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Madeira Cake Mix Madeira Cake Mix TRADITIONAL TRADITIONAL TRADITIONAL 1 Easy to use, Craigmillar’s classic Madeira cake is firm yet moist in texture and offers a superb, clean eating experience. The new improved mix produces cakes with an even larger volume than before. It can be used to produce a variety of shapes and sizes from Madeira and Genoese sheets to celebration cakes, loaf cakes and cupcakes. The basic batter can be coloured and flavoured, it holds inclusions brilliantly and baked cakes can be sliced easily without crumbling. Just add water. Try a tasty Freak Shake! Madeira Cake Mix • Plain mix to produce a variety of cakes in different shapes and sizes • Easy to use – just add water • Firm, yet light textured • Excellent volume • Basic batter can be coloured and flavoured • Holds inclusions • Does not crumble when sliced • Size: 12.5kg TIP: Create Freakshakes with left over pieces of cake. Load a container with layers of cake and layer with a range of Craigmillar fillings and toppings such as Vanilla Light N Fluffy, Strawberry or Raspberry Merjel, RTU Toffee Sauce, fruit and sweets!! 3 Craigmillar’s superior range of icings, 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. & Fillings Raspberry Merjel & Crembel Fudge Icing Craigmillar’s convenient products offer the best solutions for creating the most appealing products that offer something extra special. Crembel Fudge Icings Vanilla Light N Fluffy • Ready to use fudge icing for topping, filling and • Ready to use aerated filling cream (buttercream coating alternative) with light texture • Use on a wide range of confectionery items • Vanilla flavoured • Can be beaten, piped, topped or filled on to cakes, • Spread or pipe straight from the pail cupcakes and gateaux • Pack size: 8kg pail • Freeze / thaw stable • Product code: 10144413 • Melt to 45°C for dipping and piping • Long shelf life on finished product • Non sticky finish, giving a slight skin but with a soft Double Fudge Icing eat • Crembel can be beaten and used instead of a • Ready to use dark chocolate icing for filling and frosting coating a wide range of confectionery • Pack size: 12.5kg pail • Rich dark chocolate with a softer eat effect for • Product codes: Caramel 10143343, Chocolate using on brownie, fudge and chocolate cakes 10143325, Vanilla 10143336, Lemon 10143328 • 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 Mellomallo • Superb flavour • High clarity to enhance the appearance of fruit • Albumen based marshmallow made from highest • Use straight from the pail grade albumen • Used for strawberry tarts and other cake toppings • Suitable for buttercream type fillings • Pack size: 12.5kg pail • Takes colours and flavours well – add at final stages of whipping • Product codes: Strawberry 10143335, Raspberry 10143152 • Use for long life mallow fillings for Swiss rolls, cakes, gateaux and marshmallow fancies • Use for toppings that need to be oven-flashed such as lemon meringue pies Castle Shortening • Can be used to make a cost effective royal icing with addition of CASTLE shortening • Good quality white shortening • Good shortening properties in cake and pastry making • Can be used in bread making as a crumb softener • Mass Balanced Palm Oil • Non Hydrogenated • Halal Certified • Emulsifier free 5 Blueberry Loaf Ingredients MADIERA CAKE MIX 1000g Water 400g Cake Recipe Blueberries 140g Instructions 1 Place mix into a machine bowl fitted with a beater 2 Add approximately two thirds of the water over 1 minute on first speed 3 Mix for 4 minutes on second speed 4 Add remaining water over 1 minute on first speed 5 Scrape down 6 Mix for 2 minutes on first speed 7 Add blueberries and blend well 8 Scale at 310g into prepared Pullman tins 9 Sprinkle with blueberries for decoration 10 Bake at 180°C for approximately 40 minutes (+/- 5 minutes) Ingredients Chocolate Madeira MADIERA CAKE MIX 950g Cocoa Powder 50g Water 400g with Black Cherries Dark Cherries 140g Recipe Instructions 1 Place mix into a machine bowl fitted with a beater 2 Add cocoa powder to mix and blend well 3 Add approximately two thirds of the water over 1 minute on first speed 4 Mix for 4 minutes on second speed 5 Add remaining water over 1 minute on first speed 6 Scrape down 7 Mix for 2 minutes on first speed 8 Add dark cherries and blend well 9 Scale at 310g into prepared Pullman tins 0Place dark cherries on top for decoration 11 Bake at 180°C for approximately 40 minutes (+/- 5 minutes 6 Ingredients Lemon & Poppy MADIERA CAKE MIX 1000g Water 400g Lemon Zest 20g Seed Bundt Cake Lemon Juice 10g Poppy Seeds 