ICING CREATIVE IDEAS A delicious trend Cupcakes and whoopee pies are all the rage these days. This little booklet has a few inspiring ideas to bring extra colours and fun in your shop. Cupcakes5 Whoopie pies 12 The icing on the cake Cupcakes are always frosted! You have today many frosting options: fudges, buttercream, sugar icingsвЂ¦To make delicious cupcakes, with fancy designs, you need a product that not only tastes great and allows you to express your creativity without limit, but that is easy to use and store. That product has a name: the new Ambiante Icing from Puratos. Ambiante Icing, perfect decorations that last Designed specially to make decorating tasks easier, Ambiante Icing is the first non-dairy sterilized liquid icing on the market. Your customers will love it for its lighter sugar and fat content that gives your products an aerated but melt-in-the-mouth feel. The sculpt-ability and uprightness of the icing are an open door to your creativity. It has great usage tolerance as it stays smooth and workable even after 15 minutes in the piping bag. Thanks to Ambiante IcingвЂ™s unmatched stability your decorated cake keeps it great taste and shape for up to 5 days at room temperature or 7 days in the fridge. Is that not just the icing on the cake? Instructions for use Storage Usage 20В°C 7В°C 2В°C 5В°C Whip at medium speed Medium Min. Max. The right product does it all Cupcakes and whoopee pies are usually stored and sold at ambient temperature. Shelf life can vary between a couple of days to several months, depending on the packaging and storage conditions. Therefore youвЂ™ll need the right kind of products that taste and remain excellent over time. Puratos offers you a complete range to both meet consumers and production expectations. Decoration Cake base Satin range: cream and moist cakes Tegral Biscuit: sponge cake Filling - Ready-to-use cream fillings: Cremfil and Deli range - Ready-to-use fruit fillings: Topfil and Bakefil ready-to-use fillings - Chocolate fillings: Cremfil Ultim, Cryst-o-Fil, Decorcrem, Filocrem Kimo 310F, Nutocrem,вЂ¦ Flavourings Classic and Summum flavouring compounds Cupcakes, a love affair Shops selling these tiny, fancy cakes are springing up everywhere. And itвЂ™s easy to see why consumers enjoy them so much: theyвЂ™re fun with lots of variety so you can share them around and theyвЂ™re synonyms of pure indulgence allowing on-the-go consumption and portion control. In short, they are loved by everyone: young and older kids alike. The base for cupcakes can be made with different kind of cakes. We recommend you to use our Tegral Satin CrГЁme Cake mix. Satin exists in different varieties: plain, Cappuccino, Belgian Chocolate, Toffee. THE RECIPE AND WORKING METHOD IS THE SAME FOR ALL OF THEM. Tegral Satin CrГЁme Cake 500g Mix all together during 5min at medium speed. Pipe in a paper cup. Eggs 175g Baked at 180В°c during 15min. Oil 150g Water 110g Fruit cupcakes Fruit cupcakes - Mix all ingredients of the Satin Cake mix together during 3 min at medium speed and add the desired Classic Strawberry, Kiwi or Pineapple flavouring at 4%. - Pipe 30 g in individual moulds. Bake at 180В°C during 18 min, close damper. Let it cool down. -Whip Ambiante Icing until you obtain a soft but pipeable consistency. Flavour with Classic. Add a colouring agent if necessary. -Pipe Ambiante Icing on top of cakes, like the fruit in the pictures. Ambiante Icing + Classic Strawberry Satin CrГЁme Cake + Classic Strawberry PatisFrance Catania 33% - For the strawberry, pipe a dome on top then sprinkle with granulated sugar and decorate with marzipan. - For the pineapple, pipe the form and with the point of a knife make little spikes on the side. Pipe the hair with a nozzle in green colour. - For the kiwi, in half sphere of milk chocolate, fill with ambiante coloured in green, and in the middle pipe a circle using the white colour. Smooth the top, then put some dark sesame seeds to imitate kiwi seeds and glaze with Miroir Original Neutre to give an appealing effect. Ambiante Icing + Classic Pineapple Satin CrГЁme Cake + lassic Pineapple Ambiante Icing + Classic Kiwi Satin CrГЁme Cake + Classic Kiwi