Sweet Treats and Desserts

Total Page:16

File Type:pdf, Size:1020Kb

Sweet Treats and Desserts SWEET TREATS AND DESSERTS DESSERTS,TOPPINGS AND SYRUPS PACK SIZE UNIT ORDER DESSERTS CAPPUCCINO MOUSSE 1 KG TUB CHEESECAKE MIX 1 KG TUB CHOC MINT MOUSSE 1 KG TUB CHOCOLATE BROWNIES 1 KG TUB CHOCOLATE MOUSSE 1 KG TUB CHOCOLATE MOUSSE WHITE 1 KG TUB CREAM CARAMEL 1 KG TUB CRÈME BRULEE 1 KG TUB CUSTARD 1 KG BAG JELLY - C'DOR 4 x 500g BOX JELLY - C'DOR ASSORTED 8 x 500g BOX MUFFIN MIX ASSORTED – (FROZEN, READY TO BAKE) 1 KG PKT PANACOTA 1 KG TUB TOFFEE TIRAMISU 1 KG TUB ICE CREAM POLAR PREMIER SCOOP 5LT TUB ICE CREAM POLAR SOFT SERVE 5LT EA Chocolate and Strawberry TOPPINGS PACK SIZE UNIT ORDER CHOCOLATE SAUCE 2 lt BTL PASSION FRUIT 2 lt BTL STRAWBERRY SAUCE 2 lt BTL TOFFEE SAUCE 2 lt BTL WILD BERRY 2 lt BTL MILKSHAKE SYRUPS PACK SIZE UNIT ORDER BANANA MILKSHAKE SYRUP 1 lt BTL BUBBLEGUM MILKSHAKE SYRUP 1 lt BTL CHOCOLATE MILKSHAKE SYRUP 1 lt BTL LIME MILKSHAKE SYRUP 1 lt BTL STRAWBERRY MILKSHAKE SYRUP 1 lt BTL WHOLE TARTS, TORTES AND LOGS PORTION UNIT ORDER Apple crumble Pie (large) 12 portion each NEW - “French Style” Fresh Apple Tart 12 portion each Baked chocolate Tart 12 portion each NEW – Baked Lemon Tart 12 portion each NEW – Coconut Tart 12 portion each Fresh Apple & Black Cherry baked with Almond Crust Tart 12 portion each Fresh Apple Crumble Tart 12 portion each Fresh Apple strudel 12 portion each NEW – Fresh Fruit Flan 12 portion each Lemon Meringue Tart 12 portion each NEW – Milk Tart Ring 12 portion each Peach and Almond Baked Tart 12 portion each Pecan Nut Tart 12 portion each NEW – Walnut & Pear Tart 12 portion each STAFFORDS CAKES (ON REQUEST) PORTION UNIT ORDER Black Forest Cake 12 portion each Cappuccino Mousse Cake with Praline 12 portion each NEW – Caramel Custard Cream Cake 12 portion each Carrot Cake - round 12 portion each Chocolate Chip and Caramel Swirl Gateaux 12 portion each Chocolate Fudge Cake 12 portion each Chocolate Ganache Cake 12 portion each Chocolate Mousse Cake 12 portion each Chocolate Rasberry Torte 12 portion each Peach and Meringue Gateaux 12 portion each NEW – Picasso Fudge Cake 12 portion each Strawberry Mousse and Chocolate Pancake Cake 12 portion each Tiramisu Cake 12 portion each Walnut Truffle Cake 12 portion each White Chocolate & Hazelnut Mousse Cake 12 portion each White Chocolate & Raspberry Mousse Charlotte 12 portion each NEW – Sacher Torte 12 portion each NEW – Dundee Cake 12 portion each NEW – “Just For Kids” Chocolate Pizza 12 portion each All Cakes are available frozen in 12 portions Shelf life once defrosted: all Cakes once defrosted have a shelf life of approximately 5 days if stored at 0-8°C STAFFORDS CHEESECAKES (ON REQUEST) PORTION UNIT ORDER Baked Cheesecake 12 portion each Baked Cheesecake with Topping 12 portion each Chilled Cheesecake