Microphone cakes

	Unit
Satin Crème Cake Mix Chocolate \| Patisserie	1.000 kg
Egg	0.350 kg
Water	0.225 kg
Oil	0.300 kg
Per Cake
Wafer cone	1
Chocolate Fudge \| Patisserie	0.040 kg
Biscuit crumbs	0.005 kg
Edible silver spray	0.002 kg
Carat Cover Dark U2 \| Chocolate	0.010 kg

Unit

1.000 kg

Egg

0.350 kg

Water

0.225 kg

Oil

0.300 kg

Per Cake

Wafer cone

0.040 kg

Biscuit crumbs

0.005 kg

Edible silver spray

0.002 kg

0.010 kg

Using a planetary mixer & beater mix the Satin Crème Cake Chocolate Mix, eggs, oil & water for 2 mins slow, then scrape down.
Mix for 3 mins medium.
Deposit into wafer cones stood in cupcake tins at 35g.
Bake at 160°C for 30-35 mins.
Beat the Chocolate Fudge to soften then pipe over the cooled cakes then roll in biscuit crumb.
Spray the top of the cake with edible silver spray.
Dip the bottom of the cakes in Carat Dark U2 melted to 40-45°C.

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