Christmas Slices

Slice

1. Place all cake ingredients into a mixing bowl, fitted with a beater.
2. Mix for 1 minute on slow speed.
3. Scrape down.
4. Mix for a further 6 minutes on medium speed.
5. Scale at 850g into a rectangle silver foil.
6. Bake at 180°C for approx. 35 minutes.

Assembly/Decoration

1. In a bowl, heat the Instant Superglaze Apricot.
2. Brush 25g of the Instant Superglaze Apricot over the top of each tray cake.
3. Cover with 250g of pinned Renshaw White Marzipan.
4. Cover the Renshaw White Marzipan with 250g of pinned Renshaw White Fondant Icing to finish.
5. Once set, cut into 7cm x 4cm slices.

• Multimix Eggless Cake Complete

Slice

1. Place all cake ingredients into a mixing bowl, fitted with a beater.
2. Mix for 1 minute on slow speed.
3. Scrape down.
4. Mix for a further 6 minutes on medium speed.
5. Scale at 850g into a rectangle silver foil.
6. Bake at 180°C for approx. 35 minutes.

Assembly/Decoration

1. In a bowl, heat the Instant Superglaze Apricot.
2. Brush 25g of the Instant Superglaze Apricot over the top of each tray cake.
3. Cover with 250g of pinned Renshaw White Marzipan.
4. Cover the Renshaw White Marzipan with 250g of pinned Renshaw White Fondant Icing to finish.
5. Once set, cut into 7cm x 4cm slices.

• Multimix Cake Concentrate