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AMERICAN AMERICAN AMERICAN AMERICAN
Crème Cake Mixes Plain & ChocolateFreephone: 0800 783 4697 I www.csmbakerysolutions.com
Our ProductsTRADITIONAL
Code Product Size10141882 Complete Sponge 12.5kg
10141779 Chocolate Sponge 12.5kg
10141758 Chocolate Cake 12.5kg
10141872 Coconut Macaroon Mix 10kg
10141788 Choux Paste Mix 10kg
10142320 Farmhouse Cake 12.5kg
10222223 Genoese Cake Mix 12.5kg
10142523 Ginger Cake 12.5kg
10143090 Madeira Cake 12.5kg
10143771 Rich Celebration Cake 12.5kg
SCONE
Code Product Size
0141565 Buttery Scone Mix 12.5kg
10143370 Scone Mix 12.5kg
10142089 Delite 2000 Scone 24kg Concentrate
10140541 2 Way Savoury Scone 16kg Concentrate
10143922 2 Way Scone 16kg Concentrate
DOUGHNUT
Code Product Size10142156 Doughnut Concentrate 16kg (50%)
10142843 Kielder Doughnut 25kg Concentrate (50%)
10188769 Meister Berliner 25kg Complete Mix
10143898 Satin Doughnut 12.5kg Concentrate (20%)
FILLING CREAMS
Code Product Size10187152 Lactofil Classic 4x5 litre
10187153 Lactofil Classic 12x1 litre
10220431 Lactofil Supreme 10 litres
10220430 Lactofil Ultralife 12x1 litre
10144413 Vanilla Light N Fluffy 8kg pail
ICINGS, FILLINGS & TOPPINGS
Code Product Size
10140933 American Cream 10kg Cheese Icing
10141616 Carrot Cake Topping 10kg
10141944 Craigmillar Caramel 12.5kg
10143343 Crembel Fudge Icing - 12.5kg Caramel
10143325 Crembel Fudge Icing - 12.5kg Chocolate
10143328 Crembel Fudge Icing - 12.5kg Lemon
10143336 Crembel Fudge Icing - 12.5kg Vanilla
10141960 Crembel Fudge Icing 12.5kg Original - Caramel
10185266 Original Crème Patisserie 10kg
10142151 Double Fudge Icing 12.5kg
10176895 Frosting - Chocolate 5kg
10176900 Frosting - Vanilla 5kg
10143095 Magi-Glaze 12.5kg
10143849 RTU Toffee Filling 10kg
10144512 White Wrap Ice 12.5kg
AMERICAN
Code Product Size10141770 American Muffin Mix - 12.5kg Chocolate
10143608 American Muffin Mix - 12.5kg Plain
10141376 Banana Cake 12.5kg
10141615 Carrot Cake Mix 12.5kg
10141735 Crème Cake Mix - 12.5kg Chocolate
10143601 Crème Cake Mix - Plain 12.5kg
10141762 Extra Moist Cake Mix - 12.5kg Chocolate
10143603 Extra Moist Cake Mix - 12.5kg Plain
10142288 Extra Moist Cake Mix - 12.5kg Toffee
10141740 Fudge Brownie Mix 12.5kg
CSM091
A moist, melt-in-the-mouth plain base from which to produce
a wide variety of authentic American muffins and cakes.
Craigmillar Crème Cake Mixes are the perfect cake mix to
use time after time because they deliver on taste, texture and
quality. They are versatile and produce a variety of different
products from the one mix – muffins, tray bakes, sheet cakes,
loaf cakes and cake slices. Craigmillar Crème Cake mixes are
available in plain or chocolate and deliver on quality every
time enabling you to create a range of American style cakes
that your customers will love.
Crème Cake Plain
• Plain mix to produce a range of American muffins and cakes
• Easy to use – just add egg, oil and water
• Very moist, melt-in-the-mouth eat
• Self-levelling
• Excellent crumb structure making the mix ideal for holding fruit, nuts and other inclusions.
• Neutrality of the base makes it excellent for adapting recipes and adding flavours to keep up with trends and seasonality
• Holds colour
• Freeze and thaw stable
• Size: 12.5kg
Plain Crème Cake
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Pistachio & Raspberry Muffins
A moist, melt-in-the-mouth chocolate base from which
to produce a wide variety of authentic American muffins
and cakes.
