US EN 2024 Seasonal IG 2

2024 Seasonal

INSPIRATION guide

All product numbers are subject to change. Please reach out to your Dawn Sales Representative if there are any discrepancies.

© 2023 Dawn Food Products, Inc.

New Year's

Almond Good Luck Cake

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• Dawn Exceptional® Premium Vanilla Creme Cake Base ( 00356691) • Bakery Essentials™ Whole Eggs ( 03032572) • Almond Paste* • Bakery Essentials™ Almond Emulsion* • Dawn Lemon Fruit Bits ( 00015784) • Bakery Essentials™ Soybean Vegetable Oil ( 02505321) • Water • Whole Blanched Almonds • Blue Diamond® Natural Sliced Almonds ( 01321645) • Bakery Essentials™ No Stick Pan Coating ( 02498154) • Dawn Apricot Fruit & Pastry Glaze ( 00016824) Prepare 100% vanilla cake base according to manufacturer’s instructions, adding in 25% almond paste, 5% lemon fruit bits, and 1% almond emulsion during step one. Add 15% sliced almonds at the end of mixing and mix to combine. Deposit 3 lb.

8 oz. prepared batter into 9-inch Bundt pans that have been heavily coated with pan spray and each sprinkled with 1.25 oz. sliced almonds. Add one whole blanched almond to each cake. Bake at 350° F until cake springs back lightly when touched. Immediately brush with apricot glaze. Let cool completely.

Chef's Tip: Making a small batch and don’t want to be bothered with math? Use the following recipe: In the bowl of a mixer fitted with the paddle attachment combine 5 lb. vanilla creme cake base, 1 lb. 12 oz. whole eggs, 1 lb. almond paste, 4 oz. lemon fruit bits, and 0.8 oz. almond emulsion. Mix on low speed for 1 minute, then on medium speed for 3 minutes.

Add 1 lb. 8 oz. oil and 1 lb. 2 oz. water. Mix on low speed for 1 minute. Scrape bowl. Mix on low speed for 3 minutes. Add 12 oz. sliced almonds and mix to combine.

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Valentine's and Mardi Gras

Valentine’s Day Cookies

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odu • Rich's® Heart Cutout Unbaked Cookie ( 00384012) cts se • Royal icing Mix* • Chefmaster® Red Red Liqua-Gel Color ( 02333912) • Chefmaster® Princess Pink Liqua-Gel Color ( 02457621) • Kerry™ Red Sanding Sugar ( 01044817 ) • Kerry™ Pink Sanding Sugar ( 01053157 ) • Kerry™ Jumbo Red Heart Decorettes ( 02388694) • Kerry™ Valentine Heart Mix ( 02312479 ) • Kerry™ Mini Red, White, and Pink Heart Sprinkles ( 02314178 ) Prepare heart cookies according to manufacturer’s instructions. Let cool completely. Prepare royal icing mix according to manufacturer’s instructions. In separate bowls, color royal icing with red and pink coloring. Place into piping bags fitted with small open tips and set aside. Pipe a heart on top of the cookie with white royal icing. Thin a portion of the white royal icing for flooding. Place into piping bags fitted with small open tips. Fill in hearts and immediately finish with heart sprinkles, sanding sugars, and prepared red and pink royal icings.

The thickness of the icing will need to be adjusted with water or sifted powdered sugar for specific decorating techniques.

King Cake

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odu • Dawn Exceptional® Danish Mix (00491069) cts se • Red Star® Dry Active Yeast (00593675) • Water • Dawn Cinnamon Spread with Margarine (00014597) • Dawn Exceptional® Fon Dip White Flat Icing (00018952) OR Dawn Exceptional® E-Z Open™ White Flat Icing (3012130) • Kerry™ Purple Sanding Sugar (02468438) • Kerry™ Green Sanding Sugar (01044859) • Kerry™ Yellow Sanding Sugar (01053214)

Prepare Danish mix according to manufacturer’s instructions, following the sweet-dough formula. Shape into 3 lb. duffs. Let ferment for 30 minutes or overnight, covered, in a cooler. Roll dough to 8 x 22-inch rectangles. Place 6 oz. of cinnamon spread on dough and spread to edges leaving a 1-inch lip on the long edge. Apply water or egg wash to the edge. Roll up dough and roll log to at least 26-inches. Cut each log in half lengthwise and twist together. Form into a round and seal the end with water or egg wash. Proof for 30 minutes. Bake at 375° F until golden brown. Let cool completely.

Top with white flat icing and immediately apply sanding sugars.

