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    You are in: Home / Community Forums / Recipe Requests - General / Roselyn Bakery Recipes
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    Roselyn Bakery Recipes

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    Fri Feb 06, 2004 2:34 am
    Newbie "Fry Cook" Poster
    I am searching for two (2) recipes from an out-of-business

    Chocolate Whip Cream Cake and
    Danish Dandies

    Should anyone have these, I would be most grateful if you would share. Thank you. BLAK
    Fri Feb 06, 2004 10:35 am
    Semi-Experienced "Sous Chef" Poster
    Does this sound like the one?

    DANISH DANDIES (Danske smakager) Denmark

    1/2 cup butter
    1/2 cup shortening
    3/4 cup sugar
    1/2 teaspoon salt
    1/2 teaspoon vanilla
    1/2 teaspoon lemon extract
    3 hard cooked eggs, sieved
    2 cups sifted flour
    corn syrup
    chopped nuts

    Cream butter, shortening and sugar together until light and fluffy.
    Add salt, vanilla, lemon extract and eggs. Mix well. Stir in flour.
    Mix well. Chill for 8 hours. Form into 1 inch balls. Place on baking
    sheet. Bake at 375 deg F. for 10 minutes. Brush with corn syrup.
    Sprinkle with nuts. yield 5 dozen cookies.
    Fri Feb 06, 2004 12:27 pm
    Forum Host
    Blak wrote:
    I am searching for two (2) recipes from an out-of-business

    Chocolate Whip Cream Cake and
    Danish Dandies

    Should anyone have these, I would be most grateful if you would share. Thank you. BLAK

    Would this be a layer cake type of chocolate cake with chocolate whipped cream between the layers and on the top & sides?
    Fri Feb 06, 2004 4:15 pm
    Newbie "Fry Cook" Poster
    Dear PKJ:

    Thank you for your response. This is not the recipe I am looking for. Danish Dandies is an actual pastry, made with
    yeast. They seemed heavy, probably from lots of butter, but yet they were flakey and heavily covered in icing or glaze. Thanks again for your recipe. I wish you well!

    Fri Feb 06, 2004 4:20 pm
    Newbie "Fry Cook" Poster
    Dear Dee514:

    Thank you for your response. This is a chocolate layer cake
    with white whipped cream, but is seems there was something more to the cream. Yes, it as covered on top and sides and sprinkled with chocolate cake crumbs. Thanks again and much success to you.

    Fri Feb 06, 2004 4:43 pm
    Semi-Experienced "Sous Chef" Poster
    I was kind of curious so looked up Danish Pastries using yeast. None of these may be what you are looking for but would imagine someone will come up with a tried and true for you soon.

    Basic Danish Pastry Recipe (Quick Method)
    1/4 C. warm water, 105 to 115°F.

    1 pkg. active dry yeast

    1/2 C. milk, at room temperature

    1 egg, at room temperature

    1/4 C. sugar

    1 t. salt

    2 1/2 C. flour

    1 C. (2 sticks) cold unsalted butter

    Pour water into bowl; add yeast and let stand for 2 to 3 minutes until yeast foams. Add milk, egg, sugar and salt and whisk to mix; set aside.

    Measure flour into food processor. Cut butter into 1/4 inch thick slices and drop into flour. Pulse 8 to 10 times. Empty flour mixture into bowl with yeast and with rubber spatula, gently fold the two mixtures together just until the dry ingredients are moistened. Don't be too energetic! The butter must remain in pieces so that you will produce a flaky pastry, not a bread dough or cookie. Cover bowl with plastic wrap and refrigerate overnight (or up to 4 days).

    Lightly flour a work surface; turn dough out onto it, and dust dough with flour. Using the palms of your hands, pat dough into a rough square. Roll out to a square 16 inches on a side. Fold dough into thirds, like a business letter and turn it so that the closed fold is to your left, like the spine of a book. Roll out again, into a long narrow rectangle, about 10 inches wide by 24 inches long. Fold into thirds again. Roll out to make a 20-inch square. Fold square into thirds again to make a long, narrow rectangle. Then again, fold into thirds to make a square. (If at any point in this procedure the dough gets very soft, cover and chill it for 30 minutes or so.)

    Cover and chill the dough before final shaping. Store the dough in the refrigerator for 4 days or in an airtight container in the freezer for 1 month; thaw overnight, still wrapped, in the refrigerator.

