Madeira Cake Mix

Madeira Cake Mix TRADITIONAL TRADITIONAL TRADITIONAL 1Easy 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!! 3Craigmillar’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. <ul style="display: flex;"><li style="flex:1">Vanilla Light N Fluffy </li><li style="flex:1">Crembel Fudge Icings </li></ul><ul style="display: flex;"><li style="flex:1">•</li><li style="flex:1">Ready to use aerated filling cream (buttercream </li></ul>alternative) with light texture <ul style="display: flex;"><li style="flex:1">•</li><li style="flex:1">Ready to use fudge icing for topping, filling and </li></ul>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 <ul style="display: flex;"><li style="flex:1">•</li><li style="flex:1">Crembel can be beaten and used instead of a </li></ul>frosting <ul style="display: flex;"><li style="flex:1">•</li><li style="flex:1">Ready to use dark chocolate icing for filling and </li></ul>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 <ul style="display: flex;"><li style="flex:1">•</li><li style="flex:1">Cold process jelly with either strawberry colour and </li></ul>flavour or raspberry Mellomallo •••••• Superb flavour <ul style="display: flex;"><li style="flex:1">•</li><li style="flex:1">Albumen based marshmallow made from highest </li></ul>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 <ul style="display: flex;"><li style="flex:1">•</li><li style="flex:1">Good quality white shortening </li></ul><ul style="display: flex;"><li style="flex:1">•</li><li style="flex:1">Good shortening properties in cake and pastry </li></ul>making ••••• Can be used in bread making as a crumb softener Mass Balanced Palm Oil Non Hydrogenated Halal Certified Emulsifier free 5Ingredients MADIERA CAKE MIX Water Blueberry Loaf 1000g 400g <ul style="display: flex;"><li style="flex:1">140g </li><li style="flex:1">Blueberries </li></ul>Cake Recipe Instructions <ul style="display: flex;"><li style="flex:1">1</li><li style="flex:1">Place mix into a machine bowl fitted with a beater </li></ul><ul style="display: flex;"><li style="flex:1">2</li><li style="flex:1">Add approximately two thirds of the water over 1 </li></ul>minute on first speed <ul style="display: flex;"><li style="flex:1">3</li><li style="flex:1">Mix for 4 minutes on second speed </li></ul>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 <ul style="display: flex;"><li style="flex:1">140g </li><li style="flex:1">Dark Cherries </li></ul>Instructions <ul style="display: flex;"><li style="flex:1">1</li><li style="flex:1">Place mix into a machine bowl fitted with a beater </li></ul><ul style="display: flex;"><li style="flex:1">Add cocoa powder to mix and blend well </li><li style="flex:1">2</li></ul><ul style="display: flex;"><li style="flex:1">3</li><li style="flex:1">Add approximately two thirds of the water over 1 </li></ul>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 6Ingredients 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 <ul style="display: flex;"><li style="flex:1">1</li><li style="flex:1">Place mix into a machine bowl fitted with a beater </li></ul><ul style="display: flex;"><li style="flex:1">2</li><li style="flex:1">Add approximately two thirds of the water over 1 </li></ul>minute on first speed <ul style="display: flex;"><li style="flex:1">3</li><li style="flex:1">Mix for 4 minutes on second speed </li></ul>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 <ul style="display: flex;"><li style="flex:1">200g </li><li style="flex:1">Crushed Pistachios </li></ul>Muffin Recipe Topping CREMBEL FUDGE ICING - VANILLA RASPBERRY MERJEL Instructions <ul style="display: flex;"><li style="flex:1">1</li><li style="flex:1">Place mix into a machine bowl fitted with a beater </li></ul><ul style="display: flex;"><li style="flex:1">2</li><li style="flex:1">Add approximately two thirds of the water over 1 </li></ul>minute on first speed <ul style="display: flex;"><li style="flex:1">3</li><li style="flex:1">Mix for 4 minutes on second speed </li></ul>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 7Wedding Cake Recipe Ingredients MADIERA CAKE MIX Water 1000g 400g VANILLA LIGHT N FLUFFY Raspberry Jam Instructions <ul style="display: flex;"><li style="flex:1">1</li><li style="flex:1">Place mix into a machine bowl fitted with a beater </li></ul><ul style="display: flex;"><li style="flex:1">2</li><li style="flex:1">Add approximately two thirds of the water over 1 </li></ul>minute on first speed <ul style="display: flex;"><li style="flex:1">3</li><li style="flex:1">Mix for 4 minutes on second speed </li></ul>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 <ul style="display: flex;"><li style="flex:1">1</li><li style="flex:1">Place MELLOMALLO and CASTLE into a mixer </li></ul>(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 <ul style="display: flex;"><li style="flex:1">1</li><li style="flex:1">Place MELLOMALLO and CASTLE into a mixer </li></ul>(with a metal bowl) 23 Blend Add icing sugar to mixer 4 Mix for 3 minutes (+/- 30 seconds) <ul style="display: flex;"><li style="flex:1">5</li><li style="flex:1">Add appropriate amount of Gum Tragacanth and </li></ul>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 9Vintage Wedding Cake Tower Assorted Mini Cakes & Cupcakes Instructions Plain Madeira <ul style="display: flex;"><li style="flex:1">1</li><li style="flex:1">Place mix into a machine bowl fitted with a beater </li></ul>Batter Recipe Ingredients <ul style="display: flex;"><li style="flex:1">2</li><li style="flex:1">Add approximately two thirds of the water over 1 </li></ul>minute on first speed <ul style="display: flex;"><li style="flex:1">3</li><li style="flex:1">Mix for 4 minutes on second speed </li></ul>4 Add remaining water over 1 minute on first speed MADEIRA CAKE MIX 1000g 5678 Scrape down <ul style="display: flex;"><li style="flex:1">Water </li><li style="flex:1">400g </li></ul>Mix for 2 minutes on first speed Scale into appropriate baking tins or cases Bake as recipe requires Instructions Chocolate Madeira Batter Recipe <ul style="display: flex;"><li style="flex:1">1</li><li style="flex:1">Place mix and cocoa powder into a into a machine bowl </li></ul>fitted with a beater and blend well 23 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 <ul style="display: flex;"><li style="flex:1">1</li><li style="flex:1">Follow steps 1-6 of plain MADEIRA batter recipe </li></ul>Scale at 60g into cupcake cases Recipe 2<ul style="display: flex;"><li style="flex:1">3</li><li style="flex:1">Bake at 180°C for approximately 25 minutes(+/- 5 </li></ul>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 <ul style="display: flex;"><li style="flex:1">5</li><li style="flex:1">Place EASY-PEASY MALLO flower on top, fixed with a </li></ul>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 <ul style="display: flex;"><li style="flex:1">Raspberries </li><li style="flex:1">140g </li></ul>Filling: VANILLA CREMBEL RASPBERRY MERJEL Instructions <ul style="display: flex;"><li style="flex:1">1</li><li style="flex:1">Follow steps 1-6 of plain MADEIRA batter recipe </li></ul><ul style="display: flex;"><li style="flex:1">Add raspberries and blend well </li><li style="flex:1">2</li></ul><ul style="display: flex;"><li style="flex:1">3</li><li style="flex:1">Scale at 80g into mini loaf tins </li></ul>4 Bake at 180°C for approximately 25 minutes (+/- 5 minutes) <ul style="display: flex;"><li style="flex:1">5</li><li style="flex:1">Once cooled decorate with VANILLA CREMBEL </li></ul>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 <ul style="display: flex;"><li style="flex:1">1</li><li style="flex:1">Follow steps 1-6 of plain MADEIRA batter </li></ul>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 <ul style="display: flex;"><li style="flex:1">5</li><li style="flex:1">Spread VANILLA LIGHT N FLUFFY on one </li></ul>layer and raspberry jam on the other <ul style="display: flex;"><li style="flex:1">6</li><li style="flex:1">Dredge the top with icing sugar </li></ul><ul style="display: flex;"><li style="flex:1">11 </li><li style="flex:1">12 </li></ul>Instructions Mini Red Velvet Cakes Recipe Ingredients <ul style="display: flex;"><li style="flex:1">1</li><li style="flex:1">Follow steps 1-6 for choc MADEIRA batter recipe </li></ul><ul style="display: flex;"><li style="flex:1">Scale at 60g into lined 2.5cm cake rings </li><li style="flex:1">2</li></ul><ul style="display: flex;"><li style="flex:1">3</li><li style="flex:1">Bake at 180°C for approximately 25 minutes (+/- 5 </li></ul>minutes) 4 Once cool cut into 3 layers As per Choc MADEIRA Batter (but only use 15g cocoa powder) Red Food Colouring 5g <ul style="display: flex;"><li style="flex:1">5</li><li style="flex:1">Pipe VANILLA LIGHT N FLUFFY in bulbs between </li></ul>each layer <ul style="display: flex;"><li style="flex:1">6</li><li style="flex:1">Pipe VANILLA LIGHT N FLUFFY on top of cake and </li></ul>sprinkle with red velvet crumb Topping: VANILLA LIGHT N FLUFFY Instructions Mini Chocolate Raspberry Cakes Recipe <ul style="display: flex;"><li style="flex:1">1</li><li style="flex:1">Follow steps 1-6 of choc MADEIRA batter recipe </li></ul><ul style="display: flex;"><li style="flex:1">Scale at 60g into cupcake