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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
T o ffee Sauce, fruit and sweets!!

3

Craigmillar’s superior range of icings, toppings and fillings are made using the finest quality ingredients and have been created by our team of experts using the latest in baking technology.

Perfect

Toppings & 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.

  • Vanilla Light N Fluffy
  • Crembel Fudge Icings

  • •
  • Ready to use aerated filling cream (buttercream

alternative) with light texture

  • •
  • Ready to use fudge icing for topping, filling and

coating
••••
Vanilla flavoured
•

•
Use on a wide range of confectionery items
Spread or pipe straight from the pail Pack size: 8kg pail
Can be beaten, piped, topped or filled on to cakes, cupcakes and gateaux
••••
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 eat

Double Fudge Icing

  • •
  • Crembel can be beaten and used instead of a

frosting

  • •
  • Ready to use dark chocolate icing for filling and

coating a wide range of confectionery
••
Pack size: 12.5kg pail
••
Rich dark chocolate with a softer eat effect for using on brownie, fudge and chocolate cakes
Product codes: Caramel 10143343, Chocolate

10143325, Vanilla 10143336, Lemon 10143328
Spread or pipe straight from the pail, or heat to 40°C for dipping
••
Pack size: 12.5kg pail Product code: 10142151

Merjel Strawberry and Raspberry

  • •
  • Cold process jelly with either strawberry colour and

flavour or raspberry

Mellomallo

••••••
Superb flavour

  • •
  • Albumen based marshmallow made from highest

grade albumen
High clarity to enhance the appearance of fruit Use straight from the pail
•

•
Suitable for buttercream type fillings
Used for strawberry tarts and other cake toppings

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

Ingredients

MADIERA CAKE MIX

Water

Blueberry Loaf

1000g

400g

  • 140g
  • Blueberries

Cake Recipe

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 56789
Scrape down Mix for 2 minutes on first speed Add blueberries and blend well Scale at 310g into prepared Pullman tins Sprinkle with blueberries for decoration
10 Bake at 180°C for approximately 40 minutes (+/- 5 minutes)

Ingredients

MADIERA CAKE MIX

Cocoa Powder Water

Chocolate Madeira with Black Cherries

Recipe

950g

50g 400g

  • 140g
  • Dark Cherries

Instructions

  • 1
  • Place mix into a machine bowl fitted with a beater

  • Add cocoa powder to mix and blend well
  • 2

  • 3
  • Add approximately two thirds of the water over 1

minute on first speed
4 Mix for 4 minutes on second speed 56789
Add remaining water over 1 minute on first speed Scrape down Mix for 2 minutes on first speed Add dark cherries and blend well 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

MADIERA CAKE MIX

Water Lemon Zest Lemon Juice Poppy Seeds

Lemon & Poppy Seed Bundt Cake

Recipe

1000g

400g 20g 10g 30g

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 56789
Scrape down Mix for 2 minutes on first speed Add poppy seeds and blend well Scale at 310g into prepared Pullman tins Bake at 180°C for approximately 40 minutes (+/- 5 minutes)
10 Once cool, decorate with a drizzle of LEMON
CREMBEL

Ingredients

PLAIN CRÈME CAKE MIX 1000g Egg Saladin Oil Water

Pistachio & Raspberry

360g 360g 220g

  • 200g
  • Crushed Pistachios

Muffin Recipe

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 56789
Scrape down Mix for 2 minutes on first speed Add raspberries and blend well Scale at 310g into prepared Pullman tins 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

Water

1000g

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. 56789
Scrape down Mix for 2 minutes on first speed Scale at 400g into 6in cake tins Bake for approximately 35 minutes (+/- 5 minutes) 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)

MELLOMALLO CASTLE Shortening

Food Colouring
2,100g

880g 170g

Instructions

  • 1
  • Place MELLOMALLO and CASTLE into a mixer

(with a metal bowl)
23
Blend Add icing sugar to mixer
4 Mix for 3 minutes (+/- 30 seconds)

Decorative Flowers

Recipe

Ingredients

Icing Sugar (very fine)

MELLOMALLO CASTLE Shortening

Gum Tragacanth* Food Colouring
210g

88g 17g

7g

*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)
23
Blend 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

