Madeira Cake Mix TRADITIONAL TRADITIONAL TRADITIONAL - CSM Bakery Solutions
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Madeira Cake Mix TRADITIONAL TRADITIONAL TRADITIONAL
1
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!
Madeira Cake Mix
• 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
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!!
3
Perfect
Craigmillar’s superior range of icings,
toppings and fillings are made using the
finest quality ingredients and have been
Toppings created by our team of experts using the
latest in baking technology.
& Fillings
Raspberry Merjel
& Crembel
Fudge Icing
Craigmillar’s convenient products offer the best solutions for creating the most
appealing products that offer something extra special.
Crembel Fudge Icings Vanilla Light N Fluffy
• Ready to use fudge icing for topping, filling and • Ready to use aerated filling cream (buttercream
coating alternative) with light texture
• Use on a wide range of confectionery items • Vanilla flavoured
• Can be beaten, piped, topped or filled on to cakes, • Spread or pipe straight from the pail
cupcakes and gateaux • Pack size: 8kg pail
• Freeze / thaw stable • Product code: 10144413
• 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 Double Fudge Icing
eat
• Crembel can be beaten and used instead of a • Ready to use dark chocolate icing for filling and
frosting coating a wide range of confectionery
• Pack size: 12.5kg pail • Rich dark chocolate with a softer eat effect for
• Product codes: Caramel 10143343, Chocolate using on brownie, fudge and chocolate cakes
10143325, Vanilla 10143336, Lemon 10143328 • Spread or pipe straight from the pail, or heat to
40°C for dipping
• Pack size: 12.5kg pail
Merjel Strawberry and Raspberry • Product code: 10142151
• Cold process jelly with either strawberry colour and
flavour or raspberry Mellomallo
• Superb flavour
• High clarity to enhance the appearance of fruit • Albumen based marshmallow made from highest
• Use straight from the pail grade albumen
• Used for strawberry tarts and other cake toppings • Suitable for buttercream type fillings
• Pack size: 12.5kg pail • Takes colours and flavours well – add at final stages
of whipping
• Product codes: Strawberry 10143335, Raspberry
10143152 • 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
Castle Shortening • Can be used to make a cost effective royal icing
with addition of CASTLE shortening
• 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
5
Blueberry Loaf Ingredients
MADIERA CAKE MIX 1000g
Cake Recipe Water
Blueberries
400g
140g
Instructions
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)
Ingredients
Chocolate Madeira MADIERA CAKE MIX 950g
with Black Cherries
Cocoa Powder 50g
Water 400g
Dark Cherries 140g
Recipe
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
6
Ingredients
Lemon & Poppy MADIERA CAKE MIX 1000g
Seed Bundt Cake
Water 400g
Lemon Zest 20g
Lemon Juice 10g
Recipe
Poppy Seeds 30g
Topping
CREMBEL FUDGE ICING - LEMON
Instructions
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
Pistachio & Ingredients
PLAIN CRÈME CAKE MIX 1000g
Raspberry Egg
Saladin Oil
Water
360g
360g
220g
Muffin Recipe Crushed Pistachios
Topping
200g
CREMBEL FUDGE ICING - VANILLA
RASPBERRY MERJEL
Instructions
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
7
Wedding Cake
Recipe
Ingredients
MADIERA CAKE MIX 1000g
Water 400g
VANILLA LIGHT N FLUFFY
Raspberry Jam
Instructions
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)
Easy-Peasy
Mallo Paste
Recipe
Ingredients
Icing Sugar (very fine) 2,100g
MELLOMALLO 880g
CASTLE Shortening 170g
Food Colouring
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)
Decorative Flowers
Recipe
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
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)
5 Add appropriate amount of Gum Tragacanth and
leave completely covered for at least 1 hour to
develop before using
Advantages of Easy-Peasy Mallo Paste
• 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
9
Vintage Wedding
Cake Tower
Assorted Mini Cakes & Cupcakes
Plain Madeira Instructions
Batter Recipe 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
Ingredients 4 Add remaining water over 1 minute on first speed
MADEIRA CAKE MIX 1000g 5 Scrape down
Water 400g
6 Mix for 2 minutes on first speed
7 Scale into appropriate baking tins or cases
8 Bake as recipe requires
Chocolate Instructions
Madeira Batter
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
Recipe on first speed
3 Mix for 4 minutes on second speed
4 Add remaining water over 1 minute on first speed
5 Scrape down
Ingredients 6 Mix for 2 minutes on first speed
MADEIRA CAKE MIX 1000g 7 Scale into appropriate baking tins or cases
Water 400g
Cocoa Powder 50g 8 Bake as recipe requires
Vanilla Cupcakes Instructions
Recipe 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