Berry Crowned 12 portion each Chilled Cheesecake Kiwi 12 portion each Chilled Cheesecake Lemon & Lime 12 portion each Chilled Cheesecake Orange 12 portion each Chilled Cheesecake Strawberry 12 portion each Chilled Cheesecake Granadilla 12 portion each Caramel Fudge Chilled Cheesecake 12 portion each Chocolate Marble Chilled Cheesecake 12 portion each Chocolate Truffle and Orange Cheesecake 12 portion each Orange Mascarpone Chilled Cheesecake 12 portion each Fresh Tropical Chilled Cheesecake 12 portion each Frozen Individual Desserts PORTION UNIT ORDER NEW – Chocolate Salamis Triangle Slices each NEW – Chocolate Salamis Triangle Slices each NEW – Teardrop Duo of White & Dark Chocolate Mousse 21 p/case NEW – Picasso FudgeTeardrop 21 p/case Chilled Individual Cheesecakes (assorted flavours only) 20 p/case (packed: 5 Passion Fruit;5 Strawberry; 5 Kiwi; 5 Blueberry) Espresso Souffle in Chocolate Cups 20 p/case Rich Dark Chocolate Mousse 20 p/case Rasberry Yoghurt Mousse 20 p/case Nougat & Chocolate Parfait 20 p/case Tiramisu 20 p/case Black Forest Cake 15 p/case Baked Lemon Tartlet (11cm) 8 p/case Black Cherry Parfait 20 p/case Trio of Chocolate Mousse in Chocolate Pot 20 p/case Chocolate Peppermint Crisp 20 p/case Zucotta (Italian style Ice-cream) 15 p/case Individual Warm Desserts PORTION UNIT ORDER Apple Crumble (square) (150g) 30 p/case Bread and Butter Pudding (150g) 24 p/case Chocolate Fudge Brownies 24 p/case Chocolate Fudge Pudding (120g) 24 p/case Malva Pudding (120g) 24 p/case Sticky Toffee Pudding (150g) 24 p/case Traditional Cape Pudding ( foil) (120g) 24 p/case Mousses PORTION UNIT ORDER Cappuccino Mousse (vac pack) 10 x 1kg Cinnamon Mousse (vac pack) 10 x 1kg Dark Chocolate Mousse (vac pack) 10 x 1kg Strawberry Mousse (vac pack) 10 x 1kg White Chocolate Mousse (vac pack) 10 x 1kg Packed 10 x 1kg per case Sweets: Nammie delights PORTION UNIT ORDER FUDGE 1 x 12 FUDGE 1 x 6 FUDGE 1 x 2 FUDGE TUB 1 x 60 MARSHMALLOWS P&W, Rainbow, Roasted 1 x 20 Plain 1 x 40 CHOC PEANUT CLUSTERS 1 x 6 ROCKEY PEANUT CLUSTERS 1 x 7 ROCKEY PEANUT CLUSTER TUB 1 x 28 MARSHMALLOW CONES 1 x 5 MARSHMALLOW CONES TUB 1 x 15 MARSHMALLOW CHOC CONE TUB 1 x 15 COCONUT ICE 1 x 6 COCONUT ICE TUB 1 x 30 RAINBOW ICE TUB 1 x 30 CHOC COATED MARSHMALLOWS 1 x 6 CHOC COATED MARSHMALLOWS TUB 1 x 40 CHOC COATED HONEY COMB 200g CHOC COATED HONEY COMB TUB 1 x 18 PLAIN HONEY COMB 200g MIGHTY MELLOWS 1 x 24 MIGHTY MELLOWS PLAIN 1 x 24 MIGHTY MELLOWS PLAIN 1 x 12 TWICE AS NICE CHOC COATED 1 x 2 MELLOW DELIGHTS 1 x 40 MELLOW DELIGHTS 1 x 20 JUMBO PEANUTS (SALTED) 200g JUMBO PEANUT & RAISIN 200g RAISINS 200g ANGEL BITES TUB 1 x 40 ANGEL BITES 1 x 10 STRAWBERRY FLAV MARSHMALLOW 1 x 15 BANANA FLAV MARSHMALLOW 1 x 15 CHOCOLATE FLAV MARSHMALLOW 1 x 15 CARAMEL LIQUORICE TUB 1 x 60 CARAMEL LIQUORICE 1 x 6 CARAMEL LIQUORICE 1 x 2.
