Halloween Bundt Cake
Orange Colour Genoese, Purple Colour Genoese, Chocolate Genoese and Coloured Icings — a Dawn Foods recipe in 4 components, makes 4 x 8” (20cm) Bundt tins / moulds. Uses Dawn Golden Genoese Cake Base 12.5 kg and Dawn Dark Devil’s Chocolate Genoese Cake Base 12.5 kg.
- mixing time (orange genoese, slow speed, first stage)
- 1 min
- mixing time (orange genoese, medium speed)
- 4 min
- mixing time (orange genoese, slow speed, final stage)
- 1 min
- mixing time (purple genoese, slow speed, first stage)
- 1 min
- mixing time (purple genoese, medium speed)
- 4 min
- mixing time (purple genoese, slow speed, final stage)
- 1 min
- mixing time (chocolate genoese, slow speed, first stage)
- 1 min
- mixing time (chocolate genoese, medium speed)
- 4 min
- mixing time (chocolate genoese, slow speed, final stage)
- 1 min
- baking temperature (deck oven)
- 170 °C
- baking time
- 50-60 min
Ingredients
Orange Colour Genoese
| Ingredient | Quantity |
|---|---|
| Dawn Golden Genoese Cake Base 12.5 kg | 630 g |
| Water (1) | 250 g |
| Vegetable oil | 63 g |
| Water (2) | 110 g |
| Orange colour |
Purple Colour Genoese
| Ingredient | Quantity |
|---|---|
| Dawn Golden Genoese Cake Base 12.5 kg | 630 g |
| Water (1) | 250 g |
| Vegetable oil | 63 g |
| Water (2) | 110 g |
| Purple colour |
Chocolate Genoese
| Ingredient | Quantity |
|---|---|
| Dawn Dark Devil’s Chocolate Genoese Cake Base 12.5 kg | 615 g |
| Water (1) | 245 g |
| Vegetable oil | 75 g |
| Water (2) | 120 g |
Coloured Icings
| Ingredient | Quantity |
|---|---|
| Dawn® Fondant Sublime | 500 g |
| Orange food colour or purple food colour |
Method
- Orange Colour Genoese
Add the Genoese, water (1) and oil to a bowl fitted with a beater and mix on slow speed for 1 minute and then medium speed for 4 minutes.
- Orange Colour Genoese
Add water (2) and colour (if needed) on slow speed – SCRAPE DOWN – mix for a further 1 minute on slow speed.
- Purple Colour Genoese
Add the Genoese, water (1) and oil to a bowl fitted with a beater and mix on slow speed for 1 minute and then medium speed for 4 minutes.
- Purple Colour Genoese
Add water (2) and colour (if needed) on slow speed – SCRAPE DOWN – mix for a further 1 minute on slow speed.
- Chocolate Genoese
Add the Genoese, water (1) and oil to a bowl fitted with a beater and mix on slow speed for 1 minute and then medium speed for 4 minutes.
- Chocolate Genoese
Add water (2) on slow speed – SCRAPE DOWN – mix for a further 1 minute on slow speed.
- Coloured Icings
To make the coloured icings, take some Fondant Sublime straight from the pail and place it in 2 separate bowls then stir until smooth.
- Coloured Icings
Add the desired colours and mix in thoroughly.
Assembly: deposit approximately 250 g of each of the Genoese mixes into the prepared Bundt tins.
Assembly: bake at 170°C in a deck oven for approximately 50-60 minutes.
Assembly: when baked, allow to cool slightly before removing from the tins / moulds.
Assembly: place the icings into piping bags.
Assembly: cut a small piece off the end of each piping bag and pipe each colour onto the top of 4 cooled cakes using a back-and-forth motion.
Note: if the icings are too thick, warm slightly in a Bain Marie or microwave.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.