EASTER CAKE STACKS
(Recipe makes 8 Stacks)
Total Weight: 1.700
Group II
Ingredient
KG
Margarine
0.750
Icing sugar
1.000
Total Weight: 1.750
- Place all of the ingredients from Group I into a mixing bowl apart from the oil.
- Mix on slow speed for 1 minute.
- Stop the mixer and scrape down.
- Mix on medium speed for 5 minutes.
- Add the oil gradually while mixing on slow speed and then mix for a further 1 minute. Â
- Prepare a baking tray with silicone paper.
- Prepare small round baking rings (6cm in diameter) with silicone paper.Â
- Scale 100g of batter into each cake ring.
- Bake at 170˚C – 180˚C for 20 minutes.
- Allow to cool.
- Remove the cakes from the cake rings and cut each of the cakes horizontally through the middle forming two equal layers.
- Place all of the ingredients from Group II into a mixing bowl and mix on fast speed until the mixture forms a buttercream icing.
- Use 0.240g of the buttercream icing to fill and decorate each cake stack.
- Decorate with any toppings as desired.
