Dawn's Easter Recipe Inspiration

Mar 24, 2017, 09:45 AM by Dawn Foods UK

Easter is “hopping” up on us, so make sure you are in plentiful supply of seasonal sweets and treats. Customers will be after pastel coloured and indulgent bakes creatively decorated for this occasion. Dawn® can help you create Easter themed goods that will tempt your customers - with their scrumptious taste and enticing appeal. Here are some recipe ideas that you could offer in your outlet:

EASTER CHOCOLATE ORANGE BUNDT CAKE

           Easter Chocolate Orange Bundt Cake


Composition:

Chocolate & Orange Cake Batter
1000g DAWN® Crème Cake Base – Plain
350g Liquid Whole Egg
300g Vegetable Oil
200g Water
185g DAWN® Orange Fruit Concentrate (pieces)
185g Dark Chocolate Chunks

Finish:
DAWN® Fondant Sublime
Food Colouring
Mini Eggs

Method:

  • Add all of the cake batter ingredients, apart from the chocolate chunks, to a mixing bowl fitted with a beater and mix for 1 minute on slow and then 3 minutes on medium speed.
  • Add the chocolate chunks and mix on slow speed until fully incorporated.
  • Deposit 950g into prepared bundt tins and bake at 165-170°C for 50 - 60 minutes.
  • On removal from the oven, invert the tins onto a tray lined with clean silicone paper (this will aid in achieving a flat base).
  • Allow to cool slightly and then remove from the tins.
  • Divide the DAWN® Fondant Sublime into 4 separate plastic bowls, dilute with 10% water and colour each one as desired (pastel shades work best).
  • Transfer the prepared icings into piping bags.
  • Heat the piping bags of icing until you get the required piping consistency. Drizzle each icing around the top of the cake and build to create different coloured layers.
  • When the icing is set, decorate with mini eggs.

Yield: 2 Bundt cakes


CARROT CAKE ROLL CAKE POPS
                          Carrot Cake Roll Cake Pops

Composition:
Dawn® Carrot Cake Scoop & Bake Batter
Dawn® Cream Cheese Frosting
Lollipop sticks
350 x 325mm baking tray

Method:

  • To begin, mix around the Dawn® Carrot Cake Scoop & Bake Batter with a spatula or spoon.
  • Pour or spread 1000g of the carrot cake batter evenly onto a 350 x 325mm baking tray lined with baking paper.
  • Bake at 160-170°C for 10-12 minutes.
  • After cooling turn out onto a tea-towel.
  • Spread the Dawn® Cream Cheese Frosting across the top of the sheet cake, then roll up tightly.
  • To finish dust with icing sugar or slice pieces into smaller portions using a lollipop stick to hold each piece.

Yield: 1 x 2kg tub = 2 x Rolls / 12 x Cake Pops


EASTER SIMNEL CAKE
Easter Simnel Cake

Composition:
Dawn® Carrot Cake Scoop & Bake Batter
White Sugar Paste
Marzipan
Dried fruits, zest and candied peel
Mini chocolate Easter eggs

Method:

  • To begin, mix around the Dawn® Carrot Cake Scoop & Bake Batter with a spatula or spoon.
  • If required, add dried fruits, zest and candied peel (50g) to the batter and stir in.
  • Divide the batter into 4 square or circular cake tins, depending on the size of the cake you wish to make. We recommend around 1kg per cake = 500g per tin.
  • Bake at 160°C for 25-30 minutes.
  • Allow the cakes to cool before decorating.
  • Roll out the marzipan into two square or circular sheets; these should be the same diameter as the surface of the cakes.
  • Then place one sheet of marzipan on top of one layer of cake, place the next cake layer on top and finish with the second layer of marzipan on top.
  • Once the layers are in place, sheet out white sugar paste to 5mm and lay it on top of the marzipan.
  • Finish the cake by sprinkling cocoa powder over the top and adding mini chocolate Easter eggs around the top, 12 is the tradition.
  • Display as a whole cake or slice for individual portions – then sell!

Yield: 1 x 2kg tub = 2 x 1kg layered cakes (square or circular)


EASTER LEMON CAKE

 Easter Lemon Cake

Composition:
1000g DAWN® Lemon Cake Mix – with fruit pieces
500g    Water
DAWN® Lemon Frosting
Sugar Coated Chocolate eggs to decorate

Method:

  • Mix the DAWN® Lemon Cake Mix and water with a beater for 1 minute on slow speed and then for 3 minutes on medium speed.
  • Scale into 8 inch round greased pans at approx. 550g x2 pans.
  • Bake at 175 – 180°C for approx. 40 minutes and then leave to cool completely.
  • Cut each sponge in half and sandwich all 4 sponges together using DAWN® Lemon Frosting.
  • We have decorated our cake with DAWN® Lemon Frosting and then piped swirls of frosting around the top and bottom edges of the cake, topped with sugar coated chocolate eggs and finished with a decorative Easter ribbon.