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Icing Ingredients Renshaw white icing - Sugar, Glucose syrup, Palm oil, Humectant: E422, Emulsifier: E471, Stabiliser: E413, Preservative: E202, Flavouring. Allergy advice: Made in a factory that handles nuts. Suitable for vegetarians and vegans. Kosher and Halal approved. Renshaw Black Icing - Sugar, Glucose Syrup, Humectant: Vegetable Glycerine, Palm Oil, Water, Emulsifier: Mono- and Di- Glycerides of Fatty Acids, Colour: Carbon Black, Stabilisers: Tragacanth Gum, Carboxymethyl Cellulose; Preservative: Potassium Sorbate, Natural Flavouring. Allergy advice: Made in a factory that handles nuts. Suitable for vegetarians and vegans. Kosher and Halal approved.  Renshaw Red Icing - Sugar, Glucose Syrup, Water, Palm Oil, Humectant: Vegetable Glycerine, Emulsifier: Mono- and Di- Glycerides of Fatty Acids, Stabilisers: Tragacanth Gum, Carboxymethyl Cellulose; Preservative: Potassium Sorbate, Colour: Allura Red*, Natural Flavouring. * may have an adverse effect on activity and attention in children. Allergy advice: Made in a factory that handles nuts.  Suitable for vegetarians and vegans. Kosher and Halal approved.  Renshaw Green Icing - Sugar, Glucose Syrup, Palm Oil, Water, Humectant: Vegetable Glycerine, Emulsifier: Mono- and Di- Glycerides of Fatty Acids, Colours: Brilliant Blue, Carbon Black, Beta Carotene; Stabilisers: Tragacanth Gum, Carboxymethyl Cellulose; Preservative: Potassium Sorbate, Natural Flavouring. Allergy advice: Made in a factory that handles nuts.  Suitable for vegetarians and vegans. Kosher and Halal approved. Renshaw Yellow Icing - Sugar, Glucose Syrup, Palm Oil, Water, Humectant: Vegetable Glycerine, Emulsifier: Mono- and Di- Glycerides of Fatty Acids, Stabilisers: Tragacanth Gum, Carboxymethyl Cellulose; Colour: Curcumin, Preservative: Potassium Sorbate, Natural Flavouring. Allergy advice: Made in a factory that handles nuts. Suitable for vegetarians and vegans. Kosher and Halal approved. Renshaw Royal Blue Icing - Sugar, Glucose Syrup, Water, Palm Oil, Humectant: Vegetable Glycerine, Emulsifier: Mono- and Di-Glycerides of Fatty Acids, Colours: Anthocyanins, Brilliant Black, Brilliant Blue; Stabiliser: Tragacanth Gum, Preservative: Potassium Sorbate, Natural Flavouring. Allergy advice: Made in a factory that handles nuts.  Suitable for vegetarians and vegans. Kosher and Halal approved. Renshaw Atlantic Blue - Sugar, Glucose syrup, Palm oil, Colours: E133, E163, Humectant: E422, Emulsifier: E471, Stabiliser: E413, Preservative: E202, Flavouring. Allergy advice: Made in a factory that handles nuts. Suitable for vegetarians and vegans. Kosher and Halal approved.  Renshaw Modelling Paste - Sugar, Glucose Syrup, Water, Cocoa Butter, Stabilisers: E413, E415, E466, Humectant: E422, Maize Starch, Preservative: E202, Rapeseed oil, Emulsifier: E322 (soya), Flavouring, Antioxidant: E306. Allergy advice: Made in a factory that handles nuts. Suitable for vegetarians and vegans. Kosher and Halal approved.  Basic Cake Ingredients Basic Cake Ingredients – Eggs, margarine, caster sugar, plain flour, baking powder, (Flavour extract – see Flavouring) Mixed Fruit Jam - Glucose Syrup, Sugar, Apple Purée, Plum Purée, Apricot Purée, Colour: Anthocyanin, Acidity Regulators: Citric Acid, Trisodium Citrate; Gelling Agent: Pectin; Natural Flavour. May contain traces of Egg, Soya, Milk, Sulphur Dioxide and Gluten. Produced in a factory that handles Nuts. Buttercream – Butter, milk, vegetable shortening, icing sugar, meri white (Flavour extract – see Flavouring) Meri White - Ingredients: WHEAT starch; dried EGG albumen; sugar; starch; acidity regulators: calcium lactate, tartaric acid, cream of tartar, lactic acid; dextrose; stabiliser: guar gum. Alergy Advice: Contains gluton, eggs Chocolate cake Ingredients - Eggs, margarine, caster sugar, plain flour, baking powder, cocoa powder Chocolate Fudgeice  - Sugar, Glucose Syrup (contains Preservative: Sulphur Dioxide), Palm Oil, Water, Rapeseed Oil, Fat Reduced Cocoa Powder (3%), Whey Powder (Milk), Colour: Iron Oxides and Hydroxides; Emulsifier: Mono- and Diglycerides of Fatty Acids; Stabiliser: Lactic acid; Flavouring, Preservative: Potassium Sorbate May Contain Wheat (Gluten), Egg and Soya. Produced in a