Using a planetary mixer & beater, Combine the Satin Creme Cake, eggs, oil, andwater and mix on slow speed for 2 minutes.
Scrape down and mix for a further 3 minutes on medium speed.
Divide the batter in two and add the red food colouring to one half mixing untileven in colour.
Deposit the batter into Battenburg tins at 120g per row.
Once baked and cooled trim to level the tops of the cakes.
Baking Time: 35m
Oven Type: Deck
Top Temperature: 160 °C
Bottom Temperature: 160 °C
Closed
10% Water loss
Composition
Assemble the cakes using Vivafil Apricot to stick the plain and red piecestogether in a checkerboard pattern.
Pin the marzipan to 3mm into a 210x160mm rectangle then spread with 75g ofVivafil Apricot.
Cover the cake in the marzipan trimming the ends to neaten.
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