Glazed Red Velvet with Bakels Whipping Cream
17-063
Group Cake
Ingredient
KG
%
BAKELS RED VELVET CAKE MIX
0.720
100.00
Corn Oil
0.202
28.06
Eggs
0.150
20.83
Water
0.162
22.50
Total Weight: 1.234
Group Filling
Ingredient
KG
%
BAKELS DARK CHOCOLATE FUDGE
0.100
-
Total Weight: 0.100
Group Frosting & Topping
Ingredient
KG
%
BAKELS WHIPPING CREAM
0.200
-
Fresh Milk (ice cold)
0.050
-
BAKELS DIAMOND GLAZE SILVER
0.050
-
Red food color
0.001
-
Total Weight: 0.301
How to do it:
Cake:
1. Combine all ingredients except oil in a mixing bowl.
2. Using a paddle, blend on low speed for approximately 1 minute.
3. Scrape down and mix on medium speed for 5 minutes.
4. Slowly add corn oil while mixing on low speed for 1 minute.
5. Deposit in a greased and lined 8” round pan.
6. Bake at 170°C for 90 minutes.
7. 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. Add color in DG silver and apply on cake.
Yield: 1 x 8” round cake
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