Chocolate Crème Cake

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Code Product Size Code Product Size 10141882 Complete Sponge 12.5kg 0141565 Buttery Scone Mix 12.5kg 10141779 Chocolate Sponge 12.5kg 10143370 Scone Mix 12.5kg 10141758 Chocolate Cake 12.5kg 10142089 Delite 2000 Scone 24kg Concentrate 10141872 Coconut Macaroon Mix 10kg 10140541 2 Way Savoury Scone 16kg 10141788 Choux Paste Mix 10kg Concentrate 10142320 Farmhouse Cake 12.5kg 10143922 2 Way Scone 16kg 10222223 Genoese Cake Mix 12.5kg Concentrate 10142523 Ginger Cake 12.5kg 10143090 Madeira Cake 12.5kg FILLING CREAMS 10143771 Rich Celebration Cake 12.5kg Code Product Size 10187152 Lactofil Classic 4x5 litre AMERICAN 10187153 Lactofil Classic 12x1 litre Code Product Size 10220431 Lactofil Supreme 10 litres 10141770 American Muffin Mix - 12.5kg 10220430 Lactofil Ultralife 12x1 litre Chocolate 10144413 Vanilla Light N Fluffy 8kg pail 10143608 American Muffin Mix - 12.5kg Plain ICINGS, FILLINGS & TOPPINGS 10141376 Banana Cake 12.5kg 10141615 Carrot Cake Mix 12.5kg Code Product Size 10141735 Crème Cake Mix - 12.5kg 10140933 American Cream 10kg Chocolate Cheese Icing 10143601 Crème Cake Mix - Plain 12.5kg 10141616 Carrot Cake Topping 10kg 10141762 Extra Moist Cake Mix - 12.5kg 10141944 Craigmillar Caramel 12.5kg Chocolate 10143343 Crembel Fudge Icing - 12.5kg 10143603 Extra Moist Cake Mix - 12.5kg Caramel Plain 10143325 Crembel Fudge Icing - 12.5kg 10142288 Extra Moist Cake Mix - 12.5kg Chocolate Toffee 10143328 Crembel Fudge Icing - 12.5kg 10141740 Fudge Brownie Mix 12.5kg Lemon 10143336 Crembel Fudge Icing - 12.5kg DOUGHNUT Vanilla 10141960 Crembel Fudge Icing 12.5kg Code Product Size Original - Caramel 10142156 Doughnut Concentrate 16kg 10185266 Original Crème Patisserie 10kg (50%) 10142151 Double Fudge Icing 12.5kg 10142843 Kielder Doughnut 25kg 10176895 Frosting - Chocolate 5kg Concentrate (50%) 10176900 Frosting - Vanilla 5kg 10188769 Meister Berliner 25kg Complete Mix 10143095 Magi-Glaze 12.5kg 10143898 Satin Doughnut 12.5kg 10143849 RTU Toffee Filling 10kg Concentrate (20%) 10144512 White Wrap Ice 12.5kg

Crème Cake Mixes Plain & Chocolate CSM091 Freephone: 0800 783 4697 I www.csmbakerysolutions.com AMERICAN AMERICAN AMERICAN AMERICAN 1

Craigmillar Crème Cake Mixes are the perfect cake mix to use time after time because they deliver on taste, texture and Crème Cake Plain quality. They are versatile and produce a variety of different products from the one mix – muffins, tray bakes, sheet cakes, A moist, melt-in-the-mouth plain base from which to produce loaf cakes and cake slices. Craigmillar Crème Cake mixes are a wide variety of authentic American muffins and cakes. available in plain or chocolate and deliver on quality every time enabling you to create a range of American style cakes that your customers will love. Plain Crème Cake • Plain mix to produce a range of American muffins and cakes • Easy to use – just add egg, oil and water • Very moist, melt-in-the-mouth eat • Self-levelling • Excellent crumb structure making the mix ideal for holding fruit, nuts and other inclusions. • Neutrality of the base makes it excellent for adapting recipes and adding flavours to keep up with trends and seasonality • Holds colour • Freeze and thaw stable • Size: 12.5kg

