Guide to your Christmas range
Christmas Truffles
METHOD 1. You can either make a plain crème sheet line or save the trimming from cakes you are already making 2. Place pieces of cake in machine bowl, mix until all crumbed together and looking even. Add the apricot spread to bind the crumbs, add the chocolate compound to make the crumb paste look dark 3. Add the rum flavour to taste
4. Once mixed allow to stand overnight, scale off individually or through a hand divider using icing sugar for dusting 5. Roll up into round balls 6. Melt the chocolate coating 7. Dip each ball into the coating and then straight into vermicelli 8. Allow to stand and set.
Ingredients
Suggested Items
Quantity 1820g 450g As Desired As Desired As Needed As Needed As Desired
Description BAKO Plain Crème Cake Mix (The above will require liquid egg, vegetable oil and water) BAKO Sieved Apricot Jam BAKO Rum Flavouring Dawn Chocolate Compound BAKO Blended Chocolate Flavoured Coating James Finlay Dark Vermicelli
Description Plain Cake Crumbs (save the trimming from making any sheet line cake) Apricot Spread Rum or rum flavouring Chocolate Compound Chocolate Coating Vermicelli Icing Sugar (for dusting)
Pack Size 12.5kg 12.5kg 1kg 2.5kg 10kg 5kg
Fondant Fancy Parcels
METHOD 1. Place the Madeira Mix into a mixing bowl fitted with a beater
10. Boil the apricot jam and spread with a brush or pallet knife to affix the marzipan to the top of the cake
2. Add half the water over 1 minute on speed 1
11. Cut into equal size parcel shaped pieces
3. Mix for 3 minutes on speed 2
12. Chill the cake in a fridge for an hour, this will help it remain solid
4. Add the remaining water over 1 minute on speed 1 5. Scrape down and then mix for a further 3 minutes on speed 2 6. Place the mixture into a greased and lined tray to create a sheet line 7. Bake at 180OC for 30-35 minutes
13. Spread the sides with the rest of the butter cream or coat with boiled apricot jam, you can at this stage if you wish add a bulb of the butter cream on top, place on a sheet pan and cool in a fridge or freezer to firm up the portioned cake, prior to dipping 14. Pre prepare the fondant for dipping or enrobing adding any desired colour or flavour
8. Once cool, trim and sandwich and fill with the butter cream filling
15. Dip into the fondant making sure it is completely covered and place quickly on a wire rack to dry
9. Roll out marzipan to 2mm in depth
16. Once dry decorate with coloured sugar paste to create a bow.
Ingredients
Suggested Items
Quantity 1kg 400g As Needed To Decorate To Decorate
Description BAKO Madeira Mix BAKO Sieved Apricot Jam Ready-to-Use Fondant Butterice Vanilla BAKO Raspberry Colour/Flavour Renshaw professional sugar paste BAKO White Fondant Icing
Description Madeira Mix Water Apricot Jam Fondant Colouring
Pack Size 12.5kg 12.5kg 15kg 5kg 1kg 12.5kg
Fondant Fancy Parcels
METHOD 1. Place the mix into a mixing bowl fitted with a beater
7. Take out of the oven and leave to cool on a wire rack
2. Add the egg, water and glycerine over 1 minute on slow speed
8. Once cooled roll out the marzipan to a depth of 2mm and cut into rounds (big enough to cover the cake)
3. Scrape down, mix for 2 minutes on slow speed
9. Repeat the above with the sugar paste colouring if you wish
4. Blend the fruit on a slow speed until evenly distributed 5. Deposit the batter into lined bun tins, deposit weight dependant on the size of cases used. 50 g typical 6. Bake at 180OC for 20-25 minutes
Ingredients Quantity 1kg 350g 220g 20g 700g 500g 250g 100g To Decorate To Decorate To Decorate To Affix the Sugar Paste As Needed
10. Fix the marzipan with boiled apricot jam, adhere the sugar paste with a paint brush with a tiny amount of moisture 11. Form a bauble head with any remaining pieces of sugar paste 12. Decorate as desired.
