A Flavor for Everybody!
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Something Sweet Cupcake Flavor List 2017 Name Description
Something Sweet Cupcake Flavor List 2017 Name Description (Some Flavors May Not Be Available All Year) Abigail Cream Cake, Vanilla Bean frosting, topped with a fondant flower Almond-Raspberry Almond Cake, Raspberry filling, Almond/Raspberry swirled frosting, topped w/sliced almonds Aloha Pineapple Cake, Pineapple frosting, topped with Macadamia nuts and toasted coconut AmaZING Yellow Cake, Vanilla filling, Raspberry frosting - Like a Hostess Zinger Apple Pie Apple Cake, Vanilla/ Cinnamon frosting, topped w/ Caramel sauce and a pie crust wafer Banana Cream Banana Cake, Vanilla frosting, topped w/vanilla wafers Banana Loco Banana Cake, Nutella filling, Chocolate/Nutella swirled frostong topped with yellow jimmies and a banana chip Banana Split Banana Cake, Vanilla frosting, topped w/ caramel, chocolate and strawberry sauce plus a cherry on top Beautifully Bavarian Yellow Cake, Chocolate frosting, Bavarian cream filling Better Than Heath Chocolate Cake, Caramel frosting, topped w/Caramel sauce and Heath toffee bits Birthday Cake Vanilla Cake with sprinkles, Tie-dyed Vanilla frosting, topped w/sprinkles Black Bottom Chocolate Fudge Cake filled and iced with Cream Cheese frosting, edged with black sugar crystals Black Forest Dark Chocolate Cake, Vanilla cream filling, Cherry frosting, cherry on top Blackberry Lemon Lemon Cake with Blackberries, Lemon/Blackberry frosting Blueberry Swirl Blueberry cake, blueberry vanilla frosting Boston Cream Pie Yellow Cake, Cream filling, covered with chocolate ganache Bourbon Pecan Bourban flavored chocolate -
Fun on a Fork! The
Fun on a Fork! the DessertSTAND Contact Us to Schedule Your Complimentary Dessert Tasting Today! 303.550.9726 [email protected] - www.TheDessertStand.com 7535 W. 92nd Ave, Suite 400 - Westminster, CO 80021 Delivery to the Denver Metro and Mountain Areas Wedding Catering We know how special your wedding and reception are and The Dessert Stand can provide the sweetest ending to your wonderful day! We will help you create elegant dessert offerings for your guests. Our offerings include: 50+ FLAVORS OF CUPCAKES SPECIALTY CHEESECAKES MINI PIES BROWNIES COOKIES DESSERT TABLES EDIBLE FAVORS POPCORN BARS Dessert Sizes The Dessert Stand has three sizes of cupcakes to choose from: Classy Cutie Bite {Standard Size} {3-Bite Size} {1-Bite Size} Recommended Quantity: Recommended Quantity: Recommended Quantity: 1 per person 1.5 per person 2 per person *Cupcakes Only Cake and Cupcake Flavors We offer over 50 cake and cupcake flavors that are available for your event. We recommend choosing between 4-8 flavors for your guests. All cupcake flavors are available in any size and can be customized to match colors, theme or venue. Note: Bite size cupcakes cannot be filled. RED VELVET : Red velvet cake with cheesecake mousse filling and cream cheese COOKIE DOUGH : Vanilla chocolate chip cake and cookie dough buttercream buttercream HOT FUDGE SUNDAE : Chocolate cupcake with vanilla frosting, chocolate WEDDING CAKE : Vanilla butter cake with cheesecake mousse filling and vanilla ganache and topped with either honey roasted peanuts or cherry (or both!) -
Gluten-Free Carrot Cake Or Cupcake Supreme
Natural He alth Center The Art & Science o f Natural H ealthcare Balan ced Health © 13384 Jones Road Houston, TX 77070 © © Phone: (281) 897-8818 www.nhchouston.com Fax: (281) 897-8817 Gluten-Free Carrot Cake or Cupcake Supreme Carrot Cake Supreme by Bette Hagman, author of: The Gluten-Free Gourmet. Recipe modified by Dr. Jason & Jan Kolodjski. Ingredients 3 C of Bob’s Red Mills All Purpose GF flour 2 tsp. xanthan gum 2 tsp. baking soda 3 tsp. cinnamon ½ tsp. cloves 1 tsp. powdered ginger 1 tsp. powdered nutmeg ½ tsp. salt 4 large eggs 2 C sugar 1 C mayonnaise One 20 oz. can crushed pineapple, undrained 4 C grated carrots 1-2 C chopped walnuts In a bowl stir together Bob’s Red Mills All Purpose GF flour, xanthan