Ingredients

Group Cake Layer
Ingredient
KG
Weight (%)
BAKELS RED VELVET CAKE MIX
0.138
100
Oil
0.028
20
Water
0.054
39
Total Weight: 0.219
Group Cheesecake Layer
Ingredient
KG
Weight (%)
PETTINA CLASSIC CHEESECAKE MIX
0.200
100
Water
0.150
75
Eggs
0.050
25
Total Weight: 0.400
Group Icing
Ingredient
KG
Weight (%)
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.008
-
Water
0.008
-
Total Weight: 0.015
Group Streusels
Ingredient
KG
Weight (%)
PETTINA CLASSIC CHEESECAKE MIX
0.024
-
Butter
0.006
-
Total Weight: 0.030
Group Topping
Ingredient
KG
Weight (%)
BAKELS DIAMOND GLAZE CARAMEL TOFFEE
0.005
-
Total Weight: 0.005

Method

How to do it:

Cake:
1. Mix Bakels Red Velvet Cake Mix, oil and water for 5 minutes on medium speed using a wire whisk.
2. Deposit batter into 6 inches round pan.
3. Whisk all ingredients for cheesecake layer on high speed for 1 minute. Scrape down.
4. Whisk on high speed until light, approximately 3 – 4 minutes.
5. Deposit into the same pan (on top with the red velvet batter).
6. Bake for 45 minutes at 180C.
7. Cool.
8. Apply icing on top and put streusels.
9. Drizzle with Diamond Glaze Toffee Caramel.

Icing:
1. Whisk all ingredients on high speed for 1 minute. Scrape down.
2. Whisk on high speed until light, approximately 5 minutes.

Streusels:
1. Blend all ingredients until well combined.

Yield

1 round cake x 6 inches

Ingredients

Group Cake Layer
Ingredient
KG
Weight (%)
BAKELS RED VELVET CAKE MIX
0.138
100
Oil
0.028
20
Water
0.054
39
Total Weight: 0.219
Group Cheesecake Layer
Ingredient
KG
Weight (%)
PETTINA CLASSIC CHEESECAKE MIX
0.200
100
Water
0.150
75
Eggs
0.050
25
Total Weight: 0.400
Group Icing
Ingredient
KG
Weight (%)
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.008
-
Water
0.008
-
Total Weight: 0.015
Group Streusels
Ingredient
KG
Weight (%)
PETTINA CLASSIC CHEESECAKE MIX
0.024
-
Butter
0.006
-
Total Weight: 0.030
Group Topping
Ingredient
KG
Weight (%)
BAKELS DIAMOND GLAZE CARAMEL TOFFEE
0.005
-
Total Weight: 0.005

Method

How to do it:

Cake:
1. Mix Bakels Red Velvet Cake Mix, oil and water for 5 minutes on medium speed using a wire whisk.
2. Deposit batter into 6 inches round pan.
3. Whisk all ingredients for cheesecake layer on high speed for 1 minute. Scrape down.
4. Whisk on high speed until light, approximately 3 – 4 minutes.
5. Deposit into the same pan (on top with the red velvet batter).
6. Bake for 45 minutes at 180C.
7. Cool.
8. Apply icing on top and put streusels.
9. Drizzle with Diamond Glaze Toffee Caramel.

Icing:
1. Whisk all ingredients on high speed for 1 minute. Scrape down.
2. Whisk on high speed until light, approximately 5 minutes.

Streusels:
1. Blend all ingredients until well combined.

Display Conditions

Display Conditions

Chilled

Category

Category

Cakes, Specialty

Finished Product

Finished Product

Cake, Cheesecake