    Filling for Coffeecake

    Butter Cream Filling:

    1/4 C. soft butter

    1 C. powdered sugar

    1 t. almond extract

    1 C. finely pulverized almonds

    1 (3-oz.) pkg. almond paste

    1 egg white


    1 egg, slightly beaten

    2 T. milk or water

    Pearl sugar or crushed sugar cubes for topping

    Sliced or chopped almonds, optional


    1 C. powdered sugar

    2 to 3 t. warm water

    1/2 t. almond extract

    Cover baking sheets with parchment paper. Divide chilled dough into 2 parts. Roll out each part to make a 12-by 6-inch rectangle. Place strips on prepared baking sheets. Blend together butter, 1 cup powdered sugar, 1 teaspoon almond extract, 1 cup pulverized almonds, almond paste and egg white and spread filling down the length of the center of the strip. Cut slanting strips at ¾-inch intervals along both sides up toward the center using a fluted pastry wheel. Fold strips over filling in a crisscross manner. Preheat oven to 400 degrees. Let pastry rise for 30 minutes, just until puffy.

    Beat the egg with the milk or water and brush pastry. Sprinkle with sugar and/or chopped almonds. Bake 15 minutes or until golden. Mix 1 cup powdered sugar, 2 to 3 teaspoons warm water and ½ teaspoon almond extract; drizzle icing over the braids.

    Makes 2 Braids.

    Source: old Pepperidge Farm recipe book

    Makes 24 to 30

    3/4 cup milk, scalded
    1/3 cup granulated sugar
    2 teaspoons salt
    1/3 cup butter
    2 packages yeast
    1/4 cup lukewarm water
    1/2 teaspoon almond extract
    3 eggs, beaten
    4 1/2 cups all-purpose flour
    1 cup butter

    Canned apple, cherry or blueberry pie filling or
    choice of fillings (recipes follow)
    1 cup granulated sugar
    2 tablespoons cinnamon, or less if desired

    Combine scalded milk, sugar, salt, and butter and cool to lukewarm.

    In a large bowl, dissolve yeast in lukewarm water. Stir in almond extract and beaten eggs. Add lukewarm mixture to yeast and then add egg mixture. Gradually add flour. Place dough in a greased 9 x 13-inch pan. Chill in refrigerator, covered, for 1 to 2 hours.

    Turn chilled dough onto a floured board. Roll to 12 x 16 inches. Spread 1/3 cup butter over 2/3 of dough. Fold unspread portion over half of the remaining dough. Fold over remaining third. Repeat this procedure twice more rolling to 12 x 16-inches each time. Return dough to refrigerator and chill overnight.

    When ready to bake: Divide dough in half. Roll to 14 x 9 inches. Cut into strips, with a pastry cutter, 14 x 3/4 inches. Twist and form each strip into a roll or circle, building up sides, placing on a greased cookie sheet.

    Fill shells with choice of pie filling or fillings below.

    Combine sugar and cinnamon and sprinkle over pastries. Cover and let rise in warm place, until doubled.

    Bake at 375 degrees F for 12 minutes. If desired, drizzle or frost with Butter Cream Frosting.

    Fillings for Danish Pastries:

    Vanilla Custard Filling
    1 cup light cream
    1 tablespoon all-purpose flour
    2 egg yolks
    2 tablespoons granulated sugar
    2 teaspoons vanilla extract

    In a saucepan, combine cream, flour, egg yolks, and sugar. Cook over low heat, stirring occasionally, until thickened and smooth. Add vanilla and cool.

    Almond Filling
    1 (8 ounce) can almond paste
    1 cup confectioners' sugar
    1 egg

    Mix together until well blended.

    Cream Cheese Filling
    8 ounces cream cheese, softened
    1 egg, beaten until thick
    1/2 cup granulated sugar
    Vanilla extract, to taste

    Beat softened cream cheese. Beat egg until thick then add sugar and vanilla extract. Add this to cream cheese and mix well.

    Butter Cream Frosting
    1/2 cup butter, softened
    1 cup confectioners' sugar, sifted

    Cream together until smooth.

