Ingredients

Group Cake
Ingredient
KG
Weight (%)
BAKELS RED VELVET CAKE MIX
0.720
100
Corn Oil
0.202
28.06
Eggs
0.150
20.83
Water
0.162
22.5
Total Weight: 1.234
Group Filling
Ingredient
KG
Weight (%)
BAKELS DARK CHOCOLATE FUDGE
0.100
-
Total Weight: 0.100
Group Crumb Coat
Ingredient
KG
Weight (%)
BAKELS DAIRY BLEND
0.250
-
Powdered sugar
0.090
-
Total Weight: 0.340
Group Glaze
Ingredient
KG
Weight (%)
BAKELS SAPHIRE NEUTRAL
0.083
-
Water
0.083
-
BAKELS DIAMOND GLAZE WHITE
0.167
-
Red food color
0.001
-
Total Weight: 0.334

Method

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.

Crumb Coat:
1. Cream butter and powdered sugar.
2. Set aside.

Glaze:
1. In a saucepan, combine Saphire Neutral and water.
2. Bring to a boil to dissolve Saphire Neutral completely.
3. Add the solution to Diamond Glaze and fold slowly.
4. Temperature should be 35- 38°C before application.
5. Pour in frozen cake (-18).

Assembly:
1. Apply the filling into the sliced cake.
2. Coat the cake with buttercream.
3. Put the cake in the freezer for at least 3 hours.
4. Prepare the glaze and pour onto frozen cake (-18°C).

Yield

1 x 8” round cake

Ingredients

Group Cake
Ingredient
KG
Weight (%)
BAKELS RED VELVET CAKE MIX
0.720
100
Corn Oil
0.202
28.06
Eggs
0.150
20.83
Water
0.162
22.5
Total Weight: 1.234
Group Filling
Ingredient
KG
Weight (%)
BAKELS DARK CHOCOLATE FUDGE
0.100
-
Total Weight: 0.100
Group Crumb Coat
Ingredient
KG
Weight (%)
BAKELS DAIRY BLEND
0.250
-
Powdered sugar
0.090
-
Total Weight: 0.340
Group Glaze
Ingredient
KG
Weight (%)
BAKELS SAPHIRE NEUTRAL
0.083
-
Water
0.083
-
BAKELS DIAMOND GLAZE WHITE
0.167
-
Red food color
0.001
-
Total Weight: 0.334

Method

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.

Crumb Coat:
1. Cream butter and powdered sugar.
2. Set aside.

Glaze:
1. In a saucepan, combine Saphire Neutral and water.
2. Bring to a boil to dissolve Saphire Neutral completely.
3. Add the solution to Diamond Glaze and fold slowly.
4. Temperature should be 35- 38°C before application.
5. Pour in frozen cake (-18).

Assembly:
1. Apply the filling into the sliced cake.
2. Coat the cake with buttercream.
3. Put the cake in the freezer for at least 3 hours.
4. Prepare the glaze and pour onto frozen cake (-18°C).

Display Conditions

Display Conditions

Chilled

Category

Category

Cakes, Specialty

Finished Product

Finished Product

Sweet Food