Ingredients

Group 1
Ingredient
KG
Multimix Cake Base
0.500
Cocoa powder
0.050
Oil
0.150
Egg
0.120
Glycerine
Powdered Mallow
Total Group: 1
Total Weight: 0.820

Method

Chocolate and Mallow Heart Cakes

1. Make chocolate cupcake bases: using beater, blend all the ingredients together for 1 minute on slow speed.
2. Scrape down.
3. Beat on second speed for 6 minutes.
4. Pipe half way up into cupcake cases.
5. Bake at 180℃ for approximately 25 minutes.
6. Once cool, pipe some red jam into cake.
7. Make up the mallow (see point 10) and colour pink.
8. Pipe two shells into a heart shape onto the chocolate cakes, then leave to set for 20 minutes.
9. Enrobe with bakers chocolate and sprinkle with mini hearts.
10. Make up the mallow: blend Powdered Mallow together with the water, whisk on top speed for 10 - 15 minutes to a firm foam and pipe into desired shapes.

Product Used

Ingredients

Group 1
Ingredient
KG
Multimix Cake Base
0.500
Cocoa powder
0.050
Oil
0.150
Egg
0.120
Glycerine
Powdered Mallow
Total Group: 1
Total Weight: 0.820

Method

Chocolate and Mallow Heart Cakes

1. Make chocolate cupcake bases: using beater, blend all the ingredients together for 1 minute on slow speed.
2. Scrape down.
3. Beat on second speed for 6 minutes.
4. Pipe half way up into cupcake cases.
5. Bake at 180℃ for approximately 25 minutes.
6. Once cool, pipe some red jam into cake.
7. Make up the mallow (see point 10) and colour pink.
8. Pipe two shells into a heart shape onto the chocolate cakes, then leave to set for 20 minutes.
9. Enrobe with bakers chocolate and sprinkle with mini hearts.
10. Make up the mallow: blend Powdered Mallow together with the water, whisk on top speed for 10 - 15 minutes to a firm foam and pipe into desired shapes.

Display Conditions

Display Conditions

Ambient

Category

Category

Patisserie

Occasion

Occasion

Valentine's Day

Finished Product

Finished Product

Confectionery, Sweet Good

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