Guide to your Christmas range

Mincemeat Butterfly Cakes

METHOD

IngredientsQuantity1599.90g560.10g360.00g480.00gDollopDollopTo FlavourTo Decorate

DescriptionPlain Creme Cake MixLiquid EggWaterVegetable OilMincemeat Cream AlternativeDrop of BrandySweet SnowYou 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 180°c 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.

Suggested Itemsproduct nameBAKO Plain Creme Cake MixBAKO Liquid EggVegetable OilBAKO MincemeatBAKO WhipMacphie Sweet SnowScaled at a 3kg batter weight

Reindeer Doughnuts

METHOD

IngredientsQuantity48x45g10kg12.5kg

5kg10kg

48 (one per doughnut)

DescriptionUnfinished Ring DoughnutDark Chocolate Flavour CoatingFondant (for eyes with above for pupils)Red RegaliceWhite Sugarpaste (10g per doughnut)Jumbo Size Pretzil (per doughnut)

1. throughly defrost the unfinished doughnuts.

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 Itemsproduct nameBAKO Unfinished Ring DoughnutBAKO Dark Chocolate Flavour CoatingBAKO White Fondant (only a small bulb for each doughnut)Red RegaliceBAKO White Sugar Paste (10g per doughnut)

Mini Yule Logs

IngredientsQuantity1948.20g1051.80g195gAs RequiredTo DecorateTo Decorate

DescriptionSponge MixWaterCocoa PowderChocolate Colour FlavourDark Chocolate CoatingSweetsnow

Suggested Itemsproduct nameBAKO Sponge MixCocoa PowderBAKO Chocolate Colour FlavourBAKO Dark Chocolate Flavour CoatingMacphie Sweet Snow

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.

Rudolph’s Carrot Cupcakes

METHODIngredientsQuantity1739.10g747.90g78.30g434.70g6kg

DescriptionCarrot Cake MixWaterVegetable OilFresh Grated CarrotCream Cheese Frosting

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.

Suggested Itemsproduct nameBAKO Carrot Cake MixVegetable OilDawn Cream Cheese Frosting

Scaled at a 3kg batter weight

Christmas Rocky Road

METHOD

IngredientsQuantity125g300g3tbsp200g100g100g100g

DescriptionUnsalted Butter Dark Chocolate Flavour CoatingGolden SyrupRich Tea BiscuitsMini MarshmallowsSultanasCherries

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.

Suggested Itemsproduct nameUnsalted ButterBAKO Dark ChocolateFlavour CoatingBAKO Golden SyrupBAKO SultanasBAKO Whole & Broken CherriesTraybake

Times by 6 to create a full sheet line bakers tray

Christmas Fairy Cakes

Quantity952.80g 333.00g290.70g19.20g666.90g476.40g237.90g104.40g To DecorateTo Decorate

DescriptionCelebration Cake MixLiquid EggWaterGlycerineSultanasCurrantsCherriesMixed Peel Sugar PasteGolden Marzipan

Ingredients

Suggested Itemsproduct nameBAKO Celebration Cake MixBAKO Liquid EggBAKO GlycerineBAKO SultanasBAKO CurrantsBAKO Whole & Broken CherriesKerry Mixed PeelBAKO White Sugar PasteBAKO Golden Marzipan

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.

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