Madeira Cake Mix - CSM Bakery Solutions

Madeira Cake Mix - CSM Bakery Solutions

Madeira Cake Mix - CSM Bakery Solutions

TRADITIONAL TRADITIONAL TRADITIONAL Madeira Cake Mix

Madeira Cake Mix - CSM Bakery Solutions

Easy to use, Craigmillar’s classic Madeira cake is firm yet moist in texture and offers a superb, clean eating experience. The new improved mix produces cakes with an even larger volume than before. It can be used to produce a variety of shapes and sizes from Madeira and Genoese sheets to celebration cakes, loaf cakes and cupcakes. The basic batter can be coloured and flavoured, it holds inclusions brilliantly and baked cakes can be sliced easily without crumbling. Just add water. Try a tasty Freak Shake! 1

Madeira Cake Mix - CSM Bakery Solutions
  • Plain mix to produce a variety of cakes in different shapes and sizes
  • Easy to use – just add water
  • Firm, yet light textured
  • Excellent volume
  • Basic batter can be coloured and flavoured
  • Holds inclusions
  • Does not crumble when sliced
  • Size: 12.5kg Madeira Cake Mix TIP: Create Freakshakes with left over pieces of cake. Load a container with layers of cake and layer with a range of Craigmillar fillings and toppings such as Vanilla Light N Fluffy, Strawberry or Raspberry Merjel, RTU Toffee Sauce, fruit and sweets!!
Madeira Cake Mix - CSM Bakery Solutions

3 Craigmillar’s superior range of icings, toppings and fillings are made using the finest quality ingredients and have been created by our team of experts using the latest in baking technology.

Perfect Toppings & Fillings Raspberry Merjel & Crembel Fudge Icing

Madeira Cake Mix - CSM Bakery Solutions
  • Craigmillar’s convenient products offer the best solutions for creating the most appealing products that offer something extra special.
  • Albumen based marshmallow made from highest grade albumen
  • Suitable for buttercream type fillings
  • Takes colours and flavours well – add at final stages of whipping
  • Use for long life mallow fillings for Swiss rolls, cakes, gateaux and marshmallow fancies
  • Use for toppings that need to be oven-flashed such as lemon meringue pies
  • Can be used to make a cost effective royal icing with addition of CASTLE shortening Mellomallo
  • Ready to use fudge icing for topping, filling and coating
  • Use on a wide range of confectionery items
  • Can be beaten, piped, topped or filled on to cakes, cupcakes and gateaux
  • Freeze / thaw stable
  • Melt to 45°C for dipping and piping
  • Long shelf life on finished product
  • Non sticky finish, giving a slight skin but with a soft eat
  • Crembel can be beaten and used instead of a frosting
  • Pack size: 12.5kg pail
  • Product codes: Caramel 10143343, Chocolate 10143325, Vanilla 10143336, Lemon 10143328 Crembel Fudge Icings
  • Cold process jelly with either strawberry colour and flavour or raspberry
  • Superb flavour
  • High clarity to enhance the appearance of fruit
  • Use straight from the pail
  • Used for strawberry tarts and other cake toppings
  • Pack size: 12.5kg pail
  • Product codes: Strawberry 10143335, Raspberry 10143152 Merjel Strawberry and Raspberry
  • Ready to use dark chocolate icing for filling and coating a wide range of confectionery
  • Rich dark chocolate with a softer eat effect for using on brownie, fudge and chocolate cakes
  • Spread or pipe straight from the pail, or heat to 40°C for dipping
  • Pack size: 12.5kg pail
  • Product code: 10142151 Double Fudge Icing
  • Ready to use aerated filling cream (buttercream alternative) with light texture
  • Vanilla flavoured
  • Spread or pipe straight from the pail
  • Pack size: 8kg pail
  • Product code: 10144413 Vanilla Light N Fluffy
  • Good quality white shortening
  • Good shortening properties in cake and pastry making
  • Can be used in bread making as a crumb softener
  • Mass Balanced Palm Oil
  • Non Hydrogenated
  • Halal Certified
  • Emulsifier free Castle Shortening
Madeira Cake Mix - CSM Bakery Solutions