gum, baking soda, cinnamon, ginger, and salt. Set aside. In large bowl of the mixer, beat together at medium speed the eggs, sugar, mayonnaise, and pineapple, not drained. Gradually beat in flour mixture until well mixed. With a spoon, stir in carrots and walnuts. For cake: Pour batter into a greased and rice-floured 9” x 13” pan. Bake in pre-heated oven 350 degrees oven for 45 – 50 minutes, or until cake tester inserted in the center comes out clean. Cool in pan. Serve with whipped cream or frost with cream cheese frosting. For cupcakes: Wait 30-60 minutes for batter to thicken before making cup cakes. Fill each cup cake tin full and bake at 350 degrees for 22 minutes. Batter makes approximately 40 cup cakes. -
Old Fashioned Ricky Syrup, and Milk, 6.49 and Orange Juice, 7.49 Sparkling Soda Water, 4.99 Regular 3.49 Jumbo 4.59
Our Thick Frappe Tropical Fruit Frappe Your favorite syrup and three heaping scoops of A thick frappe blended with a fresh banana, 1. Select a Base: 2. Select a Size: ice cream blended with milk, 6.49 coconut pineapple ice cream, • Low-Fat • Single Portion 8 oz. / 5.29* and crushed pineapple fruit, 7.49 Extra Thick Frappe • Sugar-Free & Fat-Free • Double Portion 2 x 8 oz./ 8.29* Blended with 5 scoops of ice cream, 7.49 Oreo® Crunch Frappe • Non-Dairy *Includes 1 Mixing Flavor per 8 oz. portion Giant Thick Frappe Blended with Oreo® Ice Cream, syrup, ® Like our thick frappe but twice the size and and topped with crushed Oreos , 7.49 Served in a topped with whipped cream, 9.49 “PRU” Center Frappe Waffle Cone Chocolate Malted Frappe Your favorite syrup, 12 heaping scoops of ice 3. Select a Mixing Flavor: add 99¢ Our thick frappe blended with lots of malt cream blended with country fresh milk, topped • Vanilla* • Banana • Apple Pie • Butterfinger® with whipped cream -- over 2 quarts large! 17.99 and chocolate syrup, 7.49 • Chocolate* • Blueberry • Brownie • Chocolate Chip Cookie Dough • Coffee* • Chocolate Chips Sherbet Freeze • Lemon • Carrot Cake Real Banana Frappe A refreshing drink! Three heaping scoops • Espresso* • Heath Bar® A thick frappe blended with a fresh banana, • Maraschino Cherry • Chocolate Chip Cookie ® of tangy sherbet blended with soda. • Mocha* • M & M’s syrup and banana ice cream, 7.49 ® Your choice of Orange, Raspberry, or Lemon • Butterscotch • Orange • Ginger Snap Cookie • Mounds Real Strawberry Banana Frappe (Lime -
Client Welcome Packet
CLIENT WELCOME PACKET RESUMES | COVER LETTER | LINKEDIN | INTERVIEW PREP WELCOME TO The Resume Chic & Co. YOUR BUSINESS NAME CLIENT WELCOME PACKET PREPARED FOR CLIENT NAME BY YOUR NAME THERESUMECHIC.COM Welcome I'm Jhen I CAN'T WAIT TO START WORKING WITH YOU Cupcake ipsum dolor sit amet jelly beans fruitcake liquorice biscuit. Powder marzipan cotton candy tart jelly-o candy chocolate. Cake halvah lollipop apple pie sugar plum. LET'S CREATE SOMETHING AMAZING Cupcake ipsum dolor sit amet jelly beans fruitcake liquorice biscuit. Powder marzipan cotton candy tart jelly-o candy chocolate. Cake halvah lollipop apple pie sugar plum. Marshmallow brownie soufflé chocolate cake bonbon. Lemon drops pie soufflé candy canes dragée. Jhen McDuffie Facebook handle Instagram handle [email protected] Twitter handle WWW.YOURWEBSITE.COM Welcome I'm Lisa Facebook handle I CAN'T WAIT TO START Instagram handle WORKING WITH YOU [email protected] Cupcake ipsum dolor sit amet jelly beans fruitcake liquorice biscuit. Powder marzipan cotton candy tart jelly-o candy chocolate. Cake halvah lollipop apple pie sugar plum. LET'S CREATE SOMETHING AMAZING Cupcake ipsum dolor sit amet jelly beans fruitcake liquorice biscuit. Powder marzipan cotton candy tart. Marshmallow donut brownie soufflé chocolate ice cake bonbon. Lemon drops pie soufflé candy canes dragée Your Signature lemon drops. WWW.YOURWEBSITE.COM Welcome, I'm Emily I'M SO HAPPY YOU'RE HERE Explain the purpose of this Welcome Packet here and welcome them. Cupcake ipsum dolor sit amet jelly beans fruitcake liquorice biscuit. Powder marzipan cotton candy tart jelly-o candy chocolate. Cake halvah lollipop apple pie sugar plum. -