30g Recipe Topping CREMBEL FUDGE ICING - LEMON Instructions 1 Place mix into a machine bowl fitted with a beater 2 Add approximately two thirds of the water over 1 minute on first speed 3 Mix for 4 minutes on second speed 4 Add remaining water over 1 minute on first speed 5 Scrape down 6 Mix for 2 minutes on first speed 7 Add poppy seeds and blend well 8 Scale at 310g into prepared Pullman tins 9 Bake at 180°C for approximately 40 minutes (+/- 5 minutes) 10 Once cool, decorate with a drizzle of LEMON CREMBEL 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 into a machine bowl fitted with a beater 2 Add approximately two thirds of the water over 1 minute on first speed 3 Mix for 4 minutes on second speed 4 Add remaining water over 1 minute on first speed 5 Scrape down 6 Mix for 2 minutes on first speed 7 Add raspberries and blend well 8 Scale at 310g into prepared Pullman tins 9 Bake at 180°C for approximately 40 minutes (+/- 5 minutes) 10 Once cool, decorate with VANILLA CRMEBEL coloured with raspberry colour and flavour and RASPBERRY MERJEL 7 Wedding Cake Recipe Ingredients MADIERA CAKE MIX 1000g Water 400g VANILLA LIGHT N FLUFFY Raspberry Jam Instructions 1 Place mix into a machine bowl fitted with a beater 2 Add approximately two thirds of the water over 1 minute on first speed 3 Mix for 4 minutes on second speed 4 Add remaining water over 1 minute on first speed. 5 Scrape down 6 Mix for 2 minutes on first speed 7 Scale at 400g into 6in cake tins 8 Bake for approximately 35 minutes (+/- 5 minutes) 9 Once cool, sandwich with VANILLA LIGHT N FLUFFY and raspberry jam 10 Mask with VANILLA LIGHT N FLUFFY and decorate with EASY-PEASY MALLO PASTE (see recipe below) Easy-Peasy Mallo Paste Recipe Ingredients Icing Sugar (very fine) 2,100g MELLOMALLO 880g CASTLE Shortening 170g Food Colouring Instructions 1 Place MELLOMALLO and CASTLE into a mixer (with a metal bowl) 2 Blend 3 Add icing sugar to mixer 4 Mix for 3 minutes (+/- 30 seconds) Decorative Flowers Recipe Ingredients Icing Sugar (very fine) 210g MELLOMALLO 88g CASTLE Shortening 17g Gum Tragacanth* 7g Food Colouring *Depending on how firm you want the paste, you will need approx. 7g (1 teaspoon) for the above recipe Instructions 1 Place MELLOMALLO and CASTLE into a mixer (with a metal bowl) 2 Blend 3 Add icing sugar to mixer 4 Mix for 3 minutes (+/- 30 seconds) 5 Add appropriate amount of Gum Tragacanth and leave completely covered for at least 1 hour to develop before using Advantages of Easy-Peasy Mallo Paste • Quick and easy to produce – weigh & mix and ready to use in 5 minutes • Very cost effective • Consistency can be easily adjusted to your own preferences and / or environmental changes • Not as sweet and sickly as industrial sugar paste • Unlimited colouring and flavouring possibilities • Excellent shelf life – 3 months from the day of production • To store, cover in good quality plastic bags to prevent skinning and drying then mark with production code and use by date 9 Vintage Wedding Cake Tower Assorted Mini Cakes & Cupcakes Plain Madeira Instructions 1 Place mix into a machine bowl fitted with a beater Batter Recipe 2 Add approximately two thirds of the water over 1 minute on first speed Ingredients 3 Mix for 4 minutes on second speed 4 Add remaining water over 1 minute on first speed MADEIRA CAKE MIX 1000g 5 Scrape down Water 400g 6 Mix for 2 minutes on first speed 7 Scale into appropriate baking tins or cases 8 Bake as recipe requires Chocolate Instructions 1 Place mix and cocoa powder into a into a machine bowl Madeira Batter fitted with a beater and blend well 2 Add approximately two thirds of the water over 1 minute on first speed Recipe 3 Mix for 4 minutes on second speed 4 Add remaining water over 1 minute on first speed Ingredients 5 Scrape down 6 Mix for 2 minutes on first speed MADEIRA CAKE MIX 1000g 7 Scale into appropriate baking tins or cases Water 400g Cocoa Powder 50g 8 Bake as recipe requires Vanilla Cupcakes Instructions 1 Follow steps 1-6 of plain MADEIRA batter recipe Recipe 2 Scale at 60g into cupcake cases 3 Bake at 180°C for approximately 25 minutes(+/- 5 Ingredients minutes) 4 Once cool, take EASY-PEASY MALLO PASTE, roll out As per Plain MADEIRA Batter and cut into circles. Fix onto top of cupcake with small blob of VANILLA LIGHT N FLUFFY Filling: 5 Place EASY-PEASY MALLO flower on top, fixed with a VANILLA LIGHT N FLUFFY small amount of FONDAX FONDAX MELLOMALLO (for Easy-Peasy Mallo Paste see recipe on page 5 10 Mini Raspberry Loaf Cakes Recipe Ingredients As per Plain MADEIRA Batter Raspberries 140g Filling:
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