US EN 2023 Fall & Holiday IG 2

Fall & Holiday

INSPIRATION guide

All product numbers are subject to change. Please reach out to your *Please out to a DawnifSales Representative for item number.

Dawn Salesreach Representative there are any discrepancies.

© 2023 Dawn Food Products, Inc.

Pumpkin Cupcakes

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oduc se • Dawn Exceptional® Baker’s Request™ ts White Cake Mix ( 00499865) • Water • Bakery Essentials™ Soybean Vegetable Oil ( 02505321) • Dawn Pumpkin Cream Cheese Filling ( 02489426 ) • Dawn Exceptional® Cream Cheese Buttercreme Style Icing ( 02437863) • Chefmaster® Sunset Orange Liqua-Gel Color ( 02333871) • Chefmaster® Sky Blue Liqua-Gel Color ( 02333847 ) • Chefmaster® Bakers Rose Liqua-Gel Color ( 02334423) • Chefmaster® Teal Green Liqua-Gel Color ( 02333863) • Chefmaster® Buckeye Brown Liqua-Gel Color ( 02333855) • Dawn Chocolate Buttercreme Style Icing ( 02440981) • Kerry™ Kingsblingz Gold Crystal ( 01368697 ) Line conventional size cupcake pans with paper liners. Prepare white cake mix according to manufacturer’s instructions.

Use a #16 blue scoop to deposit 1.5 oz. batter into each cavity. Bake at 350°F until cupcakes spring back lightly when touched. Let cool completely. Using a 1-inch round cutter, cut the center out of each cupcake. Fill cavity with pumpkin cream cheese filling.

Create blue, orange, pink, and teal colored buttercremes using gel colors with cream cheese icing. Place cream cheese icing and prepared pink, orange, and blue colors into piping bags fitted with medium sized star tips. Place the teal buttercreme into piping bags fitted with a small open tip and small leaf tip. Place chocolate buttercreme into a bag fitted with a small French tip. Use these colors to create pumpkin designs. Finish each with gold crystal sugar.

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Pumpkin Toffee Donuts • Dawn Exceptional® Majestic® Pumpkin Cake Donut Mix ( 00008201) • Water • Dawn Exceptional® Classic Caramel Flavored Fudge Icing ( 00920282) • TR Toppers Chopped Heath® Candy Bars Pieces ( 00653130 ) Prepare pumpkin cake donut mix according to manufacturer’s instructions. Fry and let cool completely. Dip donuts into caramel fudge icing and immediately dip into toffee candy pieces.

Green Apple Donuts • Dawn Exceptional® Majestic® Apple Crisp Flavored Cake Donut Mix ( 00006742) • Water • Dawn Exceptional® Fon Dip White Flat Icing ( 00018952) OR Dawn Exceptional® E-Z Open™ White Flat Icing ( 03012130 ) • Chefmaster® Neon Green Liqua-Gel Color ( 02333962) • Apple Flavoring

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Prepare apple crisp cake donut mix according to manufacturer’s instructions. Fry and let cool completely. Combine white flat icing with green gel color and apple flavoring.

Dip donuts into prepared flat icing and then drizzle with white flat icing.

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• Mochi Foods™ Mochi Donut Mix ( 03058381) • Bakery Essentials™ Whole Eggs ( 03032572) • Water • Bakery Essentials™ Soybean Vegetable Oil ( 02505321) • Bakery Essentials™ EIE Soy All Purpose Shortening ( 02505496 or 02505280 ) • Dawn Exceptional® Fon Dip White Flat Icing ( 00018952) OR Dawn Exceptional® E-Z Open™ White Flat Icing ( 03012130 ) • Chefmaster® Liqua-Gel Colors: Teal Green ( 02333863) Neon Orange ( 02333970 ) Neon Purple ( 00442567 ) Royal Blue ( 02333821) Neon Pink ( 02333988 ) Red Red ( 02333912) • Dawn White Buttercreme Style Icing ( 02434356 ) • Dawn Exceptional® Black Buttercreme Style Icing ( 02441103) • Kerry™ Pumpkin and Bats Decorettes ( 02404151) • Kerry™ Purple Decorettes ( 03030714) For Sprinkles: combine 100% pumpkin and bat decorettes with 100% purple decorates. Set aside.

