Recipes

Recipes

All cake mixes can be purchased online or in our studio.

 

Ganache Recipe

This is one of those great recipes that have 2 ingredients. Truthfully we usually use the premade ganache for the convience of it, oh and it tasts great. Click Here for premade ganache. We have white, chocolate and caramel available.

600g thick cream

1.2kg dark couverture chocolate

Put the cream and 1/3 of chocolate into a very large saucepan and put on stove very low. DO NOT LEAVE THE SAUSPAN. Constantly stir till melted. Add the next 1/3 and continue till all melted and the last 1/3 and continue to melted. Remove from the heat and continue stirring till pan cools down. Put ganache in 2-3 containers and leave to cool. Put in the fridge and wait to thicken enough to use. If you are concerned about burning the chocolate do over double boiler. Use by date on the cream.

 

Cookie Dough  Recipe

175g butter

200g castwer sugar

2 large eggs

400g plain flour

1 tea spoon baking flour

Optional table spoon of golden syrip

Method, preheat oven 180C (360F), cream butter and sugar with electric mix master until creamy then add the eggs. Now add baking powder and flour and mix. Half the dough and wrap in cling wrap put in the fridge for at least one hour. Place dough on floured bench and roll out 5mm thick (1/4in). Now cut out with cookie cutter. Line tray with baking paper. Put cookies on baking tray and bake for 12-15 minutes or untill golden brown. Remove from tray and allow to cool before decorating with either fondant or royal icing.

 

Sponge Cake

200g butter

200g caster sugar

200g self-raising flour

4 eggs

Vanilla extract (optional 3/4 tea spoon)

Method, prehead oven 160 degrees C / 315 F. Beat butter and sugar till light and fluffy. Add eggs one at a time mixing well between each egg. Gradually add the flour mix through add vanilla (optional).  

Put in an 8 in round tin and bake for 50 minutes. Leave for 5 minutes before turning out onto a wire cooling rack.

 

Chocolate Mud Cake Bakels

1 kg of our mud cake mix

175g eggs

270g water

60g of our chocolate paste

140g veg oil

Method, mix cake mix, eggs, water and chocolate paste in mix master for 1 minute and scrape bowl. Add the veg oil and mix for another 2 minutes on high. Cook in oven for approx 1 30min to 1h 50min on 150 degrees.

Once cake has cooled fill with our ganache or white fudge mmmm yum.

 

12 Chocolate Mud Cupcakes Bakels

375g of our mud chocolate cake mix

65g eggs

100g water

20g of our chocolate paste

50g oil

Method, mix cake mix, eggs, water and chocolate paste in a mix master for 1 minute and scrape bowl. Add the veg oil and mix another 2 minutes on high. Cook in oven for approx 25 minutes on 150 degrees.

 

Basic Cake Bakels

1 kg of our "Cream Cake Muffin Mix"

350g eggs

225g water

275g veg oil

Method, mix cake mix, eggs and water and mix in mix master for 1 minute and scrape bowl. Add the veg oil and mix for another 2 minutes on high. Cook in oven for approx 1h 30min to 1h 50min on 150 degrees.

 

Premium White Chocolate Mud Cake Bakels

1 kg of our "Cream Cake Muffin Mix"

350g eggs

225g water

275g veg oil

300g our white chockex

Method, mix cake mix, eggs and water and mix in mix master for 1 minute and scrape bowl. Add the veg oil our melted white chockex and mix for another 2 minutes on high. Cook in oven for approx 1h 30min to 1h 50min on 150 degrees. (Melting chockex in the microwave for 30 seconds at a time and pull out and stir each time till completely melted.)

 

Premium Red Velvet Mud Cake Bakels

1 kg of our "Cream Cake Muffin Mix"

350g eggs

225g water

60g of our raspberry paste

300g of our white chockex

275g veg oil

Method, mix cake mix, eggs and water, raspberry paste and mix in mix master for 1 minute and scrape bowl. Melt the white chocokex in the microwave (put chocolate in a microwave safe bowl in the microwave for 1 min and stir  and then put back in microwave for another 30 sec then stir. Continue this till chocolate is melted.) Add the veg oil and white melted chocolate, mix for another 2 minutes on high. Cook in oven for approx 1h 30min to 1h 50min on 150 degrees. If you would like the cake to be a brighter red, add our red gel colour.

If you would prefer a red velvet sponge leave out the chocolate.

