Recipes
Trick or Treat ORANGE CHOCOLATE CAKE WORKING METHOD Cake bases (3 layers) • Mix all ingredients on slow speed for 1 minute and then for 3 minutes on medium speed. • Deposit 3 x 300g of the prepared cake base into 18cm round pans. • Sprinkle 100g of pumpkin cubes in the cake base. • Bake in a deck oven at 180ºC for approximately 30 minutes. • Allow to cool thoroughly and trim the tops to flatten if needed. Orange frosting • Place ambient butter, Souplesse Orange and powdered sugar into a bowl. • Whip with a beater until smooth and airy.
COMPOSITION
ASSEMBLY
3 Cake rings Ø 18 cm Dawn Crème Cake Mix Chocolate Orange frosting Halloween sprinkles as desired Pumpkin cubes (1x1cm) Royal Steensma Souplesse Dark Royal Steensma Souplesse Orange
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CAKE BASES 1000 g Dawn Exceptional@ Creme Cake Base Choc. 350 g Egg 300 g Vegetable Oil 250 g Water 1900 g Total
ORANGE FROSTING 1000 g Butter 600 g Royal Steensma Souplesse Orange 150g Powdered sugar as desired
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Top the 3 cooled cakes with the prepared orange frosting. When finished, cover the whole cake with a thin layer of orange frosting to seal the cake. Place in the fridge or freezer to set. Heat the Souplesse Dark and the Souplesse Orange to 45°C and cover the whole cake with the Souplesse Orange, after that pipe the Souplesse Dark around the top edge, creating an occasional drip down the side, then cover the whole top surface. Allow to set firmly. Pipe a swirl or rosette of the prepared orange frosting around the outer edge of the top of the cake. Decorate with Halloween sprinkles.
Item Code
Product Name
0.02395.839
Dawn Exceptional® Creme Cake Base - Chocolate
8.30003.715
Royal Steensma Souplesse Orange
8.30002.715
Royal Steensma Souplesse Dark
Trick or Treat HALLOWEEN GHOST BROWNIES
Serve it like this
COMPOSITION 1 Tray 60x20 cm 5 x 5 cm 48 pieces Brownie batter Royal Steensma Fruitease Sour Cherry Marshmallows Royal Steensma Souplesse Neutral Dawn San Felipe
WORKING METHOD •
BROWNIES 1000 g Brownie Mix Vegan 200 g Oil 350 g Water 150 g Royal Steensma Fruitease Sour Cherry 1700 g Total Topping: Marshmallow Royal Steensma Souplesse Neutral
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Mix all ingredients on low speed for 4 min and add the Fruitease Sour Cherry at the end. Pour the batter in a baking tray. Bake in a deck oven at 190ºC or fan oven at 160°C for 30-40 minutes.
ASSEMBLY • • • • •
Cut the brownies in squares 5x5. Warm the Souplesse Neutral to 45°C Dip a marshmallow into the Souplesse Neutral and place on the center of a brownie. Let the Souplesse Neutral float on top of the brownie and allow it to set. Create a face on the marshmallow with Dark Chocolate or Souplesse dark
Item Code
Product Name
2.43725.119
Dawn Balance® Brownie Mix Vegan
8.40006.772
Royal Steensma Fruitease Sour Cherry
8.30003.715
Royal Steensma Souplesse Neutral
Trick or Treat HALLOWEEN BLONDIE BARS COMPOSITION
WORKING METHOD
1 Tray 60x20 cm 20 pieces
• •
1440 g Blondie Batter 150 g Dawn Delicream Bueno 150 g Dawn Balance® Crunchy Peanut Butter Filling Decoration: • Dawn Fatglaze Drops White & Chocolate • Colours: orange/green/purple • Fatglaze Drops Dark for stripes • Sprinkles & Eyes
Add the Blondie Mix and the melted butter to the mixing bowl. Add the water and mix for 1 minute on slow speed and 3 minutes on medium speed.
ASSEMBLY • • • • •
Spread into the baking tray. Pipe the Delicream and the Crunchy Peanut Butter Filling on top of the batter. Swirl with a wooden stick. Bake at 180°C in a deck oven for 35-38 minutes (or 160°C for a fan oven). When cooled down, cut the traybake into bars 4x10 cm. Cover with fat glaze white (coloured in orange, green or purple) and decorate with dark chocolate stripes, sprinkles and eyes.
BLONDIE BATTER 1000 g Dawn Blondie Mix 200 g Unsalted melted butter 240 g Water 1440 g Total
Item Code
Product Name
6.00505.006
Dawn Blondie Mix
5.30671.502
Dawn Delicream Bueno
5.30558.508
Dawn Balance® Crunchy Peanut Butter Filling
2.77082.817 2.10065.015
Dawn Exceptional® Milk Chocolate Chunks Dawn Fatglaze Drops White
2.10063.015
Dawn Fatglaze Drops Dark
Trick or Treat HALLOWEEN CHEESECAKE STICKS COMPOSITION
WORKING METHOD
4 Cake Ø 18cm rings (each 12 peace)
1. Blondie Batter • Add the Blondie Mix and the melted butter to the mixing bowl. • Add the water and mix for 1 minute on slow speed and 3 minutes on medium speed.
1440 g Blondie Batter (360g/cake) 1560 g Cream Cheese Filling (390g/cake) Decoration: • Royal Steensma Souplesse Dark, Neutral, Orange
2. Cream Cheese Filling • Add the Cheesecake Mix to the cream cheese and mix on slow speed until smooth. • Add the water and mix until fully smooth without any lumps.
ASSEMBLY BASIC RECIPE 1. Blondie Batter 1000 g Dawn Blondie Mix 200 g Unsalted melted butter 240 g Water 1440 g Total 2. Cream Cheese Filling 1000 g Cream Cheese 300 g Dawn NY Style Cheesecake Mix 260 g Water 1560 g Total
• • • • • • • •
Deposit the 360g Blondie Batter into two Ø 18cm rings and spread out. Bake at 180°C in a deck oven for about 20 minutes and let it cool down. Then top each with 390g Cream Cheese filling. Bake at 150°C for 35-40 minutes with less bottom heat and double tray. Once cooled down, remove from the ring molds. Smooth the cake with any buttercream or frosting. Cut the cake into 12 equal pieces and keep cool. Cover with Royal Steensma Souplesse (Dark, Neutral, Orange) and decorate with eyes, stars.
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Insert a wooden stick into the side of each piece.
Item Code
Product Name
6.00505.006
Dawn Blondie Mix
2.04135.296
Dawn NY Style Cheesecake Mix
8.30002.715
Royal Steensma Souplesse Dark
8.30003.715
Royal Steensma Souplesse Neutral
8.30006.715
Royal Steensma Souplesse Orange
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