Christmas Magic at Dawn Bakery

Dec 2, 2016, 05:00 AM by Dawn Foods UK

Christmas is the season to be jolly and to indulge in a variety of deliciously decorated sweet bakery treats, with luscious fillings and festive inclusions. Dawn can help you bring joy to your customers with delectable flavours that will entice them to come back for more! Get inspiration from our recipes and be ready this Christmas with Dawn Foods:


Red Velvet Christmas CakeRed Velvet Christmas Cake

 

INGREDIENTS:

1000g     Dawn® Red Velvet Creme Cake Base
350g       Whole Egg
300g       Vegetable Oil
225g       Water

FINISH

1100g     Dawn® Cream Cheese Frosting
Red Velvet Cake Crumb

 

METHOD:

  •  Add the Dawn® Creme Cake Base - Red Velvet and the egg to the mixing bowl.
  • Mix with a beater for 1 minute on slow and then 3 minutes on medium speed.
  • Stream the oil and water in over 1 minute on slow speed.
  • Scrape down and then mix for a further 2 minutes on slow speed.
  • Deposit 1.2kg of the mixture into a deep 10” round tin or 400g into each of 3 shallow 10” round tins.
  • Bake at 175°C for 50-60 minutes for the deep tins or 20 minutes for the shallow tins.
  • Bake the remaining batter in a tray bake tin and keep aside to make crumbs.
  • Once baked, allow to cool slightly and then remove from the tin. Allow to cool thoroughly (best overnight).
  • Cut the deep cake into 3 layers.
  • Place one layer onto a cake board and spread 180g of DAWN® Cream Cheese
  • Frosting onto it. Place the second layer on top and spread another 180g of frosting onto this. Lastly place the 3rd layer on top.
  • Coat the whole cake with approximately 650g of the frosting.
  • Decorate with swirls of frosting and finish with a sprinkle of red velvet cake crumb.

MAKES: One 10” round cake


Bramley Apple & Cinnamon Crumble Bramley Apple & Cinnamon Crumble


INGREDIENTS:
2500g    Dawn ® Creme Cake Base - Plain
875g      Egg
750g      Oil
563g      Water
500g      Diced Bramley apple, (or pie filling)
300g      Dawn® Cinnamon Spread
Dawn® Crumble Mix for topping
Dawn ® Baker’s Select Vanilla Glossy Icing

 

METHOD

  • Make up the batter as per bag instructions using egg, oil and water.
  • Add the apple in the last 30 seconds of mixing on slow speed, then deposit into an 18 x 30” baking tray.
  • Apply the cinnamon spread over the batter, and swirl slightly with a knife, leaving it marbled.
  • Top with Dawn® Crumble Mix, and bake for 40 minutes at 180°C.
  • Allow to cool, then spin with Dawn ® Vanilla Glossy Icing.

MAKES: One 18 x 30” baking tray


Snowmen Meringues Snowman Meringues

 

INGREDIENTS:
50g     Dawn® Ovafina Powder
500g   Water
500g   Caster Sugar
500g   Icing Sugar (sifted)

FINISH:
Skittles & Chocolate Chips

 

METHOD:

  • Whisk the Dawn® Ovafina Powder, water and caster sugar in a clean machine bowl fitted with a whisk, to achieve a stiff meringue.
  • With a large metal spoon, add the icing sugar in 3 additions and fold in to form a smooth meringue.
  • Using a 12mm plain tube fitted to a piping bag, pipe the meringue onto silicone paper lined baking sheets into fattish dome shapes.
  • Bake in an oven set at 110°C for 3 hours or until completely dried out. Allow to cool completely.
  • Decorate with Skittles (eyes and nose) and chocolate chips (mouth). You can even pipe white icing onto the tips of the nose for a ‘frosted’ effect.

MAKES: 100 Meringues


Tiramisu Yule LogChristmas Tiramisu Log

 

 

INGREDIENTS:
Base:
650g     Dawn® Supersponge Cake Mix – Darker Chocolate
377g     Water

Filling:
Either: 1000g     Dawn ® Chocolate Frosting
Or: 750g     Dawn ® Cream Cheese Frosting
250g     Dawn ® Dark Chocolate Glossy Icing
30g       Instant coffee granules
30g       Water
15g       Tia Maria Liqueur

FINISH:
1000g    Dawn ® Chocolate Frosting or
500g      Dawn ® Cream Cheese Frosting &
500g      Dawn ® Dark Chocolate Glossy Icing.

Note 1: Bowl & whisk MUST be free from grease.
Note 2: The sponge sheet will continue to bake on the baking sheet so do not over bake in the oven.
Note 3: For an alternative finish, enrobe fully in chocolate.

 

METHOD

Base:

  • Put approx. half the water into your mixing bowl.
  • Add the supersponge mix & whisk on slow speed, gradually adding the remainder of the water. Mix 1 min slow then 3 mins fast. Deposit on to a baking tray lined with paper at 900-950g. Spread evenly with a palette knife or plastic scraper.
  • Bake in a rack oven at 240°C or deck oven at 230°C. (Top heat: 6, Bottom Heat: 1) for 5-6 mins.

Filling:

  • Either use Dawn ® Chocolate Frosting

Or:

  • Make up using Dawn ® Cream Cheese Frosting and Dawn® Dark Chocolate Glossy Icing. Mix on medium/high speed until blended thoroughly. Dissolve the instant coffee granules in the water & add Tia Maria (optional). Mix into the filling.

Assembly:

  • Dust the workbench with caster sugar & turn out the sponge sheet. Peel off the backing paper & spread with an even layer of filling, leaving 25mm at the edges. Carefully roll towards yourself. Roll as tight as possible without applying excess pressure, as this could result in cracks. Cut the ends off with a sharp serrated knife, divide & cut into 4 equal portions.

Finish:

  • Mix Dawn ® Cream Cheese Frosting and Dawn® Dark Chocolate Glossy Icing on medium/high speed until blended thoroughly. Spread over the log using a comb scraper to create a rough ‘bark’ like finish. Alternatively, cover with Dawn ® Chocolate Frosting. Sprinkle with icing sugar.


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