Ingredients

Group 1
Ingredient
KG
Chocolate Muffin and Crème Cake Complete
1.000
Water
0.540
Oil
0.270
Multimix Cake Base
1.000
Water
0.230
Oil
0.300
Egg
0.365
True Caramel - Millionaires Caramel
0.380
Total Group: 1
Total Weight: 4.085

Method

Caramel Bar Cake

1. Using a beater, blend all the ingredients together on slow speed for 1 minute.
2. Scrape down.
3. Beat on second speed for 5 minutes.
4. Scale 800g of mix into an oblong foil.
5. Bake at 180℃ (356℉) for approximately 25-35 minutes.
6. Using a beater, blend all ingredients together on slow speed for 1 minute (ex. True Caramel - Millionaires Caramel and scrape down).
7. Add True Caramel - Millionaires Caramel.
8. Beat on second speed for 5 minutes.
9. Scale 800g of mix into an oblong foil.
10. Bake at 180℃ (356℉) for approximately 25-35 minutes.
11. Once cool, cut all the cakes into oblong shapes, all the same thickness.
12. Stack together with caramel buttercream (20% butter to True Caramel - Millionaires Caramel) with the chocolate sponge in the middle.
13. Coat the outside of the bar cake with a thin layer of the buttercream.
14. Cover with a thin layer of marzipan for a smooth surface.
15. Heat some True Caramel - Millionaires Caramel to 50℃ (122℉) and enrobe the whole bar cake, then marble with some baker's chocolate and dress with buttercream and chocolate.

Ingredients

Group 1
Ingredient
KG
Chocolate Muffin and Crème Cake Complete
1.000
Water
0.540
Oil
0.270
Multimix Cake Base
1.000
Water
0.230
Oil
0.300
Egg
0.365
True Caramel - Millionaires Caramel
0.380
Total Group: 1
Total Weight: 4.085

Method

Caramel Bar Cake

1. Using a beater, blend all the ingredients together on slow speed for 1 minute.
2. Scrape down.
3. Beat on second speed for 5 minutes.
4. Scale 800g of mix into an oblong foil.
5. Bake at 180℃ (356℉) for approximately 25-35 minutes.
6. Using a beater, blend all ingredients together on slow speed for 1 minute (ex. True Caramel - Millionaires Caramel and scrape down).
7. Add True Caramel - Millionaires Caramel.
8. Beat on second speed for 5 minutes.
9. Scale 800g of mix into an oblong foil.
10. Bake at 180℃ (356℉) for approximately 25-35 minutes.
11. Once cool, cut all the cakes into oblong shapes, all the same thickness.
12. Stack together with caramel buttercream (20% butter to True Caramel - Millionaires Caramel) with the chocolate sponge in the middle.
13. Coat the outside of the bar cake with a thin layer of the buttercream.
14. Cover with a thin layer of marzipan for a smooth surface.
15. Heat some True Caramel - Millionaires Caramel to 50℃ (122℉) and enrobe the whole bar cake, then marble with some baker's chocolate and dress with buttercream and chocolate.

Display Conditions

Display Conditions

Ambient

Category

Category

Patisserie

Finished Product

Finished Product

Cake, Dessert, Gateaux, Sweet Good

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