Microphone cakes


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


  • 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.