Instructions

Plain Madeira

  • 1
  • Place mix into a machine bowl fitted with a beater

Batter Recipe

Ingredients

  • 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

MADEIRA CAKE MIX 1000g

5678
Scrape down

  • Water
  • 400g

Mix for 2 minutes on first speed

Scale into appropriate baking tins or cases Bake as recipe requires

Instructions

Chocolate Madeira Batter

Recipe

  • 1
  • Place mix and cocoa powder into a into a machine bowl

fitted with a beater and blend well
2

3
Add approximately two thirds of the water over 1 minute on first speed Mix for 4 minutes on second speed
4 Add remaining water over 1 minute on first speed 5678
Scrape down

Ingredients

MADEIRA CAKE MIX 1000g

Water Cocoa Powder
Mix for 2 minutes on first speed Scale into appropriate baking tins or cases Bake as recipe requires
400g 50g

Instructions

Vanilla Cupcakes

  • 1
  • Follow steps 1-6 of plain MADEIRA batter recipe

Scale at 60g into cupcake cases

Recipe

2

  • 3
  • Bake at 180°C for approximately 25 minutes(+/- 5

minutes)

Ingredients

4 Once cool, take EASY-PEASY MALLO PASTE, roll out and cut into circles. Fix onto top of cupcake with small blob of VANILLA LIGHT N FLUFFY

As per Plain MADEIRA Batter

Filling:

VANILLA LIGHT N FLUFFY FONDAX

  • 5
  • Place EASY-PEASY MALLO flower on top, fixed with a

small amount of 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

  • Add raspberries and blend well
  • 2

  • 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
23
Scale at 60g into lined 2.5cm cake rings 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

Instructions

Mini Red Velvet

Cakes Recipe

Ingredients

  • 1
  • Follow steps 1-6 for choc MADEIRA batter recipe

  • Scale at 60g into lined 2.5cm cake rings
  • 2

  • 3
  • Bake at 180°C for approximately 25 minutes (+/- 5

minutes)
4 Once cool cut into 3 layers

As per Choc MADEIRA Batter

(but only use 15g cocoa powder) Red Food Colouring 5g

  • 5
  • Pipe VANILLA LIGHT N FLUFFY in bulbs between

each layer

  • 6
  • Pipe VANILLA LIGHT N FLUFFY on top of cake and

sprinkle with red velvet crumb

Topping:

VANILLA LIGHT N FLUFFY

Instructions

Mini Chocolate Raspberry Cakes

Recipe

  • 1
  • Follow steps 1-6 of choc MADEIRA batter recipe

  • Scale at 60g into cupcake cases
  • 2

  • 3
  • Bake at 180°C for approximately 25 minutes (+/- 5

minutes)
4 Once cool, cut into 3 layers

  • 5
  • Beat CHOCOLATE CREMBEL with MARVELLO to make

a buttercream filling and spread one layer with this filling and the other layer with raspberry jam

Ingredients

As per Choc MADEIRA Batter

  • 6
  • Heat DOUBLE FUDGE ICING and drizzle over top of

cake, garnish with a fresh raspberry

Filling & Topping:

CHOCOLATE CREMBEL MARVELLO
300g 100g
DOUBLE FUDGE ICING

Raspberry Jam Fresh Raspberries (for garnish)

Instructions

Mini Cherry

Cakes Recipe

  • 1
  • Follow steps 1-6 of plain MADEIRA batter recipe

Blend in cherries and ensure well distributed Scale at 60g into lined 2.5cm cake rings
234 Bake at 180°C for approximately 25 minutes (+/- 5 minutes)

Ingredients

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 & Raspberry Cupcakes Recipe

Instructions

  • 1
  • Follow steps 1-6 of choc MADEIRA batter recipe

  • Scale at 80g into cupcake cases
  • 2

  • 3
  • Bake at 180°C for approximately 25 minutes(+/- 5

minutes)
4 Once cooled create a buttercream topping by beating
300g CHOCOLATE CREMBEL with 100g MARVELLO

Ingredients

As per Choc MADEIRA Batter

  • 5
  • Pipe approx. 40g of buttercream style icing onto

cupcake and sprinkle with raspberry pieces

Filling:

CHOCOLATE CREMBEL 300g

  • MARVELLO
  • 100g

  • Raspberry Pieces
  • 140g

13

Unicorn Cake

Recipe

Ingredients

MADEIRA CAKE MIX

Water Coloured Sprinkles

1000g

400g 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 56789
Scrape down Mix for 2 minutes on first speed Add sprinkles and blend well Scale at 400g into three 6in round cake tins 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
  • SCONE

