Ingredients

Group Cake
Ingredient
KG
Weight (%)
Pettina Sponge Mix Complete
0.250
100
Whole Eggs
0.250
100
Water
0.063
25.2
Bakels World Compound Butter (melted)
0.063
25.2
Total Weight: 0.626
Group Filling
Ingredient
KG
Weight (%)
Les Fruits 50% Blueberry
0.200
-
Total Weight: 0.200
Group Crumb Coat
Ingredient
KG
Weight (%)
Bakels World Compound Butter
0.300
-
Powdered sugar
0.120
-
Total Weight: 0.420
Group Glaze
Ingredient
KG
Weight (%)
Saphire Neutral
0.150
-
Water
0.100
-
Apito Blueberry Paste
0.002
-
Diamond Glaze White
0.500
-
Total Weight: 0.752

Method

How to do it:

Cake:
1. Combine all ingredients in a mixing bowl.
2. Using a whisk, mix on medium for approximately 1 minute.
3. Mix on high speed for 6 minutes.
4. Deposit in a greased and lined 8” round pan.
5. Bake at 170°C.
6. Cool down.

Crumb Coat:
1. Cream butter and powdered sugar.
2. Set aside.

Glaze:
1. In a saucepan, combine Saphire Glaze Neutral and water.
2. Bring to a boil to dissolve Saphire Neutral completely.
3. Add the solution to Diamond Glaze and Apito blueberry and fold slowly.
4. Temperature should be 35- 38°C before application.
5. Pour in frozen cake (-18).

Assembly:
1. Apply the filling into the sliced cake.
2. Coat the cake with buttercream.
3. Put the cake in the freezer for at least 3 hours.
4. Prepare the glaze and pour onto frozen cake (-18°C).

Yield

1 x 8” round cake

Ingredients

Group Cake
Ingredient
KG
Weight (%)
Pettina Sponge Mix Complete
0.250
100
Whole Eggs
0.250
100
Water
0.063
25.2
Bakels World Compound Butter (melted)
0.063
25.2
Total Weight: 0.626
Group Filling
Ingredient
KG
Weight (%)
Les Fruits 50% Blueberry
0.200
-
Total Weight: 0.200
Group Crumb Coat
Ingredient
KG
Weight (%)
Bakels World Compound Butter
0.300
-
Powdered sugar
0.120
-
Total Weight: 0.420
Group Glaze
Ingredient
KG
Weight (%)
Saphire Neutral
0.150
-
Water
0.100
-
Apito Blueberry Paste
0.002
-
Diamond Glaze White
0.500
-
Total Weight: 0.752

Method

How to do it:

Cake:
1. Combine all ingredients in a mixing bowl.
2. Using a whisk, mix on medium for approximately 1 minute.
3. Mix on high speed for 6 minutes.
4. Deposit in a greased and lined 8” round pan.
5. Bake at 170°C.
6. Cool down.

Crumb Coat:
1. Cream butter and powdered sugar.
2. Set aside.

Glaze:
1. In a saucepan, combine Saphire Glaze Neutral and water.
2. Bring to a boil to dissolve Saphire Neutral completely.
3. Add the solution to Diamond Glaze and Apito blueberry and fold slowly.
4. Temperature should be 35- 38°C before application.
5. Pour in frozen cake (-18).

Assembly:
1. Apply the filling into the sliced cake.
2. Coat the cake with buttercream.
3. Put the cake in the freezer for at least 3 hours.
4. Prepare the glaze and pour onto frozen cake (-18°C).

Display Conditions

Display Conditions

Ambient

Category

Category

Cakes, Specialty

Finished Product

Finished Product

Cake