Dessert Menu
MADO MENU DESSERTS From Karsambac to Mado Ice cream: Flavor’s Journey throughout the History From Karsambac to Mado Ice-cream: Flavors’ Journey throughout the History Mado Ice-cream, which has earned well-deserved fame all over the world with its unique flavor, has a long history of 300 years. This is the history of the “step by step” transformation of a savor tradition called Karsambac (snow mix) that entirely belongs to Anatolia. Karsambac is made by mixing layers of snow - preserved on hillsides and valleys via covering them with leaves and branches - with fruit extracts in hot summer days. In time, this mixture was enriched with other ingredients such as milk, honey, and salep, and turned into the well-known unique flavor of today. The secret of the savor of Mado Ice-cream lies, in addition to this 300 year-old tradition, in the climate and geography where it is produced. This unique flavor is obtained by mixing the milk of animals that are fed on thyme, milk vetch and orchid flowers on the high plateaus on the hillsides of Ahirdagi, with sahlep gathered from the same area. All fruit flavors of Maras Ice-cream are also made through completely natural methods, with pure cherries, lemons, strawberries, oranges and other fruits. Mado is the outcome of the transformation of our traditional family workshop that has been ice-cream makers for four generations, into modern production plants. Ice-cream and other products are prepared under cutting edge hygiene and quality standards in these world-class modern plants and are distributed under necessary conditions to our stores across Turkey and abroad; presented to the appreciation of your gusto, the esteemed gourmet. -
CUPCAKE M a K E R Owner’S Manual & R E C I P E B Oo K
CUPCAKE M AKER OWNER’S MANUAL & R E C I P E B oo K MODEL NUMBERS CC-2828PK & CC-2828VC babycakes cupcake maker 1 table of contents ImPORTANT SAFEGUARDS 3 OPERATING INSTRUCTIONS 5 CUPCAKE TIPS & DECORATING SUggESTIONS 8 USER MAINTENANCE INSTRUCTIONS 11 ONE YEAR LIMITED WARRANTY 11 RECIPES CUPCAKES 13 FROSTINGS 19 PIES 22 mUFFINS AND SCONES 23 APPETIZERS 26 2 babycakes cupcake maker IMPORTANT SAFEGUARDS When using electrical appliances especially when children are present, basic safety precautions should always be followed to reduce the risk of fire, electric shock, and/or injury to persons, including the following: 1. READ ALL INSTRUCTIONS. 2. Do not touch hot surfaces. Metal parts can become hot. Use any handles or knobs. 3. To protect against electrical shock, do not place cord, plug or appliance in water or other liquid. 4. Close supervision is necessary when any appliance is used by or near children. 5. Unplug from outlet when not in use and before cleaning. Allow to cool before cleaning and putting on or taking off parts and before cleaning the appliance. 6. Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctions or has been damaged in any manner. Return appliance to the nearest authorized service facility for examination, repair or adjustment. 7. The use of accessory attachments not recommended by the appliance manufacturer may cause injuries. 8. Do not use outdoors. 9. Do not let cord hang over edge of table or counter or touch hot surfaces. 10. Do not place on or near a hot gas or electric burner, or in a heated oven. -
How to Guide Baking Cupcakes with Our Madeira Cake
