Tropical Party

Tropical flavors have always been a temptation for pastry chefs around the world. But it's well known that adding citrus fruits to desserts and pastries shortens the brief life of traditional dairy creams. Rich Products offers the ability to add a wide range of tropical fruits and essences to pastries while maintaining consistency and flavor for a longer period of time.

Melon Delight (12 pastries)

Ingredients

Rich's Bettercreme Vanilla	1 gallon / 4 liters
Layer sponge cake	12 cakes, 20 cm. (8 inches) in diameter
Powdered orange coloring	14 grams (1/2 ounce)
Melon	to taste
Raspberries	12

Instructions

• Pour 2 liters of Bettercreme into a clean, dry bowl and mix it with orange coloring. Beat at medium speed until it forms smooth peaks.
• Cover the bottom layer of the cake with the mixture and add small pieces of melon. Then place the top layer of the cake upside down
• Cover it with Bettercreme Vanilla using a narrow-pointed pastry tube
• Using a pastry brush, make a ring around the upper and lower edges with the colored Bettercreme mixture using a star-pointed pastry tube.
• Decorate the center with small pieces of melon, mint leaves and a raspberry.

Tutti-Frutti Pastry (12 pastries)
Ingredients

Rich's Bettercreme Sabor Nata	1 gallon / 4 liters
Layer sponge cake	12 cakes, 20 cm. (8 inches) in diameter
Powdered orange coloring	14 grams (1/2 ounce)
Lime Juice	to taste
Limes and oranges	to taste

Instructions

• Pour 3.5 liters of Bettercreme into a clean, dry bowl and mix it with orange coloring. Add the lime juice once the cream is 3/4 risen. Beat at medium speed until it forms smooth peaks.
• Cover the bottom layer of the cake with the mixture and dot with pieces of orange.
• Place the top layer upside down and cover with the remaining mixture. With a pastry brush, make channels in the cream topping.
• Then make a Butter Cream ring around the upper and lower borders of the cake using a small star-pointed pastry tube.
• Slice fine the orange and lime peels, plait, and make spirals. Stretch the spirals around the cake.
• Decorate the center with orange and lime rounds and mint leaves.

Mandarin Dream (12 pastries)
Ingredients

Rich's Bettercreme Supremo	1 gallon / 4 liters
Layer sponge cake	12 cakes, 20 cm. (8 inches) in diameter
Powdered orange coloring	14 grams (1/2 ounce)
Mandarins	to taste
Powdered Cinnamon	to taste

Instructions

Pour 3.5 liters of Bettercreme into a clean, dry bowl and mix it with yellow coloring. Beat at medium speed until it forms smooth peaks. Cover the bottom layer of sponge with the mixture and dust with cinnamon. Place finely cut slices of mandarin on top of the mixture. Place the upper layer upside down, cover it with the remaining mixture and sprinkle it with cinnamon. Then make a Butter Cream border around the upper and lower edges of the cake using a small star-pointed pastry tube. Place mandarin segments in the side of the cake. Decorate the center with a touch of Buttercreme, a spiral of orange peel and a mint leaf.

Tropical Paradise (12 pastries)
Ingredients

Rich's Bettercreme Sabor Nata	1 galón/ 4 litros
Layer sponge cake	12 cakes, 20 cm. (8 inches) in diameter
Powdered orange coloring	14 grams (1/2 ounce)
Kiwi fruit and grapes	to taste

Instructions
Pour 2 liters of Bettercreme into a clean, dry bowl and mix it with yellow coloring. Beat at medium speed until it forms smooth peaks. Cover the bottom layer of the cake with the mixture and top with Kiwi rounds and grape halves. Place the upper layer upside down and cover it with the remaining mixture. Then make a ring of Butter Cream around the upper and lower edges of the cake using a small star-pointed pastry tube. Decorate the center with kiwi rounds and grape halves.