Classic High Ratio Utility Cake Mix Pack Shot
baking better together
Classic Range

Classic Hi Ratio Utility Cake Mix

Make-Up Recipe
15KG

Basic Recipe

IngredientsWeight (kg or L)
SPONGE MIX
Mauri Silky Sponge Mix1.000kg
Egg0.400kg
Water0.350 - 0.400kg
Cocoa powder0.130kg
COFFEE BUTTERCREAM
Castor sugar0.200kg
Water0.120kg
Glucose0.100kg
Egg yolks12 pce
Softened unsalted butter0.600kg
Coffee flavouring ‘Trablit’0.035kg

Method

  1. Step 1

    Combine all ingredients in a bowl.

  2. Step 2

    Using a whisk attachment, whisk on slow speed for 30 seconds. Scrape bowl.

  3. Step 3

    Whisk on high speed for 5 minutes. Scrape bowl.

  4. Step 4

    Whisk on medium speed for 5 minutes.

  5. Step 5

    Deposit into paper lined cake tins.

  6. Step 6

    Bake at 190°C until baked through.

  7. Step 7

    Transfer to a wire rack to cool.

  8. Finished Product Shelf Life

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

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