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

    Sponge Cake Chocolate Round (Baked) 8inch

    Ready to use, 19cm sliced sponge cake.

    Units in box

    Product Quantity:
    20

    Units in box

    Product Weight:
    400g

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    SKU 100304500 Category
    Sponge Cake Chocolate Round (Baked) 6inch
    Sponge Cake Chocolate Round (Baked) 6inch
    BARCODE

    600970014 5282
    PROD CODE

    2471
    Read more
    Sponge Cake Vanilla Flavoured Round (Baked) 8inch
    Sponge Cake Vanilla Flavoured Round (Baked) 8inch
    BARCODE

    600966913 2682
    PROD CODE

    100203500
    Read more
    Sponge Cake Vanilla Flavoured Round (Baked) 12inch
    Sponge Cake Vanilla Flavoured Round (Baked) 12inch
    BARCODE

    600970014 6524
    PROD CODE

    2472
    Read more

    Chocolate Ganache Cake

    Ingredients
    Required

    • Chocolate Sponge
    • Wonder Whip Chocolate
    • Dark Chcocolate Ganache
    • Chocolate Block

    Optional

    • Fresh Fruit

    Product Preparation Method

    1. Defrost Wonder Whip Chocolate overnight in the refrigerator.
    2. Defrost Sponge in packaging until soft, or overnight.
    3. Whisk Wonder Whip Chocolate 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 whipped Wonder Whip Chocolate 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.
    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 a Fresh Fruit and and chocolate shavings.

    Black Forest Cake

    Ingredients

    • Chocolate sponge
    • Bavarian Whip
    • Cherry Fruit fil
    • Chocolate Shavings
    • Optional Cherries

    Product Preparation Method

    1. Defrost wonder Bavarian Whip overnight in refrigerator
    2. Defrost Sponge in packaging until soft ± 2 hours, or overnight
    3. Whisk Bavarian Whip to form firm peak . 2 min 1st speed and then 2 min 2nd speed
    4. Use a pallet knife, coat Fruitful Cherry on base of sponge
    5. Using a NO13mm star tube, pipe Bavarian Whip on top of the Fruitful Cherry on 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
    7. Cover the sides of the cake with chocolate shavings
    8. Decorate/Pipe 8 rosettes and decorate with fresh cherries or Fruitful Cherry on the rosettes
    9. Add chocolate shaving in the centre of the cake

    Caramel Chocolate Cake

    Ingredients

    • Chocolate sponge
    • Bavarian Whip
    • Caramel Presta
    • Caramel Popcorn

    Product Preparation Method

    1. Defrost wonder Bavarian Whip overnight in refrigerator
    2. Defrost Sponge in packaging until soft ± 2 hours, or overnight
    3. Whisk Bavarian Whip to form firm peak . 2 min 1st speed and then 2 min 2nd speed
    4. Using a pallet knife, coat Caramel Presta on base of sponge
    5. Using a NO13mm star tube, pipe Bavarian Whip on top of the Caramel Presta on 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 Bavarian Whip 40-45⁰C ,add the Caramel presta to Warm cream and mix till a smooth consistancy
    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 Caramel Popcorn and White Chocolate Ganache