Petit fours

Ingredients

	Unit
Banana Cake Batter
Satin Crème Cake Mix Banana \| Patisserie	1.000 kg
Egg	0.350 kg
Oil	0.300 kg
Water	0.225 kg
Banana Cake Batter total	1.875
Toffee Cake Batter
Satin Crème Cake Mix Toffee \| Patisserie	1.000 kg
Egg	0.350 kg
Oil	0.300 kg
Water	0.225 kg
Toffee Cake Batter total	1.875
Yellow icing
White Fudge	0.500 kg
Yellow food colouring	0.025 kg
Yellow icing total	0.525
Caramel Icing
White Fudge	0.500 kg
Deli Caramel \| Patisserie
Caramel Icing total	0.500

Using a planetary mixer & beater mix the Satin Crème Cake Banana Mix, egg, oil & water.
Mix for 2 mins on a slow speed, scrape down. Mix for 3 mins medium.
Do the same with Satin Crème Cake Toffee Mix.
Deposit the 2 batters together into lined trays or tins depending on the desired size.
Bake at 160°C until firm to the touch.
Cut into cubes when cool; top each cube with Deli Caramel.
Combine the yellow icing ingredients, heat to 50°C.
Combine the caramel icing ingredients heat to 50°C.
Enrobe the cakes with yellow icing & spin immediately with caramel icing.