Ingredients

Group 1
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.400
100
Water
0.200
50
Eggs
0.100
25
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.050
12.5
APITO PEPPERMINT PASTE
0.002
0.5
Total Weight: 0.752
Group 2
Ingredient
KG
Weight (%)
Butter (softened)
0.132
-
Cream cheese (softened)
0.100
-
Powdered sugar
0.253
-
APITO PEPPERMINT PASTE
0.002
-
Total Weight: 0.487

Method

How to do it:

Cake Batter:
1. Combine Fino Chocolate Cake Mix and Butta Butteroil Substitute on low speed for 2 minutes.
2. Add water, eggs and Apito Peppermint Paste. Blend on medium speed for 4 minutes.
3. Pour in paper-lined 8-inch round pan.
4. Bake at 175ºC for 30-35 minutes.

Filling/ Frosting:
1. In a bowl, combine butter and cream cheese, beat until light and fluffy.
2. Add powdered sugar and Apito Peppermint Paste. Beat until smooth.
3. Decorate on cooled cake as desired.

Yield

1 x 8-inch round cake

Ingredients

Group 1
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.400
100
Water
0.200
50
Eggs
0.100
25
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.050
12.5
APITO PEPPERMINT PASTE
0.002
0.5
Total Weight: 0.752
Group 2
Ingredient
KG
Weight (%)
Butter (softened)
0.132
-
Cream cheese (softened)
0.100
-
Powdered sugar
0.253
-
APITO PEPPERMINT PASTE
0.002
-
Total Weight: 0.487

Method

How to do it:

Cake Batter:
1. Combine Fino Chocolate Cake Mix and Butta Butteroil Substitute on low speed for 2 minutes.
2. Add water, eggs and Apito Peppermint Paste. Blend on medium speed for 4 minutes.
3. Pour in paper-lined 8-inch round pan.
4. Bake at 175ºC for 30-35 minutes.

Filling/ Frosting:
1. In a bowl, combine butter and cream cheese, beat until light and fluffy.
2. Add powdered sugar and Apito Peppermint Paste. Beat until smooth.
3. Decorate on cooled cake as desired.

Display Conditions

Display Conditions

Chilled

Category

Category

Batter, Cakes

Finished Product

Finished Product

Cake

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