Ding Dongs


Cake Batter
Satin Crème Cake Mix Chocolate | Patisserie 1.000 kg
Egg 0.350 kg
Oil 0.300 kg
Water 0.225 kg
Cake Batter total 1.875
Mint Frosting
Argenta Combo 0.350 kg
Icing Sugar 1.000 kg
Classic Mint 0.070 kg
Mint Frosting total 1.420
(Per cake)
Carat Cover Dark U2 | Chocolate 0.040 kg
Sweetsnow 0.001 kg
(Per cake) total 0.041


  • Mix Satin Crème Cake Chocolate Mix, egg, oil & water for 2 mins on slow speed, scrape down.
  • Mix for 3 mins on medium.
  • Deposit the batter into a lined half tray.
  • Bake 25-30 mins at 160°C.
  • Combine the mint frosting ingredients, mix on slow for 1 min, scrape down, mix on medium for 3 mins.
  • When the cake is cooled cut out 60mm discs, split each disc in half fill with mint frosting.
  • Enrobe the filled cakes with Satin Carrot Coverdark U2 & dust with sweetsnow.