Wellmade

What is wellmade

Welcome to wellmadefood.com where premium products and superior flavors come together, offering you a unique experience to unwrap the flavors. Founded in 1994, Wellmade has flourished into the market’s leading provider of the finest imported products, offering delectable, affordable specialty beverages and confectioneries from all around the world. We remain dedicated to leading the industry by providing diverse products; first-class customer service, and building and maintaining long-term relationships one sweet bite at a time.

Wellmade’s success stemmed by maintaining our quality market standards and efficient operations. With our main office in Michigan and two additional locations to serve our valuable customers on the East and West coasts, our sophisticated sales force, and internally supervised logistics department; there is no compromise to customer service. Through our concentrated commitment, efforts, and principles, we are confident that we can continue to offer our customers praiseworthy service and the best valued products offered in the industry.

We appreciate the time you took to visit wellmadefood.com. We would like to take this opportunity to welcome you to the Wellmade family and we look forward to being able to serve you.

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Delicious Recipes

Wellmade Tea biscuit Cake

Biscuit Cake

1/2 teaspoon butter, for greasing pan

2 packages Wellmade tea biscuits

1/2 stick (4 tablespoons) unsalted butter, softened

1/2 cup granulated sugar

4 ounces dark chocolate

1 egg, beaten

8 ounces dark chocolate, for icing

1 ounce white chocolate, for decorati.

Lightly grease a small (such as 6 x 2 1/2-inch) cake ring with 1/2 teaspoon butter, and place on a parchment-lined tray. Break each of the biscuits into almond-sized pieces by hand and set aside. Cream the butter and sugar in a bowl until the mixture is a light lemon color.
Melt the 4 ounces of dark chocolate in a double boiler. Add the butter and sugar mixture to the chocolate, stirring constantly. Add the egg and continue stirring. Fold in the biscuit pieces until they are all coated with the chocolate mixture.
Spoon the chocolate biscuit mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring, because this will be the top when it is unmolded. Chill the cake in the refrigerator for at least three hours.
Remove the cake from the refrigerator, and let it stand while you melt the 8 ounces of dark chocolate for icing. Slide the ring off the cake and turn the cake upside down onto a cooling rack. Pour 8 ounces of melted dark chocolate over the cake, and smooth the tope and sides using a butter knife or offset spatula. Allow the chocolate icing to set at room temperature. Carefully run a knife around the bottom of the cake where it has stuck to the cooling rack, and transfer the cake to a cake dish. Melt the white chocolate and drizzle on top of the cake in a decorative pattern.

Wellmade Wafer roll cake

wafer roll cake

Ingredients

1¾ c. cake flour

2 tsp. baking powder

1¼ c. milk

1 c. unsalted butter

4 large eggs

2 c. granulated sugar

½ tsp. salt

5 tsp. vanilla extract

6 oz. unsweetened chocolate

6¾ c. confectioners’ sugar

For Decoration:

Wellmade Roll wafer

Straweberries

Make the cake: Heat oven to 350 degrees F. Butter the bottom of a 9-inch by 13-inch baking pan. Fit parchment paper into the bottom of the pan, butter the parchment and pan sides and dust with flour. Set aside. Sift the flour and baking powder together and set aside.
Heat 1 cup of milk just to a boil. Stir in 2 tablespoons butter and keep hot. Beat eggs in a large bowl using a mixer set on high speed until they become foamy. Add the granulated sugar, salt, and 2 teaspoons vanilla and beat until batter doubles in volume and becomes very thick and pale — about 5 minutes.
Reduce mixer speed to low and add the hot milk and butter. Add the flour mixture, in 1/4 cupfuls, scraping sides occasionally. Pour the batter into the prepared pan and bake until a wooden skewer inserted into the middle of the cake comes out clean — 25 to 30 minutes. Let cool for 15 minutes on a wire rack. Release the cake and cool completely.
Make the frosting: Melt the remaining 1 cup butter and chocolate over a double boiler. Transfer to a large bowl, add the confectioners’ sugar and beat using a mixer set on medium speed. Add the remaining 3 teaspoons vanilla and 1/4 cup plus 3 tablespoons milk and continue to beat until fluffy.
Assemble the cake: Cut the cake into two 9-inch by 6 1/2-inch halves. Split each half into 3 layers using a long serrated knife. Place one layer on a cake plate. Spread 1/2 cup frosting over the layer. Repeat with remaining layers. Frost the cake top and sides.Next grab Wellmade Roll wafer candy and add a little frosting to the back of each one and start placing around the entire cake, you want them to be touching each other.Once the border is complete fill the top of the cake with strawberries, tie with a bow and you’re done.

Wellmade Jello Cake

1/4 cup unsalted butter- melted

1/4 Cup milk

For Cheesecake Filling:

8 oz. cream cheese-softened

1 cup heavy whipping cream

1 cup powdered sugar

11/2 teaspoon vanilla

1 1/2 Teaspoon gelatin

2 tablespoons cold water

For Strawberry Jello:

1 lb. fresh strawberries- hulled and sliced in half

1 (6 oz.) package Baraka strawberry Jello

2 cups boiling water

Preheat oven to 350F, line 9 or 9 1/2 inch round cake pan with parchment paper, grease with cooking spray, set aside then In a bowl combine flour, baking powder, baking soda and salt, set aside.
Melt the butter in a small sauce pan over low heat and set aside to cool.Transfer melted butter to a large bowl and using electric mixer on a low speed mix in sugar (it will be grainy), then mix in egg, milk, yogurt and vanilla then Slowly add dry ingredients into egg mixture and mix on low speed until combined spread the batter into prepared pan and bake 18-20 minutes (until the toothpick inserted in the center comes out clean). Let it cool in the pan for 10 minutes then transfer to a rack to cool completely. Transfer cooled cake onto serving plate. And place the ring from 9 or 9 1/2 x 3 inch springform pan around the cake.
Dissolve 1 1/2 tsp. gelatin in 2 Tbsp. cold water and let it set for a few minutes, then microwave or place into a hot water bath to dissolve completely, set aside to cool.Beat the cream cheese until light and fluffy then Beat the heavy whipping cream until soft peaks form, gradually add powdered sugar and continue beating until stiff peaks form. Mix in vanilla and dissolved gelatin, than add cream cheese and mix to combine. Spread onto cooled cake and place in the fridge for 30 minutes.
Prepare Jello with 2 cups boiling water and set aside to cool to room temperature.
Wash, hull and halve the strawberries lengthwise, then line around the edges of the cheesecake layer. Line up the next row by stacking slightly on top of the strawberries in the first row, and continue to cover the whole cheesecake layer.Pour the room temperature Jell-O over strawberries(the cheese cream will melt if the jelly liquid is too warm).
Refrigerate until jello is set than run a thin knife around the cake and release the springform pan ring and serve.