Stuck Bunny Cake

Group A
Ingredient
KG
PETTINA SPONGE MIX COMPLETE
0.500
Eggs
0.500
Water
0.125
Total Weight: 1.125
Group B
Ingredient
KG
Corn Oil
0.125
Total Weight: 0.125
Group C
Ingredient
KG
Whipped cream
0.500
Total Weight: 0.500
Group D
Ingredient
KG
Fino Blueberry Filling
0.200
Total Weight: 0.200
Group E
Ingredient
KG
Pettinice RTR White Icing
1.000
Total Weight: 1.000
  1. Beat all ingredients (A) on medium speed for 7mins.
  2. Add in ingredient (B) and beat on low speed for 1mins.
  3. Pour 650g batter into the 9” cake mold and bake at 180°C for 45mins and set it aside.
  4. After cooling down, slice the cake into 4 equally layers.
  5. Covered the cake with ingredient (C) and ingredient (D) by layer then set into the freezer for a minimum of 1hr.
  6. Finally, use ingredient (E) to cover the whole cake and decorate to your desired preference.
Display Conditions

Display Conditions

Ambient

Category

Category

Bakery, Cakes, Muffins & Sponge Products, Colouring & Flavouring, Filling, Icing & Topping

Occasion

Occasion

Afternoon Tea, Celebration, Easter, Festive, Summer

Finished Product

Finished Product

Cake, Dessert, Sweet Food, Sweet Good

Back to top

Head Office

No. 2, Jalan Pendamar 27/90 Seksyen 27, 40400 Shah Alam Selangor Darul Ehsan