Crème Cake Chocolate
• Chocolate mix to produce a range of American muffins and cakes
• Easy to use – just add egg, oil and water
• Very moist, melt-in-the-mouth eat
• Self-levelling
• Excellent crumb structure making the mix ideal for holding fruit, nuts and other inclusions
* Freeze and thaw stable
• Size: 12.5kg
Plain Crème
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5Craigmillar’s superior range of icings,
toppings and fillings are made using the
finest quality ingredients and have been
created by our team of experts using the
latest in baking technology.
Craigmillar’s convenient products offer the best solutions for creating the most
appealing products that offer something extra special.. Perfect Toppings & Fillings
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• Ready to use cream cheese icing
• Contains full fat soft cheese
• A soft rich eat, light in colour
• Can be used as a topping or filling
• With addition of White Wrap Ice or Topice can be made into an overwrappable icing
• Traditionally used on carrot cake, but works well with other confectionery items
• 10kg pail
• Product code: 10140933
American Cream Cheese Icing
• Cold custard crème for producing high quality, premium custard
• Rich and creamy flavour
• Easy and convenient to use, just add water
• Provides an excellent clean cut and superb firm set
• Versatile mix - suitable for a variety of applications, including baking and pouring
• For use in trifles, vanilla slices, eclairs, and pastry cases
• Pack size: 10kg
Original Crème Patisserie
• Ready to use fudge icing for topping, filling and coating
• Use on a wide range of confectionery items
• Can be beaten, piped, topped or filled on to cakes, cupcakes and gateaux
• Natural colour and flavour, freeze / thaw stable
• Long shelf life on finished product
• Non sticky finish, giving a slight skin but with a soft eat
• Crembel can be beaten and used instead of a frosting
• Pack size: 12.5kg pail
• Product codes: Caramel 10143343, Chocolate 10143325, Vanilla 10143336, Lemon 10143328
Crembel Fudge Icings
• Cold process jelly with either strawberry colour and flavour or raspberry
• Superb natural flavour and no added preservatives
• High clarity to enhance the appearance of fruit
• Use straight from the pail
• Freeze-thaw stable
• Used for strawberry tarts and other cake toppings
• Pack size: 12.5kg pail
• Product codes: Strawberry 10143335, Raspberry 10143152
Merjel Strawberry and Raspberry
• Ready to use dark chocolate icing for filling and coating a wide range of confectionery
• Rich dark chocolate with a softer eat effect for using on brownie, fudge and chocolate cakes
• Spread or pipe straight from the pail, or heat to 40°C for dipping
• Pack size: 12.5kg pail
• Product code: 10142151
Double Fudge Icing
• Ready to use aerated filling cream (butter cream alternative) with light texture
• Vanilla flavoured
• Spread or pipe straight from the pail
• Pack size: 8kg pail
• Product code: 10144413
Vanilla Light n Fluffy
• A ready to use glaze that gives a transparent high gloss finish
• Natural glaze, will take colours and flavours
• Ideal for doughnuts and drizzle cakes
• Simply stir in pail and apply
• Pack size: 12.5 kg
• Product code: 10143095
Magi-Glaze
Double Fudge Icing
1 Place mix in bowl fitted with beater
2 Add egg over 1 minute on first speed
3 Mix for 3 minutes on second speed
4 Blend oil and water together and add over 1 minute on first speed
5 Scrape down
6 Mix for 3 minutes on first speed
