Ingredients

Group Cake
Ingredient
KG
Weight (%)
BAKELS RED VELVET CAKE MIX
0.720
100
Oil
0.202
28.06
Eggs
0.100
13.89
Water
0.162
22.5
Total Weight: 1.184
Group Frosting & Topping
Ingredient
KG
Weight (%)
BAKELS WHIPPING CREAM
0.050
-
Cold water
0.025
-
Total Weight: 0.075

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 jelly roll pan.
6. Bake at 170°C for 20-30 minutes.
7. Cool down.
8. Add prepared frosting and serve cake.

Frosting:
1. Cream BWC for 3 min.
2. Add with cold water and paddle mix for another 2 minutes.
3. Change attachment into whisk and mix for 4 minutes.

Yield

16” x 12” x 1” jelly roll pan

Ingredients

Group Cake
Ingredient
KG
Weight (%)
BAKELS RED VELVET CAKE MIX
0.720
100
Oil
0.202
28.06
Eggs
0.100
13.89
Water
0.162
22.5
Total Weight: 1.184
Group Frosting & Topping
Ingredient
KG
Weight (%)
BAKELS WHIPPING CREAM
0.050
-
Cold water
0.025
-
Total Weight: 0.075

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 jelly roll pan.
6. Bake at 170°C for 20-30 minutes.
7. Cool down.
8. Add prepared frosting and serve cake.

Frosting:
1. Cream BWC for 3 min.
2. Add with cold water and paddle mix for another 2 minutes.
3. Change attachment into whisk and mix for 4 minutes.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Cakes, Specialty

Finished Product

Finished Product

Cake

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