Ingredients

Group 1
Ingredient
KG
Multimix Cake Base
1.000
Cocoa powder
0.034
Water
0.230
Oil
0.300
Egg
0.365
Red food colour
0.133
Total Weight: 2.062

Method

Red Velvet Caramel Cake

1. Using a beater, blend all the ingredients together on slow speed for 1 minute.
2. Scrape down.
3. Beat on second speed for 5 minutes.
4. Mix for 1 minute on slow speed.
5. Scale 1kg into 8 inch, lined tins.
6. Bake at 175℃ (347℉) for 35-40 minutes.
7. Once cool, cut into three.
8. Beat Cream Cheese Flavoured Icing, with a splash of hot water.
9. Heat True Caramel - Salted Caramel until fluid, then coat the top (two thin layers gives a better result).
10. Comb scrape the sides and pipe the cream cheese icing onto the rim.
11. Dress with spun chocolate and raspberries.

Product Used

Ingredients

Group 1
Ingredient
KG
Multimix Cake Base
1.000
Cocoa powder
0.034
Water
0.230
Oil
0.300
Egg
0.365
Red food colour
0.133
Total Weight: 2.062

Method

Red Velvet Caramel Cake

1. Using a beater, blend all the ingredients together on slow speed for 1 minute.
2. Scrape down.
3. Beat on second speed for 5 minutes.
4. Mix for 1 minute on slow speed.
5. Scale 1kg into 8 inch, lined tins.
6. Bake at 175℃ (347℉) for 35-40 minutes.
7. Once cool, cut into three.
8. Beat Cream Cheese Flavoured Icing, with a splash of hot water.
9. Heat True Caramel - Salted Caramel until fluid, then coat the top (two thin layers gives a better result).
10. Comb scrape the sides and pipe the cream cheese icing onto the rim.
11. Dress with spun chocolate and raspberries.

Display Conditions

Display Conditions

Ambient

Category

Category

Patisserie

Occasion

Occasion

Valentine's Day

Finished Product

Finished Product

Cake, Dessert, Gateaux, Sweet Good

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