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

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