Ingredients MADIERA CAKE MIX 1000g Water 400g Blueberries 140g Ingredients MADIERA CAKE MIX 950g Cocoa Powder 50g Water 400g Dark Cherries 140g 1 Place mix into a machine bowl fitted with a beater 2 Add approximately two thirds of the water over 1 minute on first speed 3 Mix for 4 minutes on second speed 4 Add remaining water over 1 minute on first speed 5 Scrape down 6 Mix for 2 minutes on first speed 7 Add blueberries and blend well 8 Scale at 310g into prepared Pullman tins 9 Sprinkle with blueberries for decoration 10 Bake at 180°C for approximately 40 minutes - 5 minutes) Instructions 1 Place mix into a machine bowl fitted with a beater 2 Add cocoa powder to mix and blend well 3 Add approximately two thirds of the water over 1 minute on first speed 4 Mix for 4 minutes on second speed 5 Add remaining water over 1 minute on first speed 6 Scrape down 7 Mix for 2 minutes on first speed 8 Add dark cherries and blend well 9 Scale at 310g into prepared Pullman tins 0Place dark cherries on top for decoration 11 Bake at 180°C for approximately 40 minutes - 5 minutes Instructions Chocolate Madeira with Black Cherries Recipe Blueberry Loaf Cake Recipe 5

Madeira Cake Mix - CSM Bakery Solutions

Ingredients MADIERA CAKE MIX 1000g Water 400g Lemon Zest 20g Lemon Juice 10g Poppy Seeds 30g Topping CREMBEL FUDGE ICING - LEMON 1 Place mix into a machine bowl fitted with a beater 2 Add approximately two thirds of the water over 1 minute on first speed 3 Mix for 4 minutes on second speed 4 Add remaining water over 1 minute on first speed 5 Scrape down 6 Mix for 2 minutes on first speed 7 Add poppy seeds and blend well 8 Scale at 310g into prepared Pullman tins 9 Bake at 180°C for approximately 40 minutes - 5 minutes) 10 Once cool, decorate with a drizzle of LEMON CREMBEL Instructions Ingredients PLAIN CRÈME CAKE MIX 1000g Egg 360g Saladin Oil 360g Water 220g Crushed Pistachios 200g Topping CREMBEL FUDGE ICING - VANILLA RASPBERRY MERJEL 1 Place mix into a machine bowl fitted with a beater 2 Add approximately two thirds of the water over 1 minute on first speed 3 Mix for 4 minutes on second speed 4 Add remaining water over 1 minute on first speed 5 Scrape down 6 Mix for 2 minutes on first speed 7 Add raspberries and blend well 8 Scale at 310g into prepared Pullman tins 9 Bake at 180°C for approximately 40 minutes - 5 minutes) 10 Once cool, decorate with VANILLA CRMEBEL coloured with raspberry colour and flavour and RASPBERRY MERJEL Instructions Pistachio & Raspberry Muffin Recipe Lemon & Poppy Seed Bundt Cake Recipe 6

Madeira Cake Mix - CSM Bakery Solutions

Ingredients MADIERA CAKE MIX 1000g Water 400g VANILLA LIGHT N FLUFFY Raspberry Jam Ingredients Icing Sugar (very fine) 2,100g MELLOMALLO 880g CASTLE Shortening 170g Food Colouring 1 Place mix into a machine bowl fitted with a beater 2 Add approximately two thirds of the water over 1 minute on first speed 3 Mix for 4 minutes on second speed 4 Add remaining water over 1 minute on first speed. 5 Scrape down 6 Mix for 2 minutes on first speed 7 Scale at 400g into 6in cake tins 8 Bake for approximately 35 minutes - 5 minutes) 9 Once cool, sandwich with VANILLA LIGHT N FLUFFY and raspberry jam 10 Mask with VANILLA LIGHT N FLUFFY and decorate with EASY-PEASY MALLO PASTE (see recipe below) Instructions 1 Place MELLOMALLO and CASTLE into a mixer (with a metal bowl) 2 Blend 3 Add icing sugar to mixer 4 Mix for 3 minutes - 30 seconds) Instructions Easy-Peasy Mallo Paste Recipe 7 Wedding Cake Recipe

