EASTER
Spring Delights!
KELLS WHOLEMEAL'S EASTER BAKINGÂ
2017
Simnel Cake A traditional Easter treat
This delicious sweet cake has a long association with Easter confection, The marzipan balls on top represent the apostles, eleven in total, Judas being persona non grata is left out. This cake might seem old fashioned, but it represents the classic sweet taste of Easter. Slice into individual portions for a more contemporary look and to meet the demand for smaller cake sizes. In this recipe we are using the convenient, quality Kells Farmhouse Cake blend.
Simnel Slices Kells Farmhouse Cake Mix : 1000 Vegetable Oil : 400 Water : 500 Dried Fruit : 1200 (sultanas/mixed peel/glace cherries) Suggested Method: 1. Using a planetary mixer with beater tool, place oil and premix in mixing bowl. 2. Mix for about 1 minute on 1st speed or until oil and premix are mixed together with no lumps. 3. Gradually add the water until dispersed in the mix. Stop mixer and scrape down to ensure no mix is trapped at the bottom of the bowl. 4. Mix for 4 minutes on 2nd speed. The stop mixer. 5. Add fruit and, clear through at this stage on 1st speed. 6. Deposit batter of 300 grams into a traybake. Layer with a thin layer of marzipan. Pour the remaining 300 grams on top of the marzipan. 7. Bake at 180 degrees for 55 - 60 minutes. 8. When the cake is cooled, cover with another layer of marzipan. Glaze with apricot jam. 9. Cut into desired finger slice sizes. 10. Top with a 10 gram ball of marzipan for decoration
Classic Chocolate Celebration Cake Kells Chocolate Cake Mix : 1000 Liquid Whole Egg : 350 Vegetable Oil : 200 Water : 250 Suggested Method: 1. Using a planetary mixer with beater tool, place oil and premix in mixing bowl. 2. Mix for about 1 minute on 1st speed or until oil and premix are mixed together with no lumps. 3. Gradually add the water and egg until dispersed in the mix. Stop mixer and scrape down to ensure no mix is trapped at the bottom of the bowl. 4. Mix for 4 minutes on 2nd speed. 5. If fruit/seeds are being added, clear through at this stage. 6. Deposit batter as required 7. Bake as per normal for a cake. For a 450g unit cake bake at 180C in a deck oven for 40-45 minutes. Adjust temperature and time for different oven performance, oven type, product weight and customer colour requirement. Ask for advice. .
Easter Lemon Butterfly Cupcakes Kells Lemon Crème Cake Mix : 1000 Liquid Whole Egg : 350 Vegetable Oil : 300 Water : 225 Suggested Method: 1. Using a planetary mixer with beater tool, place oil and premix in mixing bowl. 2. Mix for about 1 minute on 1st speed or until oil and premix are mixed together with no lumps. 3. Gradually add the water and egg until dispersed in the mix. Stop mixer and scrape down to ensure no mix is trapped at the bottom of the bowl. Mix for 4 minutes on 2nd speed. 4. Depositing 40g for a cupcake and bake for 15 to 20 minutes 180 degrees. Decorate with Millie's soft icing.
Hot Cross Toffee Muffins  Get your hot cross toffee muffins right here! Enjoy this twist on an Easter Classic using the Kells Wholemeal Toffee Cake Mix.
Did you know? Did you know you can use the Kells Bap Mix to make hot cross buns? Have a look at our website for full recipe details. http://kellswholemeal.ie/news/2017-02-07-kells-bap-mix-simplicity-surprises
Hot Cross Toffee Muffins
Kells Toffee Crème Cake Mix : 1000
5. Depositing for Muffin 120g. Bake for 35
Liquid Whole Egg : 350
minutes at 180 degrees.
