monkey Bread • DDA® Ceylon Cinnamon Coarse (01096587) • Granulated Sugar (Request Item Number from Sales Rep) • Dawn Exceptional® Danish Mix (00491069) • Water • Red Star® Compressed Yeast (00917958) • Plugrá® European Style Unsalted Butter (01046334) • Bakery Essentials™ No Stick Pan Coating (02498154) • Dawn Exceptional® Fon Dip White Flat Icing (00018952) -or- Dawn Exceptional® Enhanced Stability White Flat Icing (00672560) Mix 10oz cinnamon and 7 pounds 8oz granulated sugar. Reserve. Prepare the mix according to manufacturer’s instructions, following the sweet-dough formula. Divide dough to 2 pound 8oz duffs and bench for 20 minutes. Roll each duff into strips and rough chop. Toss pieces with melted butter and then toss with prepared cinnamon and sugar. Treat a 10 inch bundt pan with pan spray and place the coated dough pieces in the pan. Retard covered overnight. Give the bread an hour of floor time at room temperature, then bake at 360° F until golden brown and the internal dough temperature is 200° F. Let cool for 5-10 minutes then carefully depan. Let cool completely and then drizzle with flat icing. Page 7

Cream Puffs • Dawn Exceptional® Eclair French Donut Mix (00015636) • Water • Dawn Exceptional® R&H Speedy Cremé Vanilla Filling Mix (01148908) • Dawn Exceptional® Classic Chocolate Fudge Icing (00878902) Prepare éclair mix according to manufacturer’s directions. Using a straight tip, pipe 1.5 inch round on very flat sheet trays. Bake at 375° F until puffed and brown all over. Let cool completely. At this point cream puffs may either be frozen until ready to be used or can be filled. Cream puffs only last one day after filling so they must be filled daily. Make up Speedy Cremé according to manufacturer’s directions. Fill prepared cream puffs with Speedy Cremé. Dip in fudge icing and serve same day. Chef’s Tip: Nothing is worse than baking gorgeous cream puffs only to have them fall after coming out of the oven. This happens when they are underbaked. A sure fire way to make sure your eclairs, cream puffs, and such are baked correctly is to check the color of the cracks. The cracks should be the same brown as the rest of the cream puff (NOT lighter). This tells you it’s baked all the way through. After pulling them from the oven, pick up one cream puff or éclair and tap on the bottom several times. It should sound hollow, reaffirming that it is baked all the way through.

Macaron Graduation Cake • Dawn Exceptional® Baker’s Request™ White Cake Mix (00499865) • Bakery Essentials™ Soybean Vegetable Oil (02505321) • Water • Bakery Essentials™ No Stick Pan Coating (02498154) • Dawn White Buttercreme Style Icing (02434356) • Coco Bakery® Summer Macaron C3 Collection (02429927) Mix cake according to manufacturer’s instructions. Measure out 3 pounds batter, deposit 1 pound into a sprayed and papered 8-inch cake pan. Repeat two times to make 3 cakes total. Bake at 350° F until cake springs back lightly when touched. Let cool completely. Fill and ice cake with Dawn Buttercreme. Decorate with seasonal macaron collection by splitting the macarons and placing them on the cake.

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Caramel Pecan Carrot Cake • Dawn Exceptional® Streusel (00027078) • Dawn Exceptional® Baker’s Request™ Carrot Cake Mix (00559924) • Water • Bakery Essentials™ Soybean Vegetable Oil (02505321) • Bakery Essentials™ No Stick Pan Coating (02498154) • Dawn Exceptional® Cream Cheese Buttercreme Style Icing (02437863) • Dawn Exceptional® Classic Caramel Flavored Fudge Icing (00920282) • South Georgia Pecan Fancy Junior Mammoth Pecan Halves (02461606) • Mona Lisa® Natural Color Small Carrot White Chocolate Decoration (02502468) • Mona Lisa® Natural Color Large Carrot White Chocolate Decoration (02502484) Place streusel in a single layer on a parchment lined sheet tray and bake at 350° F for 10 minutes, let cool completely and set aside. Mix cake according to manufacturer’s instructions. Measure out 2 pounds batter, deposit 1 pound into a sprayed and papered 8-inch cake pan. Repeat another time to make 2 cakes total. Bake at 350° F until cake springs back lightly when touched. Let cool completely. Fill and ice cake with cream cheese buttercreme. Heat caramel fudge icing and pipe a drip around half of the cake. After it sets up, decorate the cake with pecan halves, prepared streusel, and chocolate carrots.