  • Code
  • Product
  • Size

  • Code
  • Product
  • Size

0141565 10143370
Buttery Scone Mix Scone Mix
12.5kg 12.5kg 24kg
10141882 10141779 10141758 10141872 10141788
Complete Sponge Chocolate Sponge Chocolate Cake
12.5kg 12.5kg 12.5kg
10142089 Delite 2000 Scone
Concentrate
Coconut Macaroon Mix 10kg

  • 10140541
  • 2 Way Savoury Scone

Concentrate
16kg 16kg

  • Choux Paste Mix
  • 10kg

10142320 Farmhouse Cake 10222223 Genoese Cake Mix
12.5kg 12.5kg 12.5kg 12.5kg 12.5kg

  • 10143922
  • 2 Way Scone

Concentrate

  • 10142523
  • Ginger Cake

10143090 Madeira Cake

FILLING CREAMS

  • 10143771
  • Rich Celebration Cake

  • Code
  • Product
  • Size

10187152 10187153 10220431
Lactofil Classic Lactofil Classic Lactofil Supreme
4x5 litre 12x1 litre 10 litres 12x1 litre 8kg pail

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  • Enjoy..From White Gables Cake List Cake List

    Enjoy..From White Gables Cake List Cake List

    www.facebook.com/EnjoyfromWhiteGables www.facebook.com/EnjoyfromWhiteGables www.facebook.com/EnjoyfromWhiteGableshomecake catering list menu homecake catering list menu BUTTER CREAM CAKES – a choice of: VANILLA, BLACK FOREST GATEAU – 3 layered chocolate cake, sandwiched together with fresh cream, chocolate LEMON, COFFEE, CHOCOLATE or STRAWBERRY havingBLACK a party? FOREST • we make GATEAU it easy.. – 3 • layered enjoy.. chocolate an easier party! selection7’’ round of homemade breads availableServes 6 - 10 € 12.50 serves 6 and black cherries. The ultimate treat cake, sandwiched together with fresh cream, chocolate 8’’ round Serves 8-15 € 18.50 enjoy..7’’ round are delighted to launchServes enjoy 6 -@10home.. € 16.00 8’’and round black cherries. The ultimateServes treat 8 - 15 € 20.00 Brown9’’ Soda round Bread / heart shaped Serves 10-15 € 25.00 €3.50 7’’from round White Gables Serves 6 -10 €from 16. White00 Gables Take10’’ the roundstress out of having a party – largeServes or small. 15 Take-20 home€ 4 freshly5.00 prepared Spelt 10’’& Honey round Serves 15-25 € 35.00 €3.50 8’’ round Serves 8-15 € 20.00 12’’ roundand home cooked foods that willServes appeal 2 to5 -all30 your € guests. 65.00 White12’’ Sour roundDough Serves 25-35 € 55.00 €3.50 10’’ round Serves 15-20 € 45.00 12’’ round Serves 25-30 € 65.00 8’’ square Serves 10-15 € 30.00 beverages 9’’ square Serves 15-25 € 45.00 8’’ square Serves 10-15 € 30.00 starters 10’’ square Serves 25-35 € 65.00 Selection of Organic Belvoir Drinks / Pink and Cloudy Victorian Lemonade €3.95 each 9’’
  • Suitable List For

    Suitable List For

    Allergy Lists Dear Customer, In developing our products, we always avoid the use of allergenic ingredients wherever possible. Wherever we can, we provide choice within our ranges for customers who wish to avoid particular ingredients (e.g. specific gluten free products). To help with this, we provide comprehensive and clear on-pack information indicating the presence of the common allergens. This information appears in both the ingredients list (e.g. Soya lecithin, lactose (from cows’ milk)), and the Contains box : Any product containing peanuts or other kinds of nut (or nut oil), carries the nut warning logo next to the ingredients list. Where products themselves are potential allergens and the presence of the allergen is clear from the product description, for example; milk, mustard sauce, peanut butter, pre-packed celery, we do not include a contains box as our customers have told us that this information is not valuable to them. Comprehensive and regularly updated lists of products that are prepared to recipes that exclude allergens are available from our stores, on-line and via our Customer Service team (0845 302 1234). The following standard lists are available; Egg Milk and Lactose Gluten Nut Soya Added Yeast and Yeast Extract Sesame For customers with more complex requirements, our Customer Services team can provide specific individual reports. This product has been made in a factory that uses nut ingredients. This product has been made in a factory that uses sesame ingredients. This product has been made in a factory which uses nut and sesame ingredients. Page 1 of 28 UPDATED: 11 September 2008 Vegetarians PLEASE NOTE: This list relates to Marks and Spencer products only and was correct on the day of printing, however recipes may change from time to time and therefore, we advise that you check the ingredient list on the product at the time of purchase.
  • Product Catalogue