Recommended publications
  • Dessert Wines Sherry & Port Digestifs Say Cheese!
    Say Cheese! THE CHEESE ROOM EXPERIENCE Visit our famous Cheese Room & create your very own cheese board. Choose from over 40 cheeses from all over Britain & Europe with the help of one of our cheese experts. Your choice of cheeses and garnish will then be weighed & charged accordingly. SET CHEESE BOARDS British: Rosary Ash, Cornish Brie, Wookey Hole cave-aged Cheddar, Blue Stilton (cheeses from our trusted supplier Harvey and Brockless) French: Coulommiers, Pont-l’Évêque, Comte, Fourme d’Ambert (cheeses from our trusted supplier Fromagerie Beillevaire) VB favourites: Taleggio, Lancashire Bomb, Gruyère, Picos Blue For one £7.95 • Small £14.90 • Medium £18.85 • Large £21.00 VB deluxe: La Bouse with Truffle, Époisses, Occelli al Barolo, Roquefort For one £12.50 • Small £24.00 • Medium £28.50 • Large £33.50 All cheese boards served with a selection of chutneys or jams, fresh or dried fruits & crackers Desserts Malva pudding - South Africa’s answer to the sticky toffee pudding! 6.50 Taste it to believe it, with vanilla bean custard or vanilla ice cream Chocolate textura 7.50 Experience the drama! Sphere of Valrhona chocolate filled with chocolate mousse & chocolate ice cream, molten white chocolate sauce, caramel, crushed hazelnuts, thyme Don Pedro 8.75 A taste of South Africa. A liqueur of your choice, vanilla ice cream, shot of milk Mango & vanilla creme brûlée 5.50 Vanilla custard, mango compote, caramelised sugar Rhubarb & ginger cheesecake - a taste of spring 6.50 New York baked cheesecake, diced rhubarb, ginger bread syrup, rhubarb coulis
    [Show full text]
  • Desserts Pies
    Desserts Pies 1300 -Apple Pie: Tart Apples in a Lightly-Spiced Filling Baked with a Flaky Double Crust 1301 -Peanut Butter Pie: “Amish-Style” Pie with Peanut Butter Crumbles, Vanilla Custard & Freshly Whipped Cream 1302 -Pecan Pie with Caramel Mousse: The Southern Classic Gussied-Up with a Burnt Sugar Mousse & Whipped Cream 1303 -Boston Cream Pie: Moist Vanilla Sponge Cake & Pastry Cream Filling, Iced with Semi- Sweet Ganache 1304 -Brownie Ice Cream Pie: Tall Slab of Walnut-Fudge Brownie with Heath Bar Crunch, Chocolate & Vanilla Ice Creams 1305 -Warm Brownie Pie: Warm Double Dutch Brownie with a Huge Scoop of Vanilla Ice Cream, Drizzled with Hot Fudge 1306 -Derby Pie: Chocolate Chip Cookie Dough Baked in a Pie with Walnuts & Hints of Kentucky Bourbon Served with Vanilla Ice Cream Tarts 1311 -French Apple Tart: Shingles of Thinly-Sliced Apples Baked with a Delicate Almond Cake Filling in a Cookie Crust 1312 -Cranberry-Gingerbread Tart: Spicy Gingerbread Crust, Frangipane, Tart Cranberries & Hints of Orange Baked with Cinnamon Streusel 1313 -Triple-Berry Tart: Blueberries, Raspberries & Blackberries Baked in a Cookie Crust with Frangipane & Cinnamon Streusel 1315 -Chocolate-Pecan Toffee Tart: Pecan Cookie Crust, Swirls of Rich Chocolate Mousse & Creamy Toffee Drizzle 1316 -Fresh Fruit Band Tart: Flaky Puff Pastry, Pineapples, Oranges & Strawberries with Vanilla Pastry Cream 1317 -Pecan-Crusted Key Lime Tart: Michael's Signature Restaurant-Style Tart with Balsamic-Black Pepper Strawberry Salsa 1318 -Macadamia Tart: Crunchy Macadamia Nuts,
    [Show full text]
  • Recipe E-Book
