Ingredients

Group Cake
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.600
100
Eggs
0.150
25
Bakels World Compound Butter
0.075
12.5
Water
0.300
50
Ovalett Cake Emulsifier
0.023
3.75
Total Weight: 1.148
Group Filling
Ingredient
KG
Weight (%)
Les Fruits 50% Dark Cherry
0.100
-
Total Weight: 0.100
Group Crumb Coat
Ingredient
KG
Weight (%)
Bakels World Compound Butter
0.250
-
Powdered sugar
0.090
-
Total Weight: 0.340
Group Glaze
Ingredient
KG
Weight (%)
Saphire Neutral
0.150
-
Water
0.100
-
Diamond Glaze Dark Chocolate
0.500
-
Total Weight: 0.750

Method

How to do it:

Cake:
1. Combine all ingredients except Ovalett in a mixing bowl.
2. Using a paddle, blend on low speed for approximately 1 minute.
3. Add Ovalett and continue mixing on high speed for 4 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 Neutral and water.
2. Bring to a boil to dissolve Saphire Neutral completely.
3. Add the solution to Diamond Glaze 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 (%)
Fino Chocolate Cake Mix
0.600
100
Eggs
0.150
25
Bakels World Compound Butter
0.075
12.5
Water
0.300
50
Ovalett Cake Emulsifier
0.023
3.75
Total Weight: 1.148
Group Filling
Ingredient
KG
Weight (%)
Les Fruits 50% Dark Cherry
0.100
-
Total Weight: 0.100
Group Crumb Coat
Ingredient
KG
Weight (%)
Bakels World Compound Butter
0.250
-
Powdered sugar
0.090
-
Total Weight: 0.340
Group Glaze
Ingredient
KG
Weight (%)
Saphire Neutral
0.150
-
Water
0.100
-
Diamond Glaze Dark Chocolate
0.500
-
Total Weight: 0.750

Method

How to do it:

Cake:
1. Combine all ingredients except Ovalett in a mixing bowl.
2. Using a paddle, blend on low speed for approximately 1 minute.
3. Add Ovalett and continue mixing on high speed for 4 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 Neutral and water.
2. Bring to a boil to dissolve Saphire Neutral completely.
3. Add the solution to Diamond Glaze 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