madeira cake mix - csm bakery solutions · 2018-08-21 · madeira cake mix 1000g water 400g cocoa...

TRADITIONAL TRADITIONAL TRADITIONAL

Madeira Cake Mix

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!

1

• 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

Madeira Cake Mix

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

Toffee 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.

• Albumen based marshmallow made from highest grade albumen

• Suitable for buttercream type fillings

• Takes colours and flavours well – add at final stages of whipping

• 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

• Can be used to make a cost effective royal icing with addition of CASTLE shortening

Mellomallo

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

• Use on a wide range of confectionery items

• Can be beaten, piped, topped or filled on to cakes, cupcakes and gateaux

• Freeze / thaw stable

• 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

• Crembel can be beaten and used instead of a frosting

• Pack size: 12.5kg pail

• Product codes: Caramel 10143343, Chocolate 10143325, Vanilla 10143336, Lemon 10143328

Crembel Fudge Icings

• Cold process jelly with either strawberry colour and flavour or raspberry

• Superb flavour

• High clarity to enhance the appearance of fruit

• Use straight from the pail

• Used for strawberry tarts and other cake toppings


• Product codes: Strawberry 10143335, Raspberry 10143152

Merjel Strawberry and Raspberry

• Ready to use dark chocolate icing for filling and coating a wide range of confectionery

• Rich dark chocolate with a softer eat effect for using on brownie, fudge and chocolate cakes

• Spread or pipe straight from the pail, or heat to 40°C for dipping


• Product code: 10142151

Double Fudge Icing

• Ready to use aerated filling cream (buttercream alternative) with light texture

• Vanilla flavoured

• Spread or pipe straight from the pail

• Pack size: 8kg pail

• Product code: 10144413

Vanilla Light N Fluffy

• 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

Castle Shortening

IngredientsMADIERA CAKE MIX 1000g Water 400gBlueberries 140g

IngredientsMADIERA CAKE MIX 950gCocoa Powder 50gWater 400gDark Cherries 140g

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

5 Scrape down

6 Mix for 2 minutes on first speed

7 Add blueberries and blend well

8 Scale at 310g into prepared Pullman tins

9 Sprinkle with blueberries for decoration

10 Bake at 180°C for approximately 40 minutes (+/- 5 minutes)

Instructions


2 Add cocoa powder to mix and blend well




6 Scrape down


8 Add dark cherries and blend well


0Place dark cherries on top for decoration

11 Bake at 180°C for approximately 40 minutes (+/- 5 minutes

Instructions

Chocolate Madeira with Black CherriesRecipe

Blueberry Loaf Cake Recipe

5

IngredientsMADIERA CAKE MIX 1000gWater 400gLemon Zest 20gLemon Juice 10g Poppy Seeds 30g

ToppingCREMBEL FUDGE ICING - LEMON





5 Scrape down


7 Add poppy seeds and blend well



10 Once cool, decorate with a drizzle of LEMON CREMBEL

Instructions

IngredientsPLAIN CRÈME CAKE MIX 1000g Egg 360g Saladin Oil 360g Water 220g Crushed Pistachios 200g

ToppingCREMBEL FUDGE ICING - VANILLARASPBERRY MERJEL





5 Scrape down


7 Add raspberries and blend well



10 Once cool, decorate with VANILLA CRMEBEL coloured with raspberry colour and flavour and

RASPBERRY MERJEL

Instructions

Pistachio & RaspberryMuffin Recipe

Lemon & Poppy Seed Bundt CakeRecipe

6

IngredientsMADIERA CAKE MIX 1000gWater 400gVANILLA LIGHT N FLUFFYRaspberry Jam

IngredientsIcing Sugar (very fine) 2,100gMELLOMALLO 880g CASTLE Shortening 170g Food Colouring




4 Add remaining water over 1 minute on first speed.

5 Scrape down


7 Scale at 400g into 6in cake tins

8 Bake for approximately 35 minutes (+/- 5 minutes)

9 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)