Raspberry Glazed Sourdough Donut • Dawn Raspberry Icing Fruit Bits (00015859) • Dawn Exceptional® Medium-Thick Set Original Donut Glaze (00204123) • Dawn Exceptional® Sourdough Raised Donut Mix (03019221) • Water • Plugrá® European Style Unsalted Butter (01046334) • Red Star® Compressed Yeast (00917958) Mix 1oz raspberry icing fruit to every pound of glaze. Reserve. Prepare the donut mix according to manufacturer’s instructions. Fry and glaze while still warm. Page 9

Perfec

Suit & Tie Donuts ®

• Water • Red Star Dry Active Yeast (00593675) • Dawn Exceptional® Fon Dip White Flat Icing (00018952) -or- Dawn Exceptional® Enhanced Stability White Flat Icing (00672560) • Dawn White Buttercreme Style Icing (02434356) • Chefmaster® Leaf Green Liqua-Gel Color (02333813) • Chefmaster® Sunset Orange Liqua-Gel Color (02333871) • Chefmaster® Golden Yellow Liqua-Gel Color (02334415) • Chefmaster® Liqua-Gel Buckeye Brown (02333855) • Chefmaster® Liqua-Gel Red Red (02333912) • Chefmaster® Royal Blue Liqua-Gel Color (02333821) • Chefmaster® Navy Blue Liqua-Gel Color (02471788) Prepare the donut mix according to manufacturer’s instructions using a long john cutter. Fry and let cool completely. Dip donuts in white flat icing and let set up completely. Mix white buttercream with desired colors and pipe onto donuts in designs of suit ties.

For the tie colors: • Green: Mix leaf green and sunset orange with Dawn white buttercreme. • Yellow: Mix golden yellow and buckeye brown with Dawn white buttercreme. • Orange: Mix sunset orange, leaf green, and red red with Dawn white buttercreme. • Dark Blue: Mix royal blue and navy blue with Dawn white buttercreme. • Light Blue: Mix royal blue with Dawn white buttercreme.

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Father’s Day t for

• Dawn Exceptional Raised A Donut Mix (00025437) ®

Blueberry Lemon Scones • Dawn Lemon Icing Fruit Bits (00015784) • Dawn Exceptional® Medium-Thick Set Original Donut Glaze (00204123) • Bakery Essentials™ 21” Disposable Pastry Bag (02496835) • Dawn Exceptional® Premium Flavor Biscuit & Scone Mix (01232454) • Water • Wyman’s® Grade A Wild Blueberries (00077727) • Whole Eggs • DDA® White Sanding Sugar (01109736) Mix 1oz lemon icing fruit to every pound of glaze. Reserve. Prepare scones according to manufacturer’s directions, adding in 20% frozen blueberries in the last 30 seconds of mixing. Divide dough into 2 pound 3oz duffs. Shape into discs about 10 inches across, taking care to make sure the dough thickness is even. Brush liberally with egg wash and sprinkle with sanding sugar. Cut each duff into 8 even wedges. Each wedge should weigh about 4.4oz. Place prepared wedges on parchment lined sheet trays, double pan each sheet tray to prevent overbrowning on the bottoms. Bake at 365° F for 15-18 minutes or until scones are a rich golden brown. Let cool completely and drizzle with prepared lemon glaze.

Peach Scones • Dawn Exceptional® Premium Flavor Biscuit & Scone Mix (01232454) • Water • IQF Sliced Peaches • Whole Eggs • DDA® White Sanding Sugar (01109736) • Dawn Exceptional® Medium-Thick Set Original Donut Glaze (00204123) • Bakery Essentials™ 21” Disposable Pastry Bag (02496835) Prepare scones according to manufacturer’s directions, adding in 20% frozen rough chopped peaches in the last 30 seconds of mixing. Divide dough into 2 pound 3oz duffs. Shape into discs about 10 inches across, taking care to make sure the dough thickness is even. Brush liberally with egg wash and sprinkle with sanding sugar. Cut each duff into 8 even wedges. Each wedge should weigh about 4.4oz. Place prepared wedges on parchment lined sheet trays, double pan each sheet tray to prevent overbrowning on the bottoms. Bake at 365° F for 15-18 minutes or until scones are a rich golden brown. Let cool completely and drizzle with glaze.

