Recipes

WHITE CHOCOLATE MUD CAKE

Ingredients

1 kg white mud mix
5 large eggs
400 ml water
300 g white chocolate
200 ml vegetable oil

10″ round or 9″square

Method

• Melt chocolate and add to vegetable oil. Leave to cool.
• Place white mud mix, eggs and water into bowl.
• Blend on low for 1 minute.
• Scrape down and blend for 2 minutes.
• Add White chocolate and oil mixture to mix.
• Cover the top of tin with foil before cooking.
• Bake at 150°C for approximately 75 – 90 minutes.
****(This is a rough estimate, each oven cooks differently. Please test with a skewer to ensure your cake is fully cooked in the middle)
• Leave in tin until cold.

BUTTER CAKE

Ingredients

1 kg butter cake mix
5 extra large eggs
320 ml water

10″ round or 9″square

Method

• Blend egg and water on low speed using beater.
• Add butter cake mix and blend for 1 minute on low speed, scrape down.
• Mix for 5 minutes on second speed.
• Fill tin 3/4 full, do not overfill.
• Bake at 170°C (fan-forced) for approximately 60 minutes.
****(This is a rough estimate, each oven cooks differently. Please test with a skewer to ensure your cake is fully cooked in the middle)
• Bake at 170°C for 15 – 20 minutes for cupcakes.

RED VELVET

Ingredients

1 kg red velvet mix
3 eggs
270 ml water
140 ml vegetable oil

8″ round or 7″square

Method

• Blend eggs, water and red velvet mix on low speed for 1 minute, scrape down.
• Blend on top speed for 2 minutes, scrape down.
• Commence blending on second speed whilst adding the vegetable oil.
• Do not overmix.
• Fill tin 3/4 full, do not overfill.
• Bake at 160˚C for approximately 60 – 90 minutes.
****(This is a rough estimate, each oven cooks differently. Please test with a skewer to ensure your cake is fully cooked in the middle)
• Bake at 170°C for 15 – 20 minutes for cupcakes.

CHOCOLATE MUD CAKE

Ingredients

1 kg chocolate mud mix
4 large eggs
300 ml water
175 ml vegetable oil
1 tbs chocolate paste

8″ round or 7″square

Method

• Mix mud mix, eggs & water together on low speed for 1 minute.
• Add chocolate paste and mix on 2nd speed whilst adding vegetable oil.
• Mix for a total of 2 minutes maximum.
• Pour into lined and sprayed tin.
• Fill tin 3/4 full and cover the top of tin with foil before cooking.
• Bake for approximately 2 hours on 150° – 160 °C.
****(This is a rough estimate, each oven cooks differently. Please test with a skewer to ensure your cake is fully cooked in the middle)
• Leave cake to cool in cake tin.
• Bake at 170°C for 15 – 20 minutes for cupcakes, do not cover in foil.

GLUTEN FREE BUTTER CAKE OR MUD CAKE MIX (EGG FREE VERSION)

Ingredients

1 kg gluten free buttercake or mud cake mix (PLEASE NOTE BOTH RECIPES USE THE SAME INGREDIENTS)
110 g rice flour
420 ml water
100 g golden syrup
l70 g cake margarine

8″ round or 7″square

Method

• Combine all ingredients and mix together on low speed for 1 minute.
• Scrape down bowl.
• Mix on low speed for 1 minute.
• Mix in total for 2 minutes and do not over mix.
• Pour into a sprayed tin.
• Bake for approximately for 60 – 90 minutes on 160°C fan forced.
****(This is a rough estimate, each oven cooks differently. Please test with a skewer to ensure your cake is fully cooked in the middle)

GLUTEN FREE BUTTER CAKE OR MUD CAKE MIX

Ingredients

1 kg gluten-free butter cake or mud cake mix (PLEASE NOTE BOTH RECIPES USE THE SAME INGREDIENTS)
280 ml canola oil
4 eggs
280 ml water

8″ round or 7″square

Method

• Combine all ingredients and mix together on low speed for 1 minute.
• Scrape down bowl mix on low speed for 1 minute.
• Mix in total for 2 minutes & do not over mix.
• Pour into a sprayed tin.
• Bake for approximately for 60 – 90 minutes on 160°C fan-forced.
****(This is a rough estimate, each oven cooks differently. Please test with a skewer to ensure your cake is fully cooked in the middle)

CHOCOLATE MIX

Ingredients

1 kg chocolate cake
4 eggs
400 ml water

9″ round or 8″square

Method

• Place cake mix and water into bowl.
• Mix on low for 1 minute and scrapedown.
• Whisk on medium speed for 5 minutes.
• Bake at 160°C fan-forced for approximately 60 – 90 minutes.
****(This is a rough estimate, each oven cooks differently. Please test with a skewer to ensure your cake is fully cooked in the middle)
• Bake at 160°C fan-forced for approximately 15 – 25 minutes, testing after 15 minutes for cupcakes.

VANILLA SPONGE CAKE MIX

Ingredients

1 kg sponge mix
7 eggs
300 ml water

13″ round or 12″square

Method

• Mix all ingredients together on low for 1 minute until blended.
• Next, mix on high for 9 minutes.
• Bake at 160°C fan-forced for approximately 45-55 minutes.
• Test by touching the top of the cake, if it springs back, it is done.
****(This is a rough estimate, each oven cooks differently.)
• Do not use a skewer to test if it is done.