Madeira Cake Mix - CSM Bakery Solutions
  • Ingredients Icing Sugar (very fine) 210g MELLOMALLO 88g CASTLE Shortening 17g Gum Tragacanth* 7g Food Colouring *Depending on how firm you want the paste, you will need approx. 7g (1 teaspoon) for the above recipe 1 Place MELLOMALLO and CASTLE into a mixer (with a metal bowl) 2 Blend 3 Add icing sugar to mixer 4 Mix for 3 minutes - 30 seconds) 5 Add appropriate amount of Gum Tragacanth and leave completely covered for at least 1 hour to develop before using Instructions Decorative Flowers Recipe
  • Quick and easy to produce – weigh & mix and ready to use in 5 minutes
  • Very cost effective
  • Consistency can be easily adjusted to your own preferences and / or environmental changes
  • Not as sweet and sickly as industrial sugar paste
  • Unlimited colouring and flavouring possibilities
  • Excellent shelf life – 3 months from the day of production
  • To store, cover in good quality plastic bags to prevent skinning and drying then mark with production code and use by date Advantages of Easy-Peasy Mallo Paste
Madeira Cake Mix - CSM Bakery Solutions

Ingredients MADEIRA CAKE MIX 1000g Water 400g Assorted Mini Cakes & Cupcakes 1 Place mix into a machine bowl fitted with a beater 2 Add approximately two thirds of the water over 1 minute on first speed 3 Mix for 4 minutes on second speed 4 Add remaining water over 1 minute on first speed 5 Scrape down 6 Mix for 2 minutes on first speed 7 Scale into appropriate baking tins or cases 8 Bake as recipe requires Instructions Plain Madeira Batter Recipe 9 Vintage Wedding Cake Tower 1 Place mix and cocoa powder into a into a machine bowl fitted with a beater and blend well 2 Add approximately two thirds of the water over 1 minute on first speed 3 Mix for 4 minutes on second speed 4 Add remaining water over 1 minute on first speed 5 Scrape down 6 Mix for 2 minutes on first speed 7 Scale into appropriate baking tins or cases 8 Bake as recipe requires Instructions Chocolate Madeira Batter Recipe Ingredients MADEIRA CAKE MIX 1000g Water 400g Cocoa Powder 50g Ingredients As per Plain MADEIRA Batter Filling: VANILLA LIGHT N FLUFFY FONDAX MELLOMALLO (for Easy-Peasy Mallo Paste see recipe on page 5 1 Follow steps 1-6 of plain MADEIRA batter recipe 2 Scale at 60g into cupcake cases 3 Bake at 180°C for approximately 25 minutes(+/- 5 minutes) 4 Once cool, take EASY-PEASY MALLO PASTE, roll out and cut into circles.

Fix onto top of cupcake with small blob of VANILLA LIGHT N FLUFFY 5 Place EASY-PEASY MALLO flower on top, fixed with a small amount of FONDAX Instructions Vanilla Cupcakes Recipe