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St. Patrick's Day

Green Velvet Cake • Dawn Exceptional® Baker's Request™ White Cake Mix (00499865) • Water • Bakery Essentials™ Soybean Vegetable Oil (02505321) • U.S. Extra Grade Buttermilk Powder (01088261) • Barry Callebaut® Natural 10/12% Cocoa Powder (02340024) • White Vinegar* • Chefmaster® Leaf Green Liqua-Gel Color (02333813) • Bakery Essentials™ No Stick Pan Coating (02498154) • Dawn Exceptional® Cream Cheese Buttercreme Style Icing (02437863) • Chefmaster® Buckeye Brown Liqua-Gel Color (02333855) • Kerry™ Shamrock Mix Decorettes (02388438)

Chef's Tip: Making a small batch and don’t want to be bothered with math? Use the following recipe: Combine 5 lb. white cake mix, 8 oz. buttermilk powder, 0.8 oz. cocoa powder, 2 oz. white vinegar, 1.4 oz. green gel color, and 1 lb. 3.6 oz. water. Mix on low for 3 minutes. Add 1 lb. 1.6 oz. water. Mix on low speed for 1 minute. Scrape bowl. Mix on medium speed for 2 minutes. Add 1 lb. water and 9.6 oz. oil. Mix on low speed for 3 minutes.

Prepare 100% white cake mix according to manufacturer’s instructions, adding in 10% buttermilk powder, 1% cocoa powder, 2.5% white vinegar, and 1.75% green gel color during stage one of mixing.

Deposit 1 lb. prepared batter into sprayed and papered 8-inch cake pans. Bake at 350°F until cakes spring back lightly when touched. Let cool completely. Fill and crumb coat with cream cheese buttercreme. Combine cream cheese buttercreme with green and brown gel colors to create a dark green base. Place some dark green buttercreme into piping bags fitted with rose tips. Pipe shamrocks onto paper squares by using the rose tip upside down. Freeze clovers. Using cream cheese buttercreme as a base, create 4 more lighter shades of green for an ombre effect. Place the five colors of green into piping bags fitted with large open tips. At the base of the cake, pipe the darkest green buttercreme. Repeat with the other colors, going darkest to lightest. Finish ice and swirl the sides with a spatula. Immediately place sprinkles around the bottom of the cake and decorate with reserved shamrocks.

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Spring

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Angel Food Cake • Dawn Exceptional® R&H® Angel Food Cake Mix (00598039) • Water • Bakery Essentials™ No Stick Pan Coating (02498154) • Dawn Exceptional® VelveTop™ Enhanced Stability Vanilla Whipped Icing and Filling Liquid (00492687) • Fresh Berries & Mint

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Prepare angel food cake mix according to manufacturer’s instructions. Lightly spray 9 x 4-inch tube pans and deposit 1 lb. 2 oz. batter into each. Bake at 375° F until golden brown.

Prepare whipped topping according to manufacturer’s instructions. Place whipped topping into piping bags fitted with large rose and open star tips. Decoratively top cakes with whipped topping, and fresh berries and mint.

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Mother's Day

Mother’s Day Donuts • Dawn Exceptional® Raised A Raised Donut Mix ( 00025437 ) • Red Star® Dry Active Yeast ( 00593675) • Water

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Prepare donut mix according to manufacturer's instructions, shaping dough into rings and Bismarks.

Fry and let cool completely.

Raspberry Rose • Dawn Exceptional® Pureed Fruit with Seeds Raspberry Filling ( 02405232) • Dawn Exceptional® Light Pink Buttercreme Style Icing ( 02441046 ) Fill Bismarks with raspberry filling. Place pink buttercreme into a piping bag fitted with a large Korean star tip. Pipe a swirl over the top of each donut.

Boston Cream Pie • Dawn Exceptional® Bavarian Creme Filling ( 02405191) • Dawn Exceptional® Fon Dip Chocolate Flat Icing ( 00018895) or Dawn Exceptional® E-Z Open™ Chocolate Flat Icing ( 3012109 ) • Dawn Exceptional® Light Pink Buttercreme Style Icing ( 02441046 ) Fill Bismarks with Bavarian creme filling. Dip into chocolate flat icing. Place pink buttercreme into bags fitted with small and large open piping tips. Pipe messages on some and create large hearts on others.

