Anchor Food Professionals Launches Travel Cake

The season of giving is near! Anchor Food Professionals, the food services arm of Fonterra Brands Malaysia has launched the quintessential Travel Cake at its selected bakery partners across the country to celebrate the upcoming festive occassion. The heavenly butter loaf cakes made using high quality butter from Anchor Tinned Butter was inspired by France's "gateux de voyage", which was brought on a journey from one place to another by travellers.

Available from 1st December 2016, a total of three variants Anchor Travel Cakes will be launched in 15 selected bakeries nationwide, and over 57 outlets.

Chocolate Prune Travel Cake
A mixture of pitted prune, apricots and dark chocolate chunks, encased in a moist chocolate butter cake.

Earl Grey Apricot Travel Cake
Earl grey tea infused apricot in fragrant earl grey tea butter cake.

Orange Cranberry Travel Cake
Plump & juicy cranberries soaked in orange juice, in a buttery orange scented cake.

The Anchor Travel Cakes were created by Anchor Food Professionals Pastry Chefs using Anchor Tinned Butter which is made from pure and natural dairy from grass-fed cows in New Zealand. The aromatic, soft and smooth premium butter, is perfect for all of your baking needs.

Take your cake up a notch by serving the Travel Cake as cake pops, served with ice cream or even glazed it with chocolate for a personal touch.

To prepare the milk chocolate glaze, melt milk coverture using a double boiler and mix in canola oil until well-combined. Leave the glaze to cool down at 35c before coat it over the cake evenly.

Chocolate Prunes Lollipop

Homemade Pastry Cream

Ingredients :
500g UHT Full Cream Milk
1 pc vanilla pods (or 3g Vanilla Essence)
125g Caster Sugar
100g Egg Yolk (or 5 nos Egg Yolk)
40g Custard Powder
50g Anchor Unsalted Butter

Method :

1. Bring the milk and vanilla pod(vanilla essence) to a boil.
2. In a mixing bowl, mix caster sugar and egg yolk together. Add in custard powder and mix until well-combined. 
3. Pour hot milk into the egg mixture and mix well. Transfer the mixture back into the pot and continue to cook till thickened and bubbling. 
4. Remove the mixture from heat, and add in butter immediately. Mix well. 

Diplomat Cream  

Ingredients : 

500g Homemade Pastry Cream

125g Anchor Unsalted Butter (softened, room temperature)

Method : 

1. Bring the pastry cream to room temperature.
2. Mix pastry cream in a mixer with whisker until smooth.
3. Add in the softened butter and mix till smooth and well combined.

Dark Chocolate Glaze

Ingredients : 

500g Dark Couverture 58%

50g Canola Oil

35g Roasted Almond Nibs

Method : 

1. Melt dark couverture using double boiler. 
2. Remove from heat and mix in canola oil and roasted almond nibs. 

To assemble : 

1. Cut the cake into small rectangular slices and insert a popsicle stick. 
2. Spread the top of the cake slice with diplomat cream. Chill in the refrigerator for 15 minutes until the cream is set. 
3. Dip the cake lollipop into the dark chocolate glaze. 
4. Shake off the excess chocolate before placing it to set on a parchment paper. 
5. Decorate as desired. 

The Anchor Travel Cakes will be available in over 57 outlets namely :

1. RT Pastry House (Klang Valley)
2. boite a bijoux (Klang Valley)
3. Thyme Bakery and Trendy Bakery (Klang Valley)
4. Kek Sayang (Kedah)
5. Savour @ Bread History (Penang)
6. The Baker's Hut (Perak)
7. Born & Bread (Perak)
8. Happy Angel's Cake (Perak)
9. Seremban Toast House (Negeri Sembilan)
10. Baker's Ville (Johor)
11. Walnut Bakery (Sabah)
12. Taka Cake House (Sarawak)
13. MA Baker (Sarawak)
14. Farley Bakery (Sarawak)

*Please note that the Anchor Travel Cakes will vary in presentation, size or packaging based on each bakery's unique customer preference. 

From 1st December 2016 to 31st January 2017, with every purchase of two travel cakes, Anchor Food Professionals will be giving away a set of designer dessert spoons. Time to put on your thinking caps and start personalizing your Travel Cake as a gift perfect for the upcoming gifting season.