By Katherine Simpson, Applications Chef, Dawn Foods
Prepare 5 lbs R&H® RichCreme® Cake Base according to bag directions.
For Pumpkin Creme Cake, combine 5 lbs R&H® RichCreme® Cake Base, bread flour, cinnamon, nutmeg, clove, ginger and allspice. Add pumpkin to oil and prepare according to bag directions.
Scale 1.5 lbs of each batter into 8” baking pans. Gently swirl the batters together using a spatula before baking.
Bake at 350°F for 50-60 minutes. Cool.
For White Chocolate Buttercreme, melt white chocolate and cool to room temperature. Fold white chocolate into Dawn® Exceptional White Buttercreme Style Icing.
Levelthe top of each cake and ice with White Chocolate Buttercreme.Finish with pecans and Select ™ Caramel Glossy.
Yields: 6 Cakes
|© 2018 Dawn Food Products, Inc.|
Unless noted otherwise, all trademarks and other intellectual property on this site are owned by Dawn Food Products, Inc., Jackson, MI, USA