factory which handles Nuts Carrot cake Ingredients – Eggs, margarine, caster sugar, plain flour, baking powder, cinnamon, vegetable oil, grated carrots, pecan nuts, bicarbonate of soda Flavouring Flavourings – Lemon Extract - Rapeseed Oil , Lemon Oil (12%) Suitable for Vegetarians. Free From: Artificial Colours, Artificial Flavours. Flavourings - Vanilla Extract - Flavouring, Colour: Caramel E150, Does not contain wheat, gluten or nuts. Non Alcoholic, Suitable for Vegetarians. No Artificial Colours, Flavours or Hydrogenated fat Allergy advice: Made on premises that handles nuts, dairy products, gluten and eggs. ------------------------------------------------------------------------------------------------------------- Baking Ingredients & Function: A Breakdown Do you know the difference between baking powder and baking soda? Or what an egg white can do that an egg yolk can’t in your recipes? It’s good to know what the ingredients you’re using in your everyday life do to make your baked goods sweet and delicious! Baking Powder Made from Cream of tartar and starch, baking powder is a leavening agent, which causes your batter to rise. It has a built- in acidic ingredient, so  you don’t need to add anything else (unlike with baking soda). Too much baking powder results in a bitter tasting product, while too little results in a tough cake with little volume. Baking Soda Baking soda is pure sodium bicarbonate, and needs to be paired with an acidic ingredient like honey, chocolate, or yogurt. Like baking powder, it’s a leavening agent. Use too much, and you’ll have a soapy, coarse cake. Butter As a solid fat, butter is better suited for baking than any other fat product. Butter in particular adds flavour, with a melting point just below body temperature, which is why some cookies and baked goods tend to “melt in your mouth.” It also helps in leavening and adds moisture. Cornstarch This ingredient has multiple purposes depending on the type of dish it’s being used in. Cornstarch is usually either a thickener or a binder, but can also be an anti-caking agent. It’s great to use in gluten-free cooking instead of flour to thicken sauces, custards, or cake fillings. Eggs Eggs do a lot in baking, but most importantly they’re a leavening agent (adding volume), and are a binder, meaning they keep the finished product together. You can use the whole egg, for flavour, binding, thickening, or glazing, or you can use egg whites and egg yolks for separate things. Egg whites are a drying agent, and add moisture and stability. Egg yolks contribute to texture and flavour. Flour Flour holds ingredients together in baking. When flour protein is combined with moisture and heat, it develops into gluten. Different types of flours have different levels of protein, which are suitable for various baked goods. Milk The protein in milk softens, contributes moisture, and adds colour and flavour to baked goods. It’s a double-whammy in terms of function, as it gives the dough or batter strength and structure, as well as adds tenderness, flavour and moisture. Salt Salt does a couple different things in baking. For one, it helps preserve the colour and flavour of flour. In bread, it controls of the fermentation rate of yeast, and strengthens the gluten protein in dough. Though it seems salt is out of place in sweet recipes, if you skip it, your product will taste very bland, as it also enhances flavour. Shortening Shortening is just 100%, solid fat made from vegetable oils, almost exclusively used in baking. When you use shortening instead of butter in baking, you’ll get a softer and more tender, though taller and less flavourful, product. Sugar In any given recipe, sugar is performing a number of functions you’re probably not aware of. For one, it adds texture, like keeping your baked foods soft and moist. It is also yet another leavener, though working in conjunction with fat, eggs, and liquid ingredients. Sugar sweetens by the sugar caramelizing in the recipe, and adds that “crunch” to the crusts of cakes and cookies. Feel like baking now? We’ve got a couple recipes for that! Check out these recipes for Apple Cinnamon White Cake, the always classic Strawberry Shortcake, and of course, the crowd-pleasing Carrot Cake. Happy baking!