    Danish Dough
    Course : Pastries
    Serves: 2 pounds of dough Print a Recipe Card
    3 x 5 Card
    4 x 6 Card
    Printer Friendly
    MasterCook Format


    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 Envelope dry yeast
    3/4 Cup milk -- warm (about 110
    1 egg -- lightly beaten
    1/4 Cup sugar
    1 Teaspoon salt
    1 Teaspoon vanilla extract
    2 1/2 Cups all purpose flour
    1/2 Pound unsalted butter -- (2 sticks) cold

    In a large bowl sprinkle the yeast over the milk. Let sit for about 5 minutes. Add the egg, sugar, salt and vanilla. Whisk gently to combine. Set aside. Quarter each stick of butter and cut into 9 or 10 pieces. Toss the diced butter and flour together in a medium bowl. (Optional method) Put the flour in the bowl of a food processor. Cut each stick of butter into 1/4 inch slices and mix into the flour. Pulse machine 8 to 10 times, just to cut the pieces of butter into 1/2 inch pieces. If there are any larger pieces, break them with your fingers. Add the flour and butter mixture to the wet ingredients and fold with a rubber spatula until the flour is completely moistened. Transfer the dough to a smaller bowl, cover with plastic wrap and refrigerate overnight. Remove the dough from the refrigerator. On a heavily floured surface, pat it into a rectangle about 8 x 6 inches, and then roll it into a larger rectangle about 14 x 24 inches. Brush off any excess flour and fold both edges in so that they meet in the center. If the dough is sticking underneath, release it with a long flexible metal palate knife. Dusting off any excess flour and fold the dough in half when the edges meet. This is called a "book or 4-fold". Rotate the rectangle of dough 1/4 turn on the table. This is called a "turn". Roll into a rectangle measuring about 24 x 12 inches, loosening the dough underneath with a the metal spatula, reflouring as necessary. Brush off any excess flour and give it another book fold. Wrap the dough in plastic and refrigerate for 20 to 30 minutes. Remove the dough from the fridge and repeat this process two more times, rolling the dough out each time to 12 x 24 inches. There are 4 book folds in all. After the final turn, shape the package into a rectangle measuring about 9 x 6 inches. Brush off any excess flour, wrap in plastic and refrigerate for up to 2 days or freeze for up to one month.
    Fri Feb 06, 2004 11:19 pm
    Newbie "Fry Cook" Poster
    Dear PKJ:

    Thanks for all the information. The pastry recipe looks as if
    it may be right on the money. Actually, it all looks wonderful. I am sure to keep busy trying all. Thank you so
    much for your time. Success in all your endeavors!

    Sun Jul 04, 2010 3:02 am
    Newbie "Fry Cook" Poster
    It's been 6 years since this request was posted. If you are still looking for these recipes, I can help you out.
    Dienia B.
    Thu Jul 08, 2010 4:48 pm Groupie
    i would be interested they sound good
    Thu Jul 08, 2010 9:54 pm Groupie
    uninvited*guest wrote:
    It's been 6 years since this request was posted. If you are still looking for these recipes, I can help you out.

    Me too-I have the cookbook icon_wink.gif
    Fri Jul 09, 2010 12:36 am
    Newbie "Fry Cook" Poster
    icon_biggrin.gif ENJOY! icon_biggrin.gif


    Roselyn Bakery’s
    Chocolate Whip Cream Cake

    Chocolate Cake:

    3/4 T. baking soda
    1/3 cup Land-O-Lakes butter
    2 3/4 tsp buttermilk
    1/4 cup cocoa
    1 3/4 cup Soft-A-Silk Cake Flour
    1 1/2 tsp salt
    1/3 cup Crisco shortening
    1 3/4 cup granulated sugar
    1 1/2 cups buttermilk, divided
    3 whole eggs

    Preheat oven to 350 degrees. Lightly grease two 8 inch cake pans, and set aside.

    Add baking soda, butter, 2 3/4 tsp of buttermilk, cocoa, cake flour, salt, shortening, and sugar into mixing bowl. Mix for 2 minutes at low speed. Scrape bowl.

    Add 1/4 cup buttermilk and mix for three minutes at medium speed. Scrape bowl.

    Add 1/2 cup buttermilk and mix for wo minutes at low speed. Scrape bowl.

    Add 3 whole eggs and mix for two minutes at low speed. Scrape bowl.

    Add 3/4 cup buttermilk and mix for three minutes at low speed. Scrape bowl.

    Pour batter into prepared cake pans, filling them about 1/2 full and baking for approximately 25 minutes or until a wooden pick comes out clean when inserted in the center. Immediately invert cake onto serving plate; cool completely.

    Makes one two layer 8 inch chocolate cake or 1/4 sheet cake or two dozen cupcakes or one serving of cake crumbs.

    Whip Cream Icing:

    2 1/2 cups heavy whipping cream
    1/4 tsp vanilla
    1/3 cup powdered sugar

    Place whipping cream into a bowl and beat it on high with a wire whip until it reaches full volume.

    Add vanilla to the cream and blend well.

    Add powdered sugar to the mix and blend well. Once blended, whip to a full peak.