7 Blend in flavouring and black cherries ensuring they are well distributed
8 Scale at 800g into prepared tray bake foils
9 Bake at 180°C for approximately 40 – 45 minutes
10 Once cooled, top with DOUBLE FUDGE ICING
11 Cut into finger portions
Instructions
Black ForestSlice Recipe
IngredientsCHOC CRÈME CAKE MIX 1000gEgg 360gSaladin Oil 360gWater 220gBlack Cherries 195gBlack Cherry Flavour 6g
ToppingDOUBLE FUDGE ICING
IngredientsPLAIN CRÈME CAKE MIX 1000gEgg 360g Saladin Oil 360g Water 220g Chopped Walnuts 100gInstant Coffee (blend into water) 20g
ToppingAMERICAN CREAM CHEESE ICING
1 Place mix in bowl fitted with beater
2 Add egg over 1 minute on first speed
3 Mix for 3 minutes on second speed
4 Blend oil and water together and add over 1 minute on first speed
5 Scrape down
6 Mix for 3 minutes on first speed
7 Blend in chopped walnuts and ensure they are well distributed
8 Scale at 800g into prepared tray bake foils
9 Bake at 180°C for approximately 40 – 45 minutes
10 Once cooled, top with AMERICAN CREAM CHEESE ICING and a light dusting of cocoa powder
11 Cut into finger portions and place a chocolate cocoa bean on each slice
Instructions
1 Place mix in bowl fitted with beater
2 Add egg over 1 minute on first speed
3 Mix for 3 minutes on second speed
4 Blend oil and water together and add over 1 minute on first speed
5 Scrape down
6 Mix for 3 minutes on first speed
7 Blend in chopped cherries ensure well distributed
8 Scale at 800g into prepared tray bake foils
9 Sprinkle with sliced almonds
10 Bake at 180°C for approximately 40 – 45 minutes
11 Once cooled cut in half
12 Spread raspberry jam over bottom layer and place top layer back on
13 Cut into portions
Instructions
IngredientsPLAIN CRÈME CAKE MIX 1000gEgg 360g Saladin Oil 360g Water 220g Chopped Cherries 150g
Cherry Bakewell Recipe
Coffee & Walnut Slice Recipe
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IngredientsPLAIN CRÈME CAKE MIX 1000g Egg 360g Saladin Oil 360g Water 220gChopped strawberries 100g
IngredientsMARVELLO Cake Margarine 544g Sugar 272g Water 14g Bakers Grade Flour 544g Strong Flour 181g Rice Flour 45g Cornflour 45g
ToppingVANILLA LIGHT N FLUFFYSTRAWBERRY MERJEL
1 Place mix in bowl fitted with beater
2 Add egg over 1 minute on first speed
3 Mix for 3 minutes on second speed
4 Blend oil and water together and add over 1 minute on first speed
5 Scrape down
6 Mix for 3 minutes on first speed
7 Add strawberries and ensure evenly distributed
8 Scale at 120g into muffin cases
9 Bake at 180°C for 15 minutes then turn heat up to 200°C and bake for a further 15 minutes (+/- 3 minutes)
10 Once cooled inject with 10g of STRAWBERRY MERJEL
11 Blob with 15 of light and fluffy
12 Drizzle STRAWBERRY MERJEL over topping and insert a MARVELLO shortcake piece on top (see shortcake recipe opposite)
Instructions
STAGE 1: Place the MARVELLO and sugar in a machine bowl fitted with a beater. Using low speed mix until the MARVELLO has taken up the sugar. Add the water and blend in on low speed
STAGE 2: Sieve together the flours, rice flour and corn flour, add to the above and mix to a clear dough using low speed
Roll out to 1’’ thickness, dock thoroughly, cut out finger portions place onto a baking sheet lined with silicone paper, and bake
When baked dredge with castor sugar
180°C Baking Temperature
30-35 Minutes baking time
InstructionsShortcake Recipe
Strawberry Shortcake Muffins Recipe
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Shortcake fingers!
