Group 1
Ingredient
KG
%
Hi Vol Cake Margarine
2.400
47.80
FONDANT POWDER
2.100
41.80
Total Weight: 4.500
Group 2
Ingredient
KG
%
Icing Sugar
0.450
9.00
Total Weight: 0.450
Group 3
Ingredient
KG
%
Milk
0.075
1.40
Total Weight: 0.075

Cream together Group 1 until fairly light Add Group 2 and blend in Sieve Group 3 and add to bowl Cream until light and fluffy

Recipe percentages are on total batter / mix weight (100%)
To produce and chocolate cream add 1.360grams of melted bakers chocolate and the made up cream.

Category

Category

Creams & Custard