Group : Chocolate layer
Ingredient
KG
%
1.000
100.00
Cocoa powder
0.100
10.00
Egg
0.416
41.60
Water
0.370
37.00
Vegetable oil
0.300
30.00
Glycerine
0.046
4.60
Total Weight: 2.232
Group : Plain layer
Ingredient
KG
%
1.000
100.00
Egg
0.366
36.60
Vegetable oil
0.300
30.00
Water
0.230
23.00
Total Weight: 1.896
Group : Red Velvet layer
Ingredient
KG
%
1.000
100.00
Cocoa powder
0.034
3.40
Egg
0.366
36.60
Vegetable oil
0.300
30.00
Water
0.230
23.00
Red food colour
0.134
13.40
Total Weight: 2.064
For each layer:
1. Add all ingredients into a bowl fitted with a beater.
2. Mix for 1 minute on low speed.
3. Scrape down.
4. Mix for 5 minutes on medium speed.
5. Deposit into 9" round tin.
6. Bake at 175°C for 30-40 minutes.
7. Once cool, cut the top to level off, then cut sponge into three for each flavour.
8. Make up vanilla buttercream by adding 25% butter to Bakels White Fudgice and beat until light.
9. Stack up one of each flavour, creaming between layers and then coat the top and sides.
10. Leave to chill in the fridge, then comb scrape the sides.
11. Drip white chocolate down the sides and then decorate with chocolates to finish.
Related recipes
Related products
Multimix Cake Base
Cake & Sponge Ingredients, Cake & Sponge Mixes
Versatile cake mix, producing excellent volume, moist, even texture with good shelf life. Just add water, oil and egg.
View product
White Fudgice
Confectionery Ingredients, Icings, Coverings & Fillings
Soft eating fudge topping, suitable for a range of applications, in a delicious vanilla flavour and is suitable for vegans.
View product
