The Wonderful World of Frozen Batters Scoop & Bake Frozen Batters are not just for your average muffin anymore – a little creativity, imagination and a few other ingredients can turn that pail into a whole showcase of bakery items. Turn the page, and we’ll show you how....

What you’ll need:

Bake’n Joy or Country Muffin Frozen Batter

Different sized scoops or a scale

A variety of shapes and sizes of baking pans

Muffins and Single Serve Items From mini to jumbo, choose any size muffin tin and change the size of your scoop for a range of muffin sizes. Use specialty pans, such as mini bundt or maryanne pans, for a selection of dessert and specialty breakfast items. Some suggestions follow. See our garnishing guide on the back page for topping suggestions.

Muffins

TIP: scrape scoop on the inside edge of the pail to ensure even scooping

1. Line muffin pans with paper cups or spray with pan release 2. Deposit one scoop into each muffin cavity (see scooping guide on back page for sizes)

3. Top each muffin with coarse sugar, streusel, nuts or other toppings as desired before baking

BAKE at 350° to 375°F for 25-30 minutes for 3.5 oz. - 4.5 oz. muffins; 35-40 minutes for 6.25 oz. muffins

Fancy Finishing Idea

1. Cut the top off each muffin as shown (and reserve)

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2. Deposit filling

Varieties we like: Lemon Poppy batter with Lemon Filling (shown) Double Chocolate batter with Raspberry Filling or Bavarian Cream Filling Orange Burst batter with Pineapple Filling Sunsational or CM Autumn Harvest batter with cream cheese frosting or cream cheese filling

1. Replace muffin top (finish with a dusting of powdered sugar if desired)

Mini Bundts and Maryannes

TIP: smooth batter with a spatula to ensure even baking 1. Spray mini bundt or maryanne pans with pan release

2. Deposit one scoop into each cavity – we used 1 #12 scoop (4 oz. of batter)

BAKE at 350° to 375°F for approximately 25-30 minutes or until done (25 minutes recommended for Maryanne pans; 30 minutes for mini bundt pans)

Fancy Finishing Idea

1. Cut the top off each cake as shown and flip over

2. Dust with powdered donut sugar

3. Fill each cake with frosting using a plain or star tip

Raspberry Mocha batter with White Whoopie Pie Cream (L) and mocha frosting (R)

4. Drizzle top of each cake with RTU Chocolate Dip

Double Chocolate batter with Raspberry Filling

“Scoop batters make my job much easier. I can make muffins, loaves and coffee cakes from just one pail and have virtually no clean up to do!” – Longtime Bake’n Joy in-store customer Varieties we like: Raspberry Mocha or Mocha Fudge batter with mocha frosting Double Chocolate batter with White Whoopie Pie and Cherry or Raspberry Filling Double Chocolate batter with Bavarian Cream Filling, strung with RTU Chocolate Dip Orange Burst batter with Lemon Filling or White Whoopie Pie Cream Peanut Butter Cup batter with chocolate frosting or White Whoopie Pie Cream and RTU Chocolate Dip Pistachio batter with Cherry Filling or White Whoopie Pie Cream Sunsational or CM Autumn Harvest batter with cream cheese filling or cream cheese frosting

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Loaf Cakes / Tea Breads Make any size loaf cake from one pail! From minis to Pullman loaves, simply change the amount of batter and the pan size for a showcase of loaves and tea breads. See our garnishing guide on the back page for topping suggestions.

Traditional (18 oz.) loaves Virtually any batter can be used to make delicious old-fashioned favorites – like Cranberry Orange Nut, Banana Nut, Cinnamon Coffee Cake or Corn.

1. Line loaf pans with paper liners or spray with pan release 2. Deposit batter into pans using the correct scoop size and number (see scooping guide on back page) – we used 3 #6 scoops (18 oz. of batter)

2. Top each loaf cake with coarse sugar, streusel, nuts or other toppings as desired before baking

Or, consider developing your own specialty dessert/snack cakes with Pistachio, Mocha Fudge, Double Chocolate Chip, Peanut Butter Cup or any of our unique flavors!

