Ingredients

Group Cake 1
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.400
100
BAKELS BUTTEROILS SUBSTITUTE
0.050
12.5
Water
0.200
50
Eggs
0.100
25
Total Weight: 0.750
Group Cake 2
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.300
100
Whole Eggs
0.300
100
Water
0.075
25
BAKELS DAIRY BLEND
0.075
25
Total Weight: 0.750
Group Filling
Ingredient
KG
Weight (%)
BAKELS CARAMEL CREAM
0.100
-
Total Weight: 0.100
Group Topping
Ingredient
KG
Weight (%)
BAKELS CARAMEL CREAM
0.200
-
BAKELS WHIPPING CREAM
0.300
-
Cold water
0.090
-
Total Weight: 0.590

Method

How to do it:

Sponge Cake 1:
1. Whisk the Fino Chocolate Cake Mix, eggs and water for 5 minutes on high speed.
2. Fold in the melted Butta BOS.
3. Deposit on a greased and lined 8” round pan.
4. Bake at 180°C for 30-40 minutes.

Sponge Cake 2:
1. In a mixing bowl, whisk all Pettina Sponge Mix, eggs and water. Mix for 5-10 minutes on high speed.
2. Fold in the melted butter.
3. Bake for 20 minutes at 180°C.

Caramel Frosting:
1. Place the Whipping Cream and cold water in a mixing bowl. Use a paddle attachment and mix for 2 minutes.
2. Change the paddle to a whisk attachment. Whisk on high speed for 3 minutes.
3. Add the Caramel Cream until well incorporated.

Assembly:
1. Put the Chocolate sponge at the bottom.
2. Layer with Caramel Filling.
3. Then another layer of the Pettina Sponge cake.
4. Cover with frosting and garnish.

Yield

1 x 8” cake

Ingredients

Group Cake 1
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.400
100
BAKELS BUTTEROILS SUBSTITUTE
0.050
12.5
Water
0.200
50
Eggs
0.100
25
Total Weight: 0.750
Group Cake 2
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.300
100
Whole Eggs
0.300
100
Water
0.075
25
BAKELS DAIRY BLEND
0.075
25
Total Weight: 0.750
Group Filling
Ingredient
KG
Weight (%)
BAKELS CARAMEL CREAM
0.100
-
Total Weight: 0.100
Group Topping
Ingredient
KG
Weight (%)
BAKELS CARAMEL CREAM
0.200
-
BAKELS WHIPPING CREAM
0.300
-
Cold water
0.090
-
Total Weight: 0.590

Method

How to do it:

Sponge Cake 1:
1. Whisk the Fino Chocolate Cake Mix, eggs and water for 5 minutes on high speed.
2. Fold in the melted Butta BOS.
3. Deposit on a greased and lined 8” round pan.
4. Bake at 180°C for 30-40 minutes.

Sponge Cake 2:
1. In a mixing bowl, whisk all Pettina Sponge Mix, eggs and water. Mix for 5-10 minutes on high speed.
2. Fold in the melted butter.
3. Bake for 20 minutes at 180°C.

Caramel Frosting:
1. Place the Whipping Cream and cold water in a mixing bowl. Use a paddle attachment and mix for 2 minutes.
2. Change the paddle to a whisk attachment. Whisk on high speed for 3 minutes.
3. Add the Caramel Cream until well incorporated.

Assembly:
1. Put the Chocolate sponge at the bottom.
2. Layer with Caramel Filling.
3. Then another layer of the Pettina Sponge cake.
4. Cover with frosting and garnish.

Display Conditions

Display Conditions

Chilled

Category

Category

Cakes, Specialty

Finished Product

Finished Product

Cake