Ingredients

Group 1
Ingredient
KG
Weight (%)
Water
0.113
22.5
Eggs
0.175
35
BAKELS MUFFIN MIX
0.500
100
Vegetable Oil
0.140
28
Brown Sugar
0.020
4
APITO EXPRESSO PASTE
0.012
2.4
Total Weight: 0.960
Group 2
Ingredient
KG
Weight (%)
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.200
100
APITO EXPRESSO PASTE
0.032
16
Cold water
0.200
100
Total Weight: 0.432

Method

How to do it:

1. Place water, eggs, Bakels Muffin Mix and vegetable oil in a mixing bowl.
2. Blend for 1 minute on slow speed.
3. Scrape down.
4. Mix on slow speed for 4 minutes.
5. Blend in brown sugar and Apito Expresso Paste on slow speed.
6. Deposit into 6”round tins and bake at 180°C.
7. Decorate with icing as desired.

Optional: sprinkle coffee powder on top

Icing:
1. Combine ingredients in a mixing bowl.
2. Whip for 5 minutes on top speed.

Yield

2 x 6” round tin (450g)

Ingredients

Group 1
Ingredient
KG
Weight (%)
Water
0.113
22.5
Eggs
0.175
35
BAKELS MUFFIN MIX
0.500
100
Vegetable Oil
0.140
28
Brown Sugar
0.020
4
APITO EXPRESSO PASTE
0.012
2.4
Total Weight: 0.960
Group 2
Ingredient
KG
Weight (%)
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.200
100
APITO EXPRESSO PASTE
0.032
16
Cold water
0.200
100
Total Weight: 0.432

Method

How to do it:

1. Place water, eggs, Bakels Muffin Mix and vegetable oil in a mixing bowl.
2. Blend for 1 minute on slow speed.
3. Scrape down.
4. Mix on slow speed for 4 minutes.
5. Blend in brown sugar and Apito Expresso Paste on slow speed.
6. Deposit into 6”round tins and bake at 180°C.
7. Decorate with icing as desired.

Optional: sprinkle coffee powder on top

Icing:
1. Combine ingredients in a mixing bowl.
2. Whip for 5 minutes on top speed.

Display Conditions

Display Conditions

Chilled

Category

Category

Batter, Cakes

Finished Product

Finished Product

Cake

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