Red Choco Cake
13-010
Ingredients
Group Cake 1
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.300
100
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.030
10
Water
0.075
25
Eggs
0.030
10
Total Weight: 0.435
Group Cake 2
Ingredient
KG
Weight (%)
BAKELS RED VELVET CAKE MIX
0.600
100
Water
0.210
35
Oil
0.120
20
Total Weight: 0.930
Group Icing
Ingredient
KG
Weight (%)
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.200
-
Cold water
0.200
-
Total Weight: 0.400
Method
How to do it:
Cake 1:
1. Mix Fino Chocolate Cake Mix and Butta BOS for 1minute on low speed.
2. Add water and eggs. Mix for 2 minutes on medium speed.
3. Deposit in 7” round pan. Bake at 180 °C for 25 minutes.
4. Allow to cool.
Cake 2:
1. Combine all ingredients in a mixing bowl.
2. Mix for 1 minute on low speed.
3. Scrape and continue mixing for 4 minutes on medium speed.
4. Shift to low speed and mix for 1 minute.
5. Deposit 200 grams in an 8” round pan.
6. Place baked and cooled Cake 1 in the middle of the pan and pour the rest of the batter over the cake.
7. Bake at 180°C for 35-40 minutes.
Icing:
1. Mix Whip Brite and cold water for 3 minutes on high speed.
2. Use icing to decorate cake.
Yield
1 cake x 8” diameter
Product Used
Ingredients
Group Cake 1
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.300
100
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.030
10
Water
0.075
25
Eggs
0.030
10
Total Weight: 0.435
Group Cake 2
Ingredient
KG
Weight (%)
BAKELS RED VELVET CAKE MIX
0.600
100
Water
0.210
35
Oil
0.120
20
Total Weight: 0.930
Group Icing
Ingredient
KG
Weight (%)
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.200
-
Cold water
0.200
-
Total Weight: 0.400
Method
How to do it:
Cake 1:
1. Mix Fino Chocolate Cake Mix and Butta BOS for 1minute on low speed.
2. Add water and eggs. Mix for 2 minutes on medium speed.
3. Deposit in 7” round pan. Bake at 180 °C for 25 minutes.
4. Allow to cool.
Cake 2:
1. Combine all ingredients in a mixing bowl.
2. Mix for 1 minute on low speed.
3. Scrape and continue mixing for 4 minutes on medium speed.
4. Shift to low speed and mix for 1 minute.
5. Deposit 200 grams in an 8” round pan.
6. Place baked and cooled Cake 1 in the middle of the pan and pour the rest of the batter over the cake.
7. Bake at 180°C for 35-40 minutes.
Icing:
1. Mix Whip Brite and cold water for 3 minutes on high speed.
2. Use icing to decorate cake.
Ingredients
Group Cake 1
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.300
100
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.030
10
Water
0.075
25
Eggs
0.030
10
Total Weight: 0.435
Group Cake 2
Ingredient
KG
Weight (%)
BAKELS RED VELVET CAKE MIX
0.600
100
Water
0.210
35
Oil
0.120
20
Total Weight: 0.930
Group Icing
Ingredient
KG
Weight (%)
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.200
-
Cold water
0.200
-
Total Weight: 0.400
Method
How to do it:
Cake 1:
1. Mix Fino Chocolate Cake Mix and Butta BOS for 1minute on low speed.
2. Add water and eggs. Mix for 2 minutes on medium speed.
3. Deposit in 7” round pan. Bake at 180 °C for 25 minutes.
4. Allow to cool.
Cake 2:
1. Combine all ingredients in a mixing bowl.
2. Mix for 1 minute on low speed.
3. Scrape and continue mixing for 4 minutes on medium speed.
4. Shift to low speed and mix for 1 minute.
5. Deposit 200 grams in an 8” round pan.
6. Place baked and cooled Cake 1 in the middle of the pan and pour the rest of the batter over the cake.
7. Bake at 180°C for 35-40 minutes.
Icing:
1. Mix Whip Brite and cold water for 3 minutes on high speed.
2. Use icing to decorate cake.
Yield
1 cake x 8” diameter
Product Used
Ingredients
Group Cake 1
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.300
100
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.030
10
Water
0.075
25
Eggs
0.030
10
Total Weight: 0.435
Group Cake 2
Ingredient
KG
Weight (%)
BAKELS RED VELVET CAKE MIX
0.600
100
Water
0.210
35
Oil
0.120
20
Total Weight: 0.930
Group Icing
Ingredient
KG
Weight (%)
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.200
-
Cold water
0.200
-
Total Weight: 0.400
Method
How to do it:
Cake 1:
1. Mix Fino Chocolate Cake Mix and Butta BOS for 1minute on low speed.
2. Add water and eggs. Mix for 2 minutes on medium speed.
3. Deposit in 7” round pan. Bake at 180 °C for 25 minutes.
4. Allow to cool.
Cake 2:
1. Combine all ingredients in a mixing bowl.
2. Mix for 1 minute on low speed.
3. Scrape and continue mixing for 4 minutes on medium speed.
4. Shift to low speed and mix for 1 minute.
5. Deposit 200 grams in an 8” round pan.
6. Place baked and cooled Cake 1 in the middle of the pan and pour the rest of the batter over the cake.
7. Bake at 180°C for 35-40 minutes.
Icing:
1. Mix Whip Brite and cold water for 3 minutes on high speed.
2. Use icing to decorate cake.
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