Cake2Share Cherry
Plain batter, Cherry batter, Finishing (buttercream) and Coating — a Dawn Foods recipe in 4 components. Uses Dawn Foods Flavouring Compounds, Cherry – 1 kg.
- mixing time (cake bars)
- 3 min
- baking temperature (cake bars, deck oven)
- 180 °C
- baking temperature (cake bars, convection)
- 160 °C
- baking time (cake bars)
- 35 min
- resting time (buttercream mixture)
- 10 min
- specific gravity (buttercream)
- 800 g/l
- melting temperature (coating)
- 40 °C
Ingredients
Plain batter
| Ingredient | Quantity |
|---|---|
| Dawn Creme Cake Mix Plain | 870 g |
| Whole eggs | 300 g |
| Vegetable oil | 260 g |
| Water | 220 g |
Cherry batter
| Ingredient | Quantity |
|---|---|
| Dawn Creme Cake Mix Plain | 450 g |
| Whole eggs | 150 g |
| Vegetable oil | 140 g |
| Water | 110 g |
| Dawn Foods Flavouring Compounds, Cherry – 1 kgDawn Cherry Compound | 50 g |
Finishing (buttercream)
| Ingredient | Quantity |
|---|---|
| Dawn Buttercream powder | 100 g |
| Caster sugar | 100 g |
| Water | 230 g |
| Butter | 230 g |
| Dawn Foods Flavouring Compounds, Cherry – 1 kgDawn Cherry Compound | 40 g |
Coating
| Ingredient | Quantity |
|---|---|
| Royal Steensma Souplesse Cherry | 1020 g |
| Royal Steensma Souplesse Neutral |
Method
Cake bars: mix all raw materials on medium speed for 3 minutes with a flat beater (separately for the plain batter and the cherry batter).
Cake bars: pour the plain batter onto paper in a 60 x 20 cm baking tray and smooth it. Spread the cherry batter over it and marble roughly with a spatula.
Cake bars: bake in a deck oven at 180°C (convection 160°C) for 35 minutes.
Cake bars: after cooling, cut into strips 3.5 cm wide.
Finishing: mix the Dawn Buttercream powder with the caster sugar and water to a homogeneous mass. Leave the mixture to swell for 10 minutes.
Finishing: loosen the butter with the flat beater, add the mixture and keep whipping until a specific gravity of 800 g/litre is reached. Flavour with Cherry Compound.
Finishing: pipe the cherry cream in a zigzag onto the cake bars (40 g per piece) and place in the cooler.
- Coating
Pour melted Souplesse Cherry (approx. 40°C, 60 g per piece) over the cake bars. Finish with stripes of Souplesse Neutral.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.