Flower Wreath Cake
Flower Wreath Cake — a Bakels recipe in 2 components. Uses Bakels Lemon Cream Filling No E171 6 kg.
- mixing time (slow speed)
- 1 min
- mixing time (medium speed)
- 4 min
- scaling weight per tin
- 0.485 kg
- baking temperature
- 180 °C
- baking time
- 35 min
Ingredients
Cake
| Ingredient | Quantity |
|---|---|
| Lemon Crème Cake Mix | 1.000 kg |
| Egg | 0.365 kg |
| Vegetable oil | 0.330 kg |
| Water | 0.230 kg |
Assembly/Decoration
| Ingredient | Quantity |
|---|---|
| White Fudgice | 0.360 kg |
| Bakels Lemon Cream Filling No E171 6 kgRTU Lemon Cream Filling | 0.640 kg |
| Edible flowers | 0.025 kg |
Method
- Cake
Place all cake ingredients into a mixing bowl, fitted with a beater.
- Cake
Mix for 1 minute on slow speed.
- Cake
Scrape down.
- Cake
Mix for 4 minutes on medium speed.
- Cake
Scale at 0.485 kg into 9" round cake tins.
- Cake
Bake at 180°C for approx. 35 minutes.
- Assembly/Decoration
In a bowl, cream together the White Fudgice and 90 g of the RTU Lemon Cream Filling.
- Assembly/Decoration
Place a lemon cake round onto a base of your choice and top with 150 g of the lemon icing.
- Assembly/Decoration
Repeat this twice more.
- Assembly/Decoration
Place the last lemon cake round on top.
- Assembly/Decoration
Coat the top and sides with the remaining 550 g lemon icing, ensuring an even covering.
- Assembly/Decoration
Place the edible flowers around the top edge to form a wreath.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.