Group 1
Ingredient
KG
%
1.000
100.00
Cocoa powder
0.100
10.00
Water
0.620
62.00
Oil
0.275
27.50
Glycerine
0.045
4.50
Total Weight: 2.040

1. Add all ingredients into a bowl fitted with a beater.
2. Mix for 1 minute on low speed.
3. Scrape down.
4. Mix on medium speed for 6 minutes.
5. Scale into 3 x 9/10” round tins.
6. Bake at 175°C for 35-40 minutes.
7. Once cool, cut tops to level if required
8. Chocolate buttercream, using Bakels Rich Chocolate Fudgice and 25% butter/margarine, beat for 5 mins on medium speed
9. Layer and comb the top and sides with buttercream
10. Top with Easter eggs. Heat Bakels White Fudgice coloured yellow for egg yolks.
11. Sprinkle with chocolate shavings.

Display Conditions

Display Conditions

Ambient

Category

Category

Patisserie

Occasion

Occasion

Easter

Finished Product

Finished Product

Cake