    RECIPE E-BOOK www.purecocobella.com20+ recipes from around the world | 1 A healthy dose of passion and positivity go into making every pack of Cocobella. The Cocobella coconut water story started with a relentless search for the purest form of coconut water – 100% natural and chemical free. Hand-harvested and packaged right where our coconuts are grown, some might say it’s straight from paradise. From Australia’s favourite coconut water brand then came Cocobella coconut yoghurt- made with delicious coconut milk creating a naturally dairy free and vegan friendly snack or ingredient for wholesome recipes. Here at Cocobella, making a positive impact is intrinsic to everything that we do. We believe it all starts with living a healthy, balanced life-style. Get inspired and join us and our inspiring community! Team Cocobella www.purecocobella.com | 2 20 dairy-free recipes These recipes are inspired by the travels or cultural experiences of our ambassadors. They’ve been given a plant-based twist to create modern inspiring dishes and we hope you enjoy!! Tropical Coconut Mango Pancakes 4 Peach Coconut Bircher Muesli 6 Tropical Bali Smoothie Bowl 8 Thai Coconut Chia Rice Pudding 10 Hawaiian Banana & Pineapple Muffins 12 Easy Middle Eastern Shakshuka 14 Italian Vegan Fritatta 16 Fully Loaded Vegan Nachos 18 Holiday Vegan Smokey Cheese 21 Middle Eastern Lentil Nourish Plate with Coconut Tzatziki 23 Italian Creamy Polenta with Blackened tomatoes 26 Sticky Coconut & Caramel Malva Pudding 29 Mini Raspberry & Coconut Cheesecakes 31 Scandinavian Cinnamon Rolls 33 Coconut Blackberry Magnums 36 Aussie Monte Carlo Biscuits 39 European Chocolate Ganache Tart 42 Canadian Maple Apple Spice Raw Slices 45 Coconut, Lime and Mango Cheesecake 47 Cocobella Piña Colada 50 www.purecocobella.com | 3 www.purecocobella.com | 4 Tropical Coconut Mango Pancakes by Tess @tessbegg This fluffy stack of gluten-free vegan pancakes is summery and sweet! Made with coconut flour, which is rich in fibre and protein, and buckwheat flour to help provide a tender texture.
    [Show full text]
  • Chapter-1 International Cuisine
    CHAPTER-1 INTERNATIONAL CUISINE: THE COOKING OF GREAT BRITAIN Historical Background Unlike the French, the British have no Grande cuisine or customs of elegant restaurant eating. Almost everyone royalty and commoner ate the same food, however fancy or plain. The royal kitchens merely drew on a wider variety of foodstuffs and in greater quantities. Britain was a worldwide trader since the 16 th century and could afford to import the best the world had to offer from tea, coffee and rice to exotic spices and fruits and all these found their way into home cooking. The British Breakfast The British consider it their finest meal. A truly traditional British breakfast would include Baps (a soft round roll) or some other traditional bread with preserves, bacon, sausage, tomatoes, mushrooms, eggs - boiled, fried or scrambled, ham kedgeree, stewed prunes, sautéed kidneys, smoked haddock or kippers, cereals with milk and of course tea. The English breakfast owes, in particular much to the Scots. They eat an even more substantial breakfast that the English and the Welsh or the Irish. They consume vast quantities of porridge and considerable amount of bread usually in the form of a breakfast roll called a ‘Bap” and drink large quantities of tea sometimes laced with whisky. Aberdeen was the birthplace of the breakfast sausage, while Dundee is the home of marmalade without which no breakfast is completed. Bacon is in original entirely English. Ham, which also often figures on the breakfast table, is the cured hind leg of the pig. Only the English cured the pig, usually by salting, while the rest of Europe ate it fresh.
