Homebake brochure

HomeBake
What is
HomeBake?
Do you want to bake delicious cakes
but feel you don’t have the skills to
do so? The Macphie baking experts
will show you the techniques to create
a range of delicious muffins, cakes,
traybakes, cookies and scones.
With our clear, easy-to-follow recipes
we help you make the perfect
batch every time.
No one knows cakes
better than Macphie.
MAXIMISE
YOUR
P
ROFITS
On avera
ge, home
bak
generate
50% high e items
er profits
than bou
ght-in “th
aw and
serve” ba
ked items.
2
Contents
What is HomeBake?
2
Chocolate Chip Brownies
Tea Bread
26
The Macphie benefits..why use our products?
4
Macphie HomeBake product range
5
Cake Sensations
Equipment… what you’ll need
6
29
Alan’s top tips for success
8
Ginger Squares
Chocolate Orange Muffins
Top tips for effective merchandising
9
Strawberries & Cream Cake
Lemon Drizzle Cake
31
Muffins11
Scones33
Six easy steps to perfect muffins
12
Six steps to perfect scones
Adding value to your muffins
Blueberry Muffin
13
Chocolate Chip Muffin
Double Chocolate Muffin
14
Six easy steps to perfect cookies
38
Toffee Muffin
Breakfast Muffin
15
Chocolate Chip Cookies
Gingerbread Biscuits
39
Raspberry & White Chocolate Muffin
Lemon Crumble Muffin
16
Six easy steps to perfect shortbread
40
Plain Shortbread
Chocolate Chip Shortbread
41
Cupcakes19
Six easy steps to perfect flapjacks
42
Step by step guide
20
Flapjacks43
How to decorate your cakes
21
34
Cookies, shortbread & flapjacks37
Other delicious products from Macphie44
Cakes and tray bakes22
Cream Sponge Chocolate Fudge Cake
24
Carrot Cake
Salted Caramel Cake
25
Your notes
Technical support
45
Trouble shooting guide
46
3
The Macphie benefits
...why use our products?
• No baking knowledge required
• Recipes are quick and easy to follow
• Consistent, quality results every time
reate a variety of products from
• C
one mix
ustomer service and technical
• C
support helpline
• On-site training for your staff
“Customers won’t be able to resist
cakes and muffins freshly baked
on your premises”.
Alan Leith, Macphie Head Baker
4
Macphie HomeBake
product range
Core products
Icings, fillings & frostings
Mississippi Muffin Mix
Mississippi Chocolate Muffin Mix
Mississippi Coconut Mix
Macphie Sponge Mix
Mississippi Toffee Muffin Mix
Carrot Cake Mix
Plain Genoese Mix
Chocolate Genoese Mix
Scone Mix
Flapjack Mix
Soft & Chewy Cookie Mix
Gingerbread Biscuit Mix
Shortbread Mix
5th Avenue® Caramel Icing
5th Avenue® Coffee Icing
5th Avenue® Chocolate Icing
5th Avenue® Dark Chocolate Icing
5th Avenue® Lemon Icing
5th Avenue® Orange Icing
5th Avenue® Strawberry Icing
5th Avenue® White Icing
Sweet Snow®
Sweet Frost®
Rainbow Frosting Chocolate
Rainbow Frosting Vanilla
Rainbow Frosting Lemon
Rainbow Frosting Strawberry
Rainbow Frosting Cream Cheese
Rainbow Frosting Mint
Luxury Filling Orange
Luxury Filling Salted Caramel
Luxury Filling Banoffee
Sensations
Apple & Cinnamon Cake Sensation
Chocolate Orange Cake Sensation
Strawberries & Cream Cake Sensation
Ginger Cake Sensation
Lemon Cake Sensation
Other products
Tropical Cake Sensation
Glenglaze
Mactop® Extra
Trennwax® Spray Extra
5
Equipment
...what you’ll need.
Having the correct equipment available and your ingredients
measured out before you begin is essential for successful baking.
Here’s what you’ll need...
whisk
scales
10” round cake tins
beater
traybake tin or foil
mixer
6
baking tins
grease-proof
paper
plastic scraper
spatula
metal scraper
portion
scoop
mixing bowls
measuring
jug
Trennwax® Spray Extra
cake release spray
Cake cases
piping bag and nozzles
7
Alan’s top tips for success.
Here are a few tips from Alan Leith, our Head Baker, to help you achieve perfect results
every time. If you need any technical advice, please contact us on 0800 085 9800
Preparation is key
Baking success
Pre-heat the oven
To the required temperature.
How to tell if it’s baked
Test if your cake is baked by placing a skewer
into the centre - if it comes out clean it’s
baked.
Prepare equipment
Prepare your baking tins by covering with
a light spray of Trennwax® Spray Extra and
lining the base with grease-proof paper.
Weigh - don’t guess!
In baking, accuracy really counts and success
depends on the ingredients being in the
correct proportions. When they are out
of balance it can affect the finished quality
and consistency, so use scales to weigh your
ingredients correctly.
Read and follow the recipes
All of our recipes have been tried and tested
by our expert bakers. Read the recipe all the
way through before you start and follow it
exactly for perfect results every time.