10 1 Follow steps 1-6 of plain MADEIRA batter recipe 2 Scale at 60g into lined 2.5cm cake rings 3 Bake at 180°C for approximately 25 minutes (+/- 5 minutes) 4 Once cool, cut into 3 layers 5 Spread VANILLA LIGHT N FLUFFY on one layer and raspberry jam on the other 6 Dredge the top with icing sugar Instructions Ingredients As per Plain MADEIRA Batter Filling: VANILLA LIGHT N FLUFFY Raspberry Jam Mini Victoria Sponges Recipe 1 Follow steps 1-6 of plain MADEIRA batter recipe 2 Add raspberries and blend well 3 Scale at 80g into mini loaf tins 4 Bake at 180°C for approximately 25 minutes (+/- 5 minutes) 5 Once cooled decorate with VANILLA CREMBEL coloured with raspberry colour and flavour, RASPBERRY MERJEL and dried raspberry sprinkles Instructions Ingredients As per Plain MADEIRA Batter Raspberries 140g Filling: VANILLA CREMBEL RASPBERRY MERJEL Mini Raspberry Loaf Cakes Recipe

12 1 Follow steps 1-6 of choc MADEIRA batter recipe 2 Scale at 80g into cupcake cases 3 Bake at 180°C for approximately 25 minutes(+/- 5 minutes) 4 Once cooled create a buttercream topping by beating 300g CHOCOLATE CREMBEL with 100g MARVELLO 5 Pipe approx. 40g of buttercream style icing onto cupcake and sprinkle with raspberry pieces Instructions Ingredients As per Choc MADEIRA Batter Filling: CHOCOLATE CREMBEL 300g MARVELLO 100g Raspberry Pieces 140g Chocolate & Raspberry Cupcakes Recipe 1 Follow steps 1-6 of plain MADEIRA batter recipe 2 Blend in cherries and ensure well distributed 3 Scale at 60g into lined 2.5cm cake rings 4 Bake at 180°C for approximately 25 minutes - 5 minutes) 5 Once cool, pipe a swirl of VANILLA LIGHT N FLUFFY on top and a cherry to garnish Instructions Ingredients As per Plain MADEIRA Batter Filling: VANILLA LIGHT N FLUFFY Chopped Cherries Mini Cherry Cakes Recipe Ingredients As per Choc MADEIRA Batter Filling & Topping: CHOCOLATE CREMBEL 300g MARVELLO 100g DOUBLE FUDGE ICING Raspberry Jam Fresh Raspberries (for garnish) Mini Chocolate Raspberry Cakes Recipe 1 Follow steps 1-6 of choc MADEIRA batter recipe 2 Scale at 60g into cupcake cases 3 Bake at 180°C for approximately 25 minutes - 5 minutes) 4 Once cool, cut into 3 layers 5 Beat CHOCOLATE CREMBEL with MARVELLO to make a buttercream filling and spread one layer with this filling and the other layer with raspberry jam 6 Heat DOUBLE FUDGE ICING and drizzle over top of cake, garnish with a fresh raspberry Instructions Ingredients As per Choc MADEIRA Batter (but only use 15g cocoa powder) Red Food Colouring 5g Topping: VANILLA LIGHT N FLUFFY Mini Red Velvet Cakes Recipe 1 Follow steps 1-6 for choc MADEIRA batter recipe 2 Scale at 60g into lined 2.5cm cake rings 3 Bake at 180°C for approximately 25 minutes - 5 minutes) 4 Once cool cut into 3 layers 5 Pipe VANILLA LIGHT N FLUFFY in bulbs between each layer 6 Pipe VANILLA LIGHT N FLUFFY on top of cake and sprinkle with red velvet crumb Instructions

13 Unicorn Cake Recipe Ingredients MADEIRA CAKE MIX 1000g Water 400g Coloured Sprinkles 100g Filling: VANILLA LIGHT N FLUFFY Raspberry Jam EASY-PEASY MALLO PASTE Food colours DOUBLE FUDGE ICING

1 Place mix into a machine bowl fitted with a beater 2 Add approximately two thirds of the water over 1 minute on first speed 3 Mix for 4 minutes on second speed 4 Add remaining water over 1 minute on first speed 5 Scrape down 6 Mix for 2 minutes on first speed 7 Add sprinkles and blend well 8 Scale at 400g into three 6in round cake tins 9 Bake at 180°C for approximately 40minutes - 5 minutes) 10 Once cool, level, and sandwich with VANILLA LIGHT N FLUFFY and raspberry jam 11 Mask with VANILLA LIGHT N FLUFFY and cover with EASY-PEASY MALLO PASTE (see recipe on page 5) Instructions 1 Cover the cake with approx.