Pistachio & Raspberry Muffins 3

Plain Crème

Crème Cake • Chocolate mix to produce a range of American muffins and cakes • Easy to use – just add egg, oil and water Chocolate • Very moist, melt-in-the-mouth eat • Self-levelling A moist, melt-in-the-mouth chocolate base from which • Excellent crumb structure making the mix ideal for to produce a wide variety of authentic American muffins holding fruit, nuts and other inclusions and cakes. * Freeze and thaw stable • Size: 12.5kg 5 Craigmillar’s convenient products offer the best solutions for creating the most Craigmillar’s superior range of icings, appealing products that offer something extra special.. Perfect toppings and fillings are made using the finest quality ingredients and have been created by our team of experts using the Toppings latest in baking technology. Crembel Fudge Icings Vanilla Light n Fluffy • Ready to use fudge icing for topping, filling and • Ready to use aerated filling cream (butter cream coating alternative) with light texture • Use on a wide range of confectionery items • Vanilla flavoured & Fillings • Can be beaten, piped, topped or filled on to cakes, • Spread or pipe straight from the pail cupcakes and gateaux • Pack size: 8kg pail • Natural colour and flavour, freeze / thaw stable • Product code: 10144413 • Long shelf life on finished product • Non sticky finish, giving a slight skin but with a soft eat Double Fudge Icing • Crembel can be beaten and used instead of a frosting • Ready to use dark chocolate icing for filling and • Pack size: 12.5kg pail coating a wide range of confectionery • Product codes: Caramel 10143343, Chocolate • Rich dark chocolate with a softer eat effect for 10143325, Vanilla 10143336, Lemon 10143328 using on brownie, fudge and chocolate cakes • Spread or pipe straight from the pail, or heat to 40°C for dipping • Pack size: 12.5kg pail Merjel Strawberry and Raspberry • Product code: 10142151

• Cold process jelly with either strawberry colour and flavour or raspberry • Superb natural flavour and no added preservatives American Cream Cheese Icing • High clarity to enhance the appearance of fruit • Use straight from the pail • Ready to use cream cheese icing • Freeze-thaw stable • Contains full fat soft cheese • Used for strawberry tarts and other cake toppings • A soft rich eat, light in colour • Pack size: 12.5kg pail • Can be used as a topping or filling • Product codes: Strawberry 10143335, Raspberry • With addition of White Wrap Ice or Topice can be 10143152 made into an overwrappable icing • Traditionally used on carrot cake, but works well with other confectionery items • 10kg pail Original Crème Patisserie • Product code: 10140933

• Cold custard crème for producing high quality, premium custard Magi-Glaze • Rich and creamy flavour • Easy and convenient to use, just add water • A ready to use glaze that gives a transparent high gloss finish • Provides an excellent clean cut and superb firm set • Natural glaze, will take colours and flavours • Versatile mix - suitable for a variety of applications, including baking and pouring • Ideal for doughnuts and drizzle cakes Double • For use in trifles, vanilla slices, eclairs, and pastry • Simply stir in pail and apply cases • Pack size: 12.5 kg Fudge Icing • Pack size: 10kg • Product code: 10143095 7 8 Cherry Bakewell Instructions Coffee & Walnut Ingredients PLAIN CRÈME CAKE MIX 1000g 1 Place mix in bowl fitted with beater Egg 360g Recipe 2 Add egg over 1 minute on first speed Slice Recipe Saladin Oil 360g 3 Mix for 3 minutes on second speed Water 220g Chopped Walnuts 100g 4 Blend oil and water together and add over 1 minute Instant Coffee (blend into water) 20g Ingredients on first speed PLAIN CRÈME CAKE MIX 1000g 5 Scrape down Topping Egg 360g 6 Mix for 3 minutes on first speed AMERICAN CREAM CHEESE ICING Saladin Oil 360g 7 Blend in chopped cherries ensure well distributed Water 220g 8 Scale at 800g into prepared tray bake foils Chopped Cherries 150g 9 Sprinkle with sliced almonds Instructions 10 Bake at 180°C for approximately 40 – 45 minutes 1 Place mix in bowl fitted with beater 11 Once cooled cut in half 2 Add egg over 1 minute on first speed 12 Spread raspberry jam over bottom layer and place top layer back on 3 Mix for 3 minutes on second speed 13 Cut into portions 4 Blend oil and water together and add over 1 minute on first speed 5 Scrape down 6 Mix for 3 minutes on first speed 7 Blend in chopped walnuts and ensure they are well distributed 8 Scale at 800g into prepared tray bake foils 9 Bake at 180°C for approximately 40 – 45 minutes 10 Once cooled, top with AMERICAN CREAM CHEESE ICING and a light dusting of cocoa powder 11 Cut into finger portions and place a chocolate cocoa bean on each slice

Ingredients Black Forest CHOC CRÈME CAKE MIX 1000g Egg 360g Saladin Oil 360g Slice Recipe Water 220g Black Cherries 195g Black Cherry Flavour 6g