Strawberry Merjel
IngredientsPLAIN CRÈME CAKE MIX 1000gEgg 360g Saladin Oil 360g Water 220g Orange pieces 160g FARMACHOC CHIPS 70g
ToppingDOUBLE FUDGE ICINGJaffa Cake Biscuits
1 Place mix in bowl fitted with beater
2 Add egg over 1 minute on first speed
3 Mix for 3 minutes on second speed
4 Blend oil and water together and add over 1 minute on first speed
5 Scrape down
6 Mix for 3 minutes on first speed
7 Add orange pieces and chocolate chunks and ensure well distributed
8 Scale at 120g into muffin cases
9 Bake at 180°C for 15 minutes then turn heat up to 200°C and bake for a further 15 minutes (+/- 3 minutes)
10 Once cooled top with a DOUBLE FUDGE ICING and a Jaffa cake
InstructionsJaffa Muffins Recipe
IngredientsPLAIN CRÈME CAKE MIX 1000gEgg 360g Saladin Oil 360g Water 220g Oreo® pieces 200g
ToppingVANILLA LIGHT N FLUFFYOreo® biscuits
1 Place mix in bowl fitted with beater
2 Add egg over 1 minute on first speed
3 Mix for 3 minutes on second speed
4 Blend oil and water together and add over 1 minute on first speed
5 Scrape down
6 Mix for 3 minutes on first speed
7 Add pistachio pieces and ensure well distributed
8 Scale at 120g into muffin cases
9 Bake at 180°C for 15 minutes then turn heat up to 200°C and bake for a further 15 minutes (+/- 3 minutes)
10 Once cooled, blend crushed Oreo® pieces through VANILLA LIGHT N FLUFFY and inject 10g into each muffin
11 Pipe 15g of Oreo® LIGHT N FLUFFY filling on the top of each muffin
12 Finish by decorating with half an Oreo® biscuit
Instructions
IngredientsPlain Crème Cake Mix 1000g Egg 360g Saladin Oil 360g Water 220g Crushed Pistachios 200g
ToppingCREMBEL FUDGE ICING – VANILLARASPBERRY MERJEL
1 Place mix in bowl fitted with beater
2 Add egg over 1 minute on first speed
3 Mix for 3 minutes on second speed
4 Blend oil and water together and add over 1 minute on first speed
5 Scrape down
6 Mix for 3 minutes on first speed
7 Add pistachio pieces and ensure well distributed
8 Scale at 120g into muffin cases
9 Bake at 180°C for 15 minutes then turn heat up to 200°C and bake for a further 15 minutes (+/- 3 minutes)
10 Once cooled, inject with 10g of RAPSBERRY MERJEL
11 Blend raspberries through beaten VANILLA CREMBEL
12 Pipe 15g on top of muffin and sprinkle with pistachio pieces
Instructions
Pistachio & RaspberryMuffin Recipe
Oreo® Muffins Recipe
11 12
IngredientsPLAIN CRÈME CAKE MIX 1000gEgg 360g Saladin Oil 360g Water 220g
1 Place mix in bowl fitted with beater
2 Add egg over 1 minute on first speed
3 Mix for 3 minutes on second speed
4 Blend oil and water together and add over 1 minute on first speed
5 Scrape down
6 Mix for 3 minutes on first speed
7 Split the batter in two - keep one batter plain and colour the other batter pink
8 Scale each batter at 60g into a muffin cases (120g overall weight in each muffin case)
9 Bake at 180°C for 15 minutes then turn heat up to 200°C and bake for a further 15 minutes (+/- 3 minutes)
10 Once cooled, inject with 10g apricot jam
11 Add almond flavour to beaten VANILLA CREMBEL and pipe 15g on top of muffin
12 Sprinkle with chopped roasted almonds
Instructions
BattenbergMuffins Recipe
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1 Place mix in bowl fitted with beater
2 Add egg over 1 minute on first speed
3 Mix for 3 minutes on second speed
4 Blend oil and water together and add over 1 minute on first speed
5 Scrape down
6 Mix for 3 minutes on first speed.
7 Blend in FARMACHOC CHIPS and ensure they are well distributed
8 Scale at 800g into prepared tray bake foils
9 Bake at 180°C for approximately 40 – 45 minutes
10 Once cooled, top with DOUBLE FUDGE ICING
11 Cut into finger portions and place a chocolate cocoa bean on each slice
Instructions
Mock Mocha Slice Recipe
IngredientsPLAIN CRÈME CAKE MIX 1000gEgg 360g Saladin Oil 360g Water 220g FARMACHOC CHIPS 150g Instant Coffee (blend into water) 20g
ToppingDOUBLE FUDGE ICING
mmm...marbled loaf cake
Repeat steps 1-6 for each batter
1 Place mix in bowl fitted with beater
2 Add egg over 1 minute on first speed