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Amayesing Cakes 2009 | amayesingcakes.co.uk

WE ACCEPT

INFORMATION

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Icing Ingredients Renshaw white icing - Sugar, Glucose syrup, Palm oil, Humectant: E422, Emulsifier: E471, Stabiliser: E413, Preservative: E202, Flavouring. Allergy advice: Made in a factory that handles nuts. Suitable for vegetarians and vegans. Kosher and Halal approved. Renshaw Black Icing - Sugar, Glucose Syrup, Humectant: Vegetable Glycerine, Palm Oil, Water, Emulsifier: Mono- and Di- Glycerides of Fatty Acids, Colour: Carbon Black, Stabilisers: Tragacanth Gum, Carboxymethyl Cellulose; Preservative: Potassium Sorbate, Natural Flavouring. Allergy advice: Made in a factory that handles nuts. Suitable for vegetarians and vegans. Kosher and Halal approved.  Renshaw Red Icing - Sugar, Glucose Syrup, Water, Palm Oil, Humectant: Vegetable Glycerine, Emulsifier: Mono- and Di- Glycerides of Fatty Acids, Stabilisers: Tragacanth Gum, Carboxymethyl Cellulose; Preservative: Potassium Sorbate, Colour: Allura Red*, Natural Flavouring. * may have an adverse effect on activity and attention in children. Allergy advice: Made in a factory that handles nuts.  Suitable for vegetarians and vegans. Kosher and Halal approved.  Renshaw Green Icing - Sugar, Glucose Syrup, Palm Oil, Water, Humectant: Vegetable Glycerine, Emulsifier: Mono- and Di- Glycerides of Fatty Acids, Colours: Brilliant Blue, Carbon Black, Beta Carotene; Stabilisers: Tragacanth Gum, Carboxymethyl Cellulose; Preservative: Potassium Sorbate, Natural Flavouring. Allergy advice: Made in a factory that handles nuts.  Suitable for vegetarians and vegans. Kosher and Halal approved. Renshaw Yellow Icing - Sugar, Glucose Syrup, Palm Oil, Water, Humectant: Vegetable Glycerine, Emulsifier: Mono- and Di- Glycerides of Fatty Acids, Stabilisers: Tragacanth Gum, Carboxymethyl Cellulose; Colour: Curcumin, Preservative: Potassium Sorbate, Natural Flavouring. Allergy advice: Made in a factory that handles nuts. Suitable for vegetarians and vegans. Kosher and Halal approved. Renshaw Royal Blue Icing - Sugar, Glucose Syrup, Water, Palm Oil, Humectant: Vegetable Glycerine, Emulsifier: Mono- and Di-Glycerides of Fatty Acids, Colours: Anthocyanins, Brilliant Black, Brilliant Blue; Stabiliser: Tragacanth Gum, Preservative: Potassium Sorbate, Natural Flavouring. Allergy advice: Made in a factory that handles nuts.  Suitable for vegetarians and vegans. Kosher and Halal approved. Renshaw Atlantic Blue - Sugar, Glucose syrup, Palm oil, Colours: E133, E163, Humectant: E422, Emulsifier: E471, Stabiliser: E413, Preservative: E202, Flavouring. Allergy advice: Made in a factory that handles nuts. Suitable for vegetarians and vegans. Kosher and Halal approved.  Renshaw Modelling Paste - Sugar, Glucose Syrup, Water, Cocoa Butter, Stabilisers: E413, E415, E466, Humectant: E422, Maize Starch, Preservative: E202, Rapeseed oil, Emulsifier: E322 (soya), Flavouring, Antioxidant: E306. Allergy advice: Made in a factory that handles nuts. Suitable for vegetarians and vegans. Kosher and Halal approved.  Basic Cake Ingredients Basic Cake Ingredients – Eggs, margarine, caster sugar, plain flour, baking powder, (Flavour extract – see Flavouring) Mixed Fruit Jam - Glucose Syrup, Sugar, Apple Purée, Plum Purée, Apricot Purée, Colour: Anthocyanin, Acidity Regulators: Citric Acid, Trisodium Citrate; Gelling Agent: Pectin; Natural Flavour. May contain traces of Egg, Soya, Milk, Sulphur Dioxide and Gluten. Produced in a factory that handles Nuts. Buttercream – Butter, milk, vegetable shortening, icing sugar, meri white (Flavour extract – see Flavouring) Meri White - Ingredients: WHEAT starch; dried EGG albumen; sugar; starch; acidity regulators: calcium lactate, tartaric acid, cream of tartar, lactic acid; dextrose; stabiliser: guar gum. Alergy Advice: Contains gluton, eggs Chocolate cake Ingredients - Eggs, margarine, caster sugar, plain flour, baking powder, cocoa powder Chocolate Fudgeice  - Sugar, Glucose Syrup (contains Preservative: Sulphur Dioxide), Palm Oil, Water, Rapeseed Oil, Fat Reduced Cocoa Powder (3%), Whey Powder (Milk), Colour: Iron Oxides and Hydroxides; Emulsifier: Mono- and Diglycerides of Fatty Acids; Stabiliser: Lactic acid; Flavouring, Preservative: Potassium Sorbate May Contain Wheat (Gluten), Egg and Soya. Produced in a factory which handles Nuts Carrot cake Ingredients – Eggs, margarine, caster sugar, plain flour, baking powder, cinnamon, vegetable oil, grated carrots, pecan nuts, bicarbonate of soda Flavouring Flavourings – Lemon Extract - Rapeseed Oil , Lemon Oil (12%) Suitable for Vegetarians. Free From: Artificial Colours, Artificial Flavours. Flavourings - Vanilla Extract - Flavouring, Colour: Caramel E150,
