Mother's Day Recipes 2024 by Andrew Ingredients

Mother's Day Recipes 2024

Recipe Mother’s Day Red Velvet Cupcakes Ingredients: Macphie Red Velvet Cake Mix

1.000Kg

Egg

0.340Kg

Vegetable Oil

0.280Kg

Water

0.210Kg

Macphie Vanilla Frosting

0.750Kg

Culpitt Mother’s Day Sugarettes

Method: 1. Gradually add 340g egg, 280g vegetable oil, 210g water to 1Kg red velvet cake mix whilst beating on a slow speed. 2. Beat for further 3 minutes and 1 minute on slow. 3. Line a baking tray, this will make about 24 cupcakes, and fill the cupcake cases with 60g of the cake batter. 4. Bake at 195°C for 30 minutes. 5. Once baked allow the cupcakes to cool. 6. Separate the vanilla frosting into 3 separate bowls and colour them light pink, pink and dark pink. 7. Using a selection of shaped and sized nozzles pipe different designs onto each cupcake. 8. Decorate with sprinkles, edible glitter and Culpitt Mother’s Day Sugarettes.

Recipe Flower Fruit Tarts Ingredients: Pidy Sablee Fluted Tartlet 9.5cm

12x tartlets

IRCA Fruttidor Amarena (Cherry)

0.200Kg

Mather’s Raspberry Jam

0.200Kg

IRCA Cremirca Limone

0.200Kg

Mactop Extra

0.300L

Method: 1. Place the tartlets onto a lined baking tray and bake for 10 minutes to crisp. 2. Fill 3 piping bags with each of the fillings; IRCA Fruttidor Amarena (Cherry), Mather’s Raspberry Jam and IRCA Cremirca Limone. 3. Fill each of the tartlets evenly, do not fill to the top leave about 1cm. 4. Whip up the Mactop Extra in an electric mixer. 5. Pipe using a large round nozzle, 6 blobs in a flower shape onto of the fruit in the tartlet and add a blob in the middle using the filling that the tart is.

Recipe Baked Oats Ingredients: Oats

0.210Kg

Milk

0.245Kg

Ripe Bananas, mashed

Greek Yoghurt

12 tbsp

Baking Powder

1 tsp

Schokinag Choc Chips

0.100Kg

Fruit of Choice IRCA Coverdecor

0.150Kg

Method: 1. Add together the oats, milk, bananas, yoghurt and baking powder and mix until combined. 2. Add in chocolate chips and fruit of choice and mix until incorporated throughout the mixture. 3. Spoon the mixture into small plastic ramekins. 4. Bake in the oven at 180°C for 30 minutes. 5. Once baked, melt some IRCA Coverdecor and pour over the top of the baked oats and decorate (we have used Taura Raspberry Fruit Pieces). 6. Reheat in air fryer or microwave until hot in the middle.