Cherry Bakewell Loaf Cake

Group Cake
Ingredient
KG
Multimix Cake Base
1.000
Water
0.230
Vegetable oil
0.300
Egg
0.365
Renmac Macpaste
0.380
Total Weight: 2.275
Group Decoration
Ingredient
KG
Renshaw Vanilla Soft Icing
0.600
Toasted Flaked Almonds
0.060
Fresh cherries
-
Total Weight: 0.660

Cakes

  1. Add all ingredients into a mixing bowl fitted with a beater.
  2. Mix for 1 minute on low speed.
  3. Scrape down.
  4. Mix for 6 minutes on medium speed.
  5. Scale 750g into large loaf cake tins or liners.
  6. Bake at 180℃ for 40 minutes.

 

Assembly/Decoration

  1. In a bowl melt the White Fudgice to a spreading consistency.
  2. Spread 200g of White Fudgie over each cooled loaf ensuring a good covering.
  3. Sprinkle over 20g of toasted flaked almonds and add fresh cherries before the icing sets, to finish.
Category

Category

Bakery

Finished Product

Finished Product

Cake

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