Ingredients

Group Cake
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.250
100
Eggs
0.250
100
Water
0.063
25
Butter (melted)
0.063
25
Total Weight: 0.625
Group Filling/Icing
Ingredient
KG
Weight (%)
BAKELS DARK CHOCOLATE FUDGE
0.375
-
BAKELS BAVARIAN CREAM
0.125
-
Total Weight: 0.500

Method

How to do it:

Cake:
1. Combine Pettina Sponge Mix Complete, eggs and water in a mixing bowl. Mix on high speed for 5 minutes.
2. Fold in melted butter.
3. Deposit in an 8” round pan.
4. Bake at 180°C for 30-35 minutes.
5. Cool.

Filling/Icing:
1. Combine Bakels Dark Choco Fudge and Bakels Bavarian Cream by hand.

Assembly:
1. Cut cake horizontally into 3 layers.
2. Spread the filling mixture on the layers.
3. Cover with the same mixture.
4. Decorate as desired.

Yield

1 x 8” round cake

Ingredients

Group Cake
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.250
100
Eggs
0.250
100
Water
0.063
25
Butter (melted)
0.063
25
Total Weight: 0.625
Group Filling/Icing
Ingredient
KG
Weight (%)
BAKELS DARK CHOCOLATE FUDGE
0.375
-
BAKELS BAVARIAN CREAM
0.125
-
Total Weight: 0.500

Method

How to do it:

Cake:
1. Combine Pettina Sponge Mix Complete, eggs and water in a mixing bowl. Mix on high speed for 5 minutes.
2. Fold in melted butter.
3. Deposit in an 8” round pan.
4. Bake at 180°C for 30-35 minutes.
5. Cool.

Filling/Icing:
1. Combine Bakels Dark Choco Fudge and Bakels Bavarian Cream by hand.

Assembly:
1. Cut cake horizontally into 3 layers.
2. Spread the filling mixture on the layers.
3. Cover with the same mixture.
4. Decorate as desired.

Display Conditions

Display Conditions

Chilled

Category

Category

Cakes, Sponge

Finished Product

Finished Product

Cake