Group Ingredients
Ingredient
KG
2.000
Lemon Paste
0.005
Eggs
0.664
Water
0.560
Oil
0.200
Total Weight: 3.429
Place all ingredients into the mixing bowl. Blend on slow speed to disperse powders. Scrape down. Mix using a flat beater for 5 minutes on medium speed. Scale 600g into 8” baking tins prepared with Tinglide. Bake at ±180˚C for ±30-35 minutes or until golden.
TOPPING (kg)
- 0.170 Pearl Wet Fondant
- 0.003 Lemon peel
- Decorate with Easter decorations as desired.
