| BARCODE | 600966913 0664 |
|---|---|
| PROD CODE | 100506750 |
| BARCODE | 600966913 0657 |
|---|---|
| PROD CODE | 100405750 |
Sponge Cake Chocolate Square (Baked)
Frozen, baked chocolate brown sponge cake.
Product Quantity:
8
Product Weight:
757g
Chocolate Blueberry Ganache Cake
Ingredients
- Chocolate Square
- Wonder whip Chocolate
- Bavarian Whip
- Blueberry fruitful
- Chocolate shavings
- Fresh Blueberries
Product Preparation Method
- DefrostWonder Whip Chocolate overnight in refrigerator
- Defrost Sponge in packaging until soft ± 2 hours, or overnight
- Whisk Wonder Whip Chocolate to form firm peak . 2 min 1st speed and then 2 min 2nd speed
- Use a pallet knife, coat Fruitful Blueberry on base of sponge
- Using a NO13mm star tube, pipe Bavarian Whip on top of the Fruitful Blueberry on base of sponge
- Place the 2nd Sponge cake upside down on top of the piped cream and give the sponge a coat of Wonder Whip Chocolate
- Cover the sides of the cake with chocolate shavings
- Pipe a border with Wonder Whip Chocolate
- Decorate With Fresh Blueberries
Birthday Theme Cake Boy
Ingredients
- Chocolate Square
- Wonder Whip Cream Soda
- Wonder whip Vanilla
- Blue colour
Product Preparation Method
- Defrost wonder Whip overnight in refrigerator
- Defrost Sponge in packaging until soft ± 2 hours, or overnight
- Whisk Whips to form firm peak . 2 min 1st speed and then 2 min 2nd speed
- Mix blue colour in a separate bowl with the whipped Wonder whip Vanilla cream
- Spray sugar solution on sponge
- Use a pallet knife, coat Wonder Whip Cream Soda ontop of sugar solution
- Place the 2nd Sponge cake upside down on top of the piped cream and give the sponge a coat of Wonder Whip Cream Soda
- Pipe a border around the cake with the blue cream and Wonder Whip Cream Soda
- Write in the centre of the cake Happy birthday with the blue cream
Caramel Logs
Ingredients
- Chocolate Square
- Caramel Wonder Whip
- Caramel Presta
- White Chocolate Shavings
Product Preparation Method
- Defrost Caramel Wonder Whip overnight in refrigerator
- Defrost Sponge Sheet in packaging until soft ± 2 hours, or overnight
- Whisk Caramel Wonder Whip to form firm peak . 2 min 1st speed and then 2 min 2nd speed
- Remove defrosted Square in packaging
- Cut width in 2 sections
- Using a pallet knife,coat Carmel Presta on base of sponge
- Pipe Bavarian Whip on top of Caramel Presta
- Once the sponges are all layered on top of each other coat the sponge with Caramel Wonder Whip
- Heat Bavarian Whip 40-45⁰C ,add the Caramel presta to Warm cream and mix till a smooth consistancy
- 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
- Decorate with white chocolate shavings