Ingredients

Group Red Velvet Layer
Ingredient
KG
Weight (%)
BAKELS RED VELVET CAKE MIX
0.150
100
Oil
0.030
20
Water
0.059
39
Total Weight: 0.239
Group Cheesecake Layer
Ingredient
KG
Weight (%)
PETTINA CLASSIC CHEESECAKE MIX
0.200
100
Water
0.150
75
Total Weight: 0.350
Group Icing
Ingredient
KG
Weight (%)
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.150
-
Water
0.150
-
Chocolate cookies (crushed)
0.100
-
APITO COOKING CHOCOLATE (melted)
0.100
-
Chocolate cookies
0.100
-
Total Weight: 0.600

Method

How to do it:

Red Velvet Layer:
1. Combine Bakels Red Velvet Cake Mix, oil and water in a mixing bowl. Mix on medium speed for 5 minutes using a wire whisk.
2. Deposit in a 6” round pan.
3. Bake at 180°C for 25 minutes.

Cheesecake Layer:
1. Whisk all ingredients for the cheesecake layer on high speed for 1 minute. Scrape down.
2. Whisk on high speed until light, approximately 3-4 minutes.
3. Deposit in the same pan (on top of the red velvet layer).

Icing:
1. Combine Whip Brite and water in a mixing bowl. Whisk on high speed for 5 minutes.
2. Get 200g of the whipped icing and combine it with the crushed chocolate cookies.
3. Leave 100g of the icing plain.

Assembly:
1. Apply the icing with crushed chocolate cookies on the cake. Use the plain icing to pipe rosettes on top.
2. Drizzle with melted Apito Cooking Chocolate.
3. Top with chocolate cookies.

Yield

1 x 6” round cake

Ingredients

Group Red Velvet Layer
Ingredient
KG
Weight (%)
BAKELS RED VELVET CAKE MIX
0.150
100
Oil
0.030
20
Water
0.059
39
Total Weight: 0.239
Group Cheesecake Layer
Ingredient
KG
Weight (%)
PETTINA CLASSIC CHEESECAKE MIX
0.200
100
Water
0.150
75
Total Weight: 0.350
Group Icing
Ingredient
KG
Weight (%)
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.150
-
Water
0.150
-
Chocolate cookies (crushed)
0.100
-
APITO COOKING CHOCOLATE (melted)
0.100
-
Chocolate cookies
0.100
-
Total Weight: 0.600

Method

How to do it:

Red Velvet Layer:
1. Combine Bakels Red Velvet Cake Mix, oil and water in a mixing bowl. Mix on medium speed for 5 minutes using a wire whisk.
2. Deposit in a 6” round pan.
3. Bake at 180°C for 25 minutes.

Cheesecake Layer:
1. Whisk all ingredients for the cheesecake layer on high speed for 1 minute. Scrape down.
2. Whisk on high speed until light, approximately 3-4 minutes.
3. Deposit in the same pan (on top of the red velvet layer).

Icing:
1. Combine Whip Brite and water in a mixing bowl. Whisk on high speed for 5 minutes.
2. Get 200g of the whipped icing and combine it with the crushed chocolate cookies.
3. Leave 100g of the icing plain.

Assembly:
1. Apply the icing with crushed chocolate cookies on the cake. Use the plain icing to pipe rosettes on top.
2. Drizzle with melted Apito Cooking Chocolate.
3. Top with chocolate cookies.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Cakes, Specialty

Finished Product

Finished Product

Cake