Guide to your Christmas range
Mincemeat Butterfly Cakes
Ingredients METHOD You will need to make the above mix twice to complete these cakes, once as bases and once as a sheet line. You can follow the same method as follows: 1. Place the mix in a machine bowl fitted with a beater. 2. Combine all liquids and add over one minute on speed one. 3. Scrape down, mix for a further 3 minutes on speed two. 4. Deposit in bases and as a sheetline. 5. Put in the oven at 180째C for 25-30 minutes approximately. 6. While baking, prepare the brandy cream by combining the brandy with the cream alternative, to taste. 7. Take the bases and sheet line out of the oven and leave to cool. 8. Once cooled take a hole out of the top of each base and cut small star shapes out of the sheet line. 9. Finish by placing a dollop of mincmeat in the base, add the brandy cream on top and the cut out star. 10. Decorate with sweet snow.
Quantity 1599.90g 560.10g 360.00g 480.00g Dollop Dollop To Flavour To Decorate
Description Plain Creme Cake Mix Liquid Egg Water Vegetable Oil Mincemeat Cream Alternative Drop of Brandy Sweet Snow
Suggested Items Product Name BAKO Plain Creme Cake Mix BAKO Liquid Egg Vegetable Oil BAKO Mincemeat BAKO Whip Macphie Sweet Snow Scaled at a 3kg batter weight
Reindeer Doughnuts
Ingredients METHOD 1. Throughly defrost the unfinished doughnuts.
Description Unfinished Ring Doughnut Dark Chocolate Flavour Coating Fondant (for eyes with above for pupils) Red Regalice 5kg White Sugarpaste 10kg (10g per doughnut) 48 (one per Jumbo Size Pretzil doughnut) (per doughnut) Quantity 48x45g 10kg 12.5kg
2. Melt the dark chocolate flavour coating. 3. Prepare the pretzils by cutting in half to look like antlers. 4. Evenly coat each doughnut with the chocolate, place on silicone paper to start drying. 5. Whilst still wet, stick in the ‘antlers’ at the top of the doughnut. 6. Leave these to set and while doing so prepare the nose and eyes. 7. Roll the red sugar paste into balls and place on the hole of the doughnut. 8. Melt the fondant and pipe on the whites of the eyes, and add the pupils by piping on the melted dark chocolate. 9. Leave to set.
Suggested Items Product Name BAKO Unfinished Ring Doughnut BAKO Dark Chocolate Flavour Coating BAKO White Fondant (only a small bulb for each doughnut) Red Regalice BAKO White Sugar Paste (10g per doughnut)
Mini Yule Logs
METHOD 1. Make a sheet line of the sponge mix by firstly placing the dry mix, including the cocoa powder and chocolate colour flavour, into a mixing bowl fitted with a whisk. 2. Add the water and mix for one minute on slow speed (a small amount of extra water may be needed to take up the cocoa powder). 3. Scrape down and mix for eight minutes on fast speed. 4. Deposit the batter (approx 1100g) onto a 30” x 18” lined baking tray. 5. Bake at 260°C minutes for 4 minutes, on top of an upturned baking tray. 6. Leave to cool. 7. Slice down the length of the sheet to make mini rolls. 8. Add in the preprepared filling cream to the sponge and roll carefully. 9. You should now have two long but thin swiss rolls. 10. Ideally leave over night to set. 11. Melt the dark chocolate coating. 12. Coat the outside of the mini swiss rolls but leaving the ends. 13. As the coating begins to dry rough up with a fork to create a bark effect. 14. Dredge with sweet snow to finish.
Ingredients Quantity 1948.20g 1051.80g 195g As Required To Decorate To Decorate
Description Sponge Mix Water Cocoa Powder Chocolate Colour Flavour Dark Chocolate Coating Sweetsnow
Suggested Items Product Name BAKO Sponge Mix Cocoa Powder BAKO Chocolate Colour Flavour BAKO Dark Chocolate Flavour Coating Macphie Sweet Snow
Rudolph’s Carrot Cupcakes
METHOD 1. To make the bases, place the mix in a machine bowl. 2. Combine the water and oil over one minute on speed one. 3. Scrape down, mix for three minutes on speed two. 4. Add the carrot and mix on speed one for thirty seconds. 5. Deposit the batter into desired baking cases. 6. Put in the oven at 180°C for 25-30 minutes approximately. 7. Once baked allow to cool, decorate with cream cheese frosting piped from a savoy bag with either a plain or star tube. 8. Decorate as desired.
Ingredients Quantity 1739.10g 747.90g 78.30g 434.70g 6kg
Description Carrot Cake Mix Water Vegetable Oil Fresh Grated Carrot Cream Cheese Frosting
Suggested Items Product Name BAKO Carrot Cake Mix Vegetable Oil Dawn Cream Cheese Frosting Scaled at a 3kg batter weight
Christmas Rocky Road
Ingredients METHOD 1. Melt the Syrup, butter and coating, whilst melting place in machine bowl the biscuits, sultanas, cherries and marshmallow and blend lightly as not to destroy biscuits pieces. 2. Add melted butter, syrup and choclate to mixing bowl and blend on speed one until incorporated. 3. Deposit onto lined sheets or straight into foil tray. 4. Leave overnight to set or put in the fridge for about an hour. 5. Once dry dredge with sweet snow to finish and slice into fingers.
Quantity 125g 300g 3tbsp 200g 100g 100g 100g
Description Unsalted Butter Dark Chocolate Flavour Coating Golden Syrup Rich Tea Biscuits Mini Marshmallows Sultanas Cherries
Suggested Items Product Name Unsalted Butter BAKO Dark Chocolate Flavour Coating BAKO Golden Syrup BAKO Sultanas BAKO Whole & Broken Cherries Traybake Times by 6 to create a full sheet line bakers tray
Christmas Fairy Cakes
Ingredients METHOD 1. To make the celebration mix base, place the mix in a machine bowl fitted with a beater. 2. Add liquids to the mix over one minute on slow speed. 3. Scrape down and then mix for two minutes on slow speed. 4. Blend fruits on slow speed until evenly distributed. 5. Deposit the batter into desired baking cases – approx 80g. 6. Bake at 180°C for 35-40 minutes approximately. 7. Leave to cool, once cool mask the tops with boiling hot apricot jam. 8. Prepare the sugarpaste and marzipan for rolling out. 9. Roll the sugarpaste out thinly and cut into rounds slightly smaller than the top of the cake. 10. Repeat with the marzipan. 11. Place the sugarpaste round on top of the marzipan and lightly roll together. 12. Place on top of the cooled cake bases and decorate as desired.
Quantity 952.80g 333.00g 290.70g 19.20g 666.90g 476.40g 237.90g 104.40g To Decorate To Decorate
Description Celebration Cake Mix Liquid Egg Water Glycerine Sultanas Currants Cherries Mixed Peel Sugar Paste Golden Marzipan
Suggested Items Product Name BAKO Celebration Cake Mix BAKO Liquid Egg BAKO Glycerine BAKO Sultanas BAKO Currants BAKO Whole & Broken Cherries Kerry Mixed Peel BAKO White Sugar Paste BAKO Golden Marzipan
Order your Christmas range with BAKO