Santa’s hat

Group Cake
Ingredient
KG
Bakels Multi Mix Cake Base
1.000
Water
0.230
Egg
0.365
Rapeseed oil
0.300
Aromatic Saffron Extract
0.045
Total Weight: 1.940
Group White truffle tops
Ingredient
KG
Bakels Truffle White
-
Coconut flakes
-
Total Weight: 0.000
Group Decor
Ingredient
KG
Bakels Diamond Glaze Neutral
-
Aromatic Colour Red
-
Aromatic Colour Black
-
Total Weight: 0.000
  1. Mix all ingredients with wing slowly for 1 minute.
  2. Scrape down and mix for another 5-6 minutes on medium speed.
  3. Fill ¾ into cone-shaped rubber molds and bake at 160 degrees for about 20–22 minutes.
  4. Sprinkle 10g truffles on a baking sheet and freeze.
  5. When the truffles are cold, roll into balls and immediately in grated coconut.
  6. Mix Diamond Glaze with red paint and a few drops of black paint and then apply on the saffron cakes.
  7. Finish by dipping the cake in grated coconut and placing a truffle ball on top.
Category

Category

Confectionery

Occasion

Occasion

Christmas

Finished Product

Finished Product

Biscuit, Confectionery, Dessert

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