Ingredients

Group Crust
Ingredient
KG
Weight (%)
Bakels Blue Bubblegum Cake Mix
0.067
67
All Purpose Flour
0.033
33
Bakels World Compound Butter (softened)
0.067
67
Total Weight: 0.167
Group Cheesecake
Ingredient
KG
Weight (%)
Pettina Classic Cheesecake Mix
0.250
100
Water
0.188
75
Total Weight: 0.438
Group Glaze
Ingredient
KG
Weight (%)
Saphire Neutral
0.040
-
Water
0.060
-
Diamond Glaze Neutral
0.200
-
Blue Food Coloring
0.002
-
Total Weight: 0.302
Group Topping
Ingredient
KG
Weight (%)
Assorted Candies
0.020
-
Total Weight: 0.020

Method

How to do it:

Cookie Crust:
1. Blend the Bakels Blue Bubblegum Cake Mix, all-purpose flour and World Compound Butter for 20-30 seconds or until lightly combined. Take note not to over beat.
2. Press onto the bottom of a 6-inch ring mold.
3. Chill for 15-20 minutes prior to baking.
4. Bake for 10-15 minutes at 180°C.
5. Press down the sides of the crust using a flat bottomed surface.
6. Set aside and cool.

Cheesecake:
1. Whisk Pettina Classic Cheesecake Mix with water on high speed for 1 minute.
2. Scrape down the sides and the bottom of the bowl and whisk again for another 3-4 minutes until light.
3. Fill into the pressed Blue Bubblegum cookie crust.
4. Chill overnight or until set.

Glaze:
1. Boil Sapphire Neutral with water. Cool to 50-80°C.
2. Add Diamond Glaze Neutral and blue food coloring. Mix well.
3. Pour on top of the cheesecake and decorate with assorted candies if desired.

Yield

1 x 6” round cake

Ingredients

Group Crust
Ingredient
KG
Weight (%)
Bakels Blue Bubblegum Cake Mix
0.067
67
All Purpose Flour
0.033
33
Bakels World Compound Butter (softened)
0.067
67
Total Weight: 0.167
Group Cheesecake
Ingredient
KG
Weight (%)
Pettina Classic Cheesecake Mix
0.250
100
Water
0.188
75
Total Weight: 0.438
Group Glaze
Ingredient
KG
Weight (%)
Saphire Neutral
0.040
-
Water
0.060
-
Diamond Glaze Neutral
0.200
-
Blue Food Coloring
0.002
-
Total Weight: 0.302
Group Topping
Ingredient
KG
Weight (%)
Assorted Candies
0.020
-
Total Weight: 0.020

Method

How to do it:

Cookie Crust:
1. Blend the Bakels Blue Bubblegum Cake Mix, all-purpose flour and World Compound Butter for 20-30 seconds or until lightly combined. Take note not to over beat.
2. Press onto the bottom of a 6-inch ring mold.
3. Chill for 15-20 minutes prior to baking.
4. Bake for 10-15 minutes at 180°C.
5. Press down the sides of the crust using a flat bottomed surface.
6. Set aside and cool.

Cheesecake:
1. Whisk Pettina Classic Cheesecake Mix with water on high speed for 1 minute.
2. Scrape down the sides and the bottom of the bowl and whisk again for another 3-4 minutes until light.
3. Fill into the pressed Blue Bubblegum cookie crust.
4. Chill overnight or until set.

Glaze:
1. Boil Sapphire Neutral with water. Cool to 50-80°C.
2. Add Diamond Glaze Neutral and blue food coloring. Mix well.
3. Pour on top of the cheesecake and decorate with assorted candies if desired.

Display Conditions

Display Conditions

Ambient

Category

Category

Cakes, Specialty

Finished Product

Finished Product

Cake, Cheesecake