Celebration Donut • Kerry™ Pastel Sequins ( 02313493) • Kerry™ KingsBlingz Grande Pearl Sprinkles ( 02388628 ) • Dawn Exceptional® Fon Dip White Flat Icing ( 00018952) OR Dawn Exceptional® E-Z Open™ White Flat Icing ( 3012130 ) For sprinkles: combine 75% pastel sequins with 25% grande pearls. Dip yeast rings into white flat icing and immediately top with sprinkle blend.

Chef's Tip: Making a small batch and don’t want to be bothered with math? Use the following recipe: For sprinkles: combine 1 lb. pastel sequins with 4 oz. grande pearls.

Pastel Pink • Dawn Exceptional® Fon Dip White Flat Icing ( 00018952) OR Dawn Exceptional® E-Z Open™ White Flat Icing ( 3012130 ) • Chefmaster® Bakers Rose Liqua-Gel Color ( 02334423) • Chefmaster® Buckeye Brown Liqua-Gel Color ( 02333855) Combine white flat icing with rose and brown gel color to make a light pink. Dip yeast rings in pink flat icing. Drizzle with white flat icing.

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Spring

Fruity Spring Donuts Lemon Iced Cake Donuts

Blueberry Cake Donuts

Strawberry Cake Donuts

• Dawn Exceptional® Majestic® Vanilla Cake Donut Mix ( 00007997 ) • Water • Dawn Exceptional® Fon Dip White Flat Icing ( 00018952) OR Dawn Exceptional® E-Z Open™ White Flat Icing ( 03012130 ) • Bakery Essentials™ Natural & Artificial Lemon Emulsion ( 03037034) • Chefmaster® Lemon Yellow Liqua-Gel Color ( 02333946 ) • Chefmaster® Golden Yellow Liqua-Gel Color ( 02334415) • Bakery Essentials™ Yellow Decorettes ( 03032152) • Bakery Essentials™ White Decorettes ( 03032145)

• Dawn Exceptional® Majestic® Blueberry Flavored Cake Donut Mix ( 00006874) • Water • Dawn Exceptional® Fon Dip White Flat Icing ( 00018952) OR Dawn Exceptional® E-Z Open™ White Flat Icing ( 03012130 ) • Dawn Blueberry Fruit Bits ( 00015743) • Chefmaster® Violet Liqua-Gel Color ( 02333938 ) • Chefmaster® Princess Pink Liqua-Gel Color ( 02457621) • Bakery Essentials™ White Decorettes ( 03032145)

• Dawn Exceptional® Majestic® Strawberry 'N Cream Cake Donut Mix ( 00008581) • Water • Dawn Exceptional® Fon Dip White Flat Icing ( 00018952) OR Dawn Exceptional® E-Z Open™ White Flat Icing ( 03012130 ) • Dawn Strawberry Fruit Bits ( 00015867 ) • Chefmaster® Princess Pink Liqua-Gel Color ( 02457621)

For Sprinkles: combine 100% yellow decorettes and 100% white decorettes. Set aside.

Prepare vanilla cake donut mix according to manufacturer's instructions. Fry and let cool completely. For icing, combine 100% white flat icing, 2% lemon emulsion, and yellow and golden yellow gel colors. Dip donuts into lemon flat icing.

Sprinkle half with sprinkle blend and the other half with white flat icing drizzle.

Prepare blueberry cake donut mix according to manufacturer's instructions. Fry and let cool completely. For icing, combine 100% white flat icing, 6.25% blueberry fruit bits, and violet and pink gel colors. Dip donuts in blueberry flat icing.

Sprinkle some immediately with white sprinkles, leave some plain, and drizzle white flat icing on the remaining.

Chef Tips: Making a small batch and don’t want to be bothered with math? Use the following recipe: For icing, combine 5 lb. white flat icing, 5 oz. blueberry fruit bits, and violet and pink gel colors.

Prepare strawberry cake donut mix according to manufacturer's instructions. Fry and let cool completely. For icing, combine 100% white flat icing, 6.25% strawberry fruit bits, and pink gel color. Drizzle with white flat icing.

Chef Tips: Making a small batch and don’t want to be bothered with math? Use the following recipe: For icing, combine 5 lb. white flat icing, 5 oz. strawberry fruit bits, and pink gel color.

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Chef Tips: Making a small batch and don’t want to be bothered with math? Use the following recipe: For sprinkles: combine 1 lb. yellow decorettes and 1 lb. white decorettes. Set aside. Prepare vanilla cake donut mix according to manufacturer's instructions. Fry and let cool completely.

For icing, combine 5 lb. white flat icing, 1.6 oz. lemon emulsion, and yellow and golden yellow gel color.

