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Your Own Custom

Cake Portfolio


Chocolate

CHOCOLATE COFFEE TRUFFLE CAKE


Stand out from the crowd, demand attention, keep clients informed and entice new customers with your own custom cook book, in-house magazine or recipe booklet. In this increasingly online world, the food and hospitality sectors remain largely tactile, highly visual industries. Your marketing materials should reflect this, with inhouse recipe books, e-magazines and look books an excellent way of expanding your presence in the market and ensuring your brand stands out from the crowd. Custom published media allows you to communicate directly with your target audience as well as building a rapport with your clients and customers utilising a medium that demands interaction, is highly respected and boasts superior longevity.

Custom designed 12-page electronic recipe booklets start from $795 + gst. ~ 500 printed 16-page recipe booklets start from $3200 + gst.


Macaron


Chocolate & Raspberry Macarons Makes 15

INGREDIENTS 1 cup (100 g) powdered sugar ½ cup powdered almonds 3 tablespoons (25 g) unsweetened Dutch-process cocoa powder 2 large egg whites, at room temperature 5 tablespoons (65 g) granulated sugar METHOD Preheat oven to 350º F (180ºC). Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready. Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn’t quite fine enough.

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In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes. Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone). Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart. Rap the baking sheet a few times firmly on the counter top to flatten the macarons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet. Sandwich together with white chocolate ganache and adorn with fresh raspberries.


“We customise the look and feel of every publication to perfectly reflect you and your establishment”


Celebration

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Cinnamon & Carrot Cake


Your own recipe book makes an ideal corporate or customer gift - and really preserves the memory of a beautiful meal! They are also easier and more economical to produce than you may think. (We also create online flickbook magazines, which provide a great, cost-effective alternative). At pdpr, we specialise in printed marketing collateral covering everything from industry magazines and custom publications to books and newsletters. We can take care of the entire process for you from organising photography, to providing display stands and advertising opportunities. So contact pdpr today and find out what we can do for your restaurant, cafe, bar, function centre, bistro, event space, cellar...


pdpr specialises in complete marketing solutions and inspired branding collateral for the food property and travel industries.

www.pdpr.com.au


Cake Portfolio by pdpr