1. food and drink
2. desserts and baking

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
icings…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 Icing’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
20°C
7°C
2°C
5°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 you’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,…
Flavourings
Classic and Summum flavouring compounds
Cupcakes, a love affair
Shops selling these tiny, fancy cakes are springing
up everywhere. And it’s easy to see why consumers
enjoy them so much: they’re fun with lots of variety so
you can share them around and they’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
Crème 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 Crème Cake 500g Mix all together during 5min
at medium speed.
Pipe in a paper cup.
Eggs
175g Baked at 180°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
180°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 Crème 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 Crème Cake + lassic Pineapple
Ambiante Icing + Classic Kiwi
Satin Crème Cake + Classic Kiwi
Flower power
Flower Power
-Prepare Satin Crème 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 Crème Cake
Mini temptations
Mini temptations
- Mix all ingredients of Satin Crème Cake
together during 3 min at medium speed.
- Bake at 180°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 Crème Cake
Ambiante Icing +
Summum Pistaccio
Satin Crème 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 Chococroc’Dark.
Ambiante Icing +
Belcolade Noir Selection
Satin Crème Cake
Belgian Chocolate
Ambiante Icing +
Classic Cappucino
Chococroc’Dark
Satin Crème Cake
Belgian Chocolate
Whoopie pie – 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 Crème Cake mix
to make the shells of the whoopie pies.
ALL THE FLAVOURS OF SATIN CRÈME CAKE USE THE SAME
RECIPE AND WORKING METHOD.
Tegral Satin Crème Cake 500g Mix all together during 5min
and pipe on tray a round
of 8cm.
Eggs
175g Baked at 180°c during 15min.
Oil 150g
Water 110g
Around the world
Brooklyn, Sahara and Tokyo
Brooklyn
Sahara
Tokyo
- Prepare and bake Satin
Crème Cake Toffee.
- Prepare and bake Satin
Crème Cake Belgian
Chocolate.
- Prepare and bake Satin
Crème 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 Crème Cake
Ambiante Icing
Chic
Seducing, Dazzling and Melting
Seducing
Dazzling
Melting
-Bake Satin Crème Cake
Belgian Chocolate.
-Bake Satin Crème Cake.
-Bake Satin Crème
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 Crème Cake
Ambiante Icing
Gourmand
Banana and nuts, Amaretto and Chocolate and nuts
Banana and
chocolate
Amaretto
Chocolate
and nuts
-Bake Satin Crème Cake
Belgian Chocolate.
- Bake Satin Crème Cake.
-Bake Satin Crème 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 Crème 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