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Father's Day

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Dad’s Favorite Chocolate Chunk and Potato Chip Cookie • Dawn Exceptional® Premium Vanilla Creme Cake Base ( 00356691) • Keller's Creamery Unsalted AA Sweet Cream Butter ( 01177668 ) • Bakery Essentials™ Whole Eggs ( 03032572) • Bakery Essentials™ 42/43% Dextrose Equivalent Corn Syrup ( 03011478 ) • Bakery Essentials™ Black Strap Cane Molasses ( 02506519 ) • Bakery Essentials™ Semi-Sweet Chocolate Chunks ( 03050668 ) • Ruffled Potato Chips* In the bowl of a stand mixer fitted with the paddle attachment, combine 100% creme cake base, 25% softened unsalted butter, 12.5% whole eggs, 3.125% corn syrup, and 3.125% molasses and mix on low speed for 1 minute. Scrape bowl. Mix for 30 seconds. Add 40% chocolate chunks and 10% potato chips and mix until just combined. Divide dough into 4 lb. 8 oz. pieces. Place on parchment sheets and roll to make 16-inch-long x 3-inch-thick logs.

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Wrap in plastic wrap and chill overnight. Cut into ½-inch slices and place on paper lined baking sheets. Top each with crushed potato chips and bake at 350°F until cookies are set.

Chef's Tip: Prepared Cookie logs can be made in advance and baked fresh daily. They will last 5 days in the cooler or longer in the freezer, simply thaw overnight in the cooler the day before baking.

Making a small batch and don’t want to be bothered with math?

Use the following recipe: In the bowl of a stand mixer fitted with the paddle attachment, combine 5 lb. vanilla creme cake base, 1 lb. 4 oz. softened unsalted butter, 1 oz. vanilla extract, 2.24 oz. whole eggs, and 2.24 oz. whole milk. Mix until well combined and mixture looks like cookie dough. Add 2 lb. chocolate chunks and 8 oz. potato chip and mix until just combined.

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Graduation

Cheesecake Graduation Brownies • Dawn Exceptional® R&H® Fudgey Brownie Mix ( 00874223) • Water • TR Toppers Firm Cheesecake Pieces ( 01378191) • Bakery Essentials™ No Stick Pan Coating ( 02498154) • Dawn Exceptional® Classic Chocolate Fudge Icing ( 00878902) • Dawn Chocolate Buttercreme Style Icing ( 03069684)* • Mona Lisa® Chocolate Graduation Caps ( 03068717 ) Prepare brownie mix according to manufacturer's instructions adding in 25% cheesecake pieces at the end of mixing. Line collared half sheet trays with parchment paper and treat with pan spray. Deposit 5 lb. batter, spread to edges, and bake at 350° F until set. Let brownies

cool completely and freeze. Remove from pans and discard paper. Flip brownies so that the bottom becomes the top. Spread 2 lb. fudge icing onto each and refreeze. Cut while frozen (this step is optional, but the brownies will both unmold and slice much easier from frozen). Place chocolate buttercreme into a piping bag fitted with a large French tip. Pipe large rosettes on each brownie and top with chocolate graduation caps.

Chef's Tips: Making a small batch and don’t want to be bothered with math? Use the following recipe: In the bowl of a mixer fitted with the paddle attachment place 6 lb. brownie mix. On low speed, slowly add 1 lb. 8 oz. hot water over 1 minute. Scrape bowl. Mix on low speed for one minute. Add 1 lb. 8 oz. cheesecake pieces and mix to combine.

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sku # 02440981 prior to Jan. 2024.

Year Round

Gourmet Donuts • Dawn Exceptional® Raised A Raised Donut Mix ( 00025437 ) • Red Star® Dry Active Yeast ( 00593675) • Water

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Prepare donut mix according to manufacturer's instructions, shaping dough into rings and Bismarks. Fry and let cool completely.

Fruity Cereal Yeast Ring • Dawn Exceptional® Fon Dip White Flat Icing ( 00018952) OR Dawn Exceptional® E-Z Open™ White Flat Icing ( 3012130 ) • Chefmaster® Sky Blue Liqua-Gel Color ( 02333847 ) • Fruity Pebbles Cereal Combine white flat icing with blue gel color. Dip donuts in blue flat icing and then into the fruity cereal.

