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 PROFITS On average, homebake items generate 50% higher profits than bought-in thaw and serve baked items. 2
Contents What is HomeBake? 2 The Macphie benefits..why use our products? 4 Macphie HomeBake product range 5 Equipment what you ll need 6 Alan s top tips for success 8 Top tips for effective merchandising 9 Muffins 11 Six easy steps to perfect muffins 12 Adding value to your muffins 13 Blueberry Muffin Chocolate Chip Muffin 14 Double Chocolate Muffin Toffee Muffin 15 Breakfast Muffin Raspberry & White Chocolate Muffin 16 Lemon Crumble Muffin Cupcakes 19 Step by step guide 20 How to decorate your cakes 21 Cakes and tray bakes 22 Cream Sponge 24 Chocolate Fudge Cake Carrot Cake 25 Salted Caramel Cake Chocolate Chip Brownies 26 Tea Bread Cake Sensations Ginger Squares 29 Chocolate Orange Muffins Strawberries & Cream Cake 31 Lemon Drizzle Cake Scones 33 Six steps to perfect scones 34 Cookies, shortbread & flapjacks 37 Six easy steps to perfect cookies 38 Chocolate Chip Cookies 39 Gingerbread Biscuits Six easy steps to perfect shortbread 40 Plain Shortbread 41 Chocolate Chip Shortbread Six easy steps to perfect flapjacks 42 Flapjacks 43 Other delicious products from Macphie 44 Your notes 45 Technical support 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 Create a variety of products from one mix Customer service and technical 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 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 Sensations Apple & Cinnamon Cake Sensation Chocolate Orange Cake Sensation Strawberries & Cream Cake Sensation Ginger Cake Sensation Lemon Cake Sensation Tropical Cake Sensation Icings, fillings & frostings 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 Other products 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 piping bag and nozzles Cake cases 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 Pre-heat the oven To the required temperature. 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. Baking success 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. 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. 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
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
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Muffins 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! 11
Six easy steps to perfect muffins Preheat oven to 150 o C 160 o C. Place paper cake cases into 6 hole muffin tin. Muffins Add water and vegetable oil to Macphie Mississippi Muffin Mix in a mixing bowl, fitted with a beater STEP ONE Mix for 1 minute on slow speed followed by 6 minutes on medium speed until a smooth batter is formed STEP TWO Lightly fold in fruit, nuts, chocolate chips etc with a spatula 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 12
streusel topping BLUEBERRY MUFFIN Ingredients Flour Butter (softened) Sugar Quantity Step by Step Guide Use hands to rub all ingredients together until you achieve a crumble topping consistency ADDING VALUE TO YOUR 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. 100g 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. 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. 50g 50g Ingredients to make 12 large muffins Macphie Mississippi Muffin Mix Water Vegetable Oil Frozen Blueberries (only remove these from the freezer when you need them) Step by Step Guide Preheat oven to 150 C-160 C. Place paper cake cases into the 6 hole muffin tin Quantity 1000g 253g 235g 150g 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 frozen blueberries using a spatula, but do not over blend or batter will turn blue 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 Muffins CUSTOMER SERVICE NUMBER 0800 085 9800 13
CHOCOLATE CHIP MUFFIN Ingredients to make 12 large Muffins Macphie Mississippi Muffin Mix Water Vegetable Oil Chocolate Chips Quantity 1000g 425g 235g 225g DOUBLE CHOColate MUFFIN Ingredients to make 12 large Muffins Quantity Macphie Mississippi Chocolate Muffin Mix 1000g Water 435g Vegetable Oil 235g Chocolate Chips 200g 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 Blend in the chocolate chips on slow 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 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 Chocolate 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 Blend in the chocolate chips on slow 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. 14 CUSTOMER SERVICE NUMBER 0800 085 9800
