Bitesize Lemon Bundt Cakes
Bitesize Lemon Bundt Cakes — a Bakels recipe in 2 components. Uses Bakels Multi-Mix Cake Base 12.5 kg.
- mixing time (slow speed)
- 1 min
- mixing time (medium speed)
- 6 min
- scaling weight per cake
- 40 g
- baking temperature
- 180 °C
- baking time
- 30 min
- White Fudgice per cake
- 15 g
- grated lemon zest per cake
- 1 g
Ingredients
Cake Mix
| Ingredient | Quantity |
|---|---|
| Bakels Multi-Mix Cake Base 12.5 kgMultimix Cake Base | 1 kg |
| Water | 0.23 kg |
| Vegetable oil | 0.3 kg |
| Egg | 0.365 kg |
| Bakels Lemon Compound | 0.048 kg |
| Grated lemon zest | 0.025 kg |
Decoration
| Ingredient | Quantity |
|---|---|
| White Fudgice | 0.72 kg |
| Grated lemon zest | 0.048 kg |
Method
Bundt: Place all cake ingredients into a mixing bowl, fitted with a beater.
Bundt: Mix for 1 minute on slow speed.
Bundt: Scrape down.
Bundt: Mix for a further 6 minutes on medium speed.
Bundt: Scale at 40 g into greased bundt cake trays.
Bundt: Bake at 180°C for approx. 30 minutes.
Assembly/Decoration: In a bowl, gently warm the White Fudgice to a dipping consistency.
Assembly/Decoration: Dip each bundt cake into the warmed White Fudgice, approx. 15 g per cake.
Assembly/Decoration: Sprinkle 1 g of grated lemon zest onto each cake before the White Fudgice sets to finish.
Bakels Lemon Compound can be substituted with 0.025 kg of lemon juice.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.