cases </li><li style="flex:1">2</li></ul><ul style="display: flex;"><li style="flex:1">3</li><li style="flex:1">Bake at 180°C for approximately 25 minutes (+/- 5 </li></ul>minutes) 4 Once cool, cut into 3 layers <ul style="display: flex;"><li style="flex:1">5</li><li style="flex:1">Beat CHOCOLATE CREMBEL with MARVELLO to make </li></ul>a buttercream filling and spread one layer with this filling and the other layer with raspberry jam Ingredients As per Choc MADEIRA Batter <ul style="display: flex;"><li style="flex:1">6</li><li style="flex:1">Heat DOUBLE FUDGE ICING and drizzle over top of </li></ul>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 <ul style="display: flex;"><li style="flex:1">1</li><li style="flex:1">Follow steps 1-6 of plain MADEIRA batter recipe </li></ul>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 <ul style="display: flex;"><li style="flex:1">5</li><li style="flex:1">Once cool, pipe a swirl of VANILLA LIGHT N FLUFFY </li></ul>on top and a cherry to garnish Filling: VANILLA LIGHT N FLUFFY Chopped Cherries Chocolate & Raspberry Cupcakes Recipe Instructions <ul style="display: flex;"><li style="flex:1">1</li><li style="flex:1">Follow steps 1-6 of choc MADEIRA batter recipe </li></ul><ul style="display: flex;"><li style="flex:1">Scale at 80g into cupcake cases </li><li style="flex:1">2</li></ul><ul style="display: flex;"><li style="flex:1">3</li><li style="flex:1">Bake at 180°C for approximately 25 minutes(+/- 5 </li></ul>minutes) 4 Once cooled create a buttercream topping by beating 300g CHOCOLATE CREMBEL with 100g MARVELLO Ingredients As per Choc MADEIRA Batter <ul style="display: flex;"><li style="flex:1">5</li><li style="flex:1">Pipe approx. 40g of buttercream style icing onto </li></ul>cupcake and sprinkle with raspberry pieces Filling: CHOCOLATE CREMBEL 300g <ul style="display: flex;"><li style="flex:1">MARVELLO </li><li style="flex:1">100g </li></ul><ul style="display: flex;"><li style="flex:1">Raspberry Pieces </li><li style="flex:1">140g </li></ul>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 <ul style="display: flex;"><li style="flex:1">1</li><li style="flex:1">Place mix into a machine bowl fitted with a beater </li></ul><ul style="display: flex;"><li style="flex:1">2</li><li style="flex:1">Add approximately two thirds of the water over 1 </li></ul>minute on first speed <ul style="display: flex;"><li style="flex:1">3</li><li style="flex:1">Mix for 4 minutes on second speed </li></ul>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 <ul style="display: flex;"><li style="flex:1">1</li><li style="flex:1">Cover the cake with approx. 500g of EASY- </li></ul>PEASY MALLO PASTE <ul style="display: flex;"><li style="flex:1">2</li><li style="flex:1">Twist 2 EASY-PEASY MALLO PASTE together </li></ul>to produce a unicorn horn and stabilise with a dowel. Paint with rose gold edible paint and leave to dry <ul style="display: flex;"><li style="flex:1">3</li><li style="flex:1">To create the a unicorn mane of pastel flowers, </li></ul>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 <ul style="display: flex;"><li style="flex:1">5</li><li style="flex:1">Pipe DOUBLE FUDGE ICING to create </li></ul>eyelashes Our Products <ul style="display: flex;"><li style="flex:1">TRADITIONAL </li><li style="flex:1">SCONE </li></ul><ul style="display: flex;"><li style="flex:1">Code </li><li style="flex:1">Product </li><li style="flex:1">Size </li></ul><ul style="display: flex;"><li style="flex:1">Code </li><li style="flex:1">Product </li><li style="flex:1">Size </li></ul>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 <ul style="display: flex;"><li style="flex:1">10140541 </li><li style="flex:1">2 Way Savoury Scone </li></ul>Concentrate 16kg 16kg <ul style="display: flex;"><li style="flex:1">Choux Paste Mix </li><li style="flex:1">10kg </li></ul>10142320 Farmhouse Cake 10222223 Genoese Cake Mix 12.5kg 12.5kg 12.5kg 12.5kg 12.5kg <ul style="display: flex;"><li style="flex:1">10143922 </li><li style="flex:1">2 Way Scone </li></ul>Concentrate <ul style="display: flex;"><li style="flex:1">10142523 </li><li style="flex:1">Ginger Cake </li></ul>10143090 Madeira Cake FILLING CREAMS <ul style="display: flex;"><li style="flex:1">10143771 </li><li style="flex:1">Rich Celebration Cake </li></ul><ul style="display: flex;"><li style="flex:1">Code </li><li style="flex:1">Product </li><li style="flex:1">Size </li></ul>10187152 10187153 10220431 Lactofil Classic Lactofil Classic Lactofil Supreme 4x5 litre 12x1 litre 10 litres 12x1 litre 8kg pail

Madeira Cake Mix

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