Bake it Bright and Bold with Dr. Oetker.

Bake it Bright and Bold
with Dr. Oetker.
Bright and Bold
Baking Recipes
2012 Collection
Neon Sugar contains four different coloured
bright and bold sugar sprinkles including
Electric Blue, Hot Pink, Sunshine Yellow and
Lime Green. Perfect for home bakers seeking
bright colour and variety when decorating iced
cupcakes, cookies and cake pops. Neon Sugar
helps home bakers of all experience levels
to easily achieve beautiful baking as seen in
cupcake boutiques and professional bakeries
on the high street.
Recipe Collection no. 3
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Bold and Bright baking ideas for
2012 from Dr. Oetker
Here at Dr. Oetker we are constantly searching the globe to
bring you the latest trends and innovations in home baking
and this year we are really excited by Bright and Bold.
A heritage of baking
It all started with baking powder…
In 1893 in Bielefeld, Germany, Dr.
August Oetker developed ‘Backin’
a convenient and superior quality
form of baking powder packed in
small sachets. It was a huge success
because it guaranteed perfect results
every time. Now, some 120 years
and generations of bakers later,
Dr. Oetker is still a family business,
famous for its passion for baking and
quality products that help you create
perfect results every time.
Inspired by professionals from London, Paris and New York,
this year sees the launch of our range of Gel Food Colours The range contains eight exciting colours: Bright Red, Sky
and Neon Sugars that will give your cakes and sweet treats Blue, Sunshine Yellow, Lime Green, Hot Pink, Ultra Violet,
Neon Orange and Jet Black.
that extra WOW.
Be bold and put your own spin on traditional British cakes
Neon Sugar
with the next generation of colour solutions for baking to
The perfect way to add instant colour and shimmer to the
help you achieve strong, experimental coloured cakes, sure outside of your iced cakes, cookies and cake pops, the
to impress your friends and family.
Neon Sugar shaker contains four different coloured bright
and bold sugar sprinkles including Electric Blue,
Gel Food Colours
Hot Pink, Sunshine Yellow and Lime Green. Use the colours
Push the boundaries of home baking and make your
individually or mixed up for an alternative kaleidoscope
cakes explode with colour with our new range of Gel Food
effect.
Colours.
Inside you’ll find some of our favourite new recipes for 2012,
This innovative gel solution is the next generation of food
all designed to help you create beautiful, bright and bold
colour and has been developed by our baking experts to
cakes in your own home. With quality products and recipes
help you achieve greater control and flexibility when adding for bakers of all abilities, why not give it a go and make your
food colour to your cakes, cookie batters and icings.
baking Bright and Bold.
A range of shades from pastel to neon bright colours can be
achieved using the easy use tubes for drop by drop dosage. Even Better Baking with Dr. Oetker
For more inspiring recipe ideas
like the ones in this booklet visit
www.oetker.co.uk. Our complete
product range is also available
to buy online; simply visit
www.oetkeronline.co.uk.
35508_A5_16pp_Recipe_Booklet.indd 2-3
Here’s the good news, the unique gel format is bake stable
and doesn’t change the consistency of your icing or cake
batter so is ideal to colour Ready to Roll Icing, Glace Icing
and Macaroons.
Find us on Facebook www.facebook.com/
DrOetkerBaking
Customer Care:
Dr. Oetker (UK) Ltd.
4600 Park Approach,
Thorpe Park,
Leeds LS15 8GB
[email protected]
10/09/2012 15:13
Serves: 10
For 5 Layers of Cake:
15 large egg whites
2 1/2 tsp Dr. Oetker Cream of Tartar
375g (13oz) caster sugar
250g (9oz) plain flour
7.5ml (1 1/2 tsp) Dr. Oetker
Natural Vanilla Extract
Dr. Oetker Gel Food Colours
Dr. Oetker Cake Release Spray
For the Filling:
175g (6oz) unsalted butter, softened
325g (11oz) plus 1 tsp icing sugar
5ml (1 tsp) Dr. Oetker Natural
Vanilla Extract
100g (3 1/2oz) full fat soft cheese
Layer Cake
Method
1. Preheat the oven to 180˚C (160˚C fan assisted oven, 350˚F, gas
mark 4). Spray five, 20cm (8inch) diameter Victoria sandwich tins
with Cake Release Spray to grease.