Portion Control
Use the correct size of tin, cake cases and
scoop to ensure products are a consistent size.
Pay attention to temperatures and times
This can have a major effect on the end
results. Ensure your oven temperature
is set correctly and use a timer.
8
When slicing cakes
Use a sharp, serrated knife with a sawing
action to ensure a clean cut. Don’t chop!
Pay attention to the cooling times
Cool cakes thoroughly before icing, filling
or wrapping.
STORAGE
Prolong shelf life
Surplus products can
be frozen and defrosted
to sell another day.
Batter and dough can
also be frozen.
Top tips for effective
merchandising...
PRODUCT DISPLAYS
Presentation is key to a successful HomeBake
programme. Think about using different types and
heights of stands to display baked goods and ensure
they are kept well stocked throughout the day. There
are a huge range of cake cases available which add
colour and visual appeal to muffins and cupcakes. Use
props to theme seasonal displays for occasions such
as Valentines Day, Easter or Halloween. Use labels to
detail product names and prices.
OFFER DIFFERENT PRODUCTS throughout
the day
Breakfast, morning coffee, lunch and afternoon
tea all offer opportunities to sell baked goods, from
granola bars and cookies, to cupcakes and traybakes.
Bake small batches throughout the day, letting the
delicious aroma of freshly baked goods encourage
your customers to indulge, and to communicate the
HomeBake message – ‘baked fresh today’.
special offers
Joint offers on drinks and homebakes increase
overall spend, while tasting samples of new lines
encourages trial.
OFFER FREE SAMPLES
Offer free samples to let customers try new lines or
promote slow-movers. They must be fresh, covered
and positioned close to the product for sale.
ADDING VALUE
For the perfect range, offer a mix of traditional
favourites such as sultana scones or chocolate
chip muffins alongside the latest flavour trends like
Salted Caramel Cake or Banoffee Flapjacks.
Use fillings, frostings and icings to add that extra
level of indulgence.
POINT OF SALE
Use bold, appealing photography alongside descriptors
such as ‘Delicious’, ‘Indulgent’ or ‘Freshly Baked’
to promote your products and drive customers to
the counter.
9
10
MUFFINS
Over the next few pages our bakers share their muffin-making wisdom so you
can wow your customers. There are recipes, helpful hints and step by step guides
to give you the perfect muffins. There’s muffin to it!
Muffins
11
Six easy steps to perfect muffins
Muffins
Preheat oven to 150oC – 160oC. Place paper cake cases into 6 hole muffin tin.
12
Add water and vegetable oil to
Macphie Mississippi Muffin Mix
in a mixing bowl, fitted with
a beater
Mix for 1 minute on slow
speed followed by 6 minutes
on medium speed until a
smooth batter is formed
Lightly fold in fruit, nuts,
chocolate chips etc
with a spatula
STEP ONE
STEP TWO
STEP THREE
Use scoop to deposit one
level scoop of muffin batter
into each paper case
Sprinkle each muffin
with streusel, chocolate chips
etc and bake for 30-35 minutes
Allow muffins to cool before
finishing or display
STEP FOUR
STEP FIVE
STEP SIX
streusel topping
BLUEBERRY MUFFIN
IngredientsQuantity
Step by Step Guide
Ingredients to make 12 large muffins
Quantity
Macphie Mississippi Muffin Mix
1000g
Water253g
Vegetable Oil
235g
Frozen Blueberries
150g
(only remove these from the freezer when
you need them)
• Use hands to rub all ingredients together until you
achieve a crumble topping consistency
Step by Step Guide
Flour100g
Butter (softened)
50g
Sugar50g
• Preheat oven to 150°C-160°C. Place paper cake
cases into the 6 hole muffin tin
ADDING VALUE TO
YOUR MUFFINS
Ready-to-use Streusel Toppings
For an instant streusel topping, sprinkle a small
amount of Macphie Flapjack Mix or Macphie Soft
and Chewy Cookie Mix onto the muffin batter
before baking.
• Mix thoroughly for 1 minute on slow speed, then for a
further 6 minutes on medium speed
• Lightly fold in the frozen blueberries using a spatula,
but do not over blend or batter will turn blue
Muffins
Dustings
Macphie Sweet Snow® - a fine-textured dusting
powder can be used instead of icing sugar. It won’t
dissolve when chilled, or frozen and thawed.
• Add water and vegetable oil to Macphie Mississippi
Muffin Mix into a mixing bowl with a beater fitted
• Using the scoop, deposit one level spoonful of batter
into each cake case
• Sprinkle each muffin with streusel topping before
baking (see Adding Value to Your Muffins on left)
• Place into pre-heated oven and bake for 30-35 minutes
Icings
Ice muffins with Macphie 5th Avenue® Icings to
add an extra indulgent finish – turn to page 21
for full instructions.
Fillings
Use a kitchen skewer to make a hole in the centre
of the muffin to approximately 2/3rds of the depth.
Fill a piping bag fitted with a long tube nozzle
with one of the Macphie Luxury Fillings range.
