Ingredients

Group Cake
Ingredient
KG
Weight (%)
BAKELS CHOCOLATE LAVA CAKE MIX
1.000
100
Saffron
0.000
0.04
Oil
0.530
53
Water
0.420
42
Total Weight: 1.950
Group Cream
Ingredient
KG
Weight (%)
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.100
-
Water
0.100
-
Total Weight: 0.200

Method

How to do it:

1. Combine all cake ingredients and mix on 1st speed for 1 min.
2. Scrape down and mix for another 2 mins on top speed.
3. Deposit 120 grams batter into greased muffin tins.
4. Bake at 195°C for 15 mins depending on how soft or runny the cake center is preferred.
5. Allow to set for about 2-3 mins after baking before removing from tins.

NOTE: Do Not Overbake!!
6. Whip Whipbrite and cold water at high speed for 5 mins.
7. Place a dollop of cream on top or beside the cake.

Yield

24 pieces x 80g

Ingredients

Group Cake
Ingredient
KG
Weight (%)
BAKELS CHOCOLATE LAVA CAKE MIX
1.000
100
Saffron
0.000
0.04
Oil
0.530
53
Water
0.420
42
Total Weight: 1.950
Group Cream
Ingredient
KG
Weight (%)
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.100
-
Water
0.100
-
Total Weight: 0.200

Method

How to do it:

1. Combine all cake ingredients and mix on 1st speed for 1 min.
2. Scrape down and mix for another 2 mins on top speed.
3. Deposit 120 grams batter into greased muffin tins.
4. Bake at 195°C for 15 mins depending on how soft or runny the cake center is preferred.
5. Allow to set for about 2-3 mins after baking before removing from tins.

NOTE: Do Not Overbake!!
6. Whip Whipbrite and cold water at high speed for 5 mins.
7. Place a dollop of cream on top or beside the cake.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Cakes, Specialty

Finished Product

Finished Product

Cake