R 500g cake mix makes approximately: - 12 large muffins 18 standard cupcakes 24 fairy cakes R Cupcake cases \ muffin tin \ wire cooling rack R Circle cutter How To Guide R Edible glue R Cupcake boxes (optional) Baking Cupcakes With Our Madeira Cake Mix R Sattina sugarpaste R Sprinkles (optional) Visit the store Baking your cupcakes Decorating your cupcakes with sugarpaste 1. Preheat oven to 150C/Gas 2 (140C for fan ovens) 1. Smear the top of each cupcake with either jam or buttercream. 2. Add 200ml or 7 fluid ozs of water to 500g cake mix and beat 2. Lightly dust your hands and the table top with icing sugar on medium speed for approximately 5 mins. This cake mix is and knead the sugarpaste (roll out icing) until soft and pliable. very versatile and so if you want a change, once beaten you Roll it out to about 1cm in thickness and cut out a circle for can mix in chocolate chips, flavourings, lemon zest, chocolate each cupcake (if you do not have a cutter you will most likely powder, fruit etc. whatever takes your fancy really! be able to find a glass about the right size). 3. Place cupcake cases into a muffin tin and fill just over half 3. Place the circles onto each cupcake ready to decorate. way with the cake mix. If you do not use a muffin pan, the cupcake cases will not hold their shape. 4. To attach decorations onto the sugarpaste use either edible glue or a mixture of icing sugar mixed into a little water. -
Jgonzalez 30639027 Job 8
CHAPTER 9 Working with Styles Lesson Overview In this introduction to working with InDesign styles, you’ll learn how to do the following: ◊ Create and apply paragraph styles. ◊ Create and apply character styles. ◊ Nest Character styles inside paragraph styles. ◊ Create and apply object styles. ◊ Create and apply table styles. ◊ Globally update paragraph, character, object, cell and table styles. Globally update paragraph, character, object, cell and table styles. (this is duplicated on purposed!) ◊ Import and apply styles from other InDesign documents. ◊ Create styles groups. Macaroon wypas icing donut tootsie roll chupa chups gummies. Brownie halvah chupa chups chocolate cake marzipan. Topping macaroon dessert cheesecake dragée icing. Fruitcake lollipop danish bear claw tootsie roll candy canes croissant. Topping jujubes danish marzipan. Brownie danish toffee soufflé. Tiramisu powder li- quorice cheesecake applicake macaroon wypas tart. Chocolate cake pie applicake. Lemon drops donut cotton candy lemon drops. Cheesecake ice cream dragée sugar plum cheesecake lemon drops. Jelly-o fruitcake oat cake biscuit. Dragée pud- ding jelly-o cookie powder chocolate bar faworki chocolate bar. Macaroon oat cake sweet roll lemon drops. Pie cheesecake faworki ice cream jelly. Cheesecake cupcake danish cotton candy topping bonbon. Candy jelly topping pudding marshmallow sweet roll donut jelly topping. Cheesecake pastry faworki carrot cake icing icing marzipan. Topping wafer jelly beans croissant ice cream fruitcake lollipop. Dragée lemon drops oat cake brownie. Biscuit croissant marzipan. Sesame snaps cheesecake faworki marzipan jujubes croissant gingerbread marshmal- low candy. Caramels jelly-o chocolate. Croissant carrot cake cheesecake danish caramels jelly-o. Chocolate halvah gingerbread. Candy sesame snaps toffee toffee wafer sesame snaps danish. -
Recipe Except Substitute 1/4 Cup Cocoa for 1/4 Cup of the Flour (Stir to Blend with Flour and Sugar) and Omit Almond Flavoring
Almond Filling Grouping: Pastries, basic mixes Yield: 10 pound Serving: 30 Ingredient 1 #10 can Almond Paste 1/2 #10 can Sugar 1/2 #10 can Raw Sliced Almonds 16 each Eggs, possibly 18 1 cup Brandy / Amaretto 10 cup Cake Crumbs Preparation 1. Cream almond paste and sugar with a paddle until smooth. 2. Add the raw almonds, eggs, and liquor, mixing until just blended. 3. Add the cake crumbs, adjusting by eye to consistency. Almond Dough Grouping: Pastries, amenities, Yield: 0.5 sheet pan Serving: OR 9 pounds 6 ounces Ingredient 1 pound 8 ounce Sugar 2 pound 4 ounce Butter 12 ounce Egg 3 pound 12 ounce Pastry flour Sifted 1 pound 2 ounce Almond flour Sifted Preparation 1. Cream together butter and sugar. Slowly incorporate eggs. 2. Add flours all at once and mix only until incorporated. New England Culinary Institute, 2006 1 Almond Macaroon (Amaretti) Grouping: Pastries, amenities, Yield: 100 Cookies Serving: Ingredient 3 1/2 pound Almond paste 2 1/2 pound Sugar 2 ounce Glucose 1/2 quart Egg whites Couverture Preparation 1. Soften almond paste with a little egg white. Add sugar and glucose then incorporate the rest of the whites. Pipe round shapes, moisten, and dust with powdered sugar before baking. For Amaretti, allow to dry overnight, THEN dust with powdered sugar and press into star before 2. For walnut macaroons, replace 1 1/2 lbs. Almond paste with very finely ground walnuts, and increase glucose to 3 oz. Let stand overnight before piping oval shapes. Top with half a walnut. -