Push into the centre of muffins and squeeze in
a generous amount of filling for a really
indulgent eat.
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13
CHOCOLATE CHIP MUFFIN
Ingredients to make 12 large Muffins
DOUBLE CHOColate MUFFIN
Quantity
Macphie Mississippi Muffin Mix
1000g
Quantity
Macphie Mississippi Chocolate Muffin Mix
1000g
Water425g
Water435g
Vegetable Oil
235g
Vegetable Oil
235g
Chocolate Chips
225g
Chocolate Chips
200g
Step by Step Guide
Step by Step Guide
•P
reheat oven to 150°C-160°C. Place paper cases
into the 6 hole muffin tin
• Preheat oven to 150°C-160°C. Place paper cases
into the 6 hole muffin tin
•A
dd water and vegetable oil to Macphie Mississippi
Muffin Mix into a mixing bowl with a beater fitted
• Add water and vegetable oil to Macphie Mississippi
Chocolate Muffin Mix in a mixing bowl with a beater
fitted
•M
ix thoroughly for 1 minute on slow speed, then for
a further 6 minutes on medium speed
• Blend in the chocolate chips on slow speed
Muffins
Ingredients to make 12 large Muffins
• Blend in the chocolate chips on slow speed
•U
sing the scoop deposit one level scoopful of
batter into each paper case
•S
prinkle each muffin with a few chocolate chips
before baking
•P
lace into pre-heated oven and bake for
approximately 30-35 minutes
•M
ix thoroughly for 1 minute on slow speed,
then for a further 6 minutes on medium speed
• Using the scoop, deposit one level scoopful of batter
into each paper case
• Sprinkle each muffin with a few chocolate chips
before baking
• Place into pre-heated oven and bake for
approximately 30-35 minutes
BAKER’S TIP
Enhance your product
offering by using petal
cases instead of regular
muffin cases.
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TOFFEE MUFFIN
Ingredients to make 12 large Muffins
Macphie Mississippi Toffee Muffin Mix
breakfast MUFFIN
Quantity
1000g
Water425g
Ingredients to make 12 large Muffins
Quantity
Macphie Mississippi Muffin Mix
1000g
Water425g
Vegetable oil
235g
Vegetable Oil
235g
Diced Fresh Apple
150g
Toffee Chunks
200g
Dried Cranberries
75g
Raisins75g
Step by Step Guide
Sunflower Seeds
30g
• Preheat oven to 150°C-160°C. Place paper cases into
the 6 hole muffin tin
Pumpkin Seeds
30g
Mixed Spice
20g
• Add water and vegetable oil to Macphie Mississippi
Toffee Muffin Mix in a mixing bowl with a beater fitted
• Mix thoroughly for 1 minute on slow speed, then for a
further 6 minutes on medium speed
Step by Step Guide
• Pre-heat oven 150-160°C
• Lightly fold in the toffee chunks using a spatula.
• Place water, vegetable oil then Mississippi Muffin
Mix into a mixing bowl with a beater fitted
• Using the scoop, deposit one level scoopful of batter
into each paper case - sprinkle each muffin with a few
toffee chunks before baking
• Blend in the mixed spice, apple, cranberries
and raisins on slow speed until fully distributed
Muffins
• Place into pre-heated oven and bake for
approximately 30-35 minutes
• Mix for 1 minute on slow speed, then for a further
6 minutes on medium speed
• Using the scoop, deposit one level scoopful
of batter into each paper case
• Sprinkle each muffin with sunflower and
pumpkin seeds
• Place into pre-heated oven and bake for
approximately 30-35 minutes
BAKER’S TIP
The amount of muffin
batter in the scoop should
be level and weigh 150g.
Run a plastic scraper over
the top of the scoop to
get an even portion.
15
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Raspberry & white
chocolate muffin
LEMON CRUMBLE MUFFIN
Ingredients to make 12 large Muffins
Quantity
Macphie Mississippi Muffin Mix
1000g
Water425g
Vegetable Oil
235g
Frozen Raspberries
150g
(only remove these from the freezer when you
need them)
White Chocolate Chips
70g
®
Macphie Sweet Snow
Muffins
Step by Step Guide
• Preheat oven to 150°C-160°C. Place paper cases into
the 6 hole muffin tin
• Add water and vegetable oil to Macphie Mississippi
Muffin Mix into a mixing bowl with a beater fitted
• Mix thoroughly for 1 minute on slow speed, then for a
further 6 minutes on medium speed
• Lightly fold in the white chocolate chips and
raspberries using a spatula. Do not over-blend the
raspberries or the batter will turn pink
• Using the scoop, deposit one level scoopful of batter
into each paper case
• Place into pre-heated oven and bake for
approximately 30-35 minutes
• Allow muffins to cool, then dust with a light coating
of Macphie Sweet Snow®
Ingredients to make 12 large Muffins
Quantity
Macphie Lemon Sensation Mix
1000g
Water352g
Vegetable Oil
253g
Topping:
Macphie Soft & Chewy Cookie Mix or a Streusel
Topping (see page 13 for recipe)
Step by Step Guide
• Preheat oven to 150°C-160°C. Place paper cases
into the 6 hole muffin tin
• A dd water and vegetable oil to Macphie Lemon
Sensations Mix in a mixing bowl with a beater fitted
• Mix thoroughly for 1 minute on slow speed, then for
a further 3 minutes on medium speed
• Using the scoop, deposit one level scoopful of
batter into each paper case
• Sprinkle each muffin with a streusel topping or
Macphie Soft and Chewy Cookie Mix before baking
• Place into pre-heated oven and bake for
approximately 30-35 minutes
For more great
muffin recipe
ideas, go to
www.macphie.com
16
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18
CUPCAKES
The cupcake phenomenon shows no sign of letting up
so make sure you always have enough in supply!