TOFFEE MUFFIN Ingredients to make 12 large Muffins Macphie Mississippi Toffee Muffin Mix Water Vegetable Oil Toffee Chunks Quantity 1000g 425g 235g 200g 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 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 Lightly fold in the toffee chunks using a spatula. Using the scoop, deposit one level scoopful of batter into each paper case - sprinkle each muffin with a few toffee chunks before baking Place into pre-heated oven and bake for approximately 30-35 minutes breakfast MUFFIN Ingredients to make 12 large Muffins Macphie Mississippi Muffin Mix Water Vegetable oil Diced Fresh Apple Dried Cranberries Raisins Sunflower Seeds Pumpkin Seeds Mixed Spice Step by Step Guide Pre-heat oven 150-160 C Quantity 1000g 425g 235g 150g 75g 75g 30g 30g 20g Place water, vegetable oil then Mississippi Muffin Mix into a mixing bowl with a beater fitted Mix for 1 minute on slow speed, then for a further 6 minutes on medium speed Blend in the mixed spice, apple, cranberries and raisins on slow speed until fully distributed 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 Muffins 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 CUSTOMER SERVICE NUMBER 0800 085 9800
Muffins Raspberry & white chocolate muffin Ingredients to make 12 large Muffins Quantity Macphie Mississippi Muffin Mix 1000g Water 425g Vegetable Oil 235g Frozen Raspberries 150g (only remove these from the freezer when you need them) White Chocolate Chips 70g Macphie Sweet Snow 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 LEMON CRUMBLE MUFFIN Ingredients to make 12 large Muffins Macphie Lemon Sensation Mix Water Vegetable Oil Topping: Macphie Soft & Chewy Cookie Mix or a Streusel Topping (see page 13 for recipe) Quantity 1000g 352g 253g 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 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 CUSTOMER SERVICE NUMBER 0800 085 9800
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CUPCAKES 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. 19
CUPCAKES Ingredients to make 15 cupcakes Macphie Plain or Chocolate Genoese Mix Water Cake Margarine or Butter Quantity 500g 200g 70g CUPCAKES Step by Step Guide 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 Add 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 CUSTOMER SERVICE NUMBER 0800 085 9800
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 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 Macphie Rainbow Frostings come in a variety of different flavours and can be used straight from the pail. Pipe a swirl on top of the cupcakes. Finish with a decoration of your choice. flood IT For a flat fudgey topping Heat Macphie 5th Avenue icing to 45 o C in a bain-marie or microwave. Put into a piping bag fitted with a plain tube and pipe a generous layer of icing over the top of the cupcake. CUPCAKES USE A PALETTE KNIFE For a peaked snow effect Using one of the Macphie Rainbow Frostings range, apply onto the cake using a palette knife or spatula. fill IT For the ultimate in indulgence 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. MAKE A BUTTERFLY 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. CUSTOMER SERVICE NUMBER 0800 085 9800 21
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Cakes and 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. CAKES & tray bakes 23
CAKES & tray bakes Cream Sponge Ingredients to make 1 Cake (8 portions) Macphie Sponge Mix Water Quantity 1000g 500g 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 Chocolate Fudge Cake Ingredients to make 1 Cake (8 portions) Macphie Mississippi Chocolate Muffin Mix Water Vegetable Oil Granulated Sugar Quantity 1000g 440g 250g 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 Add water and vegetable oil to Macphie Mississippi Chocolate Muffin Mix and granulated sugar into a mixing bowl with a beater fitted Mix thoroughly for 1 minute on slow speed, then for a further 3 minutes on medium speed Deposit the batter equally into the two round baking tins Place into a pre-heated oven and bake for 50-60 minutes Empty 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 CUSTOMER SERVICE NUMBER 0800 085 9800
CARROT CAKE Ingredients to make 1 cake (8 portions) Macphie Carrot Cake Mix Fresh Grated Carrot Water Quantity 1000g 300g 200g Salted Caramel Cake Ingredients to make 1 Cake (10 portions) Quantity Macphie Mississippi Toffee Muffin Mix 1000g Water 425g Vegetable Oil 235g 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 Add water and carrot to Macphie Carrot Cake Mix into a mixing bowl with a beater fitted Mix thoroughly for 1 minute on slow speed, then for a further 4 minutes on medium speed Deposit the batter equally into the two round baking tins Place 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 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 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 Add water and vegetable oil to Macphie Mississippi Toffee 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 Deposit the batter equally into the two round baking tins Place into the pre-heated oven and bake for 40 minutes Empty the cakes onto a wire and allow to cool Topping & Filling Sandwich 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 Warm Macphie Luxury Salted Caramel Filling to 45 o C in a bain-marie or in a plastic bowl in a microwave and generously drizzle over the cake top CAKES & tray bakes CUSTOMER SERVICE NUMBER 0800 085 9800 25
