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
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.
Related recipes
Related products
Multimix Cake Base
Cake & Sponge Products, Cake & Sponge Mixes
Versatile cake mix, producing excellent volume, moist, even texture with good shelf life. Just add water, oil and egg.
View product