Instructions

1 Place MELLOMALLO and CASTLE into a mixer (with a metal bowl)

2 Blend

3 Add icing sugar to mixer

4 Mix for 3 minutes (+/- 30 seconds)

Instructions

Easy-Peasy Mallo Paste Recipe

7

Wedding Cake Recipe

IngredientsIcing Sugar (very fine) 210gMELLOMALLO 88g CASTLE Shortening 17g Gum Tragacanth* 7g Food Colouring

*Depending on how firm you want the paste, you will need approx. 7g (1 teaspoon) for the above recipe

1 Place MELLOMALLO and CASTLE into a mixer (with a metal bowl)

2 Blend

3 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

Instructions

Decorative Flowers Recipe

• 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

Advantages of Easy-Peasy Mallo Paste

IngredientsMADEIRA CAKE MIX 1000gWater 400g

Assorted Mini Cakes & Cupcakes





5 Scrape down


7 Scale into appropriate baking tins or cases

8 Bake as recipe requires

InstructionsPlain Madeira Batter Recipe

9

Vintage Wedding Cake Tower

1 Place mix and cocoa powder into a into a machine bowl fitted with a beater and blend well




5 Scrape down


7 Scale into appropriate baking tins or cases

8 Bake as recipe requires

InstructionsChocolate Madeira Batter Recipe

IngredientsMADEIRA CAKE MIX 1000gWater 400gCocoa Powder 50g

IngredientsAs per Plain MADEIRA Batter

Filling:VANILLA LIGHT N FLUFFY FONDAXMELLOMALLO (for Easy-Peasy Mallo Paste see recipe on page 5

1 Follow steps 1-6 of plain MADEIRA batter recipe

2 Scale at 60g into cupcake cases

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

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

5 Place EASY-PEASY MALLO flower on top, fixed with a small amount of FONDAX

InstructionsVanilla Cupcakes Recipe

10


2 Scale at 60g into lined 2.5cm cake rings


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

Instructions


Filling:VANILLA LIGHT N FLUFFYRaspberry Jam

Mini Victoria Sponges Recipe


2 Add raspberries and blend well

3 Scale at 80g into mini loaf tins


5 Once cooled decorate with VANILLA CREMBEL coloured with raspberry colour and flavour, RASPBERRY MERJEL and dried raspberry sprinkles

Instructions

IngredientsAs per Plain MADEIRA BatterRaspberries 140g

Filling:VANILLA CREMBELRASPBERRY MERJEL

Mini Raspberry Loaf Cakes Recipe

12

1 Follow steps 1-6 of choc MADEIRA batter recipe


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

5 Pipe approx. 40g of buttercream style icing onto cupcake and sprinkle with raspberry pieces

Instructions

IngredientsAs per Choc MADEIRA Batter

Filling:CHOCOLATE CREMBEL 300gMARVELLO 100gRaspberry Pieces 140g

Chocolate & Raspberry Cupcakes Recipe


2 Blend in cherries and ensure well distributed



5 Once cool, pipe a swirl of VANILLA LIGHT N FLUFFY on top and a cherry to garnish

Instructions


Filling:VANILLA LIGHT N FLUFFYChopped Cherries

Mini Cherry Cakes Recipe

IngredientsAs per Choc MADEIRA Batter

Filling & Topping:CHOCOLATE CREMBEL 300gMARVELLO 100gDOUBLE FUDGE ICINGRaspberry JamFresh Raspberries (for garnish)

Mini Chocolate Raspberry Cakes Recipe

1 Follow steps 1-6 of choc MADEIRA batter recipe



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

6 Heat DOUBLE FUDGE ICING and drizzle over top of cake, garnish with a fresh raspberry

Instructions

IngredientsAs per Choc MADEIRA Batter (but only use 15g cocoa powder)Red Food Colouring 5g

