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Dawn Foods has unveiled three exciting new recipes for Easter created in collaboration with an influencer and its student ambassadors, using the company’s vegan ingredients.
Recipe developer, nutritionist and influencer Emma Hanton has devised a traditional ‘cut and come again’ Vegan Simnel Cake, using Dawn Balance Vegan Crème Cake Mix, which only requires the addition of oil and water. Flavoured with Dawn Bun Spice and finished with traditional marzipan eggs for decoration, this egg-free Simnel cake is light, moist and filled with fruit inclusions.
Student Ambassador Vashnavi Vora has ‘mixed it up’ with her hybrid Hot Cross Bun Brownie, featuring chocolate, synonymous with Easter, and the spice of hot cross buns. Made using Dawn’s Vegan Brownie Mix, the traditional cross is made using Dawn Glossy Icing and the brownies are finished with crushed chocolate eggs. The Hot Cross Bun Brownies make a great Easter alternative to fruited cakes for children.
Finally, a light Vegan Orange Marble Bundt Cake from Student Ambassador Ross Yates. This pretty cake combines Dawn Balance Vegan Crème Cake Mix in Plain and Chocolate for a marbled sponge, flavoured with Dawn Orange Flavouring. The finished cake is drenched with Dawn Fondant Sublime icing, pastel-coloured mini eggs, and fresh orange.
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