Valentine's Day Recipe Inspiration

Feb 7, 2017, 09:15 AM by Dawn Foods UK

Valentine’s Day is a time for indulgence, sweet treats and  rewarding that special someone. Make some delicious cakes and bakes that are going to leave a lasting impression, or an irresistible limited edition product range for impulse purchase temptation. Here are some recipe ideas to excite your customers with:

 

CHOCOLATE STRAWBERRY GATEAU
Chocolate Strawberry Gateau

Ingredients

Chocolate Genoese

1200g DAWN® Dark Devils Genoese Cake Base

500g Water (1)

130g Vegetable Oil

240g Water (2)

Finish

DAWN® Strawberry Frosting

DAWN® Glacage Chocolate Glaze

DOBLA® Chocolate Curls Plain

 

Method

  • Add the DAWN® Dark Devils Genoese Cake Base, water (1) and vegetable oil to a mixing bowl fitted with a beater and mix for 1 minute on slow and then 4 minutes on medium speed.
  • Add the water (2) over 1 minute while mixing on slow speed – scrape down the bowl and then mix for a further 1 minute on slow.
  • Deposit at 1000g into prepared 4” deep, 8” round cake tins.
  • Bake at 170°C for approximately 60 - 70 minutes.
  • On removal from the oven, invert the tins onto a tray lined with clean silicone paper (this will aid in achieving a flat top).
  • Allow to cool for an hour then remove from the tins, and cool thoroughly (best overnight).
  • Then cut into 3 layers.
  • Place the base layer onto a cake board and then sandwich together the remaining pieces with a ½ inch (1.5cm) layer of DAWN® Strawberry Frosting.
  • Finish the sides and top with a layer of more DAWN® Strawberry Frosting, making sure to get a flat, even top.
  • Decorate the sides by coating in DOBLA® Chocolate Curls Plain (to half way up).
  • Place in the chiller and allow to cool for an hour.
  • Heat the DAWN® Glacage Chocolate Glaze and place into a piping bag.
  • Pipe the Glacage around the top edge of the cooled cake allowing the occasional run down the side, then pipe the Glacage to fill the top and level with a palette knife.
  • Dip whole strawberries half way into melted dark chocolate and allow to set.
  • Once the Glacage is set, pipe swirls of DAWN® Strawberry Frosting around the top and decorate with the chocolate strawberries.

YIELD: 2 Cakes



STRAWBERRY AND WHITE CHOCOLATE ICED HEART

Valentines Hearts

Ingredients

Dawn® Scoop & Bake - Strawberry and White Chocolate

Dawn® Vanilla Glossy Icing

Red Food Colouring


Method:

  • To begin, mix around the Dawn® Scoop & Bake - Strawberry and White Chocolate batter with a spatula or spoon.
  • Scoop the Strawberry and White Chocolate batter into a silicone heart shaped mould, around 80g.
  • Bake at around 160°C for 30-35 minutes.
  • Once cooled take out the heart shaped cake.
  • Warm up the Dawn® Vanilla Glossy Icing to 50°C, then gently swirl in a few drops of red colouring.
  • Dip the heart into the icing to cover one side of the heart and leave to set.
  • Then display and sell!

YIELD: 1 x 2kg tubs = 25 Hearts (80g)


VALENTINES DONUT TOWER

Valentines Donut Tower

Ingredients

Donuts

DAWN® Heritage or Majestic Cake Donut Mix 1000g

Water 430g

Finish

DAWN® White Fudge Icing

Red Food Colouring

Edible Glitter or Lustre Gold Spray for added decoration


Method:

  •  Add the water to the DAWN® Heritage or Majestic Cake Donut Mix and mix with a beater on slow speed for 1 minute and then medium speed for 2 minutes.
  • Allow to stand for at least 10 minutes before using.
  • Deposit into 40 - 45g cake donuts.
  • Fry at 180°C for approx. 1minute each side.
  • Allow to cool completely.
  • Heat DAWN® White Fudge Icing to 50°C and make up various shades of red, pink & burgundy using liquid or powder colours.
  • Dip the tops of the cooled donuts into the prepared icings and allow to dry completely.
  • Some can be finished with edible glitter, lustre gold spray and/or a drizzle of contrasting fudge icing.

YIELD: Approx. 30 ring donuts

Tip: If the donut tower is going to be used for long term display and not consumption, it is recommended to let the donuts stale and ­firm up for a day or so before decorating.



STRAWBERRY ÉCLAIRS

Strawberry Eclairs

Ingredients

Éclair Pastry

DAWN® Choux Pastry Mix 1000g

Warm Water 1500g

Strawberry Cream Filling

DAWN® Sucrem Nova Plus 350-400g

Water 1000g

Fresh Cream 250g

DAWN® Strawberry Compound 60g

Finish

DAWN® Vanilla Glossy Icing

Red Food Colouring

Fresh Berries

 

Method:

Éclair Pastry:

  • Mix the DAWN® Choux Pastry Mix and warm water on slow speed for 1 minute, then 7-8 minutes on medium speed.
  • Deposit with a 12mm plain tube and bake at 195°C for 35 minutes (the last 5 minutes with the damper open).

Strawberry Cream Filling:

  • Add the DAWN® SuCrem Nova Plus to the 1000g water and whisk on fast speed for 3-5 minutes.
  • Mix 250g of the above mixture with fresh cream and the DAWN® Strawberry Compound.

Finish:

  • Make 3 small holes in the bottom of each éclair and pipe the strawberry creamin through the holes.
  • Warm the DAWN® Vanilla Glossy Icing, add some red food colouring and marble slightly.
  • Dip the top of the éclairs into the icing and decorate with fresh berries.

YIELD: Approx. 70 éclairs