Mini loaves

TIP: smooth batter with a spatula to ensure even baking when making mini loaves – we used 1 #10 scoop of batter and 1/2 oz. of streusel for each mini loaf

BAKE at 340° to 360°F for 45-50 minutes for 18 oz. loaves; 25-30 minutes for mini loaves

Whoopie Pies / Muffin Tops Deposit scooped batter directly onto sheet pans for a variety of whoopie pies and muffin tops!

1. Line sheet pan with paper and deposit batter on to pans in a 4x6 configuration (we used a #24 scoop)

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2. Bake at 350°F for 15 minutes; allow to cool and flip over for filling

3. Using a pastry bag, fill 1/2 of whoopie pie shells with White Whoopie Pie or other frosting

4. Using the remaining 1/2 whoopie pie shells, place on top of frosted halves to form a sandwich

“Whoopie pies have been on the rise for several years, and nobody can pinpoint the reason they finally broke into the national consciousness. But the snacks evoke a more homespun era that seems to provide some comfort amid the economic gloom.” –Article in The New York Times

Varieties we like: Double Chocolate batter with White Whoopie Pie Cream, chocolate frosting, mocha frosting* or peanut butter frosting* Orange Burst batter with White Whoopie Pie Cream (shown) Pistachio with White Whoopie Pie Cream Chocolate Chip with Chocolate or White Whoopie Pie Cream Pumpkin with White Whoopie Pie Cream or maple frosting* *Can be made from our White Whoopie Pie Cream (ask for recipes)

Layer Cakes / Rounds and 8x8s Coffee cakes and desserts are a snap with frozen batters! Change up the toppings, fruit fillings and batters for a large variety of items customer will love! So easy to do and they look so great! For simple cakes, just deposit batter, top with your choice of sanding sugar, nuts or streusel and bake.

Easy Gourmet Coffee Cakes

Fruit and Cream Cheese Coffee Cake

1. Spray with pan release and deposit batter into pans using the correct scoop size and number (see scooping guide on back page) – we used 4 #10 scoops (16 oz. of batter)

2. Using a pastry bag, deposit cream cheese filling diagonally across the batter

3. Again, using a pastry bag, deposit fruit filling, alternating with cream cheese filling

4. Top with Cinnamon Streusel

BAKE at 340° to 360°F for 30 minutes with filling; 25 minutes without filling

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Easy Gourmet Coffee Cakes Sunsational Morning Coffee Cake

1. Spray with pan release and deposit batter into pans using the correct scoop size and number (see scooping guide on back page) – we used 4 #10 scoops (16 oz. of batter)

2. Using a pastry bag, deposit filling mixture* in stripes across the batter (*combine 1.5 cups Apple Filling and .5 cups each of raisins, chopped walnuts and chocolate chips)

3. Top with Cinnamon Streusel and chocolate chips

BAKE at 340° to 360°F for 30 minutes with filling; 25 minutes without filling

Sour Cream and Fruit Coffee Cake

1. Spray with pan release and deposit batter into pans using the correct scoop size and number (see scooping guide on back page) – we used 4 #10 scoops (16 oz. batter)

2. Using a pastry bag or a scoop, deposit fruit filling on top of batter and lightly spread

BAKE at 340° to 360°F for 30 minutes with filling; 25 minutes without filling

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3. Top with Butter or Cinnamon Streusel

Fresh Idea: create this fancy torte in a snap using a flan pan (5 #10 scoops/16 oz.), depositing 3 #8 scoops (12 oz.) of fruit filling in the middle and frosting edge as shown!

Basic flavor combinations we like: Sour Cream batter or French Vanilla batter with Blueberry, Raspberry, Strawberry, or Lemon Filling and Butter Streusel Blueberry batter with Blueberry Filling and Cinnamon Streusel Apple Cinnamon Burst batter topped with Apple Filling and Cinnamon Streusel Cappuccino batter topped with chocolate chips and drizzled with RTU Chocolate Dip (once cool)

Layer Cakes

Now it’s time to bake...