Strawberry Bismark • Dawn Diced Fruit Bright Red Strawberry Filling ( 02410132) • Dawn Exceptional® Fon Dip White Flat Icing ( 00018952) OR Dawn Exceptional® E-Z Open™ White Flat Icing ( 3012130 ) • Chefmaster® Red Red Liqua-Gel Color ( 02333912) • Dawn Exceptional® VelveTop™ Enhanced Stability Vanilla Whipped Icing and Filling Liquid ( 00492687 ) • Dawn Exceptional® Streusel ( 00027078 ) • Satin Ice® Red Glitter Glaze ( 03061695) • Fresh Strawberries Place streusel on a parchment lined baking tray and bake for 10 minutes at 350°F, let cool completely.

Fill donuts with strawberry filling. Dip into white flat icing.

Combine white flat icing and red red gel color and place into a piping bag. Drizzle donuts with red flat icing. Prepare whipped topping according to manufacturer’s instructions. Place whipped topping into a piping bag fitted with an open star tip and pipe a rosette on donuts. Top rosettes with toasted streusel. Dip strawberries in red glitter glaze and place on top of rosette.

Vanilla Sugar Yeast Ring

Blueberry Yeast Ring

• Dawn Exceptional® Raised A Raised Donut Mix ( 00025437 ) • Red Star® Dry Active Yeast ( 00593675) • Water • White Satin Extra Fine Granulated Sugar ( 00401026 ) • Bakery Essentials™ Pure Madagascar Vanilla Extract ( 03037935) For vanilla donut sugar: combine 100% granulated sugar and 1.25% vanilla extract. Spread an even layer onto papered sheet trays and let sit at room temperature overnight. Blend sugar in a food processor until finely ground.

Toss donuts in prepared sugar while still warm.

Chef's Tip: Making a small batch and don’t want to be bothered with math?

Use the following recipe: For vanilla donut sugar: combine 5 lb. granulated sugar and 1 oz. vanilla extract.

• Dawn Exceptional® Fon Dip White Flat Icing ( 00018952) OR Dawn Exceptional® E-Z Open™ White Flat Icing ( 3012130 ) • Dawn Blueberry Fruit Bits ( 00015743) • Chefmaster® Violet Liqua-Gel Color ( 02333938 ) • Fresh Blueberries Combine 100% white flat icing, 6.25% blueberry fruit bits, and violet gel color. Dip donuts in blueberry flat icing. Decorate with a swirl of white flat icing and fresh blueberries.

Chef's Tip: Making a small batch and don’t want to be bothered with math?

Use the following recipe: Combine 5 lb. white flat icing, 5 oz. of blueberry fruit bits, and violet gel color.

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Year Round

Cookies and Cream Bismark

S’more Bismark

• Dawn White Holland Creme Filling ( 02405422) • Dawn Exceptional® Fon Dip White Flat Icing ( 00018952) OR Dawn Exceptional® E-Z Open™ White Flat Icing ( 3012130 ) • Mondelēz International® Medium Oreo Cookie Pieces ( 02460319 ) • Dawn Exceptional® VelveTop™ Enhanced Stability Vanilla Whipped Icing and Filling Liquid ( 00492687 ) • Chocolate Sandwich Cookie* Fill donuts with Holland creme filling. Dip into white flat icing and then into cookie pieces. Prepare whipped topping according to manufacturer’s instructions. Place whipped topping into piping bags fitted with open star tips and pipe rosettes onto donuts. Top with a chocolate sandwich cookie.

• Dawn Exceptional® Rich Taste Chocolate Bavarian Creme Filling ( 02405357 ) • Dawn Exceptional® Fon Dip Chocolate Flat Icing ( 00018895) OR Dawn Exceptional® E-Z Open™ Chocolate Flat Icing ( 3012109 ) • Kraft™ Marshmallow Mini Jet Puffed ( 00751893) • Graham Cracker Pieces • Chocolate Bar Pieces Fill donuts with chocolate Bavarian creme filling.

Dip into chocolate flat icing. Top with mini to o marshmallows, graham cracker, and chocolate rd proder these bar pieces. u

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Summer

Throwback Cherry 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 Exceptional® Whole Fruit Cherry Filling ( 02407882) • Dawn White Buttercreme Style Icing ( 03069677 )* • Chefmaster® Sky Blue Liqua-Gel Color ( 02333847 ) • Chefmaster® Neon Green Liqua-Gel Color ( 02333962) • Chefmaster® Leaf Green Liqua-Gel Color ( 02333813) • Chefmaster® Red Red Liqua-Gel Color ( 02333912)

Prepare white cake mix according to manufacturer’s instructions. Deposit 1 lb. prepared batter into sprayed and papered 8-inch cake pans. Bake at 350° F until cakes spring back lightly when touched. Let cool completely. Create blue, green, and red buttercremes using gel colors and white buttercreme. Fill with cherry filling and crumb coat with white buttercreme. Smooth ice with prepared blue buttercreme.

