Rum & Cola Cake - Puratos

Ingredients

Method

Using a planetary mixer & beater mix Satin Crème Cake Plain Mix, Satin Crème Cake Chocolate Mix, eggs, oil, cola & flavour.
Mix for 1 min slow, scrape down.
Mix for 3 mins on medium.
Deposit the batter into silicone moulds at 50g.
Bake at 160˚C for 20-25 mins.
Once cooled inject with the cola chocolate sauce.
Freeze cakes.
Add the glitter to the glaze, heat to 40°C, enrobe to frozen cakes.

Discover

Related recipes

Fruit waffle

Fruit waffle

Pigs in savoury cake blankets

Pigs in savoury cake blankets

Custard Cream Bar

Custard Cream Bar

Raspberry fondants

Raspberry fondants

Raspberry Cakenut

Raspberry Cakenut

Wild Blueberry Clam

Wild Blueberry Clam

Welsh Cake

Welsh Cake

Reindeer Poo

Reindeer Poo

Hot Chocolate Fondants

Hot Chocolate Fondants

Spiced Honey Cake

Spiced Honey Cakes

Brigaderos

Brigaderos

Cannalookie | Professional Patisserie Recipe

Cannalookie

Ding Dongs | Professional Patisserie Recipe

Ding Dongs

Snowball | Professional Patisserie Recipe

Snowball

Cake Toasties | Professional Patisserie Recipe

Cake Toasties | Professional Patisserie Recipe

Petit Fours | Professional Patisserie Recipe

Petit fours

Microphone cakes | Patisserie Professional Recipe

Microphone cakes