CAKES & tray bakes CHOColate CHIP BROWNIES Ingredients to make 12 portions Macphie Mississippi Chocolate Muffin Mix Water Vegetable Oil Chocolate Chips Flaked Almonds Quantity 500g 215g 130g 100g 20g Step by Step guide Preheat oven to 160 C. Lightly grease a 12 x 7 baking tin and line with grease-proof paper Add 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 Place into pre-heated oven and bake for 35-40 minutes Empty the brownies onto a wire rack and leave to cool TEA BREAD Ingredients to make 1 Cake (10 portions) Macphie Mississippi Muffin Mix Sultanas Water Currants Vegetable Oil Chopped Glacé Cherries Flaked Almonds Black Treacle Quantity 500g 500g 215g 200g 120g 60g 50g 40g Step by Step guide Preheat oven to 150 C. Lightly grease a 2lb loaf cake tin and line with grease-proof paper Add 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 26 CUSTOMER SERVICE NUMBER 0800 085 9800
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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. cake sensations 29
GINGER SQUARES Ingredients to make 12 squares Macphie Ginger Cake Sensation Mix Water Vegetable Oil Quantity 500g 195g 140g CHOCOLATE ORANGE MUFFINS Ingredients to make 12 large muffins Quantity Macphie Chocolate Orange Cake Sensation Mix 1000g Water 435g Vegetable Oil 255g cake sensations Step by Step guide Preheat oven to 160 o C. Lightly grease a 12 x7 baking tin and line with grease-proof paper at the bottom Add 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 Topping & Filling When cool, finish with a generous topping of Macphie Rainbow Cream Cheese Frosting and dust with cinnamon powder Step by Step guide Preheat oven to 150 o C-160 o C. Place paper cases into the 12 hole muffin tin Add 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, 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 Ingredients to make 12 portions Quantity Macphie Strawberries & Cream Cake Sensation Mix 500g Water 200g Vegetable Oil 110g Lemon Drizzle Cake Ingredients to make 12 portions Macphie Lemon Cake Sensation Mix Water Vegetable Oil Quantity 500g 175g 135g Step by Step guide Preheat oven to 160 o C. Lightly grease a 12 x7 baking tin and line with grease-proof paper at the bottom Add 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 Topping When cool, finish with a generous layer of Macphie Rainbow Vanilla Frosting and fresh strawberry quarters Step by Step guide Preheat oven to 160 o C. Lightly grease a 2lb loaf cake tin and line with grease-proof paper at the bottom Add 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 Topping When cool, heat 50g of Macphie 5th Avenue White Icing to 45 o C 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 cake sensations 31
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scones 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. 33
Six easy steps to perfect scones Preheat oven to 190 o C, line baking tray with grease-proof paper scones 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. STEP ONE Mould dough into a ball then rest for a few minutes. STEP TWO Roll dough out to 15mm thick using a rolling pin. 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 34
scones 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 CUSTOMER SERVICE NUMBER 0800 085 9800 35
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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. COOKIES, SHORTBREAD & FLAPJACKS 37
Six easy steps to perfect cookies Preheat oven to 150 o C, line baking tray with grease-proof paper COOKIES, SHORTBREAD & FLAPJACKS Put Macphie Soft & Chewy Cookie Mix and water into a mixing bowl. STEP ONE Add the chocolate chips and mix on slow speed until a dough is formed. STEP TWO Roll dough into sausage shape about 5cm in diameter. 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 38
CHOCOLATE CHIP COOKIES GINGERBREAD biscuits Ingredients to make 10 cookies Macphie Soft & Chewy Cookie Mix Chocolate Chips Water Quantity 500g 100g 55g VARIATIONS 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 Oat & Raisin. Use 350g Macphie Soft & Chewy Cookie Mix, 150g Flapjack Mix, 55g water plus 50g raisins Toffee. Add 50g bake-stable toffee chunks Ginger. Add 50g crystallised ginger and 5g ginger powder Cranberry and White Chocolate. Add 20g dried cranberries and 20g white chocolate chunks Ingredients to make 10 biscuits Macphie Gingerbread Biscuit Mix Golden Syrup Vegetable Oil Water Quantity 500g 150g 50g 50g Step by Step Guide Add Macphie Gingerbread Biscuit Mix to a machine bowl fitted with a beater Slowly pour in vegetable oil and water. Mix for 30 seconds on slow speed. Add golden syrup, alternatively treacle can be used for darker coloured biscuits Scrape down Mix for a further 2-3 minutes on 1st speed Roll dough out to approximately 6mm thick Cut out biscuits to desired shapes Bake at 150 c for 16 minutes or until golden When cool Macphie 5th Avenue Icings can be used to decorate your biscuits COOKIES, SHORTBREAD & FLAPJACKS CUSTOMER SERVICE NUMBER 0800 085 9800 39
