Ingredients

Group Cake Base
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.500
100
Whole Eggs
0.500
100
Water
0.125
25
Butter (melted)
0.125
25
Total Weight: 1.250
Group Chocolate Mousse
Ingredient
KG
Weight (%)
Gelatin Powder
0.006
-
Hot Water
0.030
-
Cold water
0.030
-
APITO CHOCOLATE PASTE
0.011
-
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.240
-
Sugar
0.036
-
BAKELS ALKALIZED COCOA POWDER
0.042
-
Cold water
0.240
-
Total Weight: 0.635
Group Plain Mousse
Ingredient
KG
Weight (%)
Gelatin Powder
0.003
-
Hot Water
0.015
-
Cold water
0.015
-
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.120
-
Sugar
0.018
-
Cold water
0.120
-
Total Weight: 0.291
Group Custard
Ingredient
KG
Weight (%)
BAKELS BAKE STABLE CUSTARD MIX
0.025
-
Water
0.038
-
Evaporated Milk
0.038
-
Total Weight: 0.100
Group Plain Frosting
Ingredient
KG
Weight (%)
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.100
-
Cold water
0.100
-
Total Weight: 0.200

Method

How to do it:

Cake Base:
1. Whisk Pettina Sponge Mix Complete, eggs and water for 5 minutes on high speed.
2. Fold-in melted butter.
3. Deposit in greased and lined pans (16 x 12 x 1” jelly roll pan – 400g batter).
4. Bake at 180°C. Cool and cut using a 2” diameter cookie cutter. Set aside.

Chocolate and Plain Mousse:
1. Dissolve gelatin in hot water. Once completely dissolved, add cold water and set aside.
2. Place remaining ingredients for mousse in a clean mixing bowl. Mix using a wire whisk on low speed for 30 seconds. Whip for an additional 30 seconds on medium speed.
3. Slowly add the gelatin mixture and continue beating for 1 minute on low speed.
4. Scrape down the sides of the bowl and whip mousse for 2 minutes on high speed.
5. Place whipped mousse over the base layer and spread evenly. Chill for 2- 3 hours in the refrigerator.

Custard:
1. Whisk all ingredients on high speed for 3 minutes.

Plain Frosting:
1. Whisk Whip Brite and cold water on high speed for 5 minutes. Set aside.

Ingredients

Group Cake Base
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.500
100
Whole Eggs
0.500
100
Water
0.125
25
Butter (melted)
0.125
25
Total Weight: 1.250
Group Chocolate Mousse
Ingredient
KG
Weight (%)
Gelatin Powder
0.006
-
Hot Water
0.030
-
Cold water
0.030
-
APITO CHOCOLATE PASTE
0.011
-
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.240
-
Sugar
0.036
-
BAKELS ALKALIZED COCOA POWDER
0.042
-
Cold water
0.240
-
Total Weight: 0.635
Group Plain Mousse
Ingredient
KG
Weight (%)
Gelatin Powder
0.003
-
Hot Water
0.015
-
Cold water
0.015
-
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.120
-
Sugar
0.018
-
Cold water
0.120
-
Total Weight: 0.291
Group Custard
Ingredient
KG
Weight (%)
BAKELS BAKE STABLE CUSTARD MIX
0.025
-
Water
0.038
-
Evaporated Milk
0.038
-
Total Weight: 0.100
Group Plain Frosting
Ingredient
KG
Weight (%)
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.100
-
Cold water
0.100
-
Total Weight: 0.200

Method

How to do it:

Cake Base:
1. Whisk Pettina Sponge Mix Complete, eggs and water for 5 minutes on high speed.
2. Fold-in melted butter.
3. Deposit in greased and lined pans (16 x 12 x 1” jelly roll pan – 400g batter).
4. Bake at 180°C. Cool and cut using a 2” diameter cookie cutter. Set aside.

Chocolate and Plain Mousse:
1. Dissolve gelatin in hot water. Once completely dissolved, add cold water and set aside.
2. Place remaining ingredients for mousse in a clean mixing bowl. Mix using a wire whisk on low speed for 30 seconds. Whip for an additional 30 seconds on medium speed.
3. Slowly add the gelatin mixture and continue beating for 1 minute on low speed.
4. Scrape down the sides of the bowl and whip mousse for 2 minutes on high speed.
5. Place whipped mousse over the base layer and spread evenly. Chill for 2- 3 hours in the refrigerator.

Custard:
1. Whisk all ingredients on high speed for 3 minutes.

Plain Frosting:
1. Whisk Whip Brite and cold water on high speed for 5 minutes. Set aside.

Display Conditions

Display Conditions

Chilled

Category

Category

Mousses

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