Prepare mochi donut mix according to manufacturer’s instructions. Fry and let cool completely. Prepare white flat icing colors. You will need one white, one teal, one orange, one purple (neon purple and blue), and one pink (neon pink and red ). Dip donuts into colored icings and immediately top with sprinkles. Place white and black buttercremes into pastry bags fitted with small open tips. Use the buttercremes to finish each donut with a pair of eyes.

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Churro Donut • Dawn Classic Churro Mix ( 00524274) • Water • White Satin Extra Fine Granulated Sugar ( 00401026 ) • Bakery Essentials™ Cinnamon* • Bazo Velarde® Dulce De Leche Filling ( 01093757 )

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Cinnamon Sugar: combine 10 0% granulated sugar and 3.175% ground cinnamon. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine 160% boiling water and 100% churro mix then follow manufacturer’s instructions for mixing. Using a cruller plunger, deposit donuts into fryer.

Fry 30 seconds, submerge for 2 minutes, flip, submerge for 2 additional minutes. Let cool slightly then coat in cinnamon sugar.

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Spiderweb Brownies • Dawn Exceptional® R&H® Fudgey Brownie Mix ( 00874223) • Water • Bakery Essentials™ No Stick Pan Coating ( 02498154) • Royal Steensma® Chocuise Souplesse Strawberry ( 03063521) • Van Leer® Shine Dark Chocolate EZ-Melt Wafers ( 03055915) Prepare brownie mix according to manufacturer’s instructions. Line half sheet trays with parchment paper and treat with pan spray. Deposit 4 lb. batter, spread to edges, and bake at 350°F until set. Let brownies cool completely, then freeze. Cut while frozen (this step is optional, but the brownies will both unmold and slice much easier from frozen).

Dip half of each brownie in strawberry compound coating. Pipe a spiderweb pattern with dark compound coating to finish.

*Please reach out to a Dawn Sales Representative for item number.

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Spooky Delight Drip Cake • Dawn Exceptional® Baker’s Request™ White Cake Mix ( 00499865) • Water • Bakery Essentials™ Soybean Vegetable Oil ( 02505321) • Bakery Essentials™ No Stick Pan Coating ( 02498154) • Dawn White Buttercreme Style Icing ( 02434356 ) • Dawn Key Lime Pie Flavored Filling ( 02406082) • Dawn Exceptional® Black Buttercreme Style Icing ( 02441103) • Satin Ice® Green Glitter Glaze ( 03055885) • Chefmaster® Whitener Liqua-Gel Color ( 00384686 ) • Chefmaster® Lemon Yellow Liqua-Gel Color ( 02333946 ) • Kerry™ Pumpkin and Bats Decorettes ( 02404151) • Kerry™ KingsBlingz Grande Pearl Sprinkles ( 02388628 )

For Sprinkles: combine 100% pumpkin bat decorettes and 100% grande pearls. Set aside.

Prepare white cake mix according to manufacturer’s instructions. Deposit 1 lb. of prepared batter into sprayed and papered 8-inch cake pans.

Bake at 350°F until cake springs back lightly when touched. Let cool completely. Each cake will use 3 layers.

Fill with key lime filling and crumb coat with white buttercreme. Place internal supports/dowels into the cake. Smooth ice with black buttercreme.

Immediately place sprinkles around the bottom of the cake. For the drip, combine green glitter glaze with white and yellow gel colors. Pipe around the top edge of the cake to make a drip design. Place black buttercreme into a piping bag fitted with a large star tip. Pipe large rosettes along the top border of the cake and then finish with sprinkles.

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*Please reach out to a Dawn Sales Representative for item number.