2. In a large, grease-free bowl, whisk the egg whites until stiff.
Add the Cream of Tartar, half of the sugar and the Natural Vanilla
Extract. Whisk until thick and glossy.
3. Sift the flour and remaining sugar into the mixture gradually,
in 4 batches, folding in gently after each addition, until well
combined.
4. Divide the mixture equally between 5 bowls and add a few drops
of a different Gel Food Colour to each bowl to achieve desired
colour level. Carefully fold in the Gel Food Colour and spoon the
mixture into the tins.
5. Smooth the tops and bake on the middle shelf in the oven for
14-15 mins until just firm to the touch and only very lightly
browned. Carefully turn on to a wire rack to cool completely.
6. To serve, place the butter in a mixing bowl and gradually sieve
and mix in all but 1 tsp icing sugar. Stir in the Natural Vanilla
Extract and mix in the soft cheese. Mix well to make a smooth,
creamy, spreadable filling. Spread 4 layers of sponge with
sufficient filling to just cover and sandwich together. Serve
dusted with remaining icing sugar.
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Makes: 12
Ingredients
12 Dr. Oetker Cupcake Cases
115g (4oz) baking margarine, softened
115g (4oz) caster sugar
2 medium eggs, beaten
115g (4oz) plain flour
7.5ml (1 1/2 tsp) Dr. Oetker Baking Powder
(Gluten Free)
To Decorate
Icing sugar to dust
250g (9oz) Dr. Oetker Regal –
Ice Ready to Roll White Icing
Dr. Oetker Gel Food Colours
15ml (1 tbsp) Dr. Oetker Apricot Glaze
or honey
Bright & Bold
Cupcakes
1. Method
Preheat the oven to 190˚C (170˚C fan assisted oven, 375˚F, gas
mark 5). Line a cake tin with 12 Cupcake Cases. In a mixing
bowl, beat the margarine with the sugar until pale and creamy
in texture.
2.
Gradually whisk in the eggs, then sift the flour and Baking
Powder on top. Fold in the dry ingredients into the mixture.
3. Spoon the mixture into Cupcake Cases and bake on the middle
shelf in the oven for 16-18 minutes until risen, lightly golden and
just firm to the touch. Transfer on to a wire rack to cool.
4. To decorate, dust the work surface lightly with icing sugar. Divide
the Ready to Roll Icing into 6 equal sized pieces. Working on
one piece at a time, flatten slightly and drop the desired amount
of the first Gel Food Colour on top of the icing. Fold the icing
over the Gel Food Colour to enclose it and carefully knead it
into the icing until evenly mixed. Wrap each coloured portion
in cling film to prevent it from drying out. Repeat the process,
to colour the additional portions of icing using the different Gel
Food Colours.
5. When ready to decorate, roll out each coloured piece of icing.
Stamp out two, 6cm (2 1/4inch) discs, two, 3cm (1 1/4inch)
discs, discs and three, 1cm (1/2 inch) discs of each colour using
assorted round cutters or templates. Taking one of the 3cm (1
1/4inch) discs of each colour, cut out the centre using a 2cm
(3/4inch) cutter to make a ring and another circle.
6. Brush the top of each cupcake with Apricot Glaze or honey
and stick one of the largest icing discs on top to completely
cover the cake top. Decorate with various sizes and colours of
icing circles, and secure on top in patterns using a light brushing
of water.
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Makes: 12
Ingredients
12 Dr. Oetker White Muffin Cases
175g (6oz) baking margarine, softened
175g (6oz) caster sugar
3 medium eggs, beaten
5ml (1 tsp) Dr. Oetker
Natural Vanilla Extract
175g (6oz) plain flour
2 sachets (2 tsp) Dr. Oetker Baking
Powder (Gluten Free)
75g (3oz) raspberry jam
To Decorate
175g (6oz) unsalted butter, softened
325g (11oz) icing sugar
Bouquet of
Cupcakes
Method
1. Preheat the oven to 190°C (170°C fan assisted oven, 375°F,
gas mark 5). Line a deep cupcake tin with the Muffin Cases.
In a mixing bowl, beat the margarine with the sugar until pale
and creamy in texture.
2. Gradually whisk in the eggs and the Natural Vanilla Extract
then sift in the flour and Baking Powder on top. Carefully mix
the ingredients together until well blended.