Place green buttercreme into a piping bag fitted with a small open tip and draw single and double stems onto cake. Place red buttercreme into a piping bag fitted with a large open tip and place cherries onto cake.

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sku # 02434356 prior to Jan. 2024

Fourth of July

Red, White, & Blue Donuts

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• Dawn Exceptional® Majestic® Red Velvet Cake Donut Mix ( 01100370 ) • 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® Royal Blue Liqua-Gel Color ( 02333821) • Kerry™ Red, White and Blue Star Sprinkles ( 02311728 ) • Kerry™ Red, White and Blue Mini Star Sprinkles ( 02401496 ) Prepare red velvet cake donut mix according to manufacturer's instructions. Fry and let cool completely.

Combine white flat icing with royal blue and red red gel colors in separate bowls to create red and blue flat icings. Dip donuts in red, white, and blue flat icings and immediately top some with star sprinkles. Drizzle the tops of plain iced donuts with opposing colors of red, white, or blue flat icings.

Patriotic Brownies

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• Dawn Exceptional® R&H® Fudgey rodu ese Brownie Mix ( 00874223) cts • Water • Bakery Essentials™ No Stick Pan Coating ( 02498154) • Dawn Exceptional® Fon Dip White Flat Icing ( 00018952) OR Dawn Exceptional® E-Z Open™ White Flat Icing ( 3012130 ) • Chefmaster® Red Red Liqua-Gel Color ( 02333912) • Burgundy Gel Color* • Dawn Exceptional® Classic Chocolate Fudge Icing ( 00878902) • Kerry™ Red, White, and Blue Star Sprinkles ( 02311728 ) • Chefmaster® Blue Sky Liqua-Gel Color ( 02333847 ) • Chefmaster® Black Liqua-Gel Color ( 02333839 ) • Chefmaster® Teal Green Liqua-Gel Color ( 02333863)

Prepare brownie mix according to manufacturer's directions. Line half sheet trays with parchment paper and treat with pan spray. Deposit 3 lb. batter, spread to edges, and bake at 350° F until set. Let brownies cool completely then freeze. Place white icing in two separate bowls.

Color one red using both red and burgundy colors and the other blue using sky blue, black, and teal green; reserve. Unmold brownies. Spread brownies with warmed fudge icing, drizzle with prepared colored icings, and sprinkle with patriotic sprinkles. Cut while frozen (this step is optional, but the brownies will both unmold and slice much easier from frozen).

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Halloween

Spooky Ghost Cake • Dawn Exceptional® Baker's Request™ Dark Devil's Food Cake Mix ( 00581167 ) • Water • Bakery Essentials™ Soybean Vegetable Oil ( 02505321) • Bakery Essentials™ No Stick Pan Coating ( 02498154) • Dawn Chocolate Buttercreme Style Icing ( 03069684)* • Kerry™ Pumpkin and Bats Decorettes ( 02404151) • Kraft™ Marshmallow Mini Jet Puffed ( 00751893) • Clown Gysin Marshmallow Creme ( 02397611) • Bakery Essentials™ No Stick Pan Coating ( 02498154) • Dawn White Buttercreme Style Icing ( 03069677 )† • Dawn Exceptional® Black Buttercreme Style Icing ( 02441103)

Prepare dark devil’s cake mix according to manufacturer’s instructions. Deposit 1 lb. prepared batter into sprayed and papered 8-inch cake pans. Bake at 350° F until cake springs back lightly when touched. Let cool completely. Fill, crumb coat, and finish ice with chocolate buttercreme. Immediately place sprinkles around the bottom of the cakes. Combine 100% marshmallows and 50% marshmallow creme. Heat marshmallow mixture until it is warm enough to stretch thin webs from fingertips over the cakes. Apply pan spray to hands before stretching! Place white and black buttercremes into piping bags fitted with small open tips. Pipe spooky eyes randomly over cake to finish. to o rd proder these ucts

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Día del los Muertos

Sugar Skull Cupcakes • Satin Ice® Pearl Shimmer Fondant Icing ( 02489658 ) • Dawn Exceptional® Baker's Request™ Dark Devil's Food Cake Mix ( 00581167 ) • Bakery Essentials™ Soybean Vegetable Oil ( 02505321) • Water • Bakery Essentials™ No Stick Pan Coating ( 02498154) • Dawn Exceptional® Buttercreme Style Icings Orange ( 02441004) Purple ( 02441070 ) Bright Yellow ( 02434398 ) Hot Pink ( 02441038 ) Light Green ( 02441062) Light Blue ( 02441096 ) Black ( 02441103)

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Roll fondant to 5mm thick. Using a 2.5 to 3-inch round cutter, punch circles in fondant and place on a very flat sheet tray that has been lined with parchment. Leave out overnight to dry.