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Summer Soft Serve Cake • Kerry® Blue Sanding Sugar (00264598) • Kerry® Kingblingz Sapphire Crystalz (02389650) • DDA® Blue Decorettes (2400000) • Dawn White Buttercreme Style Icing (02434356) • Dawn Exceptional® Teal Buttercreme Style Icing (02441012) • Dawn Exceptional® Light Blue Buttercreme Style Icing (02441096) • Dawn Exceptional® Royal Blue Buttercreme Style Icing (02439934) • Dawn Exceptional® Baker’s Request™ White Cake Mix (00499865) • Bakery Essentials™ Soybean Vegetable Oil (02505321) • Water • Bakery Essentials™ No Stick Pan Coating (02498154) • Keebler® Ice Cream Cake Cone Cup (01239484) • DDA® Red Cocktail Cherries with Stems (01288621) • Blue & Silver Luster Dust • DDA® Natural Lemon Extract (00876906)

Tropical Waters Buttercreme Palette Formulas • Palest Teal: 12 parts White + 1 part Teal • Teal • Light Blue • Royal Blue • Ocean Blue: 2 parts Teal + 1 part Royal Blue Mix cake according to manufacturer’s instructions. Measure out 3 pounds batter, deposit 1 pound into a sprayed and papered 8-inch cake pan. Repeat two times to make 3 cakes total. Bake at 350° F until cake springs back lightly when touched. Let cool completely. Fill and ice with Dawn buttercreme. Place prepared sprinkle blend around bottom of cake. Cut ice cream cones in half and place around the edges of cake. Using a star tip, pipe “soft serve” buttercreme on top of each cone, using a different blue hue for each from the color palette. Rinse and dry stemmed cherries. Mix a small amount of lemon extract with the luster dust. Paint on each cherry, letting dry and then painting a second coat. Place cherries on top of each ice cream cone. Sprinkle prepared blend on top of the cake and over each cone.

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Chocolate Cream Pie Cups • Frozen Sweet Cherries • Dawn Exceptional® VelveTop® Vanilla Whipped Icing (00492687) • Mona Lisa® Large Marble Tulip Chocolate Cup (02389741) • Dawn Chocolate Creme Pie Filling (02406066) • Bakery Essentials™ 21” Disposable Pastry Bag (02496835) • Mona Lisa® Dark Chocolate Decoration Curls (01336420) • Fresh Cherries Blend 12oz frozen sweet cherries in a food processor. Fold with 3 pounds whipped VelveTop. Place in a large piping bag fitted with a large French star tip. Using chocolate cups, pipe chocolate crème pie filling to fill the cups halfway. Pipe in prepared cherry topping. Sprinkle with chocolate curls and top with a fresh cherry.

Individual Coconut Cream Pie • Nabisco® Graham Cracker Crumbs (02327824) • Granulated Sugar (Request Item Number from Sales Rep) • Plugrá® European Style Unsalted Butter (01046334) • Dawn Coconut Creme Pie Filling (02406074) • Dawn Exceptional® VelveTop® Vanilla Whipped Icing Liquid (00492687) • Bakery Essentials™ 21” Disposable Pastry Bag (02496835) • Bakery Essentials™ Sweetened Toasted Coconut Flake (02493724) In a large mixing bowl, combine 6 pounds graham crumbs, 2 pounds granulated sugar, and 4 pounds melted butter. Place 5-inch disposable pie tins on sheet trays. Using a quarter cup measure, scoop out 1.6oz prepared graham crumbs into each tin. Press into the tin, moving up the sides of the pan and pressing in. Bake at 350° F for 5-10 minutes. Let cool completely. Pipe coconut cream pie filling into prepared crusts. Top with VelveTop and sprinkle with toasted coconut flakes.

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Patriotic Donuts • Dawn Exceptional® Raised A® 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) • Bakery Essentials™ 21” Disposable Pastry Bag (02496835) For all donuts, start by preparing the donut mix according to manufacturer’s instructions. Fry and let cool completely. Then refer to the following ingredient list for specific decorating combinations. *To create red and blue icings, mix together one of the food colorings and either Dawn Exceptional Fon Dip White Flat Icing (00018952) or Dawn Exceptional Enhanced Stability White Flat Icing (00672560)

Blue Iced with Red, White, or Blue Drizzle • Chefmaster® Royal Blue Liqua-Gel Color (02333821) • Chefmaster® Red Red Liqua-Gel Color (02333912) Dip donuts in prepared blue flat icing and drizzle some in blue, some in red, and some in white flat icings.

Blue Iced with Sprinkles • Chefmaster® Royal Blue Liqua-Gel Color (02333821) • Kerry® Red White And Blue Mini Star Sprinkles (02401496) Dip donuts in prepared blue flat icing and sprinkle with sprinkles before icing sets.

Red Iced with Red, White, or Blue Drizzle • Chefmaster® Royal Blue Liqua-Gel Color (02333821) • Chefmaster® Red Red Liqua-Gel Color (02333912) Dip donuts in prepared red flat icing and drizzle some in blue, some in red, and some in white flat icings.

Red Iced with Sprinkles • Chefmaster® Red Red Liqua-Gel Color (02333912) • Kerry® Red, White and Blue Star Sprinkles (2311728) Dip donuts in prepared red flat icing and sprinkle with sprinkles before icing sets.

