Glazed Caramel Cake with Bakels Whipping Cream Frosting
17-062
Group Cake
Ingredient
KG
%
PETTINA CHOCOLATE SPONGE MIX
0.250
100.00
Whole Eggs
0.250
100.00
Water
0.063
25.20
BAKELS DAIRY BLEND (melted)
0.063
25.20
Total Weight: 0.626
Group Filling
Ingredient
KG
%
BAKELS CARAMEL CREAM
0.170
-
Total Weight: 0.170
Group Frosting & Topping
Ingredient
KG
%
BAKELS WHIPPING CREAM
0.250
-
Fresh Milk (ice cold)
0.055
-
BAKELS DIAMOND GLAZE CARAMEL TOFFEE
0.050
-
Total Weight: 0.355
How to do it:
Cake:
1. Combine all ingredients in a mixing bowl.
2. Using a whisk, mix on medium speed for approximately 1 minute.
3. Mix on high speed for 6 minutes.
4. Deposit in a greased and lined 8” round pan.
5. Bake at 170°C.
6. Cool down.
Frosting:
1. Cream BWC for 3 min.
2. Add with fresh milk and paddle mix for another 2 min.
3. Change attachment into whisk and mix for 4 minutes.
Assembly:
1. Apply the filling into the sliced cake.
2. Apply frosting.
3. Apply the DG Toffee Caramel.
Yield: 1 x 8” round cake
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