    [Show full text]
  • Dundee Cake Recipe
    DUNDEE CAKE RECIPE INGRÉDIENTS ​(ingredients) 100 g d'amande mondées ​(hulled almonds​) 180 g de beurre ​(butter) 180 g de vergeoise ​(brown sugar) Le zeste d’un citron ​(lemon zest) 3 cuillères à soupe de marmelade d’oranges (orange​ marmalade) 200 g de farine ​(floor) 1 cuillère à café de levure chimique ​(baking powder) 100 ml de whisky ​(whiskey) 3 œufs ​(eggs) 100 g de poudre d'amande (almond​ powder) 2 cuillères à soupe de lait ​(milk) 50 g d’écorces d’oranges confites ​(candied orange peel) 200 g de raisins secs ​(raisins) 200 g de raisins de Corinthe ​(currants) 150 g de cerises confites ​(candied cherries) 2 cuillère à soupe de mélange à pain d'épices ​(gingerbread mix) PRÉPARATION ​(preparation) ● Préchauffer le four à 180⁰C Preheat the oven to 180⁰C ● Faire macérer les raisins, les cerises et les écorces d'orange dans le whisky. Macerate the grapes, cherries and orange peel in the whiskey. ● Melanger la farine, la levure,les épices et la poudre d'amande. Mix the flour, baking powder, spices and almond powder. ● Battre le beurre avec la vergeoise, la consistance doit être légère, rajouter la marmelade et les zestes de citron . Beat the butter with the brown surgar, the consistency should be light, add the marmalade and lemon zest. ● Incorporer les œufs un à un avec le beurre puis la farine. Add the eggs one by one with the butter and then the flour. ● Une fois la préparation homogène rajouter le lait, les cerises, les raisins et les écorces d'orange. Once the preparation is smooth, add the milk, the cherries, the grapes and the orange peel.
    [Show full text]
  • Cakes Making
    CAKES MAKING Cakes are excellent served with tea. They can also be served as a puddings / desserts. Cakes can contain fresh fruits, dried fruits and assorted nuts. Fancy cakes are made with glace icing, butter cream, or crumble topping. Traditionally, cakes served with tea are not too sweet . Dessert cakes are beautifully decorated cakes with mouth – watering fruits, whipped cream and ice creams. Appearance: top – crust slightly rounded pale golden brown. Texture: uniform small gas holes, thin cell walls, tender crumb and should melt in the mouth. No resistance to bite. Taste: should feel velvety in the mouth, crumb slightly moist, mild sweet buttery flavor. CAKES Sponge Cakes Sponge cake 9basic recipe) Chocolate sponge Swiss roll Chocolates Swiss roll Lemon curd filling Jam filling Pineapple pastry Chocolate pastry Assorted pastry Orange gateau Black forest gateau Plain cream cake Chocolate cake Orange / Lemon cake Marbled cake Dundee cake Victorian sandwich cake Pineapple upside down pudding/ cake Eggless cake Chocolate eggless cake Orange eggless cake Cake Icings Glace icing Chocolate glace icing Butter icing Chocolate butter icing Royal icing Cakes may be served as snacks, or as desserts. Tea/ coffee cakes, butter cakes, fruit cakes, cup cakes, upside – down cakes, pastries and gateaux are a few examples of cakes. All cakes, however, fall into tow basic categories: cream / butter cakes and sponge cakes. A standard recipe for a cream cake has equal amounts 9i.e. by weight) of flour, sugar, butter and egg. The presence of butter makes the cake heavy and therefore it needs chemical leaveners for a light porous texture.