Suggested Items Description Celebration Cake Mix Liquid Egg Water Glycerine Sultanas Currants Cherries Mixed Peel Sugar Paste Colouring Silver Decorations Apricot Jam Bun cases
Description BAKO Celebration Cake Mix Liquid Egg Glycerine BAKO Sultanas BAKO Currants BAKO Halved Cherries Mixed Peel BAKO Sugar Paste BAKO Natural Marzipan BAKO Sieved Apricot Jam Silver Sugar Pearls
Pack Size 12.5kg 10kg 6kg 12.5kg 12.5kg 10kg 10kg 2 x 2.5kg 2 x 5kg 12.5kg 500g
Gingerbread Christmas Tree
METHOD 1. Mix together the butter, caster sugar, flour, ginger, cinnamon and bicarbonate of soda into a mixing bowl fitted with a beater 2. Blend on 1st speed to form a crumb 3. Add in to the crumb, the milk and the syrup 4. Mix until clear
6. Cut into the desired festive shapes, you could also add a hole at this stage to hang on a tree 7. Bake on a lined tray at 180OC for 15-20 minutes 8. Once baked cool on a wire rack
9. The cooled gingerbread is then ready to decorate as a festive treat!
5. Take out the mixture from the bowl and roll out to a 5mm in depth
Ingredients Quantity 750g 1500g 3250g 100g 50g 40g 430g 1000g
Suggested Items Description Butter Caster Sugar Plain Flour Ginger Cinnamon Bicarbonate of Soda Milk Golden Syrup
Description Unsalted Butter BAKO Caster Sugar BAKO Plain Flour BAKO Ground Ginger BAKO Cinnamon Ground Bicarbonate of Soda Milk BAKO Golden Syrup * You will also need festive decorations of your choice.
Pack Size 25kg 12.5kg 16kg 2kg 2kg 3kg 1 pint 7.26kg
Egg Nog Cupcakes
METHOD 1. To make the cake bases, first place the cake mix into a mixing bowl fitted with a beater 2. Combine the egg, oil and water over 1 minute on speed 1 3. Scrape down
8. Once baked, leave to cool on a wire racking and make the topping 9. Add a vanilla frosting to a mixing bowl and add a drop of bourbon and nutmeg to taste (this can become strong quickly so add small amounts and keep tasting)
4. Mix for 3 minutes on speed 2 5. Add the egg nog and extra cinnamon (to taste) and blend through 6. Deposit the desired amount into bun cases of your choice – typical deposit weight 30g – 60g depending on the size of the bun case
Ingredients Quantity 1kg 350g 300g To Taste Half a Cup To Decorate To Taste To Decorate
7. Bake in the oven at 180OC for 20-25 minutes
10. Add the mixture to a piping bag with a star tube and pipe onto the cakes. The frosting was piped on as a large bulb, then hand finished using a pallet knife 11. Add a small amount of nutmeg to the top to finish.
Suggested Items Description Plain Cake Mix Liquid Egg Vegetable Oil Cinnamon Egg Nog Vanilla Frosting Bourbon Nutmeg
Description BAKO Plain Crème Cake Mix Liquid Egg Vegetable Oil BAKO Vanilla Frosting BAKO Ground Cinnamon BAKO Ground Nutmeg
Pack Size 12.5kg 10kg 20ltr 5kg 2kg 2.5kg
Mince Pie Cheesecake
METHOD 1. Melt the butter in either the microwave or a pan 2. Add biscuit crumb to the butter and layer the crumb into a suitable base (either a few individual or a couple of a larger size)
5. Whisk on top speed for approximately 6 minutes until smooth and light 6. Add in the mincemeat on slow speed until evenly distributed
3. To make the cheesecake, combine the mix and water into a mixing bowl on speed 1 for 1 minute
7. Deposit the required amount of cheesecake filling into the crumb base lined hoop or pan
4. Scrape down
8. Allow to set in a fridge prior to serving.
Ingredients Quantity 1.5kg 1.5kg To Taste Dependent on base size As Needed
Suggested Items Description Cheesecake Mix Water Mincemeat Biscuit Crumb Butter
Typical Crumb Base Recipe
Description Bakels Continental Cheesecake Mix BAKO Biscuit Crumb BAKO Mincemeat Unsalted Butter
Quantity 500g 125g 125g
Description Crumb Butter Golden Syrup
Pack Size 12.5kg 12.5kg 12.5kg 25kg
Order your Christmas range with BAKO