Strawberry Trifle Pots

Cake

1. Place all ingredients into a mixing bowl.
2. Blend together at a low speed.
3. Whisk on top speed for 10 mins followed by 2 mins on second speed.
4. Bake at 190°C for 18 mins.
5. Once cooled, cut into small cubes.

Custard

1. Add water to a mixing bowl, fitted with a whisk.
2. Add Bakels Instant Continental Filling, mix for 1 min on low speed. Scrape downsides.
3. Whisk for 3-4 mins on high speed.
4. Leave to rest for a few mins.

Cream

1. Add Bakels Whip’n Ice to a mixing bowl.
2. Whip on medium speed to full volume.

Assembly / Decoration

1. Fill the button of the jar with cake cubes.
2. Apply a thick layer of custard on top of the cake cubes.
3. Pipe a thick layer of Bakels Strawberry Filling.
4. Pipe a large rosette of cream on top.
5. Finish with slices of fresh strawberry.

Yield: 1-15 Pots

• Apito Vanilla Essence No 1.
• Instant Continental Custard
• Strawberry Filling
• Pettina Sponge Supreme
• Whip ‘N’ Ice Topping