Madeira 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 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 . 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 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 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 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 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 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, 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 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: VANILLA CREMBEL RASPBERRY MERJEL

Instructions

1 Follow steps 1-6 of plain MADEIRA batter recipe 2 Add raspberries and blend well 3 Scale at 80g into mini loaf tins 4 Bake at 180°C for approximately 25 minutes (+/- 5 minutes) 5 Once cooled decorate with VANILLA CREMBEL coloured with raspberry colour and flavour, RASPBERRY MERJEL and dried raspberry sprinkles

Mini Victoria Sponges Recipe

Ingredients As per Plain MADEIRA Batter

Filling: VANILLA LIGHT N FLUFFY Raspberry Jam

Instructions

1 Follow steps 1-6 of plain MADEIRA batter recipe 2 Scale at 60g into lined 2.5cm cake rings 3 Bake at 180°C for approximately 25 minutes (+/- 5 minutes) 4 Once cool, cut into 3 layers 5 Spread VANILLA LIGHT N FLUFFY on one layer and raspberry jam on the other 6 Dredge the top with icing sugar

11 12 Mini Red Velvet Instructions 1 Follow steps 1-6 for choc MADEIRA batter recipe Cakes Recipe 2 Scale at 60g into lined 2.5cm cake rings 3 Bake at 180°C for approximately 25 minutes (+/- 5 Ingredients minutes) 4 Once cool cut into 3 layers As per Choc MADEIRA Batter 5 Pipe VANILLA LIGHT N FLUFFY in bulbs between (but only use 15g cocoa powder) each layer Red Food Colouring 5g 6 Pipe VANILLA LIGHT N FLUFFY on top of cake and sprinkle with red velvet crumb Topping: VANILLA LIGHT N FLUFFY

Mini Chocolate Instructions 1 Follow steps 1-6 of choc MADEIRA batter recipe Raspberry Cakes 2 Scale at 60g into cupcake cases 3 Bake at 180°C for approximately 25 minutes (+/- 5 Recipe minutes) 4 Once cool, cut into 3 layers 5 Beat CHOCOLATE CREMBEL with MARVELLO to make Ingredients a buttercream filling and spread one layer with this filling and the other layer with raspberry jam As per Choc MADEIRA Batter 6 Heat DOUBLE FUDGE ICING and drizzle over top of Filling & Topping: cake, garnish with a fresh raspberry CHOCOLATE CREMBEL 300g MARVELLO 100g DOUBLE FUDGE ICING Raspberry Jam Fresh Raspberries (for garnish)

Mini Cherry Instructions 1 Follow steps 1-6 of plain MADEIRA batter recipe Cakes Recipe 2 Blend in cherries and ensure well distributed 3 Scale at 60g into lined 2.5cm cake rings 4 Bake at 180°C for approximately 25 minutes (+/- 5 Ingredients minutes) As per Plain MADEIRA Batter 5 Once cool, pipe a swirl of VANILLA LIGHT N FLUFFY on top and a cherry to garnish Filling: VANILLA LIGHT N FLUFFY Chopped Cherries

Chocolate & Instructions

1 Follow steps 1-6 of choc MADEIRA batter recipe Raspberry 2 Scale at 80g into cupcake cases 3 Bake at 180°C for approximately 25 minutes(+/- 5 Cupcakes Recipe minutes) 4 Once cooled create a buttercream topping by beating 300g CHOCOLATE CREMBEL with 100g MARVELLO Ingredients 5 Pipe approx. 40g of buttercream style icing onto cupcake and sprinkle with raspberry pieces As per Choc MADEIRA Batter

Filling: CHOCOLATE CREMBEL 300g MARVELLO 100g Raspberry Pieces 140g 13 Unicorn Cake Recipe

Ingredients MADEIRA CAKE MIX 1000g Water 400g Coloured Sprinkles 100g

Filling: VANILLA LIGHT N FLUFFY Raspberry Jam EASY-PEASY MALLO PASTE Food colours DOUBLE FUDGE ICING 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 sprinkles and blend well 8 Scale at 400g into three 6in round cake tins 9 Bake at 180°C for approximately 40minutes (+/- 5 minutes) 10 Once cool, level, and sandwich with VANILLA LIGHT N FLUFFY and raspberry jam 11 Mask with VANILLA LIGHT N FLUFFY and cover with EASY-PEASY MALLO PASTE (see recipe on page 5)

To Decorate

1 Cover the cake with approx. 500g of EASY- PEASY MALLO PASTE 2 Twist 2 EASY-PEASY MALLO PASTE together to produce a unicorn horn and stabilise with a dowel. Paint with rose gold edible paint and leave to dry 3 To create the a unicorn mane of pastel flowers, colour VANILLA LIGHT N FLUFFY pastel colours such as blue, purple, pink and green and pipe small flowers using different shapes of piping tubes on and down the sides of the cake 4 Place the unicorn horn toward the front of the cake at an angle 5 Pipe DOUBLE FUDGE ICING to create eyelashes Our Products

TRADITIONAL

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 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 12.5kg 10141615 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 Sauce 10kg Concentrate (20%) 10144512 White Wrap Ice 12.5kg

CSM (United Kingdom) Ltd Stadium Road | Brombrough | CH62 3NU Freephone: 0800-783-4697 www.csmbakerysolutions.com

CSM092