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Sugar Skull Cake • Dawn Exceptional® Baker’s Request™ Devil’s Food Cake Mix ( 00495128 ) • Water • Bakery Essentials™ Soybean Vegetable Oil ( 02505321) • Bakery Essentials™ No Stick Pan Coating ( 02498154) • Dawn White Buttercreme Style Icing ( 02434356 ) • Satin Ice® White Vanilla Fondant Icing ( 00661919 ) • Satin Ice® Black Rolled Fondant (1083427 ) • Dawn Exceptional® Buttercreme Style Icings: Black ( 02441103) Orange ( 02441004) Bright Yellow ( 02434398 ) Red ( 02439984) Light Green ( 02441062) Purple ( 02441070 ) Emerald Green ( 02441054) Light Blue ( 02441096 )

*Please reach out to a Dawn Sales Representative for item number.

Prepare devil’s food cake mix according to manufacturer’s instructions. Deposit 1 lb. of prepared batter into sprayed and papered 8-inch cake pans. Bake at 350°F until cake springs back lightly when touched. Let cool completely. Each cake will use two layers.

Fill and crumb coat with white buttercreme.

Cover with vanilla fondant icing. Create the eyes and nose out of black fondant using heart shaped cutters. Use various tips to create the flowers, leaves, and mouth details.

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Sweet Potato Pie • Wick’s® Shell 9” Raw Deep Pie Shell ( 00265215) • Canned Sweet Potatoes • White Satin Extra Fine Granulated Sugar ( 00401026 ) • Bakery Essentials™ Whole Eggs ( 03032572) • Keller’s Creamery Unsalted AA Sweet Cream Butter ( 01177668 ) • Gold Cow™ Evaporated Milk ( 00706145) • Bakery Essentials™ Pure Madagascar Vanilla Extract ( 03037935) • Bakery Essentials™ Double Acting SAS Baking Powder ( 03027691) • Badia Ground Nutmeg ( 03061121) • Bakery Essentials™ Cinnamon* • Ground Clove* • Badia Spice Ginger Ground ( 03061190 ) • Dairy Gold Heavy Whipping Cream ( 00502098 ) • Dawn Exceptional® VelveTop™ Enhanced Stability Vanilla Whipped Icing and Filling Liquid ( 00492687 ) • South Georgia Pecan Company Fancy Medium Pecan Pieces ( 02407692)

Prepare pie shell according to manufacturer’s instructions for blind baking. Puree sweet potatoes. Combine 100% sweet potato puree, 18.75% granulated sugar, 20% whole eggs, 10% melted butter, 5% evaporated milk, 1% vanilla extract, 1.2% baking powder, 0.6% ground nutmeg, 0.9% ground cinnamon, 0.3% ground clove, and 0.15% ground ginger. Add 50% heavy cream and mix to combine. Strain mixture through a fine chinois.

Deposit 1 lb. 8 oz. sweet potato filling into each prepared shell.

Bake at 300°F until the filling is set. Cool and then refrigerate.

Prepare whipped cream topping according to manufacturer’s instructions. Place whipped topping into a piping bag fitted with a large star tip. Pipe desired design on top of pie and finish with toasted pecan pieces.

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Cinnamon Apple Cake • Dawn Exceptional® Premium Vanilla Creme Cake Base ( 00356691) • Bakery Essentials™ Whole Eggs ( 03032572) • Water • Bakery Essentials™ Soybean Vegetable Oil ( 02505321) • IQF Diced Apples ( 00361428 ) • Bakery Essentials™ All Purpose Flour* • Bakery Essentials™ No Stick Pan Coating ( 02498154) • White Satin Extra Fine Granulated Sugar ( 00401026 ) • Bakery Essentials™ Cinnamon* Cinnamon Sugar: Combine 100% granulated sugar and 3.175% ground cinnamon. Set aside.