Flower power Flower Power -Prepare Satin CrГЁme Cake batter. - Fill the paper cups less than usual (about 20g). - Make a total of three different colour shades (white, pink & dark pink). - Bake them according to the weight. - Once set, pipe using a plain round nozzle, flowers with the Ambiante Icing. Play with the three different colours. - Once cooled down, soften some Cryst-O-Fil White (or add some other colours) to fill up the cups. - To finish, add a drop of white chocolate coloured into the desired color (already set and made on before hand). Ambiante Icing Drop of white chocolate Cryst-o-Fil white Satin CrГЁme Cake Mini temptations Mini temptations - Mix all ingredients of Satin CrГЁme Cake together during 3 min at medium speed. - Bake at 180В°C, close damper. Let them cool down. - Pipe 15g in small cup cake paper moulds. Caramel/Nuts Fruits Des Bois/Pistaccio Whip Ambiante Icing until you have a pipeable texture. Add 3% Classic Caramel to flavour. Pipe on top of cake and sprinkle with crushed roasted hazelnuts. Add 5% of Summum Fruits des Bois in the cake batter. Flavour Ambiante Icing with 3% Summum Pistaccio. Sprinkle with crushed pistachios. Ambiante Icing Classic Caramel Satin CrГЁme Cake Ambiante Icing + Summum Pistaccio Satin CrГЁme Cake + Summum Fruits des Bois Mini temptations Intense Chocolate Chocolate/Cappuccino Whip Ambiante Icing until you obtain a soft texture. Add 5% of melted Belcolade Noir Selection to flavour. Pipe on top of cake. Whip Ambiante Icing until you obtain a soft pipeable texture, and add Classic Cappuccino to aromatize. Pipe on top of cake and sprinkle with ChococrocвЂ™Dark. Ambiante Icing + Belcolade Noir Selection Satin CrГЁme Cake Belgian Chocolate Ambiante Icing + Classic Cappucino ChococrocвЂ™Dark Satin CrГЁme Cake Belgian Chocolate Whoopie pie вЂ“ easy, funny and tasty Halfway between a cookie and a macaroon, the whoopie pie is conquering the world. Its funny shape makes it a very convenient snack. Whoopie pies are made of two pieces of cake with a sweet creamy filling sandwiched between them. All the following recipes are calculated for a well-balanced break and account for +/- 235 kcal/portion (65 g). Here also, we use the Tegral Satin CrГЁme Cake mix to make the shells of the whoopie pies. ALL THE FLAVOURS OF SATIN CRГ€ME CAKE USE THE SAME RECIPE AND WORKING METHOD. Tegral Satin CrГЁme Cake 500g Mix all together during 5min and pipe on tray a round of 8cm. Eggs 175g Baked at 180В°c during 15min. Oil 150g Water 110g Around the world Brooklyn, Sahara and Tokyo Brooklyn Sahara Tokyo - Prepare and bake Satin CrГЁme Cake Toffee. - Prepare and bake Satin CrГЁme Cake Belgian Chocolate. - Prepare and bake Satin CrГЁme Cake. -Whip Ambiante Icing and mix with the Crealis Cheesecake. - Decorate with Carat Coverlux White. -Whip Ambiante Icing, mix with Summum Noix. - Decorate with a leaf of fresh mint. -Whip Ambiante Icing, mix Summum Green Tea and Classic Citron. - Decorate with Carat Coverlux White. Tegral Satin CrГЁme Cake Ambiante Icing Chic Seducing, Dazzling and Melting Seducing Dazzling Melting -Bake Satin CrГЁme Cake Belgian Chocolate. -Bake Satin CrГЁme Cake. -Bake Satin CrГЁme Cake Toffee. -Whip Ambiante Icing, mix with Classic Framboise and Belcolade K10. - Decorate with Belcolade Noir Selection K10. -Whip Ambiante Icing. Mix with honey and the white wine together. Add the wipped icing. -Whip Ambiante Icing. Mix with Deli Caramel. - Add fleur de sel. - Decorate with bleuet flowers. - Decorate with castor sugar. Tegral Satin CrГЁme Cake Ambiante Icing Gourmand Banana and nuts, Amaretto and Chocolate and nuts Banana and chocolate Amaretto Chocolate and nuts -Bake Satin CrГЁme Cake Belgian Chocolate. - Bake Satin CrГЁme Cake. -Bake Satin CrГЁme Cake Belgian Chocolate. - Whip Ambiante Icing. -Whip Ambiante Icing. -Whip Ambiante Icing. - Add Esprit Amaretto. -Add Classic Banana. -Add Cremfil Ultim Chocolate and the chocolate grains. - Decorate with pecan nuts. Tegral Satin CrГЁme Cake Ambiante Icing Puratos NV Industrialaan 25 - Zone Maalbeek - B 1702 Groot-Bijgaarden (Brussels) - Belgium Tel.: +32 2 481 44 44 - Fax: +32 2 466 25 81 - info@puratos.com www.puratos.com