Enrobed mini caramel loaf cake
Enrobed mini caramel loaf cake — a Macphie recipe. Uses Macphie 5th Avenue Fudge Icing 12.5 kg, Caramel.
- mixing time (slow speed, mix and egg)
- 1 min
- mixing time (medium speed, mix and egg)
- 4 min
- mixing time (slow speed, after adding water and oil)
- 4 min
- baking temperature
- 180 °C
- baking time
- 40 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Macphie Caramel Crème Cake Mix | 1 kg |
| Macphie 5th Avenue Fudge Icing 12.5 kg, Caramel | |
| Whole egg | 350 g |
| Water | 200 g |
| Oil | 300 g |
| Mini toffee chunks |
Method
Place the Macphie Caramel Crème Cake Mix and egg in a machine bowl fitted with a beater and mix for 1 minute on slow speed and 4 minutes on medium speed.
Add in the water and oil and mix on slow speed for a further 4 minutes.
Deposit 90g of Macphie Caramel Crème Cake mixture into small loaf cake moulds and bake at 180°C for approx. 40mins.
Thin down the Macphie 5th Avenue® Caramel Icing with simple syrup.
Once the mini loaves are cooled, remove from cake mould and dip into Macphie 5th Avenue® Caramel Icing.
Once set, decorate with the mini toffee chunks.
Macphie recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.