Red Velvet Mud Cake
Using Apito Raspberry Flavouring Paste. This rich red colour and the creamy texture cake will satisfy any cake craving you may have.
Ingredients
Group 1
Ingredient
KG
Bakels Creme Cake Muffin Mix
1.000
Egg
0.300
Water (Variable)
0.400
Cocoa Powder
0.050
Apito Raspberry Flavouring Paste
0.075
Total Weight: 1.825
Group 2
Ingredient
KG
White Chocolate Buttons
0.300
Vegetable Oil
0.200
Total Weight: 0.500
Method
1. Place Group 1 in mixing bowl.
2. Blend together on low speed for 1 minute.
3. Scrape down.
4. Blend on 2nd speed for 2 minutes.
5. Scrape down.
6. Melt Group 2 in double saucepan, allow to cool, then add to Group 1 and blend on 2nd speed for 1 minute.
7. Grease two 25 cm tins with TINMAX CAKE.
8. Deposit half the batter in each hoop.
9. Oven temperature 150°C medium top and medium bottom.
10. Bake for approximately 1 ¼ to 1 ½ hours.
11. Remove from oven.
Product Used
Ingredients
Group 1
Ingredient
KG
Bakels Creme Cake Muffin Mix
1.000
Egg
0.300
Water (Variable)
0.400
Cocoa Powder
0.050
Apito Raspberry Flavouring Paste
0.075
Total Weight: 1.825
Group 2
Ingredient
KG
White Chocolate Buttons
0.300
Vegetable Oil
0.200
Total Weight: 0.500
Method
1. Place Group 1 in mixing bowl.
2. Blend together on low speed for 1 minute.
3. Scrape down.
4. Blend on 2nd speed for 2 minutes.
5. Scrape down.
6. Melt Group 2 in double saucepan, allow to cool, then add to Group 1 and blend on 2nd speed for 1 minute.
7. Grease two 25 cm tins with TINMAX CAKE.
8. Deposit half the batter in each hoop.
9. Oven temperature 150°C medium top and medium bottom.
10. Bake for approximately 1 ¼ to 1 ½ hours.
11. Remove from oven.
Ingredients
Group 1
Ingredient
KG
Bakels Creme Cake Muffin Mix
1.000
Egg
0.300
Water (Variable)
0.400
Cocoa Powder
0.050
Apito Raspberry Flavouring Paste
0.075
Total Weight: 1.825
Group 2
Ingredient
KG
White Chocolate Buttons
0.300
Vegetable Oil
0.200
Total Weight: 0.500
Method
1. Place Group 1 in mixing bowl.
2. Blend together on low speed for 1 minute.
3. Scrape down.
4. Blend on 2nd speed for 2 minutes.
5. Scrape down.
6. Melt Group 2 in double saucepan, allow to cool, then add to Group 1 and blend on 2nd speed for 1 minute.
7. Grease two 25 cm tins with TINMAX CAKE.
8. Deposit half the batter in each hoop.
9. Oven temperature 150°C medium top and medium bottom.
10. Bake for approximately 1 ¼ to 1 ½ hours.
11. Remove from oven.
Product Used
Ingredients
Group 1
Ingredient
KG
Bakels Creme Cake Muffin Mix
1.000
Egg
0.300
Water (Variable)
0.400
Cocoa Powder
0.050
Apito Raspberry Flavouring Paste
0.075
Total Weight: 1.825
Group 2
Ingredient
KG
White Chocolate Buttons
0.300
Vegetable Oil
0.200
Total Weight: 0.500
Method
1. Place Group 1 in mixing bowl.
2. Blend together on low speed for 1 minute.
3. Scrape down.
4. Blend on 2nd speed for 2 minutes.
5. Scrape down.
6. Melt Group 2 in double saucepan, allow to cool, then add to Group 1 and blend on 2nd speed for 1 minute.
7. Grease two 25 cm tins with TINMAX CAKE.
8. Deposit half the batter in each hoop.
9. Oven temperature 150°C medium top and medium bottom.
10. Bake for approximately 1 ¼ to 1 ½ hours.
11. Remove from oven.
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