Microphone cakes | Patisserie Professional Recipe - Puratos

Ingredients

Method

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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