Turn to page 21 for some inspirational cupcake decorating ideas.
CUPCAKES
19
CUPCAKES
Ingredients to make 15 cupcakes
Quantity
Macphie Plain or Chocolate Genoese Mix
500g
Water200g
Cake Margarine or Butter
70g
Step by Step Guide
CUPCAKES
• Preheat oven to 150°C. Place paper cases into
the 12 hole muffin tin
• Put Macphie Genoese Mix and cake margarine
or butter into a mixing bowl with beater fitted
• Mix for 1 minute on slow speed
• A dd water and mix for 1 minute on slow speed,
scrape down, mix for a further 4 minutes on
medium speed
• Deposit 50g of batter into paper cases
• Bake for 20-25 minutes
• Transfer onto a wire to cool for at least an hour
before decorating
BAKER’S TIP
It’s important to
leave cakes to cool
for at least an hour
prior to decorating.
20
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The icing on the cake
It’s easy to add a little luxury to your muffins and cakes using our comprehensive range of indulgent icings,
fillings and finishings, or Dairy Cream Alternatives. Give your cakes a creative twist!
How to decorate your cakes
DIP IT
For a smooth, glossy surface
flood IT
For a flat fudgey topping
Heat Macphie 5th Avenue® icing to
Macphie Rainbow Frostings come in a 45oC in a bain-marie or microwave.
variety of different flavours and can be Put into a piping bag fitted with a
used straight from the pail. Pipe a swirl plain tube and pipe a generous layer
on top of the cupcakes. Finish with a
of icing over the top of the cupcake.
decoration of your choice.
USE A PALETTE KNIFE
fill IT
MAKE A BUTTERFLY
Using one of the Macphie Rainbow
Frostings range, apply onto the cake
using a palette knife or spatula.
Use a skewer to make a hole in the
centre of the cupcake. Fill a piping
bag with Macphie Luxury Filling,
push into the hole and squeeze in
a generous amount.
Slice off top of cupcake and cut
in half. Pipe on a generous swirl
of whipped Macphie Mactop® Extra
and place half discs on top. Finish
with fresh fruit.
For a peaked “snow” effect
For the ultimate in indulgence
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CUPCAKES
Macphie 5th Avenue Icings are easy
to apply. Heat the icing to 45°C in a
bain-marie or a plastic container in a
micro-wave. Stir regularly to ensure
the heat is evenly distributed. Dip
cakes into the icing. Leave to cool.
®
PIPE IT
Delicious frostings straight from
the pail
21
22
Cakes and
tray bakes
CAKES & tray bakes
Bakery has never had a higher profile with consumers than now, everyone
loves a treat. The good news is, by using our high quality bakery mixes, icings and
fillings, little investment or skill is needed to produce freshly made, on-trend
and indulgent products.
23
Cream Sponge
Ingredients to make 1 Cake (8 portions) Macphie Sponge Mix
Water Chocolate Fudge Cake
Quantity
1000g
500g
CAKES & tray bakes
Step by Step guide
Preheat oven to 160°C. Lightly grease two 10” round
baking tins and line with grease-proof paper at the
bottom
• Put water into a mixing bowl, followed by the
Sponge Mix
• Attach the whisk and mix for 1 minute on slow
speed then 8 minutes on fast speed
• Deposit all the batter equally into the two round
baking tins
• Place into pre-heated oven and bake for 35-40
minutes until golden brown and firm to touch
• Empty the cakes onto a wire and leave to
cool completely before filling and topping
Topping & Filling
• Whip Macphie Mactop® Extra, following on-pack
instructions. Use the whipped Macphie Mactop®
Extra and strawberry jam to sandwich the two
halves of the sponge together and finish with a
generous dusting of Macphie Sweet Snow®
Ingredients to make 1 Cake (8 portions) Quantity
Macphie Mississippi Chocolate Muffin Mix 1000g
Water440g
Vegetable Oil
250g
Granulated Sugar
50g
Step by Step guide
Preheat oven to 155°C. Lightly grease two 10” round
baking tins and line with grease-proof paper at the
bottom
•A
dd water and vegetable oil to Macphie Mississippi
Chocolate Muffin Mix and granulated sugar into a
mixing bowl with a beater fitted
•M
ix thoroughly for 1 minute on slow speed, then for
a further 3 minutes on medium speed
•D
eposit the batter equally into the two round
baking tins
•P
lace into a pre-heated oven and bake for
50-60 minutes
•E
mpty the cakes onto a wire and leave to
cool completely before filling and topping
Topping & Filling
• Once cooled, sandwich the two cakes together with
a layer of Macphie Rainbow Chocolate Frosting
and then use the frosting to decorate the top and
sides, and finish with chocolate shavings
24
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CARROT CAKE
Ingredients to make 1 cake (8 portions)
Macphie Carrot Cake Mix
Salted Caramel Cake
Quantity
1000g
Fresh Grated Carrot
300g
Water200g
Ingredients to make 1 Cake (10 portions) Quantity
Macphie Mississippi Toffee Muffin Mix
1000g
Water425g
Vegetable Oil
235g
Step by Step Guide
Step by Step Guide
•P
reheat oven to 160°C. Lightly grease two 10” round
baking tins and line with grease-proof paper at the
bottom
•P
reheat oven to 160°C. Lightly grease two 10” round
baking tins and line with grease-proof paper at the
bottom
• Add
water and vegetable oil to Macphie Mississippi
Toffee Muffin Mix into a mixing bowl with a beater
fitted
•M
ix thoroughly for 1 minute on slow speed, then for a
further 4 minutes on medium speed
•M
ix thoroughly for 1 minute on slow speed, then for
a further 6 minutes on medium speed
•D
eposit the batter equally into the two round
baking tins
•D
eposit the batter equally into the two round
baking tins
•P
lace into pre-heated oven and bake for 35-40
minutes.