    [Show full text]
  • To Know Christ and to Make Christ Known
    DECEMBER 29, 2019 NOTES FROM THE PASTOR Fr. Mark Brauer, Pastor Today, we gather together with family and friends to celebrate the feast of the Holy Family. This feast continues Fr. Paul Graney the Christmas season when we recall Associate Pastor the birth of Jesus the Christ, the Son of God, we find ourselves in the presence of Fr. Derik Peterman the powerful mystery of the Incarnation Associate Pastor and we are reminded of just how much God loves us and all the people of the world. OUR VISION As our parish anticipated Christmas, To know Christ and I was very much moved to see the different ways our parish community reaches out with love to one and another, our neighbors and to those in to make Christ known need. Your response to the needs of others shows in a tangible way Christ’s love for those who grieve the death of a loved one and the poor and homeless M in their name, Thank You! Also, it is clear that many countless gestures of generosity take place here each and every day and they are an expression of your deep faith and love. The light of Christ’s love confronts the darkness of poverty, prejudice, hatred and illness through the goodness and love of our parish community M this love is their hope. Those in need can most perfectly see themselves as precious children of God when they look into the loving heart of a neighbor who cares. When we join our hearts, inspired by the Christmas light of Christ, we proclaim the joy and the power of the Kingdom of God.
    [Show full text]
  • TEA ROOM I MENU Verdant Café Menu Layout 1 29/03/2017 15:14 Page 3
    Verdant Café Menu_Layout 1 29/03/2017 15:14 Page 1 PLEASE PLACE AND PAY FOR YOUR ORDER AT THE COUNTER (come back soon) (two mince pies and an onion one as well) Local/Fresh/Sustainable At Verdant Works we always aim to source and provide the finest quality local and sustainable products from all our suppliers. Our raspberry jam is from Heather Hills, Bridge of Cally, and we use Brodies in Edinburgh for our Dundee Cake. Our Tablet Cheesecake is from Cedarwood Desserts in Dundee and all other cakes supplied by Fife Creamery. Food Allergies; Customer Information (yes, I ate it all!) We understand that food allergies can present a serious concern for some of our customers. If you would like information on the allergen content of our foods, please speak to a member of staff who will be happy to assist. (may I have a sandwich please) TEA ROOM I MENU Verdant Café Menu_Layout 1 29/03/2017 15:14 Page 3 Hot Drinks Toasted Sandwiches £4.95 Choose from: Espresso £2.20 Tuna Melt, Cheese & Ham, Americano £2.20 Cheese & Onion. Latte £2.20 Served with mixed dressed leaves Cappuccino £2.20 and crisps. Decaffeinated coffee £1.70 Herbal Teas £1.75 SPECIAL COMBO OFFERS Breakfast & Fruit Teas £1.75 Hot chocolate Soup & sandwich served with £7.95 with marshmallows £2.20 Tea/coffee Soup & cake served with £6.95 Soft Drinks Tea/coffee Cans £0.95 Afternoon Tea Cartons £0.95 Tea/coffee with a Scone, Fentimans Traditional £1.49 Jam and Butter. £4.25 Tea/coffee with Traditional Soup of the Day £4.25 Dundee Cake.
    [Show full text]
  • Functions & Events 2018
    FUNCTIONS & EVENTS 2018 +27(0)21 431 5103 | [email protected] oneandonlycapetown.com FUNCTIONS & EVENTS 2018 CONTENTS 0 3 INFO Venue Capacities 0 4 11 BREAKFAST AND BRUNCH LUNCH AND DINNER Plated Breakfast Plated Set Menus Breakfast Buffet Vegetarian Set Menus Brunch Buffet Isola Poolside Barbeque Halaal Friendly Plated Breakfast Buffet Menus Halaal Friendly Breakfast Buffet Finger Fork Lunch Buffet 25 CANAPÉ S AND BOWL FOODS Canapés Menu Selector Halaal Canapé Menu Selector Bowl Food Selector Dry/Quick Snacks 30 41 DAY CONFERENCE PACKAGES SPECIALITY MENU’S AND ACTIVITIES Day Conference Package Gourmet Wraps and Sandwich Selection Enhance Your Break Sail Away Breakfast Buffet Morning and Afternoon Tea Table Finger Fork Menu Sushi Making Masterclass Buffet Menus Reuben’s Lunch Set Menu 45 BEVERAGES Wine List Spirits, Beers, Ciders and Cocktails Other Beverages +27(0)21 431 5103 | [email protected] oneandonlycapetown.com FUNCTIONS & EVENTS 2018 INFO BREAKFAST AND BRUNCH 3 LUNCH AND DINNER CANAPÉS AND BOWL FOODS DAY CONFERENCE PACKAGES SPECIALITY MENU’S AND ACTIVITIES Venue Capacities BEVERAGES VENUE CAPACITIES FUNCTION ROOM SQUARE FEET SQUARE METERS SQUARE HEIGHT LENGTH WIDTH BANQUETING ROUNDS RECEPTION CABARET (HALF MOON) THEATRE (CINEMA) CLASSROOM (SCHOOLROOM) U-SHAPED BOARDROOM 140 150 120 170 290 98 (8) BALLROOM 18m 12m (incl. (length) 2325 216 6m (incl. 84 (7) 140 70 50 (A&B) 59 ft 39 ft dance 120 Foyer 72 (6) floor) (width) and terrace) BALLROOM A 1156 108 6m 9m 12m 50 75 40 70 50 30 30 BALLROOM B As Ballroom A PRE FUNCTION - - 5.9m 18m 9m N/A 140 N/A N/A N/A N/A N/A /TERRACE 40 MARINA 32/8 775 72 3m 12m 6m (excl.