Six easy steps to perfect shortbread Preheat oven to 150 o C, line baking tray with grease-proof paper COOKIES, SHORTBREAD & FLAPJACKS Put Macphie Shortbread Mix and softened butter into a mixing bowl fitted with a beater. STEP ONE Mix on slow speed until a stiff dough is formed and then deposit into baking tin. STEP TWO Pat the dough down gently to ensure it is evenly spread across the tin. 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 40
plain shortbread Ingredients to make 16 Portions Quantity Macphie Shortbread Mix 1000g Softened Butter 360g Macphie Sweet Frost or Caster Sugar for dusting CHOColate CHIP SHORTBREAD Ingredients to make 16 Portions Quantity Macphie Shortbread Mix 1000g Softened Butter 360g Chocolate Chips 200g Macphie Sweet Frost or Caster Sugar for dusting Baking Times Baking time is dependent on the depth of shortbread:- 40-45 minutes for petticoat tails 10mm deep 60-70 minutes for fingers 15mm deep 20-25 minutes for shortbread rounds 5mm deep BAKER S TIP Don t over mix as this leads dough to become too soft and more difficult to handle. Step by Step Guide Preheat oven to 150 C. Line baking tin with grease-proof paper Put Macphie Shortbread Mix and butter into a mixing bowl Attach the beater and mix on slow speed Blend 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 With a fork, prick the dough at regular intervals, pressing all the way through to the bottom of the tin With 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 Place 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 Once cool, cut into portions using the score guidelines COOKIES, SHORTBREAD & FLAPJACKS CUSTOMER SERVICE NUMBER 0800 085 9800 41
Six easy steps to perfect flapjacks Preheat oven to 160 o C, line baking tray with grease-proof paper COOKIES, SHORTBREAD & FLAPJACKS Put Macphie Flapjack Mix and water into a mixing bowl. STEP ONE Stir together using the rubber spatula until fully combined. STEP TWO Deposit mixture into a lined baking tin. 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 42
FLAPJACKS Ingredients to make 16 Flapjacks Flapjack Mix Water Scaling suggestions: For a 12 x 7 tray bake, deposit 1000g of mix. BAKER S TIP Why not offer delicious Granola bars as part of your breakfast menu. Quantity 1500g 75g 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: 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 COOKIES, SHORTBREAD & FLAPJACKS CUSTOMER SERVICE NUMBER 0800 085 9800 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 MUFFINS Muffins have over-flowed to one side Tops are flat and smooth when removing from oven Tops are very pale Muffins are soggy Muffins are dry SCONES Scones are misshapen Scones have not risen evenly Scones are dry Scones are soggy and dense SOLUTIONS Make sure oven has reached correct temperature Oven temperature may be too high Do not open oven door during baking Muffins are not sufficiently baked Oven temperatures may be too low Muffins 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 have been baked for too long When cutting out scones, do not twist the cutter or they will be misshapen Leave to rest for 15 minutes prior to baking Roll dough out evenly Insufficient water has been added when making the dough Scones have been baked for too long Dough was kneaded for too long Scones are under baked 46
QUESTIONS CAKES Cake has sunk in the centre Cake is soggy Top crust is too dark or hard Cake does not cut well Cake sticks to the tin COOKIES Cookies burn before they are ready Cookies are dry and hard Cookies fall apart FLAPJACKs AND SHORTBREAD Hard and difficult to cut Too soft and does not cut well solutions Once 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 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 Place a piece of grease-proof paper over the top to prevent burning Oven temperature may be too high Leave to cool for 1-2 hours before slicing Use a sharp, serrated knife. Dip knife into hot water and wipe clean after each slice. Use saw action and don t chop Lightly grease cake tin with release agent and line with grease-proof paper Oven temperature may be too high Take cookies out of the oven sooner Leave on the tray to cool for a minute or two Use a spatula to lift them off the baking tray It is over baked, give it less time in the oven Oven temperature may be too high They 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: cservice@macphie.com