RED VELVET CAKE
(Using B & S Red Velvet Cake Mix)
YIELD: 2 pieces for an 8-Inch Round Cake
INGREDIENTS |
BAKER’S % |
WEIGHT IN GRAMS |
| B & S Red Velvet Cake Mix |
100.00 |
1000.00 |
| Corn Oil |
45.00 |
450.00 |
| Whole Eggs |
30.00 |
300.00 (6 pcs.) |
| Water |
30.00 |
300.00 |
Frosting: |
||
| B & S Instant Whipping Cream Powder |
400.00 |
|
| Ice Cold Water |
400.00 |
|
PROCEDURE:
- Mix whole eggs and water.
- Add in the red velvet cake mix and beat at low speed for 1 minute.
- Scrape down and continue mixing at medium speed for 5 minutes.
- Shift to lowest speed and add the oil gradually. Mix to combine.
- Deposit into prepared pan and bake at 180˚C for 40 to 45 minutes or until done.
Frosting:
- Dissolve instant whipping cream powder with water.
- Whip for 6 to 9 minutes at high speed.
- Apply as frosting.
This material is supplied as reference and guide for your testing. All recommendations are based on tests and research believed to be reliable. While it may meet your needs, no guarantees are assumed or implied.