Vegetable Oil : 300 Water : 225
6. Glaze with apricot jam
Suggested Method:
7. Make a cross with Millie's soft white
1. Using a planetary mixer with beater tool,
icing
place oil and premix in mixing bowl. 2. Mix for about 1 minute on 1st speed or until oil and premix are mixed together with no lumps. 3. Gradually add the water and egg until dispersed in the mix. Stop mixer and scrape down to ensure no mix is trapped at the bottom of the bowl. 4. Mix for 4 minutes on 2nd speed.
A European Easter tradition, Brioche Plaited Brioche Target final dough temp is 25-28C after Recipe
butter is beaten in so if using chilled egg,
Kells Bap Blend : 1000
you will need to compensate with water
Yeast : 90
temperature.
Water : 180 Egg (4 medium to large
3, Ensure the butter is softened but not hot
eggs approx)
or oily. Add half of the butter to the dough
Caster Sugar : 35
in the mixing bowl and mix for 1 minute on
Unsalted Butter 165 added at second stage
fast speed on the spiral (2nd speed with a dough hook on a planetary mixer) then add
Method :
the rest of the softened butter and mix for
1.Place yeast and blend into the mixing
a further 2 minutes to beat into the dough
bowl with yeast under the blend. Place
and to make a silky dough that is slightly
sugar on top of the blend.
oily to touch and will not need dusting.
2. Place egg and water in the bowl and mix for 2 min on slow and 6 min on fast in a
Dough will be silky, pliable, slightly oily to
spiral mixer (2min on 1st and 6 min on 2nd
the touch, but not sticky.
with a dough hook if using a planetary mixer).
Plaited Brioche Continued 5. Remove from the mixing bowl and scale into three pieces. Target final dough temp
Consider making mini brioche?
is 25-28C. Mould the individual dough pieces. Allow to rest for 3-5 minutes then shape into a plait. 6.Dough should be double egg washed prior to proving. 7. Once trayed up double egg wash and place in proover (40% RH at 40C suggested) for 45-55 minutes or until ready.
For mini brioche use the same recipe but deposit into 50 - 80 gram moulds and bake for 15 minutes.
Lemon Cake with an Easter Twist Lemon is a refreshing flavour that puts the zing into Spring! With Kells Lemon Creme Cake Blend it is easy to make a seasonal treat by simply decorating with Millie's Soft Icing and eggs candies. This premium blend is a general purpose buttery lemon flavoured cake base with lemon flavoured pieces adding to the taste experience. it makes a moist and moderately close textured cake, typical of a traditional farmhouse style cake with good volume and a clean fresh flavour. Baker just adds liquid egg, vegetable oil and water. This blend makes a wide range of cake products : slabs for layer cakes, traybake sheets, unit cakes, individual queencakes and muffins. Claims possible if made to suggested recipe and method: - Natural Flavours - Natural Colours - Irish Made Blend
Lemon Cake with an Easter Twist Suggested Recipe : Kells Lemon Crème Cake Mix :1000 Liquid Whole Egg :350 Vegetable Oil :300 Water :225 Suggested Method: 1. Using a planetary mixer with beater tool, place oil and premix in mixing bowl. 2. Mix for about 1 minute on 1st speed or until oil and premix are mixed together with no lumps. 3. Gradually add the water and egg until dispersed in the mix. Stop mixer and scrape down to ensure no mix is trapped at the bottom of the bowl.
4. Mix for 4 minutes on 2nd speed. 5. If seeds are being added, clear through at this stage. 6. Deposit batter as required 7. Bake as per normal for a cake. For a 450g unit cake bake at 190C in a deck oven for 40-45 minutes. Adjust temperature and time for different oven performance, oven type, product weight and customer colour requirement. Ask for advice. Depositing guides: For a cup cake : 40g. For a Queencake: 60-80g. For Muffin : 90-120g. For a Unit or Lb Cake: 450g. For an 18’’ x 30’’ sheet for layercake/celebration cake work : 3.9kg. All are guides, adjust for optimum use. Consider using some of our delicious Aldia fillings!
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