Prepare vanilla creme cake base according to manufacturer’s instructions adding in a mixture of 30% frozen diced apple and 5% all-purpose flour during the last 30 seconds of mixing. Deposit 1 lb. 8 oz. batter into sprayed and papered 8-inch cake pans. Top each with 2 oz. prepared cinnamon sugar. Bake at 350°F until the cakes spring back lightly when touched. Let cool completely in the pan. Without flipping upside down, gently remove each cake with the help of a spatula.

Limoncello Tart • Pidy® 8 ½” Sweet, Fluted All Butter Tartlet ( 02360030 ) • Royal Steensma Souplesse Limoncello ( 03060704) • Dawn Exceptional® Rich Taste Lemon Filling ( 02405224) • Dawn Exceptional® Single Stage Meringue Filling Mix ( 00020974) • Water • Fresh Rosemary • Coco Bakery Assorted French Macaron Collection (C4) ( 02355172) Place tart shells on lined sheet trays. Melt lemon compound coating then brush the inside of each shell with a thin layer. Fill with lemon filling and spread evenly. Prepare meringue mix according to manufacturer’s instructions. Place prepared meringue into a piping bag fitted with a large rose tip. Pipe design on top of tart and toast lightly.

Decorate with fresh rosemary sprigs and macarons to finish.

Chef Tip: For individual tarts, try our Pidy® 3.25" Round Sweet Fluted Tartlet ( 02360064).

*Please reach out to a Dawn Sales Representative for item number.

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Christmas Tree Meringue Pops

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• Dawn Exceptional® Single Stage Meringue Filling Mix ( 00020974) • Water • Bakery Essentials™ Natural Peppermint Flavoring ( 03038130 ) • Chefmaster® Leaf Green Liqua-Gel Color ( 02333813) • Chefmaster® Buckeye Brown Liqua-Gel Color ( 02333855) • Kerry™ Peppermint Candy Cane Shapes ( 02468339 ) • Dawn Deluxe White Donut Sugar ( 00010645)

Prepare meringue mix according to manufacturer’s instructions. For every 100% prepared meringue, flavor with 0.25% peppermint flavoring. Color the flavored meringue with green and brown gel colors, making three different shades of green. Stripe the inside of a piping bag fitted with a medium star tip with the two darkest colors and then fill with the third. Place lollipop sticks onto silicone sheets coated with pan spray. Pipe with desired tree design and then top with candy cane shapes. Bake at 200°F until crisp. This may take 12-14 hours in a conventional oven. Lightly dust with donut sugar to finish.

Hannukah Meringue Pops

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• Dawn Exceptional Single Stage Meringue Filling Mix ( 00020974) • Water • Apple Flavoring • Chefmaster® Royal Blue Liqua-Gel Color ( 02333821) • Chefmaster® Black Liqua-Gel Color ( 02333839 ) • Bakery Essentials™ No Stick Pan Coating ( 02498154) • Kerry™ Snowflake Shapes ( 02314061) • Kerry™ 12/14 White Non-Pareils ( 01043752) ®

Prepare meringue mix according to manufacturer’s instructions and add desired flavoring, we used apple but any fun flavor will work. Color half of the flavored meringue with royal blue and black gel colors. Place the blue and white meringues into piping bags, cutting a large opening for each. Place both side-by-side into another piping bag fitted with a large drop flower tip.

Place lollipop sticks onto silicone sheets coated with pan spray. Pipe desired design and then top with snowflake shapes and non-pareils. Bake at 200°F until crisp. This may take 12-14 hours in a conventional oven.

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Present Donuts • Dawn Exceptional® Raised A Raised Donut Mix ( 00025437 ) • Red Star® Compressed Yeast ( 00917958 ) • Water • Dawn Exceptional® Fon Dip White Flat Icing ( 00018952) OR Dawn Exceptional® E-Z Open™ White Flat Icing ( 03012130 ) • Chefmaster® Red Red Liqua-Gel Color ( 02333912) • Chefmaster® Burgundy Wine Liqua-Gel Color ( 02333897 ) • Chefmaster® Leaf Green Liqua-Gel Color ( 02333813) • Chefmaster® Buckeye Brown Liqua-Gel Color ( 02333855)

*Please reach out to a Dawn Sales Representative for item number.