• Empty the cakes onto a wire and leave to
cool completely before filling and topping
•P
lace into the pre-heated oven and bake for
40 minutes
Topping & Filling
• Sandwich the two cakes together with a layer of
Macphie Rainbow Cream Cheese Frosting and then
use the frosting to decorate the top
CAKES & tray bakes
•A
dd water and carrot to Macphie Carrot Cake Mix
into a mixing bowl with a beater fitted
•E
mpty the cakes onto a wire and allow to cool
Topping & Filling
•S
andwich the two cakes together with a layer of
Macphie Rainbow Vanilla Frosting and then use the
frosting to decorate the top and sides of the cake
•W
arm Macphie Luxury Salted Caramel Filling to 45oC
in a bain-marie or in a plastic bowl in a microwave
and generously drizzle over the cake top
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CHOColate CHIP BROWNIES
TEA BREAD
Ingredients to make 12 portions
Quantity
Macphie Mississippi Chocolate Muffin Mix
500g
Water215g
Vegetable Oil
130g
Chocolate Chips
100g
Flaked Almonds
20g
Ingredients to make 1 Cake (10 portions) Quantity
Macphie Mississippi Muffin Mix
500g
Sultanas500g
Water215g
Currants200g
Vegetable Oil
120g
Chopped Glacé Cherries
60g
Flaked Almonds
50g
Black Treacle
40g
CAKES & tray bakes
Step by Step guide
• Preheat oven to 160°C. Lightly grease a 12” x 7”
baking tin and line with grease-proof paper
• A dd water and vegetable oil to Macphie Mississippi
Chocolate Muffin Mix and caster sugar into a
mixing bowl with a beater fitted
• Mix for 1 minute on slow speed then a further
6 minutes on medium speed
• Deposit all the batter into the baking tin
•P
lace into pre-heated oven and bake for 35-40
minutes
• Empty the brownies onto a wire rack and leave
to cool
Step by Step guide
• Preheat oven to 150°C. Lightly grease a 2lb loaf
cake tin and line with grease-proof paper
• A dd water, vegetable oil and black treacle to
Macphie Mississippi Muffin Mix into a mixing bowl
with a beater fitted
• Mix for 1 minute on slow speed then 6 minutes on
medium speed
• Blend in the mixed fruit and glacé cherries on
slow speed
• Deposit all the batter into the loaf cake tin
• Place into pre-heated oven and bake for 60-70
minutes
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28
cake
sensations
cake sensations
Add some Sensation to your cake range for the ultimate in indulgence.
With decadent chocolate orange, juicy fruity lemon, warm and spicy
ginger or nostalgic strawberries and cream – so easy to make for a
perfect afternoon tea.
29
GINGER SQUARES
cake sensations
Ingredients to make 12 squares
Macphie Ginger Cake Sensation Mix
CHOCOLATE ORANGE MUFFINS
Quantity
500g
Ingredients to make 12 large muffins
Quantity
Macphie Chocolate Orange Cake Sensation Mix 1000g
Water195g
Water435g
Vegetable Oil
Vegetable Oil
140g
255g
Step by Step guide
• Preheat oven to 160oC. Lightly grease a 12”x7”
baking tin and line with grease-proof paper at
the bottom
• A dd water and oil to Macphie Ginger Cake
Sensation Mix into a mixer fitted with a beater
• Mix for 1 minute on slow speed then scrape down
and mix for 2 minutes on medium speed.