    Product Catalogue

    PRODUCT CATALOGUE SEVEN GENERATIONS OF MOSSE FAMILY MILLING AND BLENDING EXPERTISE BROUGHT TO YOU IN EVERY BITE a b “CONSUMERS TODAY DEMAND THE BEST. THEY ALSO WANT TO KNOW WHERE THEIR FOOD IS COMING FROM, SO PROVENANCE IS A KEY CONSIDERATION WHEN MAKING THEIR PURCHASING DECISIONS. KELLS WHOLEMEAL IS AN IRISH COMPANY, EMPLOYING 32 PEOPLE IN THE HEART OF RURAL IRELAND. ALONGSIDE OUR HERITAGE COMES EXPERTISE AND WE HOPE THAT SHOWS IN ALL OUR PRODUCTS.” ROBERT MOSSE The Mosse’s know their flour, it’s in their genes. “Consumers today demand the best. They Stretching back seven generations, the family also want to know where their food is coming have been milling on the banks of the river from, so provenance is a key consideration Nore in Co. Kilkenny. When you have been when making their purchasing decisions. Kells handling, milling and selecting wheat for that Wholemeal is an Irish company, employing 32 long, you are not only knowledgeable but people in the heart of rural Ireland. Alongside passionate about it. That passion is evident our heritage comes expertise and we hope that not only in their milling but in their blending shows in all our products.” Robert Mosse business. With technical capability in-house and the Kells is currently one of Ireland’s largest expertise to deliver, Kells Wholemeal can tailor producers of blends for the bakery trade in solutions specific to your company. Whether Ireland. It is proud to be manufacturing blends that’s in meeting a health claim, developing a specifically for the Irish market using only the specific blend from a scratch recipe or creating very best ingredients.
  • Baker & Confectioner

    Baker & Confectioner

    BAKER AND CONFECTIONER 2nd Semester TRADE PRACTICAL SECTOR: Travel, Tourism & Hospitality DIRECTORATE GENERAL OF TRAINING MINISTRY OF SKILL DEVELOPMENT & ENTREPRENEURSHIP GOVERNMENT OF INDIA NATIONAL INSTRUCTIONAL MEDIA INSTITUTE, CHENNAI Post Box No. 3142, CTI Campus, Guindy, Chennai - 600 032 (i) Sector : Travel, Tourism & Hospitality Duration : 1 - Year Trade : Baker & Confectioner 2nd Semester - Trade Practical Copyright © 2015 National Instructional Media Institute, Chennai First Edition : August 2015, Copies : 1,000 First Reprint : March 2016, Copies : 1,000 Rs.90/- All rights reserved. No part of this publication can be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording or any information storage and retrieval system, without permission in writing from the National Instructional Media Institute, Chennai. Published by: NATIONAL INSTRUCTIONAL MEDIA INSTITUTE P. B. No.3142, CTI Campus, Guindy Industrial Estate, Guindy, Chennai - 600 032. Phone: 044 - 2250 0248, 2250 0657 Fax : 91 - 44 - 2250 0791 email : [email protected] , [email protected] Website: www.nimi.gov.in (ii) FOREWORD The National Instructional Media Institute (NIMI), Chennai, an autonomous body under the Directorate General of Training (DGT), Ministry of Skill Development & Entrepreneurship has been developing, producing and disseminating Instructional Media Packages (IMPs) for various trades under the Craftsman Training Scheme, Apprenticeship Training Scheme, Center of Excellence (CoE) Scheme and Modular Employable skills (MES) under Skill Development Initiative (SDI) Scheme. These IMPs are extensively used in the Government and Private Industrial Training Institutes and other Vocational Training Institutes to impart both Theory and Practical training and develop work- skills for the trainees and trainers. Providing the current industry relevant skill training to students requires regularly updated syllabus and trainers who are trained in the latest syllabus.
  • Madeira Cake Inch (1–1.5 Cm) Thick

