Classic Variety Loaf & Cake Mix Pack Shot
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Classic Range

Classic Variety Loaf and Cake

Make-Up Recipe
15KG

Basic Recipe

IngredientsWeight (kg or L)
SPONGE ‘CUP’ CAKE
Mauri Deluxe or
Silky Sponge Mix		1.000kg
Whole egg0.400kg
Water0.350L
Egg nog liqueur (optional)0.050L
EGG NOG BUTTERCREAM
Castor sugar0.300kg
Water0.180L
Glucose0.150kg
Egg yolks0.360kg
Softened unsalted butter0.900kg
Egg nog liqueur (optional)0.150L

Method

  1. Step 1

    Combine all ingredients in a bowl.

  2. Step 2

    Using a paddle attachment, blend on slow speed for 1 minute. Scrape bowl.

  3. Step 3

    Blend on slow speed for a further 4 minutes.

  4. Step 4

    Deposit into a paper lined loaf tin.

  5. Step 5

    Bake at 180°C until baked through.

  6. Step 6

    Transfer to wire rack to cool.

  7. Step 7

    Decorate with a dusting of icing sugar and sliced banana.

  8. Finished Product Shelf Life

    Best eaten fresh on day made. Store at ambient temperature.

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