Rose layered sponge cakes
Rose layered sponge cakes — a Macphie recipe, makes 38 cakes. Uses Macphie Mississippi Muffin & Cake Mix 12.5 kg, Plain and Ready-to-Use Frosting, Vanilla – 5 kg.
- mixing time (slow speed)
- 1 min
- mixing time (middle speed)
- 6 min
- baking temperature
- 180 °C
- baking time
- 30-35 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Macphie Mississippi Muffin & Cake Mix 12.5 kg, Plain | 1000 g |
| Ready-to-Use Frosting, Vanilla – 5 kg | |
| Vegetable oil | 235 g |
| Water | 425 g |
| Rose flavour & colour | 15 g |
| Sugar paste |
Method
Place the Macphie Mississippi Muffin & Cake Mix into a mixing bowl fitted with a paddle and beat on slow speed whilst gradually adding the liquids (including rose flavouring) for 1 minute, scrape down then mix on middle speed for 6 minutes.
Divide batter into 4 equal parts and colour. Deposit batters into 7×6 lightly greased foils and bake at 180°C for 30-35 minutes.
To finish, trim the slabs and cut into 3" circles, sandwich and top with rose flavoured and coloured Macphie Vanilla Frosting.
Butterfly is cut out of sugar paste.
Macphie recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.