Prepare donut mix according to manufacturer’s instructions, shaping dough into rings. Fry and let cool completely. Combine white flat icing with red and burgundy gel colors to create a red flat icing and green and brown gel colors to create a green flat icing. Dip 1/3 of the donuts into white, 1/3 into prepared red, and 1/3 into prepared green flat icings. Pipe flat icing bows on donuts in opposing colors to the base color.

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Holiday Sugar Cookies • Rich’s® Holiday Variety Cutout Unbaked Cookie (00384454) • Royal Icing Mix*

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Prepare sugar cookies according to manufacturer’s instructions.

Let cool completely. Prepare royal icing according to manufacturer’s instructions. The thickness of the icing will need to be adjusted with water or sifted powdered sugar for specific decorating techniques. Refer to the following ingredient list for specific decorating combinations.

Star Cookies • Chefmaster® Golden Yellow Liqua-Gel Color ( 02334415) • Kerry™ Kingsblingz Gold Crystal ( 01368697 ) Combine a portion of prepared royal icing with golden yellow gel color. Place into a piping bag fitted with a small open tip. Trace the pattern of the cookie. Thin a portion of the yellow royal icing for flooding. Place into a piping bag fitted with a small open tip. Fill in the star and immediately top with gold crystal sugar. Let dry completely.

Tree Cookies • Chefmaster® Golden Yellow Liqua-Gel Color ( 02334415) • Chefmaster® Leaf Green Liqua-Gel Color ( 02333813) • Chefmaster® Buckeye Brown Liqua-Gel Color ( 02333855) Combine a portion of prepared royal icing with golden yellow color. Place into a piping bag fitted with a small star tip. Combine a portion of prepared royal icing with a combination of green and brown gel colors. Place into a piping fitted with a small French tip. Combine a portion of prepared royal icing with brown color. Place into a piping bag fitted with a small star tip. First, pipe in the tree trunks, then pipe the tree, finish with a star. Let dry completely.

Snow Person Cookies • Chefmaster® Red Red Liqua-Gel Color ( 02333912) • Chefmaster® Black Liqua-Gel Color ( 02333839 ) • Chefmaster® Sunset Orange Liqua-Gel Color ( 02333871) Place prepared white royal icing into a piping bag fitted with a small open tip and trace the pattern of the snowperson.

Thin a portion of the white royal icing for flooding. Place into a piping bag fitted with a small open tip and fill in the snow person shape. Let dry. Combine portions of prepared royal icing with red, orange, and black gel colors. Place each into a bag fitted with small open tips. Use these bags to create the eyes, mouth, buttons, nose, and gloves. Let dry completely.

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Hot Cocoa Cupcakes • Dawn Exceptional® Baker’s Request™ Devil’s Food Cake Mix ( 00495128 ) • Water • Bakery Essentials™ Soybean Vegetable Oil ( 02505321) • Dawn Exceptional® VelveTop™ Enhanced Stability Vanilla Whipped Icing and Filling Liquid ( 00492687 ) • Dawn Exceptional® VelveTop™ Enhanced Stability Chocolate Pre-Whipped Icing & Filling Liquid ( 00464579 ) • Kraft™ Marshmallow Mini Jet Puffed ( 00751893) • Guittard 10-12% Dark Dutch Cocoa Powder ( 00174060 ) Line conventional size cupcake pans with paper liners. Prepare devil’s food cake mix according to manufacturer’s instructions.

Use a #16 blue scoop to deposit 1.5 oz. batter into each cavity.

Bake at 350°F until cupcakes spring back lightly when touched.

