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Baker’s Formula: Valentine’s day & brunch treats

Cake Jelly Roll
New Year’s Eve or Valentine’s Day, a cake roll hits the spot.

INGREDIENTS

• #0994542 Dawn R&H Sponge Cake Base
• #1300912 Dawn Icing Spread & Fill White Buttercream
• #2333996- ChefMaster Yellow Liquid-Gel 10.5 oz
• #2333912 ChefMaster Red Liqua-Gel 10.5 oz
• #2333938 ChefMaster Violet Liqua-Gel 10.5 oz
• #2333821 ChefMaster Royal Blue Liqua-Gel 10.5 oz
• Fresh Flowers

PREPARATIONS

1. Mix cake according to bag instructions.
2. Add violet, blue, and red food colouring for a rich jewel toned purple.
3. Deposit 1.5 lbs of prepared batter into a lined and greased half-sheet tray.
4. Bake until cake springs back lightly when touched. Let cake cool completely.
5. Ice cake with white buttercreme and roll.
6. Decorate with white and yellow buttercream and fresh flowers.

Cranberry Bundt Cake
Bundt cakes are a festive option for New Year’s dinners or brunch.

INGREDIENTS

• #880288-Dawn Crème Cake Moist Base
• #1292309- Dawn Select White Dip n Set
• #1292309- Dawn Select White Dip n Set
• #1365627- Sweetened Dried Cranberries
• Fresh cranberries and rosemary

PREPARATIONS

1. Prepare creme cake batter according to bag instructions.
2. Combine dried cranberries and rosemary to taste into creme cake batter.
3. Pour batter into prepared Bundt cake pan.
4. Bake at 350°F until cake springs back lightly when touched. Let cool completely.
5. Heat white flat icing and pour desired amount on top of cake.
6. Garnish with fresh cranberries and rosemary.