Line conventional size cupcake pan with brown paper liners. Mix cake according to manufacturer’s instructions then 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.

Make two piping bags out of each buttercreme color. Fit one with a very large straight tip, and another with a very small straight tip. Using the small tips, pipe sugar skull designs on each of the dried fondant discs. Using the large tip, pipe a dollop of buttercreme on each cupcake, top with prepared fondant disc.

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No dark Devil’s Food Cake Mix available in your area? No problem, just substitute Dawn Exceptional® Baker's Request™ Devil's Food Cake Mix ( 00495128 ).

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Winter

Boston Creme Pie Donuts

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• Dawn Exceptional® Raised A Raised Donut Mix ( 00025437 ) • Water • Red Star® Compressed Yeast ( 00917958 ) • Dawn Exceptional® Bavarian Creme Filling Pouch Pak ( 02404903) • Dawn Exceptional® Fon Dip Chocolate Flat Icing ( 00018895) Prepare donut mix according to manufacturer’s instructions, shaping into Bismarks. Fry and let cool completely. Fill with Bavarian creme filling and dip in chocolate flat icing.

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Creamy Gingerbread Donuts • Dawn Exceptional® Majestic® Gingerbread Cake Donut Mix ( 03040072) • Water • Dawn Exceptional® Cream Cheese Flat Icing ( 00725822) • Kerry™ Gingerbread Man Shape Decorettes ( 02468222) Prepare gingerbread cake donut mix according to manufacturer's instructions. Fry and let cool completely. Dip in cream cheese flat icing and immediately top with sprinkles.

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Christmas

Chocolate Peppermint Bundt Cake • Dawn Exceptional® R&H® RichCreme® Chocolate Cake Base ( 00546814) • Bakery Essentials™ Whole Eggs ( 03032572) • Bakery Essentials™ Soybean Vegetable Oil ( 02505321) • Water • Bakery Essentials™ No Stick Pan Coating ( 02498154) • Dawn Exceptional® Fon Dip White Flat Icing ( 00018952) • Dawn Thinnest Set Fast Finish Original Donut Glaze ( 00139519 ) • Peppermint Flavoring* • Kerry™ Peppermint Candy Cane Shapes ( 02468339 )

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Prepare chocolate creme cake base according to manufacturer’s instructions. Treat 8-inch Bundt pans with pan spray. Deposit 3 lb. of batter into each pan.

Bake at 350° F until cake springs back lightly when touched. Let cool completely. Combine equal parts white flat icing and donut glaze. Flavor with desired amount of peppermint flavoring. Place in a piping bag and drizzle over the top of cakes and immediately top with candy cane shape sprinkles. to o rd proder these ucts

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

Hannukah

Hanukkah Cake Pops • Dawn Exceptional® Baker’s Request™ White Cake Mix ( 00499865) • Bakery Essentials™ Soybean Vegetable Oil ( 02505321) • Water • Dawn White Buttercreme Style Icing ( 03069677 )* • Van Leer® Shine White Coating EZ- Melt Wafers ( 03055953) • Stratas Foods Interesterified Sweetex® Emulisifier Icing Shortening ( 02396316 ) • Chefmaster® Royal Blue Liqua-Gel Color ( 02333821) • Kerry™ Blue Sanding Sugar ( 00264598 ) • Kerry™ White Coarse Sugar ( 02362755) • Kerry™ White Sanding Sugar ( 03036532) Prepare white cake mix according to manufacturer’s instructions, making any size cake. Let cakes cool completely. Add frozen cake to a food processor, pulse until it resembles fine crumbs. Add in buttercream a little bit at a time until cake is moist and can hold a ball shape, yet still slightly crumbly, knead the buttercream into the cake crumbs. Use a small disher and scoop out balls of cake mixture, roll the mixture into a tight ball and place on a parchment lined sheet tray. Repeat until all the cake mixture has been rolled into balls and freeze at least two hours, overnight is best. Place paper sticks into prepared cake balls and place back in the freezer.

Melt white coating chocolate; for every 1 lb. of melted chocolate, add in 5 oz. melted shortening, then color with gel colors.