3 Mix for 3 minutes on second speed
4 Blend oil and water together and add over 1 minute on first speed
5 Scrape down
6 Mix for 3 minutes on first speed
7 Deposit 180g plain batter and 180g choc batter into Pullman loaf tin
8 Swirl batter with a pallet knife to mix
9 Bake at 180°C for approximately 35 – 40 minutes
InstructionsMarbled Loaf Cake Recipe
IngredientsPlain batterPLAIN CRÈME CAKE MIX 500gEgg 180g Saladin Oil 180g Water 110g
Topping CHOC CRÈME CAKE MIX 500gEgg 180g Saladin Oil 180g Water 110g
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15 16
IngredientsPLAIN CRÈME CAKE MIX 1000gEgg 360g Saladin Oil 360g Water 220gPomegranate Seeds 100gWhite Chocolate Chunks 100g
ToppingCREMBEL FUDGE ICING - VANILLA
1 Place mix in bowl fitted with beater
2 Add egg over 1 minute on first speed
3 Mix for 3 minutes on second speed
4 Blend oil and water together and add over 1 minute on first speed
5 Scrape down
6 Mix for 3 minutes on first speed
7 Add pomegranate seeds and white chocolate and ensure well distributed
8 Scale at 120g into muffin cases
9 Bake at 180°C for 15 minutes then turn heat up to 200°C and bake for a further 15 minutes (+/- 3 minutes)
10 Once cooled drizzle top with white chocolate infused VANILLA CREMBEL
InstructionsPomegranate & White Chocolate Muffins Recipe
1 Place mix in bowl fitted with beater
2 Add egg over 1 minute on first speed
3 Mix for 3 minutes on second speed
4 Blend oil and water together and add over 1 minute on first speed
5 Scrape down
6 Mix for 3 minutes on first speed
7 Blend in fruit and ensure well distributed
8 Scale at 900g into prepared tray bake foils
9 Sprinkle with streusel topping made with marvello (recipe below)
10 Bake at 180°C for approximately 40 – 45 minutes
11 Once cooled cut in half
12 Make up ORIGINAL CRÈME PATISSERIE (10185266) and spread on top of bottom layer and place top back on
13 Cut into portions
Instructions
Streusel Recipe Bakers Grade Flour 340gMARVELLO Cake Margarine 255g Castor Sugar 340g
1 Mix dry ingredients together
2 Add MARVELLO and rub into a crumble consistency3 Refrigerate before use
IngredientsPLAIN CRÈME CAKE MIX 1000g Egg 360g Saladin Oil 360g Water 220g Blueberries 100g Redcurrants 100g Blackcurrants 100g
FillingORIGINAL CRÈME PATISSERIE
Fruity Custard Pie Slice Recipe
Vanilla infused CREMBELCREMBEL FUDGE ICING - VANILLA 100gMelted White Chocolate 35g
1 Melt white chocolate
2 Warm VANILLA CREMBEL to 45°C
3 Combine the two to together and use
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IngredientsPLAIN CRÈME CAKE MIX 1000gEgg 360gSaladin Oil 360gWater 120gBroken Salted Pretzels 150g
ToppingCREMBEL FUDGE ICING - CARAMEL
1 Place mix in bowl fitted with beater
2 Add egg over 1 minute on first speed
3 Mix for 3 minutes on second speed
4 Blend oil and water together and add over 1 minute on first speed
5 Scrape down
6 Mix for 3 minutes on first speed
7 Blend in pretzel’s and ensure evenly distributed
8 Scale at 360g into prepared Pullman loaf tins
9 Bake at 180°C for approximately 40 – 45 minutes
10 Once cooled drizzle with salted CARAMEL CREMBEL (see recipe below)
InstructionsPretzel & Salted Caramel Loaf Cake Recipe
1 Place mix in bowl fitted with beater
2 Add egg over 1 minute on first speed
3 Mix for 3 minutes on second speed
4 Blend oil, water, orange juice and orange zest over 1 minute on first speed
5 Scrape down
6 Mix for 3 minutes on first speed
7 Scale at 360g into prepared Pullman loaf tins
8 Bake at 180°C for approximately 40 – 45 minutes
9 On removing from the oven drizzle with MAGI-GLAZE that has been flavoured with orange juice and zest
Instructions
Salted CARAMEL CREMBELCARAMEL CREMBEL 100gSalt 2gWater 4g
1 Dissolve salt in water
2 Heat CARAMEL CREMBEL to 45°C and blend in salted water until evenly distributed
3 Use as desired
IngredientsPLAIN CRÈME CAKE MIX 1000gEgg 360gSaladin Oil 360gWater 220gOrange Zest 40gOrange Juice 20g
ToppingMAGI-GLAZE
Orange Drizzle Loaf Cake Recipe
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