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
Total Weight: 0.750
Group 2
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% RED CHERRY
0.250
-
Total Weight: 0.250
Group 3
Ingredient
KG
Weight (%)
BAKELS WHIPPING CREAM
0.250
-
All Purpose Cream
0.125
-
APITO BUTTA VANILLA ESSENCE
0.010
-
Total Weight: 0.385
Group 4
Ingredient
KG
Weight (%)
BAKELS DIAMOND GLAZE CHOCOLATE
-
-
Total Weight: 0.000

Method

How to do it:

Cake Base:
1. Blend Fino Chocolate Cake Mix and Butta Butteroil Substitute for 1 minute on low speed.
2. Add eggs and water, mix at second speed for 4 minutes.
3. Deposit in an 8” round pan lined with wax paper.
4. Bake for 35 minutes at 180°C.
5. Cool.

Icing:
1. Whip Bakels Whipping Cream with a paddle on high speed for 5 minutes.
2. Gradually add all purpose cream and Apito Butta Vanilla Essence and whip with a wire whisk for another 5 minutes on high speed.

Assembly:
1. Split the cake into three layers.
2. Brush each layer with cherry brandy. Spread Les Fruits Red Cherry and top with one-third of the icing. Spread the remaining icing over the top and sides of the cake.
3. Decorate with Les Fruits Red Cherry and Diamond Glaze Chocolate.

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
Total Weight: 0.750
Group 2
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% RED CHERRY
0.250
-
Total Weight: 0.250
Group 3
Ingredient
KG
Weight (%)
BAKELS WHIPPING CREAM
0.250
-
All Purpose Cream
0.125
-
APITO BUTTA VANILLA ESSENCE
0.010
-
Total Weight: 0.385
Group 4
Ingredient
KG
Weight (%)
BAKELS DIAMOND GLAZE CHOCOLATE
-
-
Total Weight: 0.000

Method

How to do it:

Cake Base:
1. Blend Fino Chocolate Cake Mix and Butta Butteroil Substitute for 1 minute on low speed.
2. Add eggs and water, mix at second speed for 4 minutes.
3. Deposit in an 8” round pan lined with wax paper.
4. Bake for 35 minutes at 180°C.
5. Cool.

Icing:
1. Whip Bakels Whipping Cream with a paddle on high speed for 5 minutes.
2. Gradually add all purpose cream and Apito Butta Vanilla Essence and whip with a wire whisk for another 5 minutes on high speed.

Assembly:
1. Split the cake into three layers.
2. Brush each layer with cherry brandy. Spread Les Fruits Red Cherry and top with one-third of the icing. Spread the remaining icing over the top and sides of the cake.
3. Decorate with Les Fruits Red Cherry and Diamond Glaze Chocolate.

Display Conditions

Display Conditions

Chilled

Category

Category

Batter, Cakes

Finished Product

Finished Product

Cake

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