Kir Royale cake

Ingredients

Unit
Satin Crème Cake Mix Plain 1.000 kg
Egg 0.350 kg
Oil 0.300 kg
Water 0.205 kg
Colour 0.020 kg
Chocolate Fudge 1.000 kg
Argenta Combo 0.250 kg
total 3.125

Method

  • Using a planetary mixer & beater mix the Satin Crème Cake Plain mix, eggs, oil, water & colour.
  • Mix for 1 min on slow, scrape down.
  • Mix for 3 mins on medium.
  • Deposit into lined 7" round tins at 450g.
  • Bake at 160°C for 20 - 25mins.
  • Once cooled trim level, process the trimmings into a fine crumb.
  • Combine the Chocolate fudge and the Argenta Combo, beat together until smooth.
  • Build into 4 layers with Topfil blackcurrant between each layer.
  • Cover with the Chocolate fudge icing.
  • Decorate the bottom half of the cake with the cake crumb.