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For sugar toppings: Combine diamond crystal sugar with desired amount of royal blue gel color to make a sapphire colored sugar.

In four seperate bowls place blue sugar, sapphire sugar, diamond sugar, and white sugar. Reserve.

Remove cake balls from freezer and dip cake balls carefully into coating chocolate until covered, one at a time. Dip half of the balls in white coating chocolate and the other half in blue coating chocolate. Let the excess coating chocolate drip off. Swirl and tap gently if needed. Dip each into different sugars while the coating chocolate is still wet, using white with white and diamond sugars and blue with blue and sapphire sugars. It will harden quickly. Stick the decorated cake pop into a styrofoam floral block to finish setting.

Rather than baking fresh cakes, this is a perfect use of leftover cake bellies, cupcakes, or other trimmings!

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sku # 02434356 prior to Jan. 2024

Día de Los Reyes

Muffins de Rosca de Reyes • Dawn Exceptional® R&H® RichCreme® Vanilla Cake Base ( 00435926 ) • Bakery Essentials™ Whole Eggs ( 03032572) • Bakery Essentials™ Soybean Vegetable Oil ( 02505321) • Water • Dawn Lemon Fruit Bits ( 00015784) • Dawn Orange Fruit Bits ( 00015818 ) • Bakery Essentials™ Almond Emulsion* • Blue Diamond® Natural Sliced Almonds ( 01321645) • Bakery Essentials™ Royal Mixed Glacé Fruit ( 03035214) • Kini GLC Fruit Green Acitron Strip ( 01073478 ) • Kini GLC Fruit Red Acitron Strip ( 01073444) Spray the top rim of crown muffin pans and line with paper liners.

Prepare 100% vanilla creme cake base according to manufacturer’s instructions, adding in 7% lemon fruit bits, 7% orange fruit bits, and 1% almond emulsion during stage one. At the end of mixing add in 8.75% sliced almonds and 20% glacé fruit and mix to combine. Use a #8 grey scoop to deposit 4 oz. batter into each cavity. Prepare pasta according to recipe and place in a piping bag fitted with a speed icer tip. Pipe a stripe across the top of each muffin and then top with sliced almonds and acitron strips. Bake at 350°F until muffins spring back lightly when touched. Let cool completely.

Pasta Recipe • 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.

Chef's Tip: Making a small batch and don’t want to be bothered with math?

Use the following recipe: For Muffins: In the bowl of a mixer fitted with the paddle attachment combine 5 lb. vanilla creme cake base and 1 lb. 12 oz. whole eggs. Mix on low speed for 1 minute, then on medium speed for 3 minutes. Add 1 lb. 8 oz. oil, 1 lb. 2 oz. water, 5.6 oz. lemon fruit bits, 5.6 oz. orange fruit bits, and 0.8 oz. almond emulsion.

Mix on low speed for 1 minute. Scrape bowl. Mix on low speed for 3 minutes.

Add 7 oz. sliced almonds and 1 lb. glacé fruit and mix to combine.

For Pasta: In the bowl of a stand mixer fitted with the paddle attachment, combine 8 oz. granulated sugar, 8 oz. powdered sugar, 1 lb. shortening, and 1 lb. 0.8 oz. bread flour. Mix on low for 1 minute. Scrape bowl. Mix on low speed for 45 seconds. Scrape bowl. Mix on medium speed for 25 seconds. Reserve.

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

Winter

Coconut Snowball Cupcakes

CLIC H K to o ERE rd p er th

• Dawn Exceptional® Baker's Request™ Devil's Food Cake Mix ( 00495128 ) rodu ese cts • Water • Bakery Essentials™ Soybean Vegetable Oil ( 02505321) • Dawn White Buttercreme Style Icing ( 03069677 )* • Bakery Essentials™ Natural & Artificial Coconut Emulsion ( 03036945) • Bakery Essentials™ Sweetened Coconut Flake ( 02493716 ) Line conventional size cupcake pans with paper liners.

Prepare devil’s 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.

Combine 100% white buttercreme, 0.75% coconut emulsion, and 3% coconut. Place coconut buttercreme into piping bags fitted with large open tips. Place coconut into a food processor and pulse to create a finer grind.

Place into a bowl. Pipe a mound of buttercreme onto cupcakes and immediately dip into ground coconut.

Chef's Tip: Making a small batch and don’t want to be bothered with math? Use the following recipe: For coconut buttercreme: combine 5 lb. white buttercreme, 0.6 oz. coconut emulsion, and 2.4 oz. coconut. *

sku # 02434356 prior to Jan. 2024

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