Craigmillar’s Genoese Cake Mix
Simply the best
Freephone: 0800 783 4697 I www.csmbakerysolutions.com
We believe
you won’t
find a
better
Genoese
Cake Mix
– try it, you won’t be disappointed!
Craigmillar’s Genoese cake mix is made from the finest
ingredients, giving you the perfect opportunity to create
the most delicious Neapolitan, Battenberg, rainbow and
chocolate cakes.
This mix offers fantastic value for money, giving you the
opportunity to create the highest standard of products at an
affordable price. It‘s easy to use (just add oil and water) and it’s
perfect for all types of applications, has excellent resilience and
holds colour and cocoa really well making it the ideal mix for
a variety of cakes. It’s also perfect for dipping and cutting so
well suited to celebration cakes, gateaux and multi-layer cakes.
It’s a top notch product with so much versatility and the added
reassurance of the trusted Craigmillar brand.
Genoese Cake Mix Standard Recipe
Standard Recipe
Ingredient
3kg
(g)
12.5kg
(g)
Genoese Cake Mix
Oil
Water (1st)
Water (2nd)
Water Total
3,000
300
1,200
525
1,725
12,500
1,200
5,000
2,188
7,188
N.B. for longer shelf life 13% of water can be
replaced with glycerine
Instructions
1 Place mix in bowl fitted with a beater.
Add oil and water (1st) over 2 minutes
on slow speed.
2 Mix for 4 minutes on medium speed.
3Add water (2nd) over 1 minute on slow
speed.
4Scrape down and mix for 2 minutes on
slow speed.
Mix is
fantastic
at holding
colour
Chocolate Cakes
Using Craigmillar Genoese Cake Mix to make
chocolate cakes
The mix easily adapts to a chocolate cake, simply add 4% cocoa to dry
mix, no other alterations or additions to the recipe are needed!!
Neapolitan Drippy Cake
You will need
• Craigmillar Genoese Cake Mix
• Craigmillar Vanilla Light ‘n’ Fluffy
• Craigmillar White ‘n’ Glossy
• Craigmillar Chocolate Crembel
•Ice Cream Wafers
•Chocolate Flakes
Instructions
1 Sandwich pink coloured Genoese sheet with a plain and chocolate
sheet using Vanilla Light ‘n’ Fluffy.
2Cut into bars.
3 Coat thinly with Vanilla Light ‘n’ Fluffy before enrobing with pink
coloured White ‘n’ Glossy.
4 When set coat with Chocolate Crembel so its overflowing and
dripping down the sides.
5 Decorate with ice cream wafers and chocolate flakes.
Holds
colour
extremely
well
Rainbow Cake
You will need
• Craigmillar Genoese Cake Mix
• Craigmillar Vanilla Light ‘n’ Fluffy
• Craigmillar White ‘n’ Glossy
• Craigmillar Mellomallo
• Macarons
• Assorted biscuits and sweets
Instructions
1 Sandwich purple, red, yellow, blue, orange, green and pink
Genoese sandwiches together with Vanilla Light ‘n’ Fluffy.
2Enrobe outer cake with White ‘n’ Glossy.
3Coat top of cake with coloured White ‘n’ Glossy so it’s overflowing
and dripping down the sides.
4Decorate with macarons, mini meringues made using Mellomallo
and assorted biscuits and sweets.
On Trend!
Blueberry Drippy Cake
Drippy cakes and cakes decorated with lots of sweets
are very much on trend!
You will need
• Craigmillar Genoese Cake Mix
• Craigmillar Vanilla Crembel
• Craigmillar Chocolate Crembel
• Craigmillar Mellomallo
• Blueberries
• Macarons, chocolate sticks
for decoration
Instructions
1 Sandwich together Genoese layers and coat sides of cake with
Vanilla Crembel that’s been beaten with 5% blueberries added.
2 Coat top of cake with heated Chocolate Crembel so it’s overflowing
and dripping down the sides.
3 Decorate with macarons, mini meringues made using Mellomallo
and chocolate sticks.
Great
flavours
for
Autumn
Caramel & Pecan
Drippy Cake
You will need
• Craigmillar Genoese Cake Mix
• Craigmillar Caramel Crembel
• Craigmillar RTU Toffee Sauce
• Pecans, crushed and whole
Instructions
1 Sandwich together the layers and coat the sides of Genoese cake
with beaten Caramel Crembel.
2 Add crushed pecans to RTU Toffee Sauce and heat to 35-40°C.
Coat top of cake so it’s overflowing and dripping down the sides.
3 Decorate with further whole pecans.
On Trend!
Chocolate & Mint
Drippy Cake
You will need
• Craigmillar Genoese Cake Mix
• Craigmillar Vanilla Crembel
• Craigmillar Chocolate Crembel
• Craigmillar Mellomallo
• Green food colouring
• Peppermint flavour
• Macarons, chocolate sticks
for decoration
Instructions
1 Add 4% cocoa powder to Genoese cake mix, follow standard recipe.
2Sandwich together Genoese layers and coat sides of cake with
beaten Vanilla Crembel coloured green and flavoured with
peppermint. Use approx. 0.2% to Chocolate Crembel.