Does not contain wheat, gluten or nuts. Non Alcoholic, Suitable for Vegetarians. No Artificial Colours, Flavours or Hydrogenated fat Allergy advice: Made on premises that handles nuts, dairy products, gluten and eggs. ---------------------------------------------------------- --------------------------------------------------- Baking Ingredients & Function: A Breakdown Do you know the difference between baking powder and baking soda? Or what an egg white can do that an egg yolk can’t in your recipes? It’s good to know what the ingredients you’re using in your everyday life do to make your baked goods sweet and delicious! Baking Powder Made from Cream of tartar and starch, baking powder is a leavening agent, which causes your batter to rise. It has a built-in acidic ingredient, so  you don’t need to add anything else (unlike with baking soda). Too much baking powder results in a bitter tasting product, while too little results in a tough cake with little volume. Baking Soda Baking soda is pure sodium bicarbonate, and needs to be paired with an acidic ingredient like honey, chocolate, or yogurt. Like baking powder, it’s a leavening agent. Use too much, and you’ll have a soapy, coarse cake. Butter As a solid fat, butter is better suited for baking than any other fat product. Butter in particular adds flavour, with a melting point just below body temperature, which is why some cookies and baked goods tend to “melt in your mouth.” It also helps in leavening and adds moisture. Cornstarch This ingredient has multiple purposes depending on the type of dish it’s being used in. Cornstarch is usually either a thickener or a binder, but can also be an anti-caking agent. It’s great to use in gluten-free cooking instead of flour to thicken sauces, custards, or cake fillings. Eggs Eggs do a lot in baking, but most importantly they’re a leavening agent (adding volume), and are a binder, meaning they keep the finished product together. You can use the whole egg, for flavour, binding, thickening, or glazing, or you can use egg whites and egg yolks for separate things. Egg whites are a drying agent, and add moisture and stability. Egg yolks contribute to texture and flavour. Flour Flour holds ingredients together in baking. When flour protein is combined with moisture and heat, it develops into gluten. Different types of flours have different levels of protein, which are suitable for various baked goods. Milk The protein in milk softens, contributes moisture, and adds colour and flavour to baked goods. It’s a double-whammy in terms of function, as it gives the dough or batter strength and structure, as well as adds tenderness, flavour and moisture. Salt Salt does a couple different things in baking. For one, it helps preserve the colour and flavour of flour. In bread, it controls of the fermentation rate of yeast, and strengthens the gluten protein in dough. Though it seems salt is out of place in sweet recipes, if you skip it, your product will taste very bland, as it also enhances flavour. Shortening Shortening is just 100%, solid fat made from vegetable oils, almost exclusively used in baking. When you use shortening instead of butter in baking, you’ll get a softer and more tender, though taller and less flavourful, product. Sugar In any given recipe, sugar is performing a number of functions you’re probably not aware of. For one, it adds texture, like keeping your baked foods soft and moist. It is also yet another leavener, though working in conjunction with fat, eggs, and liquid ingredients. Sugar sweetens by the sugar caramelizing in the recipe, and adds that “crunch” to the crusts of cakes and cookies. Feel like baking now? We’ve got a couple recipes for that! Check out these recipes for Apple Cinnamon White Cake, the always classic Strawberry Shortcake, and of course, the crowd-pleasing Carrot Cake. Happy baking!