Red Velvet Cake Pops
14-038
Ingredients
Group Cake
Ingredient
KG
Weight (%)
BAKELS RED VELVET CAKE MIX
0.400
100
Water
0.156
39
Vegetable Oil
0.080
20
Total Weight: 0.636
Group Binder
Ingredient
KG
Weight (%)
PETTINA CLASSIC CHEESECAKE MIX
0.020
-
Water
0.005
-
Total Weight: 0.025
Group Décor
Ingredient
KG
Weight (%)
APITO COOKING CHOCOLATE
0.100
-
BAKELS WHITE CHOCOLATE TRUFFLE (Heat & Pour)
0.050
-
APITO CHOCOLATE RICE
0.030
-
Sprinkles
0.030
-
Total Weight: 0.210
Method
How to do it:
Cake:
1. Place all ingredients in the mixing bowl.
2. Using a paddle, mix on low speed for 1 minute.
3. Scrape down.
4. Mix on medium speed for 5 minutes then on low speed for 1 minute.
5. Deposit in cupcake pans.
6. Bake at 180°C for 25 minutes or until done.
7. Do not overbake the cake.
Assembly:
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with Pettina Cheesecake mixture.
3. Scale to 20-g pieces and form into balls. Place on a flat sheet lined with cling wrap.
4. Insert lollipop sticks into the cake pops.
5. Freeze the cake pops.
6. Melt Apito Cooking Chocolate and dip the frozen cake pops.
7. Decorate as desired.
Yield
31 pieces x 20g
Product Used
Ingredients
Group Cake
Ingredient
KG
Weight (%)
BAKELS RED VELVET CAKE MIX
0.400
100
Water
0.156
39
Vegetable Oil
0.080
20
Total Weight: 0.636
Group Binder
Ingredient
KG
Weight (%)
PETTINA CLASSIC CHEESECAKE MIX
0.020
-
Water
0.005
-
Total Weight: 0.025
Group Décor
Ingredient
KG
Weight (%)
APITO COOKING CHOCOLATE
0.100
-
BAKELS WHITE CHOCOLATE TRUFFLE (Heat & Pour)
0.050
-
APITO CHOCOLATE RICE
0.030
-
Sprinkles
0.030
-
Total Weight: 0.210
Method
How to do it:
Cake:
1. Place all ingredients in the mixing bowl.
2. Using a paddle, mix on low speed for 1 minute.
3. Scrape down.
4. Mix on medium speed for 5 minutes then on low speed for 1 minute.
5. Deposit in cupcake pans.
6. Bake at 180°C for 25 minutes or until done.
7. Do not overbake the cake.
Assembly:
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with Pettina Cheesecake mixture.
3. Scale to 20-g pieces and form into balls. Place on a flat sheet lined with cling wrap.
4. Insert lollipop sticks into the cake pops.
5. Freeze the cake pops.
6. Melt Apito Cooking Chocolate and dip the frozen cake pops.
7. Decorate as desired.
Ingredients
Group Cake
Ingredient
KG
Weight (%)
BAKELS RED VELVET CAKE MIX
0.400
100
Water
0.156
39
Vegetable Oil
0.080
20
Total Weight: 0.636
Group Binder
Ingredient
KG
Weight (%)
PETTINA CLASSIC CHEESECAKE MIX
0.020
-
Water
0.005
-
Total Weight: 0.025
Group Décor
Ingredient
KG
Weight (%)
APITO COOKING CHOCOLATE
0.100
-
BAKELS WHITE CHOCOLATE TRUFFLE (Heat & Pour)
0.050
-
APITO CHOCOLATE RICE
0.030
-
Sprinkles
0.030
-
Total Weight: 0.210
Method
How to do it:
Cake:
1. Place all ingredients in the mixing bowl.
2. Using a paddle, mix on low speed for 1 minute.
3. Scrape down.
4. Mix on medium speed for 5 minutes then on low speed for 1 minute.
5. Deposit in cupcake pans.
6. Bake at 180°C for 25 minutes or until done.
7. Do not overbake the cake.
Assembly:
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with Pettina Cheesecake mixture.
3. Scale to 20-g pieces and form into balls. Place on a flat sheet lined with cling wrap.
4. Insert lollipop sticks into the cake pops.
5. Freeze the cake pops.
6. Melt Apito Cooking Chocolate and dip the frozen cake pops.
7. Decorate as desired.
Yield
31 pieces x 20g
Product Used
Ingredients
Group Cake
Ingredient
KG
Weight (%)
BAKELS RED VELVET CAKE MIX
0.400
100
Water
0.156
39
Vegetable Oil
0.080
20
Total Weight: 0.636
Group Binder
Ingredient
KG
Weight (%)
PETTINA CLASSIC CHEESECAKE MIX
0.020
-
Water
0.005
-
Total Weight: 0.025
Group Décor
Ingredient
KG
Weight (%)
APITO COOKING CHOCOLATE
0.100
-
BAKELS WHITE CHOCOLATE TRUFFLE (Heat & Pour)
0.050
-
APITO CHOCOLATE RICE
0.030
-
Sprinkles
0.030
-
Total Weight: 0.210
Method
How to do it:
Cake:
1. Place all ingredients in the mixing bowl.
2. Using a paddle, mix on low speed for 1 minute.
3. Scrape down.
4. Mix on medium speed for 5 minutes then on low speed for 1 minute.
5. Deposit in cupcake pans.
6. Bake at 180°C for 25 minutes or until done.
7. Do not overbake the cake.
Assembly:
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with Pettina Cheesecake mixture.
3. Scale to 20-g pieces and form into balls. Place on a flat sheet lined with cling wrap.
4. Insert lollipop sticks into the cake pops.
5. Freeze the cake pops.
6. Melt Apito Cooking Chocolate and dip the frozen cake pops.
7. Decorate as desired.
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Pettina Classic Cheesecake Mix
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