3Coat top of cake with heated Chocolate Crembel so it’s overflowing
and dripping down the sides.
4Decorate with macarons, mini meringues made using Mellomallo
and chocolate sticks.
Popular
Autumn
Flavours
Chocolate & Caramel
Genoese Torte
You will need
• Craigmillar Genoese Cake Mix
• Craigmillar Lactofil
Instructions
1 Sandwich together 4 layers
of Genoese Cake, layered and
topped with fillings below:
2To make the chocolate filling:
melt 500g of Lactofil whipped
with 200g of melted Chocolate
Crembel.
3To make the caramel filling:
melt 500g of Lactofil whipped
with 150g of melted Chocolate
Crembel.
Popular
Summer
Flavours
• Craigmillar Chocolate Crembel
• Craigmillar Caramel Crembel
• Chocolate Curls
Construct the cake as follows:
Layer 1: Chocolate filling spread
1cm deep
Layer 2: Caramel filling piped in
circles with chocolate filling pools
and sprinkles of fudge pieces
Layer 3: Chocolate filling spread
1cm deep
Layer 4: (top) Spread melted
Caramel Crembel over top of cake
and sprinkle with chocolate curls.
Mojito Cake
You will need
• Craigmillar Genoese Cake Mix
• Craigmillar Marvello Cake Margarine
• 400g icing sugar
• 150g light brown sugar
Instructions
1 Make 3 Genoese sandwiches,
lime buttercream and Mojito
sugar syrup:
2To make the lime buttercream:
mix 200g Marvello with 400g
icing sugar and the zest and
juice of 2 limes.
•
•
•
•
•
Lime juice and zest
80ml White Rum
Fresh Mint
40ml Water
Pecans (crushed and halved)
until sugar dissolves. Boil for 2-3
minutes until syrup thickens, add
the mint and lime zest and leave
to cool.
4Brush each layer of Genoese
cake with the Mojito syrup,
spread buttercream around sides
and on top of cake.
3To make the Mojito sugar syrup: 5Decorate sides of cake with
crushed pecans and top of cake
put the sugar, water, lime juice
with pecans and slices of lime.
and rum in a pan on a low heat
For a
seasonal
cake, adapt
fruit to fruit
in season
Fruit Gateau
You will need
• Craigmillar Genoese Cake Mix
• Craigmillar Lactofil
• Seasonal fresh fruits
Instructions
1 Cut two round 20cm cakes (650g batter in each) in half horizontally.
2Build the cake by filling with whipped Lactofil and seasonal fruits.
3Finish by spreading Lactofil on top of cake and decorating with
seasonal fresh fruit.
For a
seasonal
cake, adapt
fruit to fruit
in season
Chocolate & Fruit
Gateau
You will need
• Craigmillar Genoese Cake Mix
• Craigmillar Lactofil
• Cocoa powder
• Seasonal fresh fruits
Instructions
1 Add 4% cocoa powder on dry mix weight to Genoese cake mix.
2Cut two round 20cm cakes (650g of batter in each) in half
horizontally.
3Build the cake by filling with whipped Lactofil and seasonal fruits.
4Finish with a dusting of icing sugar on top of cake.
Customer
Favourite
Lemon Cake
You will need
• Craigmillar Genoese Cake Mix
• Craigmillar Marvello Cake Margarine
• Craigmillar Lemon Crembel
Instructions
1 Cut two round 20cm cakes
(650g batter in each) in half
horizontally.
Sandwich together as follows:
Layer 1: lemon curd
Layer 2: lemon filling, to make,
use 3 parts Lemon Crembel to 1
part Marvello
Layer 3: lemon curd
2Spread lemon filling over sides
of cake finishing with a comb
scraper.
3 Top cake with melted Lemon
Crembel allowing it to drip down
the sides.
For a
seasonal
cake, adapt
fruit to fruit
in season
Mini Chocolate Cakes
You will need
• Craigmillar Genoese Cake Mix
• Craigmillar Lactofil
• Cocoa powder
• Seasonal fresh fruits
Instructions
1 Add 4% cocoa powder on dry mix weight to Genoese cake mix.
2 Bake 60g of batter in 7cm hoops, when baked cut into three.
3Sandwich together with Lactofil and seasonal fruits.
Prefect for
dipping and
cutting
Birthday Cake
You will need
• Craigmillar Genoese Cake Mix
• Craigmillar Vanilla Light ‘n’ Fluffy
• Craigmillar Fondax
• Sugarpaste
Instructions
1 Cut Genoese cake into 3 layers, sandwich together with jam and
Vanilla Light ‘n’ Fluffy.
2Cover with sugar paste.
3Decorate with Fondax as an easy alternative to royal icing.
Ideal
seasonal treat
for kids, simply
change the
decoration to
suit theme
Fondant Fancies
You will need
• Craigmillar Genoese Cake Mix
• Craigmillar Vanilla Light ‘n’ Fluffy
Instructions
1 Cut a sheet of Genoese in half and sandwich with layer of jam and
cut into squares.
2Mask sides with boiled Apricot jam.
3Cut into desired shapes and dip into coloured White ‘n’ Glossy at
40-45°C onto dipping wires.
4Whilst icing is setting, place on decoration, allow to cool and place
in paper case.