Ingredients

Group 1
Ingredient
KG
Weight (%)
BAKELS RED VELVET CAKE MIX
0.500
100
Butter
0.200
40
Eggs
0.100
20
FINO DARK CHOCOLATE CHIPS
0.060
12
Cashew nut (chopped)
0.030
6
Total Weight: 0.890
Group 2
Ingredient
KG
Weight (%)
BAKELS WHITE CHOCOLATE TRUFFLE (Heat & Pour)
0.132
-
Total Weight: 0.132

Method

How to do it:

1. Mix butter and eggs using a paddle on medium speed for 2
minutes.
2. Add Red Velvet Cake Mix. Mix for 30 seconds on low speed.
3. Add Fino Twin Chocolate Chips and chopped cashew. Mix for 10
seconds on low speed.
4. Using an ice cream scooper, put scooped batter on ungreased flat
trays.
5. Bake at 180°C for 12 minutes.
6. Drizzle Bakels White Chocolate Truffle on cooled cookies.

Yield

44 pieces x 23g

Ingredients

Group 1
Ingredient
KG
Weight (%)
BAKELS RED VELVET CAKE MIX
0.500
100
Butter
0.200
40
Eggs
0.100
20
FINO DARK CHOCOLATE CHIPS
0.060
12
Cashew nut (chopped)
0.030
6
Total Weight: 0.890
Group 2
Ingredient
KG
Weight (%)
BAKELS WHITE CHOCOLATE TRUFFLE (Heat & Pour)
0.132
-
Total Weight: 0.132

Method

How to do it:

1. Mix butter and eggs using a paddle on medium speed for 2
minutes.
2. Add Red Velvet Cake Mix. Mix for 30 seconds on low speed.
3. Add Fino Twin Chocolate Chips and chopped cashew. Mix for 10
seconds on low speed.
4. Using an ice cream scooper, put scooped batter on ungreased flat
trays.
5. Bake at 180°C for 12 minutes.
6. Drizzle Bakels White Chocolate Truffle on cooled cookies.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Cookies

Finished Product

Finished Product

Cookies

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