    Assembly of Chocolate Whip Cream Cake:

    Bake one 8 inch chocolate cake.

    Once cakes are cooled, slice the cakes horizontally through the center of them, making four 8-inch cakes. Set one of the four cakes layers aside for the cake crumbs.

    Place whip cream icing between the other three layers. Once icing is placed between the layers, ice the sides and top of the cake, being sure to spread evenly.

    Crumble the remaining cake into crumbs and place them on the side of the cake.

    Makes one 8-inch three layer cake.

    Keep refrigerated until served.


    Roselyn Bakery’s Danish Dandies

    1 1/4 cup water
    2 large eggs
    3 cups bread flour
    3 3/4 cup all purpose flour
    3 T. milk powder
    1 1/4 cup Land-O-Lakes margarine
    2 1/2 tsp. salt
    1/2 cup Crisco shortening
    1/2 cup granulated sugar
    2 1/4 T. yeast
    1/4 cup ground oranges and lemons*

    Vegetable Oil for frying

    Donut glaze*

    *recipe follows

    Roll butter between 2 sheets of wax paper to 24” x 17” rectangle; turn over for even rolling and lift top sheet frequently to remove wrinkles. Chill.

    Combine water, bread flour, shortening, eggs, all purpose flour, milk powder, salt, yeast, sugar and ground oranges and lemons in a large mixing bowl and mix for 15 minutes on medium speed with a dough hook.

    On a floured surface with floured rolling pin, roll dough into 36” x 18” rectangle.

    Remove top sheet of paper from butter; invert over dough, leaving 1/2” margin on 3 sides. Remove other sheet.

    Fold unbuttered 1/3 of dough over middle 1/3; fold opposite end over middle to make 12” x 18” rectangle.

    With a rolling pin, press dough together around edges to seal in the butter.

    Cut the dough into 2 x 4 inch rectangles. Cut a slit all the way through each rectangle leaving a 1/2 inch uncut at each end (The slit should run lengthwise).

    Take one (2”) end of the dough rectangle, and tuck through the center opening, finishing with the end piece back in its original position. This will cause each of the long sides of dough to have a twist.

    Cover with a damp towel and let set in a warm place for 20 minutes. Carefully transfer Danish dandies into vegetable oil. Fry at 360° F fro approximately 2 minutes per side or until golden brown.

    After frying, allow donut to drain on a cooling rack for 2 minutes. Glaze while donuts are still warm.

    Makes about 2 dozen Danish dandies.

    Ground Oranges and Lemons:

    Combine 1/4 of an orange and 1/8 of a lemon. Grind to a pulp (rind and all).

    This will give you approximately 4 Tablespoons (1/4 cup) of ground oranges and lemons.

    Donut Glaze:

    1/2 cup water
    1/2 tsp corn starch
    1 tsp vegetable oil
    2 tsp light corn syrup
    1/4 tsp salt
    1/4 tsp vanilla
    2 1/2 cups powdered sugar

    Add water and corn starch to a sauce pan and bring it to a rolling boil for 30 seconds.

    Makes enough glaze for 2 dozen donuts.
    Add vegetable oil, salt, light corn syrup, and vanilla to the above sauce pan. Stir in well, and bring back up to a boil for 30 seconds before removing from burner.

    Put powdered sugar in a mixing bowl and add the contents of the sauce pan to the bowl, mixing until smooth. Apply the glaze to the donuts while it is still warm (approximately 110° F.)
    Dienia B.
    Fri Jul 09, 2010 10:37 am Groupie
    thank you icon_exclaim.gif icon_exclaim.gif icon_exclaim.gif
    Mon Sep 27, 2010 8:43 am
    Newbie "Fry Cook" Poster
    Is this the actual recipe for the Roselyn whipped cream cake or did you just come up with it yourself.
    I am concerned that the filling is more than just sweetened wc.
    What would keep it from falling when the cake is put on top?
    Mon Sep 27, 2010 8:44 am
    Newbie "Fry Cook" Poster
    Did you try this? I am concerned that the cake will flatten the whipped cream. Was it okay?
    Mon Sep 27, 2010 10:33 am
    Forum Host
    I have not made this cake, so I cannot comment on this particular recipe.
    What I can tell you is that commercial bakeries use a whipping cream that has a higher fat content than the whipping cream you can buy in the grocery in the USA (higher fat content cream is easily available outside the US). The higher fat content allows the cream to be whipped stiffer and hold its shape better. Depending on the application, some commercial bakeries will stabilize their whipped cream using a stabilizing product, corn syrup or gelatin.
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