Ingredients

Group Cake
Ingredient
KG
Weight (%)
BAKELS MUFFIN MIX
0.345
100
Eggs
0.138
40
Oil
0.083
24
Water
0.124
36
BAKELS OVALETT
0.024
7
APITO UBE PASTE
0.017
5
Total Weight: 0.732
Group Filling
Ingredient
KG
Weight (%)
BAKELS BAKE STABLE CUSTARD MIX
0.030
-
Fresh Milk (cold)
0.090
-
Total Weight: 0.120
Group Crumb Coat
Ingredient
KG
Weight (%)
BAKELS DAIRY BLEND
0.300
-
Powdered sugar
0.120
-
Total Weight: 0.420
Group Glaze
Ingredient
KG
Weight (%)
BAKELS SAPHIRE NEUTRAL
0.150
-
Water
0.100
-
APITO UBE PASTE
0.002
-
BAKELS DIAMOND GLAZE WHITE
0.500
-
Total Weight: 0.752

Method

How to do it:

Cake:
1. Combine all ingredients in a mixing bowl.
2. Using a whisk, mix on medium 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.

Filling:
1. In a mixing bowl, whip Bakels Bake-stable Custard Mix and cold milk for approximately 5 minutes.
2. Set aside.

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 Apito ube 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 MUFFIN MIX
0.345
100
Eggs
0.138
40
Oil
0.083
24
Water
0.124
36
BAKELS OVALETT
0.024
7
APITO UBE PASTE
0.017
5
Total Weight: 0.732
Group Filling
Ingredient
KG
Weight (%)
BAKELS BAKE STABLE CUSTARD MIX
0.030
-
Fresh Milk (cold)
0.090
-
Total Weight: 0.120
Group Crumb Coat
Ingredient
KG
Weight (%)
BAKELS DAIRY BLEND
0.300
-
Powdered sugar
0.120
-
Total Weight: 0.420
Group Glaze
Ingredient
KG
Weight (%)
BAKELS SAPHIRE NEUTRAL
0.150
-
Water
0.100
-
APITO UBE PASTE
0.002
-
BAKELS DIAMOND GLAZE WHITE
0.500
-
Total Weight: 0.752

Method

How to do it:

Cake:
1. Combine all ingredients in a mixing bowl.
2. Using a whisk, mix on medium 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.

Filling:
1. In a mixing bowl, whip Bakels Bake-stable Custard Mix and cold milk for approximately 5 minutes.
2. Set aside.

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 Apito ube 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

Cake

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