Ingredients minutes)
4 Once cool, take EASY-PEASY MALLO PASTE, roll out
As per Plain MADEIRA Batter and cut into circles. Fix onto top of cupcake with small
blob of VANILLA LIGHT N FLUFFY
Filling:
5 Place EASY-PEASY MALLO flower on top, fixed with a
VANILLA LIGHT N FLUFFY
small amount of FONDAX
FONDAX
MELLOMALLO (for Easy-Peasy
Mallo Paste see recipe on page 510
Mini Raspberry
Loaf Cakes Recipe
Ingredients
As per Plain MADEIRA Batter
Raspberries 140g
Filling:
VANILLA CREMBEL
RASPBERRY MERJEL
Instructions
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
Mini Victoria
Sponges Recipe
Ingredients
As per Plain MADEIRA Batter
Filling:
VANILLA LIGHT N FLUFFY
Raspberry Jam
Instructions
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 sugar11
12
Mini Red Velvet Instructions
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)
Ingredients 4 Once cool cut into 3 layers
As per Choc MADEIRA Batter 5 Pipe VANILLA LIGHT N FLUFFY in bulbs between
(but only use 15g cocoa powder) each layer
Red Food Colouring 5g
6 Pipe VANILLA LIGHT N FLUFFY on top of cake and
Topping: sprinkle with red velvet crumb
VANILLA LIGHT N FLUFFY
Mini Chocolate Instructions
Raspberry Cakes 1 Follow steps 1-6 of choc MADEIRA batter recipe
2 Scale at 60g into cupcake cases
Recipe
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
Ingredients a buttercream filling and spread one layer with this
filling and the other layer with raspberry jam
As per Choc MADEIRA Batter
6 Heat DOUBLE FUDGE ICING and drizzle over top of
Filling & Topping: cake, garnish with a fresh raspberry
CHOCOLATE CREMBEL 300g
MARVELLO 100g
DOUBLE FUDGE ICING
Raspberry Jam
Fresh Raspberries (for garnish)
Mini Cherry Instructions
Cakes 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
Ingredients minutes)
As per Plain MADEIRA Batter 5 Once cool, pipe a swirl of VANILLA LIGHT N FLUFFY
on top and a cherry to garnish
Filling:
VANILLA LIGHT N FLUFFY
Chopped Cherries
Chocolate & Instructions
Raspberry 1 Follow steps 1-6 of choc MADEIRA batter recipe
2 Scale at 80g into cupcake cases
Cupcakes Recipe 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
Ingredients 5 Pipe approx. 40g of buttercream style icing onto
cupcake and sprinkle with raspberry pieces
As per Choc MADEIRA Batter
Filling:
CHOCOLATE CREMBEL 300g
MARVELLO 100g
Raspberry Pieces 140g13
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 ICINGInstructions
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)
To Decorate
1 Cover the cake with approx. 500g of EASY-
PEASY 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
eyelashesOur Products
TRADITIONAL SCONE
Code Product Size Code Product Size
10141882 Complete Sponge 12.5kg 0141565 Buttery Scone Mix 12.5kg
10141779 Chocolate Sponge 12.5kg 10143370 Scone Mix 12.5kg
10141758 Chocolate Cake 12.5kg 10142089 Delite 2000 Scone 24kg
Concentrate
10141872 Coconut Macaroon Mix 10kg
10140541 2 Way Savoury Scone 16kg
10141788 Choux Paste Mix 10kg
Concentrate
10142320 Farmhouse Cake 12.5kg
10143922 2 Way Scone 16kg
10222223 Genoese Cake Mix 12.5kg Concentrate
10142523 Ginger Cake 12.5kg
10143090 Madeira Cake 12.5kg
FILLING CREAMS
10143771 Rich Celebration Cake 12.5kg
Code Product Size
10187152 Lactofil Classic 4x5 litre
AMERICAN
10187153 Lactofil Classic 12x1 litre
Code Product Size 10220431 Lactofil Supreme 10 litres
10141770 American Muffin Mix - 12.5kg 10220430 Lactofil Ultralife 12x1 litre
Chocolate 10144413 Vanilla Light N Fluffy 8kg pail
10143608 American Muffin Mix - 12.5kg
Plain
ICINGS, FILLINGS & TOPPINGS
10141376 Banana Cake 12.5kg
10141615 Carrot Cake Mix 12.5kg Code Product Size
10141735 Crème Cake Mix - 12.5kg 10140933 American Cream 10kg
Chocolate Cheese Icing
10143601 Crème Cake Mix - Plain 12.5kg 10141616 Carrot Cake Topping 10kg
10141762 Extra Moist Cake Mix - 12.5kg 10141944 Craigmillar Caramel 12.5kg
Chocolate
10143343 Crembel Fudge Icing - 12.5kg
10143603 Extra Moist Cake Mix - 12.5kg Caramel
Plain
10143325 Crembel Fudge Icing - 12.5kg
10142288 Extra Moist Cake Mix - 12.5kg Chocolate
Toffee
10143328 Crembel Fudge Icing - 12.5kg
10141740 Fudge Brownie Mix 12.5kg Lemon
10143336 Crembel Fudge Icing - 12.5kg
DOUGHNUT Vanilla
10141960 Crembel Fudge Icing 12.5kg
Code Product Size Original - Caramel
10142156 Doughnut Concentrate 16kg 10185266 Original Crème Patisserie 10kg
(50%)
10142151 Double Fudge Icing 12.5kg
10142843 Kielder Doughnut 25kg
10176895 Frosting - Chocolate 5kg
Concentrate (50%)
10176900 Frosting - Vanilla 5kg
10188769 Meister Berliner 25kg
Complete Mix 10143095 Magi-Glaze 12.5kg
10143898 Satin Doughnut 12.5kg 10143849 RTU Toffee Sauce 10kg
Concentrate (20%) 10144512 White Wrap Ice 12.5kg
CSM (United Kingdom) Ltd
Stadium Road | Brombrough | CH62 3NU
Freephone: 0800-783-4697
www.csmbakerysolutions.com
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