Ingredients

Group 1
Ingredient
KG
%
Multimix Cake Base
1.000
44.8
Cocoa powder
0.100
4.5
Egg
0.416
18.6
Water
0.370
16.6
Vegetable oil
0.300
13.4
Glycerine
0.046
2.1
Total Weight: 2.232
Group 2
Ingredient
KG
%
Multimix Cake Base
1.000
52.7
Egg
0.366
19.3
Vegetable oil
0.300
15.8
Water
0.230
12.1
Total Weight: 1.896
Group 3
Ingredient
KG
%
Multimix Cake Base
1.000
48.4
Cocoa powder
0.034
1.6
Egg
0.366
17.7
Vegetable oil
0.300
14.5
Water
0.230
11.1
Red food colour
0.134
6.5
Total Weight: 2.064

Method

Group 1: Chocolate layer, Group 2: Plain layer layer, Group 3: Red velvet layer.
For each layer/group:
1. Add all ingredients into a bowl fitted with a beater and mix for 1 minute on low speed.
2. Scrape down.
3. Mix for 5 minutes on medium speed.
4. Deposit into 9" round tin.
5. Bake at 175°C for 30-40 minutes.
6. Once cool, cut the top to level off, then cut sponge into three for each flavour.
7. Make up vanilla buttercream by adding 25% butter to White Fudgice and beat until light.
8. Stack up one of each flavour, creaming between layers and then coat the top and sides.
9. Leave to chill in the fridge, then comb scrape the sides.
10. Drip white chocolate down the sides and then decorate with chocolates to finish.

Ingredients

Group 1
Ingredient
KG
%
Multimix Cake Base
1.000
44.8
Cocoa powder
0.100
4.5
Egg
0.416
18.6
Water
0.370
16.6
Vegetable oil
0.300
13.4
Glycerine
0.046
2.1
Total Weight: 2.232
Group 2
Ingredient
KG
%
Multimix Cake Base
1.000
52.7
Egg
0.366
19.3
Vegetable oil
0.300
15.8
Water
0.230
12.1
Total Weight: 1.896
Group 3
Ingredient
KG
%
Multimix Cake Base
1.000
48.4
Cocoa powder
0.034
1.6
Egg
0.366
17.7
Vegetable oil
0.300
14.5
Water
0.230
11.1
Red food colour
0.134
6.5
Total Weight: 2.064

Method

Group 1: Chocolate layer, Group 2: Plain layer layer, Group 3: Red velvet layer.
For each layer/group:
1. Add all ingredients into a bowl fitted with a beater and mix for 1 minute on low speed.
2. Scrape down.
3. Mix for 5 minutes on medium speed.
4. Deposit into 9" round tin.
5. Bake at 175°C for 30-40 minutes.
6. Once cool, cut the top to level off, then cut sponge into three for each flavour.
7. Make up vanilla buttercream by adding 25% butter to White Fudgice and beat until light.
8. Stack up one of each flavour, creaming between layers and then coat the top and sides.
9. Leave to chill in the fridge, then comb scrape the sides.
10. Drip white chocolate down the sides and then decorate with chocolates to finish.

Display Conditions

Display Conditions

Ambient

Category

Category

Patisserie

Occasion

Occasion

Valentine's Day

Finished Product

Finished Product

Cake, Sweet Good