1. Spray with pan release and deposit batter (4 #10 scoops)

2. Spread batter to ensure even baking

3. Once cool, slice off rounded top to make an even layer

4. Frost first layer

5. Drop one #6 scoop of fruit filling on first layer on top of frosting

6. Place second layer on top

7. Recommended to wrap with a clear cake band

8. Frost top layer, piping around edge

9. Deposit another #6 scoop of filling on top

10. Drizzle with RTU Chocolate Dip

BAKE at 350° to 375°F for 25 minutes or until done*; top will spring back when pressed lightly with finger when done *25 minutes for 8” round; 20 minutes for a 6” round; 30 minutes for a 10” round

Ring Cakes/Bundt Cakes Make any flavor coffee cake with our versatile batters and a ring cake or bundt cake pan! Top and/or layer with Cinnamon Streusel, Butter Streusel and fruit fillings for a range of flavor combinations.

1. Spray with pan release and deposit 1/2 the batter into pans using the correct scoop size and number (see scooping guide on back page) – we used 3 #12 scoops (12 oz. of batter)

2. Top with a layer of Cinnamon or Butter Streusel (#12 scoop)

3. Top with remaining batter (3 #12 scoops)

BAKE at 350° to 375°F until done (middle springs back to light touch) Basic flavor combinations we like: Sour Cream batter or French Vanilla batter with Cinnamon or Butter Streusel (can also pipe in or top with fruit fillings before adding streusels) Blueberry batter with Cinnamon Streusel Apple Cinnamon Burst batter topped with Cinnamon Streusel Pistachio batter topped with chopped walnuts (wonderful holiday cake!) and drizzled with RTU White Vanilla Dip TIP: Make all your ring and bundt cakes extra special with a drizzle of RTU White Vanilla Dip 4. Finish with more Cinnamon or Butter Streusel (#12 scoop)

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Scooping Guide:

The number of muffins, loaves or cakes that can be produced from one pail of batter depends on the scoop size and consistency in scooping. The grid above includes the approximate yields per 8 lb./9 lb. pail of batter (our technicians used the “side scrape” method for leveling off each scoop). Fat Free and Low Fat batters will result in a lighter product, but pail for pail will yield the same quantities as other batters.

Æ Bake’n Joy Foods, Inc. 2012

Garnishing Suggestions Batter Flavor

Before Baking

After Baking and Cooling

Apple Cinnamon Burst

Cinnamon Streusel

White Vanilla Dip

Autumn Harvest/Country Morning/Sunsational

Chopped walnuts and/or sanding sugar Cinnamon Streusel Complimentary fillings: apple, pineapple

White Vanilla Dip Cream cheese frosting

Banana Nut

Chopped walnuts and/or sanding sugar

White Vanilla Dip

Blueberry

Sanding sugar Butter or Cinnamon Streusel Complimentary filling: blueberry

White Vanilla Dip

Carrot Raisin

Chopped walnuts and/or sanding sugar

Cream cheese frosting

Cappuccino

Chocolate Chips Sanding sugar

Chocolate Dip

Cinnamon Coffee Cake

Cinnamon Streusel Complimentary fillings: apple, blueberry, cherry

White Vanilla Dip

Chocolate Chip

Chocolate chips and/or sanding sugar

White Vanilla Dip

Corn

Corn meal

Cranberry Orange Nut

Chopped walnuts and/or sanding sugar

White Vanilla Dip

Double Chocolate Chip

Chocolate chips and/or sanding sugar

Chocolate or White Vanilla Dip

French Toast

Sanding sugar

French Vanilla

Chocolate chips Cinnamon Streusel Complimentary fillings: all fruit fillings

White Vanilla Dip

Gingerbread

Sanding sugar

Powdered donut sugar

Lemon Poppy

Sanding sugar and/or poppy seeds Complimentary filling: lemon

White Vanilla Dip

Mandarin Madness

Sanding sugar

White Vanilla Dip

Mocha Fudge

Chocolate chips and/or sanding sugar

Chocolate Dip

Oatbran/Raisin Bran

Oats

Orange Burst

Sanding sugar

White Vanilla Dip

Peanut Butter Cup

Chocolate chips

Chocolate Dip

Pistachio Flavored

Chopped walnuts and/or sanding sugar Maraschino cherries

White Vanilla or Chocolate Dip

Raspberry Mocha

Chocolate chips and/or sanding sugar

Chocolate Dip

Sour Cream

Cinnamon Streusel Complimentary fillings: all fruit fillings

White Vanilla Dip

Triple Berry Blast

Chopped walnuts and/or sanding sugar Complimentary fillings: blueberry or raspberry

White Vanilla Dip