Ingredients

Group Strawberry Base
Ingredient
KG
Weight (%)
BAKELS MUFFIN MIX
0.200
100
Eggs
0.067
33.3
Water
0.045
22.5
Oil
0.055
27.5
BAKELS LES FRUITS 50% STRAWBERRY
0.060
30
APITO STRAWBERRY PASTE
-
1-2
Total Weight: 0.429
Group Chocolate Base
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.220
100
Eggs
0.050
22.73
Refrigerated margarine
0.025
11.36
APITO CHOCOLATE PASTE
0.005
2.27
Water
0.033
15
Cherry Brandy
0.040
18
BAKELS LES FRUITS 50% DARK CHERRY
0.040
18
Total Weight: 0.413
Group Icing
Ingredient
KG
Weight (%)
BAKELS WHIPPING CREAM
0.300
-
All Purpose Cream
0.070
-
Water
0.070
-
APITO STRAWBERRY PASTE
0.003
-
BAKELS LES FRUITS 50% STRAWBERRY
0.030
-
Total Weight: 0.473
Group Chocolate Ganache
Ingredient
KG
Weight (%)
BAKELS DIAMOND GLAZE CHOCOLATE
0.150
-
FINO DARK CHOCOLATE BUTTONS
0.050
-
Total Weight: 0.200
Group Topping
Ingredient
KG
Weight (%)
BAKELS DIAMOND GLAZE CHOCOLATE
0.200
-
Chocolate Transfer Sheets (2-color)
-
-
FINO DARK CHOCOLATE BUTTONS
0.250
-
Red cherry with stem
-
-
Total Weight: 10.450

Method

How to do it:

Strawberry Base:
1. Mix Bakels Muffin Mix, eggs and water on medium speed for 4 minutes.
2. Add oil and mix for another 2 minutes on slow speed.
3. Fold in Les Fruits Strawberry 50% and Apito Strawberry Paste.
4. Place in 2 pieces 6-inch round pan.
5. Bake at 180°C for 20 minutes.

Chocolate Base:
1. Mix Fino Chocolate Cake Mix and refrigerated margarine for 2 minutes on slow speed.
2. Add eggs, water and Apito Chocolate Paste and mix for another 2 minutes.
3. Fold in Les Fruit Dark Cherry 50%.
4. Place in 2 pieces 6-inch round pan.
5. Bake at 180°C for 20 minutes. Cool.
6. Brush cherry brandy on top. Set aside.

Strawberry Icing:
1. Mix Bakels Whipping Cream using a paddle until fluffy.
2. Replace the paddle with a wire whisk.
3. Gradually add all purpose cream and whip on high speed.
4. Combine water, Apito Strawberry Paste and Les Fruits Strawberry 50%, then gradually add to the mixture.
5. Continue mixing on high speed until smooth and homogenous.

Chocolate Ganache:
1. Melt Fino Dark Chocolate Buttons in a double boiler pan.
2. Combine with Diamond Glaze Dark Chocolate.
3. Set aside.

Topping:
1. Cut Chocolate Transfer Sheet into triangular shapes of 3 x 3-inch dimension.
2. Melt Fino Dark Chocolate Buttons and spread over textured side of transfer sheet.
3. Fold into cone shape. Set aside.

Assembly:
1. Stack the chocolate cake bases and strawberry cake bases alternately and fill each layer with the chocolate ganache and strawberry filling.
2. Cover the whole cake with strawberry icing.
5. Decoratre with Diamond Glaze Dark Chocolate Glaze and prepared transfer sheets.

Yield

1 cake x 6” diameter (4 layers)

Ingredients

Group Strawberry Base
Ingredient
KG
Weight (%)
BAKELS MUFFIN MIX
0.200
100
Eggs
0.067
33.3
Water
0.045
22.5
Oil
0.055
27.5
BAKELS LES FRUITS 50% STRAWBERRY
0.060
30
APITO STRAWBERRY PASTE
-
1-2
Total Weight: 0.429
Group Chocolate Base
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.220
100
Eggs
0.050
22.73
Refrigerated margarine
0.025
11.36
APITO CHOCOLATE PASTE
0.005
2.27
Water
0.033
15
Cherry Brandy
0.040
18
BAKELS LES FRUITS 50% DARK CHERRY
0.040
18
Total Weight: 0.413
Group Icing
Ingredient
KG
Weight (%)
BAKELS WHIPPING CREAM
0.300
-
All Purpose Cream
0.070
-
Water
0.070
-
APITO STRAWBERRY PASTE
0.003
-
BAKELS LES FRUITS 50% STRAWBERRY
0.030
-
Total Weight: 0.473
Group Chocolate Ganache
Ingredient
KG
Weight (%)
BAKELS DIAMOND GLAZE CHOCOLATE
0.150
-
FINO DARK CHOCOLATE BUTTONS
0.050
-
Total Weight: 0.200
Group Topping
Ingredient
KG
Weight (%)
BAKELS DIAMOND GLAZE CHOCOLATE
0.200
-
Chocolate Transfer Sheets (2-color)
-
-
FINO DARK CHOCOLATE BUTTONS
0.250
-
Red cherry with stem
-
-
Total Weight: 10.450

Method

How to do it:

Strawberry Base:
1. Mix Bakels Muffin Mix, eggs and water on medium speed for 4 minutes.
2. Add oil and mix for another 2 minutes on slow speed.
3. Fold in Les Fruits Strawberry 50% and Apito Strawberry Paste.
4. Place in 2 pieces 6-inch round pan.
5. Bake at 180°C for 20 minutes.

Chocolate Base:
1. Mix Fino Chocolate Cake Mix and refrigerated margarine for 2 minutes on slow speed.
2. Add eggs, water and Apito Chocolate Paste and mix for another 2 minutes.
3. Fold in Les Fruit Dark Cherry 50%.
4. Place in 2 pieces 6-inch round pan.
5. Bake at 180°C for 20 minutes. Cool.
6. Brush cherry brandy on top. Set aside.

Strawberry Icing:
1. Mix Bakels Whipping Cream using a paddle until fluffy.
2. Replace the paddle with a wire whisk.
3. Gradually add all purpose cream and whip on high speed.
4. Combine water, Apito Strawberry Paste and Les Fruits Strawberry 50%, then gradually add to the mixture.
5. Continue mixing on high speed until smooth and homogenous.

Chocolate Ganache:
1. Melt Fino Dark Chocolate Buttons in a double boiler pan.
2. Combine with Diamond Glaze Dark Chocolate.
3. Set aside.

Topping:
1. Cut Chocolate Transfer Sheet into triangular shapes of 3 x 3-inch dimension.
2. Melt Fino Dark Chocolate Buttons and spread over textured side of transfer sheet.
3. Fold into cone shape. Set aside.

Assembly:
1. Stack the chocolate cake bases and strawberry cake bases alternately and fill each layer with the chocolate ganache and strawberry filling.
2. Cover the whole cake with strawberry icing.
5. Decoratre with Diamond Glaze Dark Chocolate Glaze and prepared transfer sheets.

Display Conditions

Display Conditions

Chilled

Category

Category

Batter, Cakes

Finished Product

Finished Product

Cake

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