Topping:VANILLA LIGHT N FLUFFY

Mini Red VelvetCakes Recipe 1 Follow steps 1-6 for choc MADEIRA batter recipe



4 Once cool cut into 3 layers

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

Instructions

13

Unicorn Cake RecipeIngredientsMADEIRA CAKE MIX 1000gWater 400gColoured Sprinkles 100g

Filling:VANILLA LIGHT N FLUFFYRaspberry JamEASY-PEASY MALLO PASTEFood colours DOUBLE FUDGE ICING





5 Scrape down


7 Add sprinkles and blend well

8 Scale at 400g into three 6in round cake tins

9 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)

Instructions

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

To Decorate

Our Products

CSM092

CSM (United Kingdom) Ltd Stadium Road | Brombrough | CH62 3NUFreephone: 0800-783-4697www.csmbakerysolutions.com

TRADITIONAL

Code Product Size10141882 Complete Sponge 12.5kg

10141779 Chocolate Sponge 12.5kg

10141758 Chocolate Cake 12.5kg

10141872 Coconut Macaroon Mix 10kg

10141788 Choux Paste Mix 10kg

10142320 Farmhouse Cake 12.5kg

10222223 Genoese Cake Mix 12.5kg

10142523 Ginger Cake 12.5kg

10143090 Madeira Cake 12.5kg

10143771 Rich Celebration Cake 12.5kg

SCONE

Code Product Size

0141565 Buttery Scone Mix 12.5kg

10143370 Scone Mix 12.5kg

10142089 Delite 2000 Scone 24kg Concentrate

10140541 2 Way Savoury Scone 16kg Concentrate

10143922 2 Way Scone 16kg Concentrate

DOUGHNUT

Code Product Size10142156 Doughnut Concentrate 16kg (50%)

10142843 Kielder Doughnut 25kg Concentrate (50%)

10188769 Meister Berliner 25kg Complete Mix

10143898 Satin Doughnut 12.5kg Concentrate (20%)

AMERICAN

Code Product Size10141770 American Muffin Mix - 12.5kg Chocolate

10143608 American Muffin Mix - 12.5kg Plain

10141376 Banana Cake 12.5kg

10141615 Carrot Cake Mix 12.5kg

10141735 Crème Cake Mix - 12.5kg Chocolate

10143601 Crème Cake Mix - Plain 12.5kg

10141762 Extra Moist Cake Mix - 12.5kg Chocolate

10143603 Extra Moist Cake Mix - 12.5kg Plain

10142288 Extra Moist Cake Mix - 12.5kg Toffee

10141740 Fudge Brownie Mix 12.5kg

FILLING CREAMS

Code Product Size10187152 Lactofil Classic 4x5 litre

10187153 Lactofil Classic 12x1 litre

10220431 Lactofil Supreme 10 litres

10220430 Lactofil Ultralife 12x1 litre

10144413 Vanilla Light N Fluffy 8kg pail

ICINGS, FILLINGS & TOPPINGS

Code Product Size

10140933 American Cream 10kg Cheese Icing

10141616 Carrot Cake Topping 10kg

10141944 Craigmillar Caramel 12.5kg

10143343 Crembel Fudge Icing - 12.5kg Caramel

10143325 Crembel Fudge Icing - 12.5kg Chocolate

10143328 Crembel Fudge Icing - 12.5kg Lemon

10143336 Crembel Fudge Icing - 12.5kg Vanilla

10141960 Crembel Fudge Icing 12.5kg Original - Caramel

10185266 Original Crème Patisserie 10kg

10142151 Double Fudge Icing 12.5kg

10176895 Frosting - Chocolate 5kg

10176900 Frosting - Vanilla 5kg

10143095 Magi-Glaze 12.5kg

10143849 RTU Toffee Sauce 10kg

10144512 White Wrap Ice 12.5kg

madeira cake mix - csm bakery solutions · 2018-08-21 · madeira cake mix 1000g water 400g cocoa...

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