White Iced with Red, White, or Blue Drizzle • Chefmaster® Royal Blue Liqua-Gel Color (02333821) • Chefmaster® Red Red Liqua-Gel Color (02333912) Dip donuts in white flat icing and drizzle some in blue, some in red, and some in white flat icings.

White Iced with Sprinkles • Kerry® All American Decorettes (02313386) Dip donuts in prepared red flat icing and sprinkle with sprinkles before icing sets. Page 14

Birthday Cake Brownies • Dawn Exceptional® R&H® Fudgey Brownie Mix (00874223)

For the brownie layer: Prepare brownie mix according to manufacturer directions, reserve batter.

• Water

For the blondie layers: In a small mixing bowl, mix 7.5oz sprinkles (decorettes) and 0.5oz all-purpose flour, reserve. In a stand mixer fitted with the paddle attachment, mix 3 pounds 2oz crème cake base, 10oz whole eggs, 4.35oz corn syrup, 10oz brown sugar, 0.30oz salt, and 0.30oz vanilla. Mix for 1 minute on 1st speed, then 2 minutes on 2nd speed. Scrape the bowl and then add 6.85oz butter and 2.4oz water. Mix for 1 minute on 1st speed. Scrape the bowl again and add 2.5oz of the sprinkle mixture, mix on 1st speed for 30 seconds.

• Kerry® Carnival Blend Decorettes (02417211) • All Purpose Flour (Request Item Number from Sales Rep) • Dawn Exceptional® R&H® Richcreme® Vanilla Cake Base (00435926) • Whole Eggs • Bakery Essentials™ Corn Syrup (02506254) • Light Brown Sugar (Request Item Number from Sales Rep) • Kosher Salt • DDA® Vanilla Extract (Request Item Number from Sales Rep) • Plugrá® European Style Unsalted Butter (01046334) • Bakery Essentials™ No Stick Pan Coating (02498154) • Bakery Essentials™ 21” Disposable Pastry Bag (02496835)

To prepare, line a half sheet tray with parchment paper and treat with pan spray. Place prepared birthday cake blondie batter in a piping bag fitted with a speed icer. Pipe the batter into the sheet tray being very careful to keep the batter even and as thin as possible. This layer should weigh 2 pounds 6oz. Gently pour 1 pound 8oz prepared brownie batter on top and spread evenly to the edges. Using the speed icer, carefully pipe another layer of blondie batter on top weighing 2 pounds 6oz. Sprinkle with additional sprinkles (decorettes) and bake at 350° F for roughly 40 minutes or until the internal temperature reaches 200° F. Let cool completely. Chef’s Tip: Mixing the sprinkles and flour is optional, this allows the sprinkles to distribute more evenly in the batter without the colors running. This can be done in advance and stored, just make sure to mix again before using so the floured sprinkles don’t separate during storage.

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“YOU DESERVE A DONUT” PACKAGING PROGRAM With a colorful new design, our packaging program is an attractive way to showcase your products, incorporating donut boxes, bags and even coffee cups. Boxes, Bags & Cups Bakery Essentials™® Donut Boxes are made of first quality SBS, which is FDA approved for direct food contact. They also feature an easy-open 6-corner design, which allows quick filling of various types of donuts. Bakery Essentials™® Donut Bags are strong, durable and completely recyclable. They are made from 100% virgin paper which is FDA approved for direct food contact. They feature a colorful design on extra white, bright paper. These bags are packed in 500 count bundles with a complete outer wrapping to maintain the integrity and sanitation of the bags and minimize packaging waste. Bakery Essentials™® Donut Cups come in three sizes that hold 12, 16, and 20 ounces of hot beverages, all of which can be used with the white sip lids (one-size-fits-all). ITEM #

DESCRIPTION

UNIT OF SALE

PACK SIZE

BOXES 02504175

1 DOZEN EDGE BOX, 10" x 6.25" x 3.5"

CASE

200 CT

02504141

1 DOZEN FLAT BOX, 14.25" x 10.75" x 2.25"

CASE

125 CT

02504159

2 DOZEN EDGE BOX, 14" x 10" x 3.5"

CASE

125 CT

BAGS 02502955

2# BAG

BUNDLE

500 CT

02502989

4# BAG

BUNDLE

500 CT

02502963

6# BAG

BUNDLE

500 CT

CUPS 02508531

12 OZ HOT CUP

CASE

600 CT

02508549

16 OZ HOT CUP

CASE

384 CT

02508721

20 OZ HOT CUP

CASE

312 CT

WHITE HOT CUP LID

CASE

1,000 CT

LID 02508557

Support & Inspiration: Call 1.800.292.1362 or visit dawnfoods.com