5ml (1 tsp) pure rosewater
Dr. Oetker Bright Red and Ultra Violet
Gel Food Colours
15cm (6inch) round polystyrene
cake dummy
20cm (8inch) round flat plate
sticky tape, cocktail sticks, tissue paper,
pins and wide ribbon
3. Spoon the mixture into the Muffin Cases and bake for 20-22
minutes until risen and just firm to the touch. Transfer onto a
wire rack to cool.
4. Using a teaspoon, scoop out a small round of sponge from each
cake and reserve. Spoon a teaspoonful of jam into each cake
and replace the sponge on top.
5. For the icing, place the butter in to a bowl and beat until soft.
Gradually sift and beat in the icing sugar to make a smooth,
creamy icing. Add rosewater to taste. Divide the mixture into 3
portions, and leaving one portion plain, colour the other batches
with drops of Bright Red and Ultra Violet Gel Food Colour.
6. Spoon the plain icing into the centre part of the bag, then spoon
the red icing and purple icing down each side of the large piping
bag fitted with a 1cm (1/2inch) 7 pt star nozzle. Gently squeeze
the icing down the bag to reach the nozzle and twist the bag
closed.
7. Starting in the centre of the cake, pipe the icing clockwise in a
circular motion until the top of each cake is fully covered. Put the
cakes on a board, spaced apart and chill for about 30 minutes to
firm.
8. To assemble the bouquet, tape the polystyrene base to a side
plate. Take one cupcake at a time and push a cocktail stick
halfway through the paper case into the centre of the cake.
Push the rest of the stick into the centre of the polystyrene.
Continue the process using another 6 cupcakes to cover the top
of the polystyrene.
9. Carefully wrap the tissue paper around the base and sides of the
cakes and hold in place using a few pins. Tie the ribbon around
the polystyrene and finish with a bow, holding in place with
another pin. Your bouquet is ready to present. Remove any
cocktail sticks before serving the cupcakes.
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Makes: 12 - 14
Ingredients
185g butter, softened
185g caster sugar
3 medium eggs, beaten
275g plain flour
1 sachet (1 tsp) Dr. Oetker Baking Powder
(Gluten Free)
Dr. Oetker Natural Lemon Extract
Dr. Oetker Neon Sugar
6 level tbsp of vanilla buttercream
3 x 150g bars of Dr. Oetker Fine Cooks’
White Chocolate
Pack of 15 (20cm) lolly sticks
Dr. Oetker Cake Release Spray
Neon
Cake Pops
Method
1. Preheat the oven to 160ºC (140˚C fan assisted oven, 325 F,
gas mark 3). Spray an 11cm x 22cm loaf tin with Cake Release
Spray to grease.
2. Cream the butter and sugar until light and fluffy. Add the eggs
one at a time with a spoon of flour and mix well.
3. Add the rest of the flour and Baking Powder and mix until all of
the ingredients are incorporated. Add a few drops of Natural
Lemon Extract to taste.
4. Bake in the oven for 75-90 mins until firm to the touch. Remove
from the tin, place on a cooling rack and cool completely.
5. Remove all of the outer surfaces of the cake to leave just the
pale coloured cake and break into crumbs.
6. Mix the crumbs and the buttercream together to form balls - if
they are a little crumbly add a little more buttercream.
7. Roll into 14 balls and place on a tray, cover with cling film and
chill for at least 30 minutes.
8. Melt the bars of Fine Cooks’ Chocolate and dip a lolly stick into
the melted chocolate to coat about 2cm of each stick. Gently
push a stick into the centre of each cake ball.
9. Dip the ball into the melted chocolate, cover completely and roll
in the neon sugar.
10. Secure the stick into a block of polystyrene or florists oasis and
allow them to set.
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Makes: 40
Ingredients
125g (4 1/2oz) unsalted butter, softened
125g (4 1/2oz) caster sugar
1 large egg yolk
250g (9oz) plain flour
7.5ml (1 1/2 tsp) Dr. Oetker Baking Powder
(Gluten Free)
Dr. Oetker Cake Release Spray
To Decorate
1kg Dr. Oetker Regal-Ice Ready to
Roll White Icing
Dr. Oetker Gel Food Colours
Icing sugar for dusting
Dr. Oetker Apricot Glaze or honey
Dr. Oetker Red Writing Icing
Heart &
Flower Cookies
Method
1. Spray 3 large baking trays with Cake Release Spray to grease.
Place the butter and caster sugar into a bowl and whisk until pale
and creamy. Whisk in the egg yolk.
