Cappuccino & Caramel Slice
Cappuccino & Caramel Slice — a Dawn Foods recipe, makes 1/4 sheet (9" x 15"). Uses Caramel Glossy Icing 14 kg, Dawn Bakers Select Plain Crème Cake Base 12.5 kg and Dawn Coffee Frosting 6 kg.
- mixing time (slow speed)
- 1 min
- mixing time (medium speed)
- 3 min
- baking temperature
- 170 °C
- baking time
- 35 min
- icing temperature (cappuccino icing)
- 40 °C
Ingredients
| Ingredient | Quantity |
|---|---|
| Dawn® Cappuccino Fudge Icing (topping) | |
| Caramel Glossy Icing 14 kgDawn® Glossy Icing - Caramel Flavoured (for drizzling) | |
| Caramel Fudge Pieces (inclusions) | 130 g |
| Dawn® Mocca (Chocolate Coffee) Bean (for decoration) | |
| Caramel Fudge Pieces (for decoration) | |
| Dawn Bakers Select Plain Crème Cake Base 12.5 kg | 1000 g |
| Whole egg | 350 g |
| Vegetable oil | 300 g |
| Water | 225 g |
| Dawn Coffee Frosting 6 kgDawn® Coffee Frosting (for finish) |
Method
Prep: Add the Dawn® Creme Cake Base, egg, oil and water to a mixing bowl fitted with a beater.
Prep: Mix on slow speed for 1 minute and then medium speed for 3 minutes.
Prep: Add the caramel fudge pieces and mix in on slow speed.
Prep: Deposit 1200 g into a lined 1/4 sheet baking tray (9" x 15").
Bake: Bake in a deck oven at 170 °C for approximately 35 minutes.
Finish: Allow the sheet cake to cool thoroughly.
Finish: Warm the Dawn® Cappuccino Icing to 40 °C and coat the top of the sheet.
Finish: Allow to dry and set.
Finish: Mark the sheet into portions.
Finish: Pipe a bulb of Dawn® Coffee Frosting onto the end of each marked portion.
Finish: Warm the Dawn® Glossy Icing Caramel and drizzle over the top of the sheet.
Finish: Place 2 caramel fudge pieces onto each marked portion.
Finish: Place 1 Chocolate Coffee Bean onto each bulb of Dawn® Coffee Frosting.
Finish: Cut into the portioned slices.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.