• Reduce to slow speed and mix for a final minute
• Deposit into a baking tin and bake for 30-35
minutes
Step by Step guide
• Preheat oven to 150oC-160oC. Place paper cases
into the 12 hole muffin tin
• A dd water and oil to Macphie Chocolate
Orange Cake Sensation Mix into a mixer fitted
with a beater
• Mix for 1 minute on slow speed then scrape down
and mix for 2 minutes on medium speed
• Reduce to slow speed and mix for a final minute
• Using the scoop deposit one level scoopful of batter
into each cake case and bake for 30-35 minutes
Topping & Filling
• When cool, finish with a generous topping of
Macphie Rainbow Cream Cheese Frosting and dust
with cinnamon powder
Topping & Filling
• When cool, use a kitchen skewer to make a hole in
the centre of the muffin to approximately 2/3rds of
the depth. Fill a piping bag with Macphie Luxury
Orange Filling and deposit a generous amount into
the middle of each muffin
• Beat 100g of Macphie Luxury Orange Filling with
100g of Macphie Rainbow Vanilla Frosting and
pipe a swirl on top of each muffin. Decorate with a
chocolate curl or jellied fruit
30
Strawberries and Cream Cake
Lemon Drizzle Cake
Ingredients to make 12 portions Quantity
Macphie Strawberries & Cream Cake Sensation Mix500g
Ingredients to make 12 portions
Macphie Lemon Cake Sensation Mix
Water200g
Water175g
Vegetable Oil
Vegetable Oil
110g
Topping
• When cool, finish with a generous layer of Macphie
Rainbow Vanilla Frosting and fresh strawberry
quarters
135g
Step by Step guide
• Preheat oven to 160oC. Lightly grease a 2lb loaf
cake tin and line with grease-proof paper at
the bottom
• A dd water and oil to Macphie Lemon Cake
Sensation Mix into a mixer fitted with a beater
• Mix for 1 minute on slow speed then scrape down
and mix for a further 2 minutes on medium speed
• Reduce to slow speed and mix for a final minute
• Deposit into a baking tin and bake for
40-50 minutes
cake sensations
Step by Step guide
• Preheat oven to 160oC. Lightly grease a 12”x7”
baking tin and line with grease-proof paper at
the bottom
• A dd water and oil to Macphie Strawberries &
Cream Cake Sensation Mix into a mixer fitted with
a beater
• Mix for 1 minute on slow speed then scrape down
and mix for a further 2 minutes on medium speed
• Reduce to slow speed and mix for a final minute
• Deposit into a baking tin and bake for
30-35 minutes
Quantity
500g
Topping
• When cool, heat 50g of Macphie 5th Avenue
White Icing to 45oC in a plastic container in a
microwave or bain-marie. Add 15g of hot water
and mix until smooth. Using a pastry brush apply
a generous coating of the icing to the top of the
cake, then leave to cool before slicing
31
32
SCONES
No afternoon tea is complete without freshly-baked scones with jam
and butter. Follow our recipe for classic scones and also try baking a
range of speciality sweet and savoury flavours.
scones
33
Six easy steps to perfect scones
scones
Preheat oven to 190oC, line baking tray with grease-proof paper
34
Put Macphie Scone mix and water
into a mixing bowl with a beater
and mix for 1 minute on slow,
scrape down then mix for
1 minute on medium.
Mould dough into a ball then
rest for a few minutes.
Roll dough out to
15mm thick using a
rolling pin.
STEP ONE
STEP TWO
STEP THREE
Cut out scones
using a round cutter.
Transfer scones
onto baking tray.
Rest for 15 minutes.
Brush tops of scones with
Macphie Glenglaze or a beaten
egg , then bake for 12-14 minutes
until golden brown. Allow to cool.
STEP FOUR
STEP FIVE
STEP SIX
SCONES
Ingredients to make 16 large scones
Scone Mix
Cold Water BAKER’S TIP
When cutting out the
scones, do not twist
the cutter or they will
be misshapen.
Quantity
1000g
400g
VARIATIONS
To create your own tasty, sweet and savoury scone
recipes, add the following ingredients at the end of Step
One and mix carefully into the dough
Sultana: 200g of sultanas
Cherry: 200g of chopped glace cherries
Cranberry and raisin: 100g of each
Cheese: 200g of grated cheese and 5g of mustard
scones
C USTO M ER SER V I C E N U M BER 0 8 0 0 0 8 5 9 8 0 0
35
36
COOKIES, SHORTBREAD & FLAPJACKS
COOKIES,
SHORTBREAD
& FLAPJACKS
Nothing beats a quick treat with a morning coffee or an afternoon
cup of tea. American cookies, melt-in-the mouth Scottish shortbread
and chewy flapjacks are the perfect partners.
37
Six easy steps to perfect cookies
COOKIES, SHORTBREAD & FLAPJACKS
Preheat oven to 150oC, line baking tray with grease-proof paper
38
Put Macphie Soft & Chewy
Cookie Mix and water into
a mixing bowl.
Add the chocolate chips
and mix on slow speed until
a dough is formed.
Roll dough into
sausage shape about
5cm in diameter.
STEP ONE
STEP TWO
STEP THREE
Cut into 10 equal portions
using a serrated knife or
metal scraper.
Transfer cookies onto
baking tray evenly spaced,
before baking.
Bake for 15-16 minutes.