2. Sieve over the flour and Baking Powder and carefully mix
together to make a mixture that resembles a crumble topping.
Using your hands, bring the mixture together to form a firm
dough. Turn on to a lightly floured surface and knead until
smooth and pliable.
3. Roll out the dough to a thickness no greater than 1/2cm
(1/4inch). Using a 6cm (2 1/2inch) wide heart shaped cutter
and a 6cm flower shaped cutter stamp out approx. 40 cookies,
re-rolling the dough as necessary. Arrange on the prepared
baking trays, prick lightly with a fork and chill for 30 minutes. Ten
minutes before baking, preheat the oven to 180˚C (160˚C fan
assisted oven, 350˚F, gas mark 4).
4. Bake the cookies for around 10 minutes until firm and lightly
golden round the edges. Leave to cool on the baking trays for
10 minutes before transferring to a wire rack to cool completely.
5. To decorate, divide the white Ready to Roll Icing into 5 equal
portions. Keep one portion white. Dust the work surface lightly
with icing sugar. Working on each of the other portions one at
a time, flatten slightly and drop the desired amount of Gel Food
Colours on top. Fold the icing over the gel to enclose it and
carefully knead it into the icing until evenly mixed. Wrap each
portion in cling film to prevent it from drying out whilst working on
the next colour.
6. When ready to decorate, roll out each coloured piece of icing.
Stamp out a range of different sized hearts and flowers from the
different coloured icings and put to one side.
7. Brush the top of the cookies with Dr.Oetker Apricot Glaze or
honey and layer with the biggest icing heart or flower to match
the cookie shape. Continue to then layer the shaped icing on top
to create the layered design using a light brushing of water to
secure the icing. Finish the flower cookies by adding a small
dot of Red Writing Icing in the centre.
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Perfect results every time
Whether you’re an experienced or a novice baker, Dr. Oetker can offer a helping
hand with our new range of baking ingredients. Thanks to the baking expertise of
Dr. Oetker, creating perfect home bakes and desserts has never been easier, as
essential home baking ingredients are now available in new, single use sachet
multipacks containing pre-measured amounts for effortless accuracy.
Sealed for freshness, these convenient little sachets ensure fuss-free baking
and help you achieve perfect results every time. The range includes
four essential baking ingredients; Dr. Oetker Baking Powder (Gluten free),
Dr. Oetker Bicarbonate of Soda, Dr. Oetker Ground Arrowroot and Dr. Oetker
Cream of Tartar.
Each multipack sachet includes a free, inspiring recipe card which Dr. Oetker has
developed for home bakers of all abilities.
Baking Powder (Gluten Free)
Dr. Oetker Baking Powder (Gluten free) is now even better than ever. Our
development experts here at Dr. Oetker have created the perfect level of raising
power for great results every time. The new formula is now gluten free and ideal for
use in both standard and gluten free recipes. The convenient multipack includes six
single use sachets, each sachet containing one teaspoon measure of powder. The
new improved recipe is also available in the original 170g re-sealable tub.
Bicarbonate of Soda
Bicarbonate of Soda is a gentle raising agent, commonly used in home bakes.
From gingerbread and soda bread to honeycomb, this little sachet will make many
classic recipes quicker and easier to bake, which leaves you more time to enjoy
eating them. Dr. Oetker Bicarbonate of Soda is now available in a multipack of 6
single use sachets each containing one measured teaspoon and it is also still
available in the original 170g re-sealable tub.
Ground Arrowroot
With the new Dr. Oetker Ground Arrowroot multi-pack sachets, that contain a one
tablespoon measure in each sachet, you can achieve that perfect, professional
and glistening look to your flans and tarts every time. Dr. Oetker Ground
Arrowroot is a thickener that can be used in all your sauce, glaze and coulis
recipes. It’s ideal for use in glazes as it remains transparent, ensuring you impress
your family and friends with beautiful, flawlessly-presented desserts.
Cream of Tartar
Another useful tool in the new range is the Dr. Oetker Cream of Tartar which
helps to increase the volume and stability of whisked egg whites. So, whether
you’re whipping up a delicious soufflé or meringue, getting it right has never been
so simple. Available in six-sachet multi-packs, each single use sachet contains
one teaspoon measure and is the quickest way to achieving fabulous desserts.
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