Group Cake
Ingredient
KG
0.470
Water
0.110
Oil
0.140
Egg
0.200
Glycerine
0.010
Ground cinnamon
0.002
Mixed spice
0.002
Caramel colour
0.002
Orange & lemon zest
0.020
Mixed fruit
0.640
Renshaw Golden Marzipan
0.100
Total Weight: 1.696
Group Decoration
Ingredient
KG
Renshaw Golden Marzipan
-
Renshaw Royal Icing
-
Small Chocolate Eggs
-
Instant Superglaze Apricot
0.030
Total Weight: 0.030
Cake
- Using a beater, blend all ingredients together (except mixed fruit and golden marzipan) for 1 minute on slow speed.
- Scrape down.
- Beat on second speed for 3 minutes.
- Add the mixed fruit and mix on slow speed for 1 minute.
- Scale 500g into 18cm x 18cm square cake tin.
- Pin the Golden Marzipan into a 17cm x 17cm square and place onto the cake batter.
- Scale another 500g of cake batter over the golden marzipan ensuring a good covering.
- Bake at 160℃ for approx. 80 minutes.
Assembly/Decoration
- In a bowl, heat the Instant Superglaze.
- Brush the entire surface with 30g of the heated Instant Apricot Superglaze ensuring a good covering.
- Cut into 16 x 4cm squares.
- Add a white ready roll icing square, golden marzipan flower and a small chocolate egg to each cake bite to finish.
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