Topping DOUBLE FUDGE ICING

Instructions

Strawberry Shortcake Merjel fingers! 11 12 Jaffa Muffins Instructions Oreo® Muffins Ingredients PLAIN CRÈME CAKE MIX 1000g 1 Place mix in bowl fitted with beater Egg 360g Recipe 2 Add egg over 1 minute on first speed Recipe Saladin Oil 360g 3 Mix for 3 minutes on second speed Water 220g Oreo® pieces 200g 4 Blend oil and water together and add over 1 minute on first speed Ingredients Topping 5 Scrape down VANILLA LIGHT N FLUFFY PLAIN CRÈME CAKE MIX 1000g 6 Mix for 3 minutes on first speed Oreo® biscuits Egg 360g Saladin Oil 360g 7 Add orange pieces and chocolate chunks and Water 220g ensure well distributed Instructions Orange pieces 160g 8 Scale at 120g into muffin cases 1 Place mix in bowl fitted with beater FARMACHOC CHIPS 70g 9 Bake at 180°C for 15 minutes then turn heat up to 200°C and bake for a further 15 minutes (+/- 3 2 Add egg over 1 minute on first speed Topping minutes) 3 Mix for 3 minutes on second speed DOUBLE FUDGE ICING Jaffa Cake Biscuits 10 Once cooled top with a DOUBLE FUDGE ICING and 4 Blend oil and water together and add over 1 a Jaffa cake minute on first speed 5 Scrape down 6 Mix for 3 minutes on first speed 7 Add pistachio pieces and ensure well distributed 8 Scale at 120g into muffin cases 9 Bake at 180°C for 15 minutes then turn heat up to 200°C and bake for a further 15 minutes (+/- 3 minutes) 10 Once cooled, blend crushed Oreo® pieces through VANILLA LIGHT N FLUFFY and inject 10g into each muffin 11 Pipe 15g of Oreo® LIGHT N FLUFFY filling on the top of each muffin 12 Finish by decorating with half an Oreo® biscuit

Pistachio & Ingredients Plain Crème Cake Mix 1000g Egg 360g Raspberry Saladin Oil 360g Water 220g MuffinRecipe Crushed Pistachios 200g Topping CREMBEL FUDGE ICING – VANILLA RASPBERRY MERJEL

Instructions

1 Place mix in bowl fitted with beater 2 Add egg over 1 minute on first speed 3 Mix for 3 minutes on second speed 4 Blend oil and water together and add over 1 minute on first speed 5 Scrape down 6 Mix for 3 minutes on first speed 7 Add pistachio pieces and ensure well distributed 8 Scale at 120g into muffin cases 9 Bake at 180°C for 15 minutes then turn heat up to 200°C and bake for a further 15 minutes (+/- 3 minutes) 10 Once cooled, inject with 10g of RAPSBERRY MERJEL 11 Blend raspberries through beaten VANILLA CREMBEL 12 Pipe 15g on top of muffin and sprinkle with pistachio pieces 13 14 Battenberg Ingredients Marbled Loaf Instructions PLAIN CRÈME CAKE MIX 1000g Egg 360g Repeat steps 1-6 for each batter MuffinsRecipe Saladin Oil 360g Cake Recipe 1 Place mix in bowl fitted with beater Water 220g 2 Add egg over 1 minute on first speed 3 Mix for 3 minutes on second speed Ingredients 4 Blend oil and water together and add over 1 Plain batter minute on first speed Instructions PLAIN CRÈME CAKE MIX 500g 5 Scrape down Egg 180g 6 Mix for 3 minutes on first speed 1 Place mix in bowl fitted with beater Saladin Oil 180g Water 110g 7 Deposit 180g plain batter and 180g choc batter 2 Add egg over 1 minute on first speed into Pullman loaf tin 3 Mix for 3 minutes on second speed Topping 8 Swirl batter with a pallet knife to mix 4 Blend oil and water together and add over 1 minute CHOC CRÈME CAKE MIX 500g 9 Bake at 180°C for approximately 35 – 40 minutes on first speed Egg 180g 5 Scrape down Saladin Oil 180g Water 110g 6 Mix for 3 minutes on first speed 7 Split the batter in two - keep one batter plain and colour the other batter pink 8 Scale each batter at 60g into a muffin cases (120g overall weight in each muffin case) mmm...marbled loaf cake 9 Bake at 180°C for 15 minutes then turn heat up to 200°C and bake for a further 15 minutes (+/- 3 minutes) 10 Once cooled, inject with 10g apricot jam 11 Add almond flavour to beaten VANILLA CREMBEL and pipe 15g on top of muffin 12 Sprinkle with chopped roasted almonds

Mock Mocha Ingredients PLAIN CRÈME CAKE MIX 1000g Egg 360g Slice Recipe Saladin Oil 360g Water 220g FARMACHOC CHIPS 150g Instant Coffee (blend into water) 20g