STEP FOUR
STEP FIVE
STEP SIX
CHOCOLATE CHIP COOKIES
GINGERBREAD biscuits
Ingredients to make 10 cookies
Quantity
Macphie Soft & Chewy Cookie Mix 500g
Chocolate Chips 100g
Water55g
Ingredients to make 10 biscuits
Macphie Gingerbread Biscuit Mix
Golden Syrup
Vegetable Oil
Water Quantity
500g
150g
50g
50g
VARIATIONS
Oat & Raisin.
Use 350g Macphie Soft & Chewy Cookie Mix,
150g Flapjack Mix, 55g water plus 50g raisins
Toffee.
Add 50g bake-stable toffee chunks
Step by Step Guide
•A
dd Macphie Gingerbread Biscuit Mix to a machine
bowl fitted with a beater
•S
lowly pour in vegetable oil and water.
•M
ix for 30 seconds on slow speed.
•A
dd golden syrup, alternatively treacle can be used
for darker coloured biscuits
•S
crape down
•M
ix for a further 2-3 minutes on 1st speed
•R
oll dough out to approximately 6mm thick
•C
ut out biscuits to desired shapes
•B
ake at 150°c for 16 minutes or until golden
•W
hen cool Macphie 5th Avenue® Icings can be
used to decorate your biscuits
Ginger.
Add 50g crystallised ginger and 5g ginger powder
Cranberry and White Chocolate.
Add 20g dried cranberries and 20g white
chocolate chunks
C USTO M ER SER V I C E N U M BER 0 8 0 0 0 8 5 9 8 0 0
39
COOKIES, SHORTBREAD & FLAPJACKS
Once you‘ve made up the basic cookie recipe, it’s
easy to create lots of flavours. You can tailor cookies
to the latest trend or offer limited edition flavours
for different seasons and special occasions like
Valentine’s Day, Easter and Halloween. It’s best to
stick to dry ingredients like chunks of chocolate, dried
fruit, or seeds and nuts. Here are some of
our favourites:
Chocolate & Orange.
Add zest of 2 oranges and 50g dark chocolate chips
Six easy steps to perfect shortbread
COOKIES, SHORTBREAD & FLAPJACKS
Preheat oven to 150oC, line baking tray with grease-proof paper
40
Put Macphie Shortbread Mix
and softened butter into a
mixing bowl fitted with a beater.
Mix on slow speed until a
stiff dough is formed and
then deposit into baking tin.
Pat the dough down gently
to ensure it is evenly spread
across the tin.
STEP ONE
STEP TWO
STEP THREE
With a fork, gently prick
dough at regular intervals.
Score into equal portions using
a metal scraper.
After Baking (see page 41 for
Baking Times), cut Shortbread
on removal from oven.
When cool dust with Macphie
Sweet Frost® or caster sugar.
STEP FOUR
STEP FIVE
STEP SIX
plain shortbread
CHOColate CHIP SHORTBREAD
Ingredients to make 16 Portions
Quantity
Macphie Shortbread Mix
1000g
Softened Butter
360g
®
Macphie Sweet Frost or Caster Sugar for dusting
Ingredients to make 16 Portions
Quantity
Macphie Shortbread Mix
1000g
Softened Butter
360g
Chocolate Chips
200g
®
Macphie Sweet Frost or Caster Sugar for dusting
BAKER’S TIP
Don’t over mix as
this leads dough to
become too soft and
more difficult
to handle.
Step by Step Guide
•P
reheat oven to 150°C. Line baking tin with
grease-proof paper
•P
ut Macphie Shortbread Mix and butter into a
mixing bowl
•A
ttach the beater and mix on slow speed
•B
lend in chocolate chips on slow speed for a few
seconds until evenly distributed
• Pat the dough into the baking tin. Use a scraper
to spread it evenly across the tin
•W
ith a fork, prick the dough at regular intervals,
pressing all the way through to the bottom of the tin
•W
ith a metal scraper or knife, score the shortbread
into 16 equal, rectangular portions, allowing for
a small slice to be cut off around the edges
•P
lace into pre-heated oven and bake for
approximately 40 minutes until pale golden (see
Baking Times, left)
• After baking, dust the top of the shortbread with
an even coverage of Macphie Sweet Frost® or Caster
Sugar
•O
nce cool, cut into portions using the
score guidelines
C USTO M ER SER V I C E N U M BER 0 8 0 0 0 8 5 9 8 0 0
COOKIES, SHORTBREAD & FLAPJACKS
Baking Times
• Baking time is dependent on the depth of
shortbread:•4
0-45 minutes for petticoat tails 10mm deep
•6
0-70 minutes for fingers 15mm deep
•2
0-25 minutes for shortbread rounds 5mm deep
41
Six easy steps to perfect flapjacks
COOKIES, SHORTBREAD & FLAPJACKS
Preheat oven to 160oC, line baking tray with grease-proof paper
42
Put Macphie Flapjack Mix
and water into a
mixing bowl.
Stir together using
the rubber spatula until
fully combined.
Deposit mixture into
a lined baking tin.
STEP ONE
STEP TWO
STEP THREE
Pat the mixture down
to ensure it is evenly spread
across the tin.