500g of EASYPEASY MALLO PASTE 2 Twist 2 EASY-PEASY MALLO PASTE together to produce a unicorn horn and stabilise with a dowel. Paint with rose gold edible paint and leave to dry 3 To create the a unicorn mane of pastel flowers, colour VANILLA LIGHT N FLUFFY pastel colours such as blue, purple, pink and green and pipe small flowers using different shapes of piping tubes on and down the sides of the cake 4 Place the unicorn horn toward the front of the cake at an angle 5 Pipe DOUBLE FUDGE ICING to create eyelashes To Decorate

Our Products CSM092 CSM (United Kingdom) Ltd Stadium Road | Brombrough | CH62 3NU Freephone: 0800-783-4697 www.csmbakerysolutions.com TRADITIONAL Code Product Size 10141882 Complete Sponge 12.5kg 10141779 Chocolate Sponge 12.5kg 10141758 Chocolate Cake 12.5kg 10141872 Coconut Macaroon Mix 10kg 10141788 Choux Paste Mix 10kg 10142320 Farmhouse Cake 12.5kg 10222223 Genoese Cake Mix 12.5kg 10142523 Ginger Cake 12.5kg 10143090 Madeira Cake 12.5kg 10143771 Rich Celebration Cake 12.5kg SCONE Code Product Size 0141565 Buttery Scone Mix 12.5kg 10143370 Scone Mix 12.5kg 10142089 Delite 2000 Scone 24kg Concentrate 10140541 2 Way Savoury Scone 16kg Concentrate 10143922 2 Way Scone 16kg Concentrate DOUGHNUT Code Product Size 10142156 Doughnut Concentrate 16kg (50%) 10142843 Kielder Doughnut 25kg Concentrate (50%) 10188769 Meister Berliner 25kg Complete Mix 10143898 Satin Doughnut 12.5kg Concentrate (20%) AMERICAN Code Product Size 10141770 American Muffin Mix - 12.5kg Chocolate 10143608 American Muffin Mix - 12.5kg Plain 10141376 Banana Cake 12.5kg 10141615 Carrot Cake Mix 12.5kg 10141735 Crème Cake Mix - 12.5kg Chocolate 10143601 Crème Cake Mix - Plain 12.5kg 10141762 Extra Moist Cake Mix - 12.5kg Chocolate 10143603 Extra Moist Cake Mix - 12.5kg Plain 10142288 Extra Moist Cake Mix - 12.5kg Toffee 10141740 Fudge Brownie Mix 12.5kg FILLING CREAMS Code Product Size 10187152 Lactofil Classic 4x5 litre 10187153 Lactofil Classic 12x1 litre 10220431 Lactofil Supreme 10 litres 10220430 Lactofil Ultralife 12x1 litre 10144413 Vanilla Light N Fluffy 8kg pail ICINGS, FILLINGS & TOPPINGS Code Product Size 10140933 American Cream 10kg Cheese Icing 10141616 Carrot Cake Topping 10kg 10141944 Craigmillar Caramel 12.5kg 10143343 Crembel Fudge Icing - 12.5kg Caramel 10143325 Crembel Fudge Icing - 12.5kg Chocolate 10143328 Crembel Fudge Icing - 12.5kg Lemon 10143336 Crembel Fudge Icing - 12.5kg Vanilla 10141960 Crembel Fudge Icing 12.5kg Original - Caramel 10185266 Original Crème Patisserie 10kg 10142151 Double Fudge Icing 12.5kg 10176895 Frosting - Chocolate 5kg 10176900 Frosting - Vanilla 5kg 10143095 Magi-Glaze 12.5kg 10143849 RTU Toffee Sauce 10kg 10144512 White Wrap Ice 12.5kg