Let cool completely. Prepare vanilla whipped topping according to manufacturer’s instructions. Place vanilla whipped topping into a piping bag fitted with a large star tip and chocolate whipped topping into a piping bag fitted with a large open tip. Pipe a large swirl of chocolate whipped topping and then top with a rosette of vanilla whipped topping in the center. Finish with mini marshmallows and sifted cocoa powder.

Chocolate Gingerbread Donut

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• Dawn Exceptional® Majestic Gingerbread Cake Donut Mix ( 03040072) • Water • Dawn Exceptional® Fon Dip Chocolate Flat Icing ( 00018895) OR Dawn Exceptional® E-Z Open™ Chocolate Flat Icing ( 03012109 ) • Dawn Exceptional® Fon Dip White Flat Icing ( 00018952) OR Dawn Exceptional® E-Z Open™ White Flat Icing ( 03012130 ) • Kerry™ Christmas Blend Sprinkles ( 02384733) • Kerry™ KingsBlingz Grande Pearl Sprinkles ( 02388628 ) For Sprinkles: Combine 100% Christmas blend and 100% grande pearls. Set aside.

Prepare gingerbread cake donut mix according to manufacturer’s instructions. Fry and let cool completely. Dip donuts in chocolate flat icing.

Drizzle with white flat icing and immediately finish with sprinkles.

*Please reach out to a Dawn Sales Representative for item number.

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Nonna’s Cannoli • LaRosa Bakery Large Cannoli Shell ( 00418104) • Royal Steensma Chocuise Souplesse Pistachio ( 03060728 ) • LaRosa Bakery Chocolate Chip Cannoli Cream ( 00418138 ) • Mona Lisa Dark Chocolate Micro Chips ( 03061947 )

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Place cannoli shells on sheet trays lined with silicone mats. Dip the ends of each cannoli shell in pistachio compound coating and let set. Fill with cannoli cream and dip into micro chips.

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Royal Glacé Blondies • Dawn Exceptional® R&H® RichCreme® Vanilla Cake Base ( 00435926 ) • Bakery Essentials™ Whole Eggs ( 03032572) • Bakery Essentials™ 42/43% Dextrose Equivalent Corn Syrup ( 03011478 ) • Dark Brown Sugar* • Kosher Salt* • Bakery Essentials™ Pure Madagascar Vanilla Extract ( 03037935) • Keller’s Creamery Unsalted AA Sweet Cream Butter ( 01177668 ) • Rum • Bakery Essentials™ Semi-Sweet Chocolate Chunks ( 03050668 ) • Bakery Essentials™ Royal Mixed Glacé Fruit ( 03035214) • Dawn Exceptional® Classic Chocolate Fudge Icing ( 00878902) In a stand mixer fitted with the paddle attachment, mix 100% creme cake base, 20% whole eggs, 8.75% corn syrup, 20% brown sugar, .625% salt, and .625% vanilla extract. Mix for 1 minute on low speed, then 2 minutes on medium speed.

Scrape the bowl and then add 13.75% softened butter and 5% rum. Mix for 2 minutes on medium speed. Scrape bowl.

Mix on low for 30 seconds. Add 15% chocolate chunks and 15% glacé fruit. Mix on low to combine. Spray and line half sheet pans. Deposit 4 lb. 8 oz. batter and spread to edges of pan. Bake at 350°F until set. Freeze. Unmold and cut while frozen (this step is optional, but the blondies will both unmold and slice much easier from frozen). Drizzle with fudge icing.

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Rosca de Reyes • Dawn Exceptional® Bizcocho Sweet Dough Mix ( 00731621) • Bakery Essentials™ Premium Bread Flour* • SAF Yeast Gold ( 00623430 ) • Bakery Essentials™ Whole Eggs ( 03032572) • Water • Keller’s Creamery Unsalted AA Sweet Cream Butter ( 01177668 ) • Dawn Orange Fruit Bits ( 00015818 ) • Bakery Essentials™ Cinnamon* • Green Acitron Strip* • Red Acitron Strip* • White Acitron Strip* • Bakery Essentials™ Red Cherry Glacé Fruit Halves ( 03035269 ) • Pasta Topping ( Recipe Below) • Dawn Exceptional® VelveTop™ Enhanced Stability Vanilla Whipped Icing and Filling Liquid ( 00492687 ) • Muneco Para Rosca/Plastic Baby ( 00926610 )

