27 Nov 2015
Cake PopsCakes pops are great ways to offer your customers bite-sized cakes while allowing you to explore and innovate through shape and flavours!
Cakepops
Ingredients:
- 1000 g of Tegral Satin Cream Cake
- 350 g of eggs
- 300 g of oil
- 225 g of water
Method:
- Mix all ingredients for 5 minutes at medium speed with a flat beater.
- Pipe in a cakepop baking mould & bake at 180°C for approximately 15 minutes.
- Let it cool down completely & dip with a lolly stick in Carat Coverlux.
- Decorate.
Black and White Lollies
Ingredients:
- 500 g of Tegral Satin Cream Cake Belgian Chocolate
- 175 g of Eggs
- 150 g of Oil
- 125 g of Water
- 125 g of Vivafil Raspberry
- Q.S. of Belcolade Noir Selection
Method:
- Mix all the ingredients during 5 minutes at medium speed.
- Pour into a small round and bake at 180°C during approximately 15 minutes.
- When the cake is cold, fill with Vivafil Raspberry and dip it with a stick in the Belcolade Noir Selection.
- Decorate with chocolate sprinkles.
Replace Tegral Satin Cream Cake Toffee with Tegral Satin Cream Cake and flavour with 45g Classic Apricot.
Satin Cream Cake
Satin is a promise of truly scrumptious cream and moist cakes – it’s certain to be love at first bite! Exceptionally easy to make, Satin cake mixes are versatile and fun to bake. Their creamy smooth texture and delicious taste just can’t be beaten.
Contact your local Puratos representative for more information!