    Madeira Cake Inch (1–1.5 Cm) Thick

    HAVE YOUR CAKE AND STUDY IT MARGARET MACKINTOSH ............................................................................................................................. ......... Margaret offers information on a selection of cakes with geographical names. Note: * contains, or may contain, nuts. Bakewell Pudding* The Bakewell pudding is a dessert made using flaky pastry with a layer of jam covered by an egg and almond filling. This is the original version of the cake, dating back to Tudor and possibly earlier times. Bakewell Tart* The Bakewell tart, a later version of the pudding, is an English confection consisting of a shortcrust pastry with a layer of jam and a sponge filling with almonds. It is distinct from the Photo © walkingthepeak. Bakewell pudding. Bath Bun Belgian Bun Chelsea Bun The Bath bun is still produced in A Belgian bun is very similar to a The Chelsea bun, created at the the Bath area of England. It is a Chelsea bun and has no proven Bun House, Chelsea, in the rich, round sweet roll with a lump link with Belgium. eighteenth century, is made of a of sugar baked in the bottom and rich yeast dough flavoured with more crushed sugar sprinkled on lemon peel, cinnamon or a sweet top after baking, although candied Black Forest spice mixture. The dough is spread fruit peel, currants or larger raisins Gâteau with a mixture of currants, brown or sultanas may be added Black Forest gâteau is the English sugar and butter before being ingredients. The Bath bun is name for the German rolled and cut into pieces that are probably descended from the 18th Schwarzwälder Kirschtorte, literally baked close together in a square century 'Bath cake'.
  • Bakery-Product-List-EDITED.Pdf

    Bakery-Product-List-EDITED.Pdf

    Nevis Bakery Product List 81204 PINEAPPLE TART 2s 81301 BAKEWELL TART 3s 81302 BAKEWELL SLICE 3s 81307 ICED GINGER SLICE 3s 81308 CARAMEL S/BREAD 3s 81309 CARROT CAKE 3s 81311 EMPIRE BISCUIT 3s 81313 FRUIT SLICE 3s 81317 MINT SLICE 3s 81321 CHOCOLATE BROWNIE 3s 81324 LEMON DRIZZLE 3s 81325 ICED TOFFEE SLICE 3s 81408 MILLIONAIRE SHORTBREAD 4's 81663 HIGHLAND OATIE 9s 81663B BOX HIGHLAND OATIES 9s 81801 HIGHLAND OATCAKES 8s 81962 ALL BUTTER SHORTBREAD BISCUIT 9s 81962B BOXED ALL BUTTER SHORTBREAD BISCUITS 9s 81964 ALL BUTTER SHORTBREAD FINGER 12s 81964B BOXED ALL BUTTER SHORTBREAD FINGERS 12's 81965 DEMERARA SHORTBREAD BISCUITS 9s 81965B BOXED DEMERARA SHORTBREAD BISCUITS 9s 81228E S/BREAD FINGER 2s X 24 91101 HIGHLAND TEA BRACK 91105 MADEIRA CAKE 91106 SULTANA CAKE 91107 CHERRY CAKE 91113 APPLE & CINNAMON CAKE 91114 BUTTERSCOTCH CAKE 91115 HONEY & APRICOT CAKE 91116 TOFFEE CAKE 91118 ZESTY LEMON CAKE 91121 CHOCOLATE CAKE 91122 STRAWBERRY WHITE CHOC 91130 GINGER CAKE 91131 FRUIT GINGER CAKE 91140 WHISKY CAKE 91142 DUNDEE CAKE 91144 ICED GINGER LOAF Macleans Bakery Product List TUES THUR FRI CODE DESCRIPTION MON ____ WED ____ SAT ____ ____ ____ ____ 1026 GI BREAD 400G SLICED 1027 GI FLAT TOP 800G SLICED 1035 WHITE BREAD 800G SLICED 1038 BROWN BREAD 800G SLICED 1109 WASTLE WHITE 1116 WASTLE BROWN 1118 WASTLE GI 1194 WHITE ROLLS LOOSE 1224 WHITE ROLLS X4 1202 SOFTIES LOOSE 1232 SOFTIES X4 1135 GI ROLLS LOOSE 1235 GI ROLLS X4 1219 BROWN ROLL LOOSE 1229 BROWN ROLLS X4 1203 BUTTERIES LOOSE 1230 BUTTERIES X4 1320 PANCAKES X4 1319 MUFFINS X4 1295