Topping DOUBLE FUDGE ICING

Instructions

1 Place mix in bowl fitted with beater 2 Add egg over 1 minute on first speed 3 Mix for 3 minutes on second speed 4 Blend oil and water together and add over 1 minute on first speed 5 Scrape down 6 Mix for 3 minutes on first speed. 7 Blend in FARMACHOC CHIPS and ensure they are well distributed 8 Scale at 800g into prepared tray bake foils 9 Bake at 180°C for approximately 40 – 45 minutes 10 Once cooled, top with DOUBLE FUDGE ICING 11 Cut into finger portions and place a chocolate cocoa bean on each slice 15 16 Pomegranate Instructions Fruity Custard Instructions 1 Place mix in bowl fitted with beater 1 Place mix in bowl fitted with beater & White Chocolate 2 Add egg over 1 minute on first speed Pie Slice Recipe 2 Add egg over 1 minute on first speed 3 Mix for 3 minutes on second speed 3 Mix for 3 minutes on second speed 4 Blend oil and water together and add over 1 4 Blend oil and water together and add over 1 minute MuffinsRecipe minute on first speed Ingredients on first speed 5 Scrape down PLAIN CRÈME CAKE MIX 1000g 5 Scrape down Ingredients 6 Mix for 3 minutes on first speed Egg 360g 6 Mix for 3 minutes on first speed 7 Add pomegranate seeds and white chocolate and Saladin Oil 360g 7 Blend in fruit and ensure well distributed Water 220g PLAIN CRÈME CAKE MIX 1000g ensure well distributed 8 Scale at 900g into prepared tray bake foils Egg 360g Blueberries 100g 8 Scale at 120g into muffin cases 9 Sprinkle with streusel topping made with marvello Saladin Oil 360g Redcurrants 100g 9 Bake at 180°C for 15 minutes then turn heat up to (recipe below) Water 220g Blackcurrants 100g 200°C and bake for a further 15 minutes (+/- 3 Pomegranate Seeds 100g 10 Bake at 180°C for approximately 40 – 45 minutes minutes) White Chocolate Chunks 100g 11 Once cooled cut in half 10 Once cooled drizzle top with white chocolate Filling 12 Make up ORIGINAL CRÈME PATISSERIE (10185266) infused VANILLA CREMBEL ORIGINAL CRÈME PATISSERIE Topping and spread on top of bottom layer and place top CREMBEL FUDGE ICING - VANILLA back on 13 Cut into portions Vanilla infused CREMBEL CREMBEL FUDGE ICING - VANILLA 100g Melted White Chocolate 35g Streusel Recipe 1 Melt white chocolate Bakers Grade Flour 340g MARVELLO Cake Margarine 255g 2 Warm VANILLA CREMBEL to 45°C Castor Sugar 340g 3 Combine the two to together and use 1 Mix dry ingredients together 2 Add MARVELLO and rub into a crumble consistency 3 Refrigerate before use 17 18 Pretzel & Salted Instructions Orange Drizzle Instructions 1 Place mix in bowl fitted with beater 1 Place mix in bowl fitted with beater Caramel Loaf 2 Add egg over 1 minute on first speed Loaf Cake Recipe 2 Add egg over 1 minute on first speed 3 Mix for 3 minutes on second speed 3 Mix for 3 minutes on second speed 4 Blend oil and water together and add over 1 4 Blend oil, water, orange juice and orange zest over Cake Recipe minute on first speed Ingredients 1 minute on first speed 5 Scrape down PLAIN CRÈME CAKE MIX 1000g 5 Scrape down Ingredients 6 Mix for 3 minutes on first speed Egg 360g 6 Mix for 3 minutes on first speed 7 Blend in pretzel’s and ensure evenly distributed Saladin Oil 360g 7 Scale at 360g into prepared Pullman loaf tins PLAIN CRÈME CAKE MIX 1000g Water 220g Egg 360g 8 Scale at 360g into prepared Pullman loaf tins Orange Zest 40g 8 Bake at 180°C for approximately 40 – 45 minutes Saladin Oil 360g 9 Bake at 180°C for approximately 40 – 45 minutes Orange Juice 20g 9 On removing from the oven drizzle with MAGI- Water 120g 10 Once cooled drizzle with salted CARAMEL GLAZE that has been flavoured with orange juice Broken Salted Pretzels 150g CREMBEL (see recipe below) Topping and zest MAGI-GLAZE Topping CREMBEL FUDGE ICING - CARAMEL Salted CARAMEL CREMBEL CARAMEL CREMBEL 100g Salt 2g Water 4g 1 Dissolve salt in water 2 Heat CARAMEL CREMBEL to 45°C and blend in salted water until evenly distributed 3 Use as desired