    [Show full text]
  • 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'.
    [Show full text]
  • Royal Baker Pastry Cook
    1/5 RpyAii • B-^^KER • • 6* • By Prof- Ru dmain i LATECHEFDtCUlSINEOFTHENEWYORKCOOKlNGSeHOOL- 7^ -RoyalBaKing Powder- •l06Wall5b- (OMPANX- •NEW YORK- BAKINO CO, 1888. A LETTER FROM MARION HARLAND. [P^AC SIMILE.] (?a^k^^ iZe^ CH^t^t^^ y^./iy^'^ej " c^^^^^U^ ^tf--^^ y/z-A^ -^-Ait/^t^ /^^^ (L^^z^^^-^ t/r" 4^ ^k-pu^ ^IS^^^^V ^2^^y7^2.t''^i^ £-yuii^e^ GENERAL INDEX. PAGE. PAGE. BREAD, ROLLS AND MUFFINS 1 FISH 23 BISCUITS, BUNS, Etc 3 SHELLFISH 24 CRACKERS 4 MEATS 24 . , WAFFLES, PUFFS, Etc 4 RELISHES 28 ^ \ GRIDDLE CAKES, Etc 5 EGGS 28 J A:. PANCAKES AND FRITTERS 6 POULTRY 29 ( . PASTRY 6 TOAST 30 ^NCAKE 7 SAUCES DRESSINGS 30 I AND FOR MEATS I " aCINGS FOR CAKE 11 SALADS 32 ' , SHORTCAKES 13 OMELETTES 32 [ CHEESE CAKES 12 VEGETABLES .-33 DUMPLINGS 12 PICKLES 36 PUDDINGS 13 CATSUPS 37 PIES 16 SPICED FRUITS 37 SAUCES FOR PUDDINGS, Etc 18 CORDIALS 38 .CUSTARDS, TARTS, Etc 19 ICE CREAM AND FRUIT ICES 39 - JELLIES AND JAMS 20 BEVERAGES, TEA. COFFEE. Etc 39 - . PRESERVES 21 COOKERY FOR THE SICK 40 • UTENSILS FOR COOKING 21 CANDIES 41 SOUPS AND BROTHS 21 MARMALADES 41 ALPHABETICAL INDEX TO RECEIPTS. PAGE. PAGE. 29 i Apple Sauce Cake, Chocolate Cream Glace. 7 Cakes, Griddle, Apple 5 Artichokes, Boiled 33 Cake, Citron 7 Cakes, Griddle, Bread 5 Artichokes, Boiled Jerusalem . .33 Cake, Cocoanut 7 Cakes, Griddle, Geneva 5 Asi)arag:us 33 Cake, Cocoanut Meringue 7 Cakes, Griddle, Graham 5 Asparagus on Toast 33 Cake, Coffee 7 Cakes, Griddle, Hominy 5 I Asparagus with Eggs 36 Cake, Composition 7 Cakes, Griddle, Huckleberry.
    [Show full text]
  • 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
    [Show full text]