Wild Blueberry Clam


  • Add the Satin Crème Cake Plain Mix egg, oil, water, to a planetary mixer with a beater. 
  • Mix on slow for 2 mins 
  • Scrape down, mix for a further 3 mins medium. 
  • Deposit the batter onto silicone lined baking trays at 20g and scatter with chopped pistachio. 
  • Bake at 160°C for 10 – 12 mins. 
  • For the butter cream, beat the butter until soft, add the icing sugar & vanilla bean paste. 
  • Mix to combine on slow then beat on high to obtain a pale fluffy butter cream. 
  • Pipe 25g of buttercream onto a cooled shell & fill with 14g of Vivafil Wild Blueberry. 
  • Top with another shell.