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In the bowl of a stand mixer fitted with the paddle attachment combine 100% Bizcocho mix, 18% bread flour, and 2.25% yeast. Mix on low speed for 1-2 minutes until well blended. Switch to a dough hook and add 15% whole egg, 33% water, 10% butter, 4.375% orange fruit bits, and 0.625% cinnamon.

Mix on low speed for 1-2 minutes until clean up stage is reached. Increase to medium speed and mix 12-15 minutes until dough is fully developed and has a gluten window. Bulk ferment for 60 minutes at room temperature, covered. Divide dough into 1 kg duffs, round, and bench for 20-30 minutes. Roll into long strips, then roll the ends together to make giant ovals. Egg wash the dough, decorate with strips of prepared pasta, acitron strips, and glacé cherries. Proof for 30 minutes. Bake at 350°F until golden brown and internal temperature reaches at least 200°F. Let cool completely, then slice in half and place bottom on a cake board. Prepare whipped topping according to manufacturer’s instructions. Place whipped topping into a piping bag fitted with a large French tip. Decoratively fill the bottom of the rosca and then replace the top to finish.

Pasta Topping • White Satin Extra Fine Granulated Sugar ( 00401026 ) • Bakery Essentials™ Cane 6/10X Powdered Sugar ( 02492784) • Bakery Essentials™ EIE Soy All Purpose Shortening ( 02505496 or 02505280 ) • Bakery Essentials™ Premium Bread Flour* In the bowl of a stand mixer fitted with the paddle attachment, combine 50% granulated sugar, 50% powdered sugar, 100% shortening, and 105% bread flour. Stir for one minute then scrape down the bowl. Mix on low speed for 45 seconds. Scrape bowl. Mix on medium speed for 25 seconds. Reserve.

To make egg wash, use a ratio of 2 parts whole eggs to 1 part water. For example, for every 1 lb. of eggs used, add 8 oz. water. Combine and add a pinch of salt, if desired.

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*Please reach out to a Dawn Sales Representative for item number.

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Red Velvet Christmas Drip Cake • Kerry™ Christmas Blend Sprinkles ( 02384733) • Kerry™ Snowflake Shapes ( 02314061) • Kerry™ Red Non-Pareils ( 01196642) • Dawn Exceptional® Baker’s Request™ Red Velvet Cake Mix ( 00547862) • Water • Bakery Essentials™ Soybean Vegetable Oil ( 02505321) • Dawn White Buttercreme Style Icing ( 02434356 ) • Dawn Exceptional® Cream Cheese Buttercreme Style Icing ( 02437863) • Satin Ice® Red Glitter Glaze ( 03055823) • Dawn Exceptional® Emerald Green Buttercreme Style Icing ( 02441054) • Find our Holiday Sugar Cookies recipe at dawnfoods.com/recipes/holiday-sugar-cookies

For Sprinkles: Combine 100% Christmas blend, 100% snowflake shapes, and 100% red non-pareils. Set aside.

Prepare red velvet cake mix according to manufacturer’s instructions.

Deposit 1 lb. of prepared batter into sprayed and papered 8-inch cake pans. Bake at 350°F until cake springs back lightly when touched. Let cool completely. Each cake will use 3 layers.

For Buttercreme Mixture: combine 100% white buttercreme and 100% cream cheese buttercreme. Fill, crumb coat, and finish ice cake with buttercreme. Place internal supports/dowels into the cake.

Immediately place sprinkles around the bottom of the cake. Pipe red glaze around the top edge of the cake to make a drip design.

Place green buttercreme into a piping bag fitted with a medium sized French tip. Pipe two rows of large shells along the top border and fill in the center of the cake with sprinkles.

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