 

Premium Caramel Mud Cake Bakels

1 kg of our "Cream Cake Muffin Mix"

350g eggs

225g water

60g of our caramel paste

300g of our white chockex

275g veg oil

Method, mix cake mix, eggs and water, caramel paste and mix in mix master for 1 minute and scrape bowl. Melt the white chocokex in the microwave (put chocolate in a microwave safe bowl in the microwave for 1 min and stir  and then put back in microwave for another 30 sec then stir. Continue this till chocolate is melted.) Add the veg oil and white melted chocolate, mix for another 2 minutes on high. Cook in oven for approx 1h 30min to 1h 50min on 150 degrees. If you would prefer a caramel sponge leave out the chocolate.

 

Orange Poppy Seed Cake Bakels

1 kg of our "Cream Cake Muffin Mix"

350g eggs

225g water

60g of our orange paste

275g veg oil

1, 1/2 tablespoon poppy seeds

Method, mix cake mix, eggs and water, raspberry paste, poppy seeds and mix in mix master for 1 minute and scrape bowl. Add the veg oil and mix for another 2 minutes on high. Cook in oven for approx 1h 30min to 1h 50min on 150 degrees.

 

Premium Gluten Free Mud Mix Dark CHOCOLATE Cereform

1kg our gluten free mix

500g water

120g vegetable oil

100g whole egg

150g our dark chockex melted

50g cocoa powder (Gluten Free)

20g chocolate paste

Method, mix cake mix and cocoa powder well. add mix to liquid ingredients on low speed for 1 minute. Scrape bowl.

Mix for another 4 minutes on low to medium speed.

Cook for approx 1h 20 min on 150 degrees.

 

Premiun Gluten Free Mud Mix WHITE CHOCOLATE Cereform

1kg our gluten free mix

500g water

120 vegetable oil

100g whole egg

150g our white chockex melted

Method, mix cake mix and all liquid ingredients on low speed for 1 minute. Scrape bowl.

Mix another 4 minutes on low to medium speed.

Cook for approx 1h 20 min on 150 degrees.

 

Fruit Cake

500g our fruit cake mix

250g water

150g egg

500g sultanas

150g raisins

100g currants

65g mixed peel

65g glace cherries

15g glycerine

Method, with electric mixer cake mix, water and eggs together on low speed for one minute. Scrape bowl and mix for a mix for another 3 minutes on med to low speed. Add all dried fruit and mix for 2 minutes. Cook on 160 degrees.

For best result wash and drain saltanas/raisins/currants and drain. Then blend with glazed cherries, mixed peel, glycerine and small quantity of APITO RUM FLAVOURING PASTE. Place into a plastic bucket cover and leave over night. Mix a few times.

 

Muffins and Cupcakes, you can use any of the below cake mixes for muffins. Cook for approx 20-25 minutes on 150 degrees.

 

FLAVOURED BUTTERCREAM/FROSTING

If you would like to make some of the most delicious buttercream/frosting then add 30g of any of our cake flavor pastes to the below "Buttercream/Frosting" recipe below. You will not need to reduce the qty of water to flavour the icing.

 

Buttercream/Frosting

300g our cream shortening

1kg our icing sugar mixture

approx120-140mil water

Method. Mix in Mixmaster on low to combine ingredients then scrape bowl and turn up to high. Mix on high till frosting is light and fluffy.

Note. You may need to add a little more or less water. If the frosting is too stiff add more water.

You can add flavours to the frosting here like our chocolate paste which is soooo yummy on top of a chocolate mud muffin. See our different flavoured pastes in our online shop. You can also add different colour.

In winter the cream shortening can be put in microwave for up to 30 seconds before putting in mix master the make the process faster.

 

Cake or Fondant Glue

2 table spoons of warm water

1/4 teaspoon tylose or CMC

Method. mix together till smooth and keep in the fridge for up to a month.

 

Rice Krispies/Marshmallow Rice Cereal Treats

50g unsalted butter

200g white marshmallows

160g Rice bubbles

Method. Melt butter in saucepan, then add marshmallows and melt them as well. Once both are melted add the rice bubbles and stir well. You can now shape to you requirements.

How to make sheets of rice cereal.  Spray baking tray with oil. Line with baking paper. Spread into lined baking tray and flatten out a little with spoon. Or spray oil onto your fingertips and flatten as much as you can. Now lay a sheet of baking paper over the cereal and smooth out with a can (eg can of beans, tin fruit etc)

Uses for the cereal treat. Perfect for sculpting and very light and can be covered with fondant or buttercream/frosting (see our recipe for buttercream/frosting on this page)

If you are making a castle for a little girls cake you can use white rice bubbles and pink marshmallow and it looks fantastic.

If you are making a Minecraft cake use white marshmallows and coco pops. See our photo gallery for pictures of minecreaft cake using this method. To apply sheets of cereal treat to cake, buttercream/frosting cake and stick directly onto side after cutting to size.