Disotto Range Has Been Developed to Offer 20I5 a High Quality Mix of Traditional, Authentic and Innovative Products
Authentic, Innovative, Premium. PRODUCT GUIDE Welcome... With Many Years of product experience and working within the catering industry the DiSotto range has been developed to offer 20I5 a high quality mix of traditional, authentic and innovative products. ade with premium ingredients, these products are the basis of an exceptional menu Mwith great presentation and plate appeal. Supported by a dependable delivery service, a modern infrastructure, friendly Telesales and an experienced Field Sales team, we offer a service that works to support you. Point-of-Sale, menus and advertising material are also available, to ensure that sales opportunities are maximised. As part of our ongoing commitment to the highest possible standards, DiSotto are pleased to have been awarded BRC Accreditation for our state of the art production facility - giving our customers peace of mind and confidence in our service and products. Account Number Business Development Manager Name Business Development Telephone Telesales Name Delivery Days 2 Telephone: 020 8965 1853 fax: 020 8965 4355 email: [email protected] Some images in this brochure are serving suggestions only, please check text or ask your sales representative for product information. www.disottofoods.co.uk 3 Our Hot Coffee Shop, Bakery, DiSotto Sorbets Sweet Street DiSotto Ice Cream Desserts Viennoiserie & Breads 6 12 48 50 54 Individual Ice Our Neapolitan Appetisers & Vero Gelato Children’s Menu Coffee & Biscotti Creams & Desserts Specialities Accompaniments 14 18 28 62 64 66 Grab and Go & Sundries Fine Dining Italian Pizza & Pasta Fish & Seafood Frozen Vegetables Gluten Free 29 30 32 68 74 78 Our Traditional Indulgent Cakes Menu Service, NPD Our Tiramisú Social Media Terms & Conditions Italian & Cheesecakes Bespoke Opportunities 34 36 44 79 80 81 DiSotto Ice Cream iSotto’s Dairy ice cream range is double Dcream based ice-cream that has a Rum n’ Raisin wonderfully rich flavour and a smooth, silky texture. -
2011 Recipe Index. a Asian Egg Noodle Broth with Fish
recipe index. 2011 recipe index. a Asian egg noodle broth with fish ......Mar: 22 banana almonds see nuts Asian-style prawn broth with Banana & macadamia Amaretto tart .......................................May: 112 buckwheat noodles ....................... Aug: 90 sour cream pie ........................ Feb: 110 An easy tart............................................ Sep: 86 asparagus Banana pecan praline cheesecake ..Apr: 92 anchovy see fish Asparagus, mushroom Spiced banana cake .................... Jun: 110 Antipasti of n’duja, white beans & prosciutto salad ..................... Feb: 72 Barbecued butterflied lamb and baked ricotta ..............................May: 98 Asparagus with quick hollandaise ..Apr: 65 with olive oil chips ....................... Nov: 126 Anytime flatbreads with dips ................ Apr: 35 Grilled asparagus with Barbecued pork fillet with Vietnamese apple verjuice hollandaise ................Nov: 117 caramel sauce ....................................Oct: 76 Apple & hazelnut salad .................Apr: 102 Hand-cut pasta with prosciutto, Barbecued pork skewers....................Dec: 108 Apple & sultana pastilla ................. Sep: 50 asparagus and baby cos............ Sep: 80 Barbecue sauce .................................... Jun: 93 Apple galette with Calvados sauce... Apr: 57 Lamb & asparagus involtini ......... Oct: 119 Barossa chook ....................................... Sep: 71 Apple tart ...................................... Sep:114 Prawn & asparagus salad with barramundi see fish Avocado &