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Fruit Basket Cake

Ingredients you will need:

1. Kiwi

2. Fresh strawberries

3. Fresh blueberries

4. Red grapes (seedless)

5. Fresh raspberries

6. Sliced pineapple rings (canned)

7. Mandarin orange (canned)

8. Maraschino Cherries (without stem)

9. White layer cake – 9″ (split)

10. Fruit cocktail

11. Vienna crème (Fruit Fillings, Inc.)

12. Whipped Topping

13. Harmony Briant (RTU)

14. Acetate cake collar

15. Gold Board – 10″

16. #22 decorating tip

Preparing custard filling

Mix equal amounts of Vienna crème and whipped topping together.

Drain and towel dry fruit cocktail before folding into the prepared custard filling. Refrigerate.

Fresh fruit preparation

1. Wash all fruits and thoroughly dry.

2. Thinly slice the kiwi.

3. Slice the strawberries in half and thinly slice.

Fruit Basket Cake assembly

1. Place bottom half of the white layer on the gold board

2. Add 1-1/2″ to 2″ of the prepared custard on the cake layer and spread evenly.

3. Place the other half of the cake layer on the custard.

4. Spread a thin layer of the Vienna crème on top of cake.

5. Arrange the fresh fruit on top of the Vienna crème as desired. (Leave space on the edge of the cake so you can pipe on a border of whipped topping. Place slices of fruit around the side of the exposed custard.

6. Warm up the Harmony Briant and thoroughly cover all the fruit.

7. Wrap the acetate cake collar around the cake and use tape to hold it in place.

8. Pipe on a whipped topping border on the top and bottom layer of the cake.

Fruit-filled cookie

Pre-made elements:

  • Sugar Cookie Dough
  • Lemon Filling
  • Raspberry Filling

Directions:

  1. Remove cookies from freezer and let thaw for at least 30 minutes.

  2. Spray each cup of a muffin pan with pan release.

  3. Crumble each cookie dough portion into small pieces and place into bottom of muffin cup.

  4. Deposit approx. 1/2 oz. of desired fruit filling in the middle of cookie pieces.

  5. Top with remaining half of crumbled cookie dough portion.

  6. Bake for 22-25 minutes at 325°F in rack oven.

  7. When completely cooled remove cookies from pan and finish as desired.

Chocolate Chambord Cakelette

Pre-made elements:

  • Brownie Mix
  • Fudge Icing
  • Pan Release Spray
  • Chambord Liquer

Directions:

  1. Mix cake as follows:

    • 10 lbs. Choco Viva
    • Brownie Mix
    • 2 lbs. Water
    • 12 oz. Chambord
    • 1 lb. 10 oz. Oil

    Prepare as directed on bag.

  2. Spray each cup of a large muffin pan (1½”x4).

  3. Deposit 6 oz. of batter into prepared muffin cups.

  4. Bake for 20 minutes at 350°F. Do not overbake.

  5. When cool, place cakelettes on a screen.

  6. Ice with heated Best Brands Fudge Icing.

  7. Edge and garnish as desired.

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Fruit Tart

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Directions:

  1. Make short dough:

    • 7 lbs. Cold Unsalted Butter
    • 4 lbs. Granulated Sugar
    • 1 lb. Eggs
    • 8 lbs. 10 oz. Bread Flour

    a. Mix butter, sugar and eggs until crumbly

    b. Add flour and mix until just blended.

  2. Roll out to approx 7mm and line tartlette pans.

  3. Thinly spread Raspberry Filling onto bottom of crust.

  4. Allow to cool.

  5. Fill crust with Bavarian Creme Filling.

  6. Top with seasonal fresh fruit and glaze with Apricot Glaze.

Cran-Apple Croissant Flip

Pre-made elements:

Directions:

  1. Thaw Royal Croissant Cinnamon Rolls for 2 hours.

  2. Roll out, using granulated sugar, turning often.

  3. Place 2×4 on a papered sheet pan.

  4. Mix 2 lbs. of Apple filling with 8 oz. of Craisins.

  5. Place 1 oz. of filling on each flip.

  6. Fold over.

  7. Bake at 375°F for 30 minutes or until golden brown.

Copyright 2008 Robb Ross Foods Co. All Rights Reserved