Once baked, cut flapjack
slices using metal scraper
or serrated knife while still hot.
Allow flapjacks to cool
before display.
STEP FOUR
STEP FIVE
STEP SIX
FLAPJACKS
Ingredients to make 16 Flapjacks
Flapjack Mix Water Quantity
1500g
75g
Scaling suggestions:
For a 12” x 7” tray bake, deposit 1000g of mix.
VARIATIONS
Once you’re confident making melt-in-the mouth
plain flapjacks, it’s easy to create lots of satisfying
flavours. It’s best to stick to dry ingredients like
chocolate chips, dried fruit, or seeds and nuts.
Here are some of our favourites:
BAKER’S TIP
Why not offer delicious
Granola bars as part of your
breakfast menu.
COOKIES, SHORTBREAD & FLAPJACKS
Double Chocolate.
Add 100g white chocolate chunks and 100g
plain chocolate chunks
Lemon & Raisin.
Add 20g Lemon flavour and 160g raisins
Cranberry.
Add 120g dried cranberries
Blueberry & White Chocolate.
Add 100g frozen blueberries and 100g
white chocolate chunks
Banoffee.
Add 150g mashed bananas and 100g
toffee chunks
Cherry & Coconut.
Add 200g cherries and 50g desiccated coconut
Nutty Mix.
Add 50g chopped hazelnuts, 50g chopped
almonds and 50g chopped walnuts
C USTO M ER SER V I C E N U M BER 0 8 0 0 0 8 5 9 8 0 0
43
Other delicious products
from Macphie
OTT Dessert sauces
ku-li® fruit coulis
Dairy Cream Alternatives
Heat, Chill and Serve Desserts
44
YOUR NOTES
TECHNICAL SUPPORT
There’s no such thing as a silly question…
With over 80 years’ experience in baking,
our ambition is to go beyond supplying you
with your ingredients. We strive to become a
partner you can trust and rely on to help you
every step of the way.
Our baking experts are always at your disposal
to provide technical advice, additional recipes
and answer questions on our mixes, icings,
baking procedures or equipment. Please do
not hesitate to call us on freephone
0800 085 9800. It’s what we’re here for.
We look forward to working with you to ensure
your customers keep coming back for more.
45
Trouble shooting guide
All of the recipes in this manual have step-by-step instructions to help ensure your
cakes are perfect every time. However, occasionally problems do occur and it’s
important to find out what went wrong and why, so you can avoid the same mistake
the next time.
A number of things can affect the end result. Here are some common questions
and solutions:
QUESTIONS
SOLUTIONS
MUFFINS
Muffins have over-flowed to one side
✔ Make sure oven has reached correct temperature
Tops are flat and smooth when removing from oven ✔ Oven temperature may be too high
✔ Do not open oven door during baking
Tops are very pale
✔ Muffins are not sufficiently baked
✔ Oven temperatures may be too low
Muffins are soggy
✔M
uffins are not sufficiently baked. Test if they are baked
by placing a skewer into the centre - if it comes out
clean, the muffin is baked
Muffins are dry
✔ Muffins have been baked for too long
SCONES
Scones are misshapen
✔W
hen cutting out scones, do not twist the cutter or they
will be misshapen
✔L
eave to rest for 15 minutes prior to baking
Scones have not risen evenly
✔R
oll dough out evenly
Scones are dry
✔ Insufficient water has been added when making the
dough
✔S
cones have been baked for too long
Scones are soggy and dense
✔D
ough was kneaded for too long
✔S
cones are under baked
46
QUESTIONS
solutions
CAKES
Cake has sunk in the centre
✔O
nce removed from oven, gently tap the baking tin on
the bench to set the structure
✔ Oven temperature may be too low
✔ Do not open oven door during baking
✔ Do not take cake out of oven too soon
✔ Too much water has been added
Cake is soggy
✔C
ake is not sufficiently baked. Test if the cake is baked
by placing a skewer into the centre - if it comes out clean,
the cake is baked
Top crust is too dark or hard
✔P
lace a piece of grease-proof paper over the top to
prevent burning
✔ Oven temperature may be too high
Cake does not cut well
✔L
eave to cool for 1-2 hours before slicing
✔U
se a sharp, serrated knife. Dip knife into hot water and
wipe clean after each slice. Use saw action and don’t chop
Cake sticks to the tin
✔L
ightly grease cake tin with release agent and line with
grease-proof paper
COOKIES
Cookies burn before they are ready
✔O
ven temperature may be too high
Cookies are dry and hard
✔T
ake cookies out of the oven sooner
Cookies fall apart
✔L
eave on the tray to cool for a minute or two
✔U
se a spatula to lift them off the baking tray
FLAPJACKs AND SHORTBREAD
Hard and difficult to cut
✔ It is over baked, give it less time in the oven
✔O
ven temperature may be too high
Too soft and does not cut well
✔T
hey are not sufficiently baked and need longer in the oven
47
For more great recipe ideas and inspiration
visit www.macphie.com
Macphie of Glenbervie
Telephone: 0800 085 9800 Email: [email protected]