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  • Sponge Cake Vanilla Flavoured Round (Baked) 8inch
    • Sponge Cake Vanilla Flavoured Round (Baked) 8inch
    Sponge Cake Vanilla Flavoured Round (Baked) 8inch - Image 2

    Sponge Cake Vanilla Flavoured Round (Baked) 8inch

    Frozen, baked light yellow sponge cake.

    Units in box

    Product Quantity:
    20

    Units in box

    Product Weight:
    400g

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    SKU 100203500 Category
    Sponge Cake Red Velvet Round (Baked) 8inch
    Sponge Cake Red Velvet Round (Baked) 8inch
    BARCODE

    600970014 7712
    PROD CODE

    2575
    Read more
    Sponge Cake Vanilla Flavoured Round (Baked) 6inch
    Sponge Cake Vanilla Flavoured Round (Baked) 6inch
    BARCODE

    600970014 5268
    PROD CODE

    2470
    Read more
    Sponge Cake Red Velvet Sheet (Baked)
    Sponge Cake Red Velvet Sheet (Baked)
    BARCODE

    600970014 8146
    PROD CODE

    2576
    Read more

    Rainbow Cake

    Ingredients

    • Vanilla flavoured sponge
    • Chocolate sponge
    • Pink Sponge
    • Bavarian Whip
    • Sequince

    Product Preparation Method

    1. Defrost Bavarian Whip overnight in the refrigerator
    2. Defrost Sponge in packaging until soft ± 2 hours, or overnight
    3. Whisk Bavarian Whip to form a firm peak . 2 min 1st speed and then 2 min 2nd speed
    4. Spray Sugar Solution on base of sponge
    5. Using a NO13mm star tube, pipe Bavarian Whip on top of base of sponge
    6. Place the 2nd Sponge cake upside down on top of the piped cream
    7. Using a NO13mm star tube, pipe Bavarian Whip on top of base of sponge
    8. Place the 3nd Sponge cake upside down on top of the piped cream
    9. Decorate sides of cake with the Bright sequince

    Blueberry Vanilla Cake

    Ingredients

    • Vanilla flavoured sponge
    • Bavarian Whip
    • Blueberry Fruitful
    • White chocolate ganache
    • Blueberries

    Product Preparation Method

    1. Defrost Bavarian Whip overnight in the refrigerator
    2. Defrost Sponge in packaging until soft ± 2 hours, or overnight
    3. Whisk Bavarian Whip to form a firm peak . 2 min 1st speed and then 2 min 2nd speed
    4. Use pallet knife and add blueberry fruitful on base of sponge
    5. Using a NO13mm star tube, pipe Bavarian Whip on top of base of sponge
    6. Place the 2nd Sponge cake upside down on top of the piped cream and give the sponge a coat of Bavarian Whip 150g
    7. Heat coating to 40-45⁰C
    8. Pour required quantity of coating over top of prepared sponge and with a pallet knife gently pallet the coating on the top so that it can flow down the sides to cover the complete top and sides, while coating is still wet, shake the cake gently to assist the coating to cover the cake and remove any runs and bubbles and give a smooth finish, use a drip rack to set
    9. Decorate with Blueberries

    Caramel Vanilla Nude Cake

    Ingredients

    • Vanilla flavoured sponge
    • Bavarian Whip
    • Caramel Presta
    • (Figs or whispers or Peacan nuts)

    Product Preparation Method

    1. Defrost Bavarian Whip overnight in the refrigerator
    2. Defrost Sponge in packaging until soft ± 2 hours, or overnight
    3. Whisk Bavarian Whip to form a firm peak . 2 min 1st speed and then 2 min 2nd speed
    4. Use pallet knife and add Caramel Presta on base of sponge
    5. Using a NO13mm star tube, pipe Bavarian Whip on top of base of sponge
    6. Place the 2nd Sponge cake upside down on top of the piped cream
    7. Heat coating to 40-45⁰C
    8. Pour required quantity of coating over top of prepared sponge and with a pallet knife gently pallet the coating on the top so that it can flow down the sides to cover the complete top and sides, while coating is still wet, shake the cake gently to assist the coating to cover the cake and remove any runs and bubbles and give a smooth finish, use a drip rack to set
    9. Decorate with Figs,Whispers or Peacan nuts