Classic European Strudels loaded with Apple,Cherry or Blackberry filling. Pre-Sugared.

www.bestbrandscorp.com1-800-866-3300

Minneapolis, MN

Rich and decadent, fully-finished cupcakes.Featuring Chocolate Truffle and Vanilla Bean.

Everyones favorite cake in a Muffin! Loaded withreal carrots and cream cheese.

These Whole Grain Butter Croissants are perfectfor lunch-time and breakfast sandwiches.

These whole grain muffins are sure to entice thehealth conscious customer. Oatmeal Raisin, Banana Chocolate Chip and Cranberry Blueberry.

Savory Croissant Stix made with butter and loadedwith flavorful Sun-Dried Tomato Basil or chooseSpinach, Asiago & Parmesan Cheese stix.

For More Information Please Contact:

Mike Tabacsko603-321-5291

mtabacsko@bestbrandscorp.com

Chocolate Decadence

www.bestbrandscorp.com1-800-866-3300

Minneapolis, MN

For More Information Please Contact:

Mike Tabacsko603-321-5291

mtabacsko@bestbrandscorp.com

Light and flaky Turnovers made with real Ghirardelli Chocolate. Feature for breakfast, a hand-held treat or dress up for a decadent dessert.

Everyone loves a rich and chewy brownies, we’ve made these extra specialwith Ghirardelli Chocolate.Indulgent enough to serve plain or top for an extra special delight.

FILLED CAKESNow AvailableNow Available

Loads of Filling! Deliciously Moist Cake!

Order Today for Your Special OccasionOrder Today

DECORATING IDEAS

BLACK & WHITE PEAKS

Using Piping tip #5 and White Buttercreme pipe peaks randomly

on the top of each cupcake leaving some spaces in between

peaks. Then using Dark Fudge icing and Piping tip #5 pipe peaks

randomly in between the White Buttercreme peaks.

SWIRLS

Using Piping tip #5 stripe White Buttercreme and alternate with

dark double fudge icing across each cupcake (left to right). Then

take a toothpick or skewer and drag it across the top of cupcake

from top to bottom. Top with 2 white non-pariels chocolate disks.

YIN & YANG

Using a plain coupler tip, pipe on a large dark chocolate fudge

icing comma. Starting from the tail of the dark chocolate fudge

icing. Using a plain coupler tip, white Buttercreme icing, and

pipe on the second large comma. Add a dark chocolate chip to

the White Buttercreme comma and a white chocolate chip to the

dark fudge icing comma.

BUBBLE TOPPED

Using Tip #5 with white Buttercreme icing. Pipe bubble border

lines across the cupcake. Add two striped chocolate sticks.

Crumble one striped stick into pieces and sprinkle on top of cup-

cake.

CHOCOLATE CURLS

Dip cupcake in slightly melted Double fudge icing. Let icing set

up. Using Tip #8 and white Buttercreme pipe a circle in the center

of the cupcake and sprinkle with dark chocolate shavings.

SUGARED ALMOND TOPPED

Pipe white Buttercreme icing on cupcake Using tip #10. Make a

small mound of icing in center of cupcake. Melt double fudge

icing and pipe on using a tip # 5. Let chocolate fudge icing drip

down the small white Buttercreme mound. Using a white choco-

late covered almond spread some white Buttercreme icing on al-

mond then rolls in large crystal sugar.

CHOCOLATE FLOWER

Pipe on white Buttercreme icing using tip #10. Add chocolate

flower. Pipe on chocolate fudge dots with tip # 2 and white dots.

Add edible pearls to white Buttercreme dots.

FUDGE WHITE ALMOND TOPPED

Dip cupcake in slightly melted double fudge icing. Let icing set up.

Using Tip # 43 pipe white Buttercreme icing around edge of cup-

cake. (Use a turn table to get the best edge piping). Place a

white chocolate covered almond in center of cupcake.

CHOCOLATE STICKS

Using a plain coupler pipe around the edge of cupcake with white

Buttercreme icing. Using tip# 8 pipe dark chocolate fudge icing in

center. Add three chocolate stick to center of cupcake.

CHOCOLATE CURL

Dip cupcake in slightly melted double fudge icing. Let icing set up.

Using a plain coupler tip with white Buttercreme icing pipe a cen-

ter circle. Add white chocolate shaving to center and one striped

chocolate curl.

“C” CURLS

Dip cupcake in slightly melted double fudge icing. Roll edge of

cupcake in silver pearlized sugar. Using tip # 2 pipe on white

Buttercreme “C” curls and dots. Add edible pearls to dots.

COCOA BEAN

Using a plain coupler tip, pipe white Buttercreme icing on cup-

cake. Sprinkle cupcake lightly with coco powder. Add one choco-

late pebble to center of cupcake.

CHOCOLATE FAN

Using a plain coupler tip, pipe double chocolate fudge icing

around edge of cupcake. With plain coupler tip and white Butter-

creme icing fill in center of cupcake. Add Chocolate fan.

SPIKED CUPCAKE

Pipe white Buttercreme icing on cupcake using a plain coupler

tip. Take a small spatula. Place bottom of spatula on top of icing

on cupcake, press slightly down and pull straight up. Do this a

number of times all over the top of cupcake to get little spikes.

Add chocolate sprinkles.

CLASSIC SWIRL

Using tip# 809 fill half of the pastry bag with white Buttercreme

icing. Add double fudge icing to the other half of the pastry bag.

(Always start with white Buttercreme first to get the best defined

swirl). Start piping swirl around edge of cupcake and finish in the

center.

Whole Grain COOKIES

Made withNatural Cereals

including: Rolled Oats, Crisp Rice,

or Granola

Craisin Granola White Chip

Crisp Rice Blueberry

Brown Sugar Cinnamon Oat

Made withReal Butter

Zero gramsTrans fat

13-20 gramsof Whole Grain

2 grams ofFiber

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