Speculoos ‘Carrot’ Cake

Easter

Group : Cake
Ingredient
KG
Speculoos Crème Cake Mix
1.000
Egg
0.365
Vegetable oil
0.330
Water
0.230
Ground cinnamon
0.010
Carrot
0.200
Chopped walnuts
0.050
Sultanas
0.075
Total Weight: 2.260
Group : Assembly/Decoration
Ingredient
KG
Cream Cheese Flavoured Icing
0.500
White Pettinice (soft roll icing)
0.275
Green Pettinice (soft roll icing)
0.075
Aromatic orange colour
-
Total Weight: 0.850

Cake

  1. Place all cake ingredients (excl. chopped walnuts and sultanas) into a mixing bowl, fitted with a beater.
  2. Mix for 1 minute on slow speed.
  3. Scrape down.
  4. Mix for a further 4 minutes on medium speed.
  5. Add the chopped walnuts and sultanas and mix for 1 minute on slow speed.
  6. Scale at 800g into rectangular silver foils.
  7. Bake at 180°C for approx. 35 minutes.

Assembly/Decoration

  1. Once cooled, cut out carrot shapes from the rectangle cakes.
  2. Place one carrot shaped cake onto a base of your choice.
  3. Fill with 200g of softened Cream Cheese Flavoured Icing.
  4. Place another carrot shaped cake on top of the cream cheese icing to form your carrot and cover the whole cake with 300g of softened Cream Cheese Flavoured Icing.
  5. Roll out 0.275kg white Pettinice (soft ready-roll icing), coloured with orange Aromatic colour to cover the cake.
  6. Mark with a few lines to give a carrot effect.
  7. Roll out 0.075kg green Pettinice (soft ready-roll icing) to form carrot top leaves to finish.
Display Conditions

Display Conditions

Ambient

Category

Category

Patisserie

Occasion

Occasion

Easter

Finished Product

Finished Product

Cake

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