Boston Cream Pie
Robin Hood® Product: 14016 Robin Hood White Cake Mix
YIELD: 8 cakes deposited at 400g (14oz)
Kg: | g: | Ingredient: | Lb: | oz: |
2 |
| White Cake Mix | 4 | 4 |
1 |
| Water | 2 | 2 |
Equipment:
Mixer: 3 Speed up right with paddle attachment.
Preparations:
1.Place the 1st water into the mixing bowl, add the cake mix. Blend on 1st speed for 1 minute. Mix on 2nd speed for 2 minutes.
2.Add the 2nd water over 1 minute while mixing on 1st speed. Scrape the bowl and paddle. Continue mixing on 1st speed for 2 minutes. |
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Deposit 400g (14oz) into lightly greased 8” round cake pans.
Bake at 162˚C (325°F) in a Convection oven on low fan for approximately 25 minutes
Bake in regular conventional oven at 190˚C (375˚F) for approximately 25 minutes
Boston cream pie preparation
When cool, slice the cake in to two layers. Fill with your favourite custard, Venetian cream etc. Ice with Fudge icing, garnish with chocolate shavings
NOTE: These directions are to be used as a guide only. Changes may be necessary to suit shop conditions or finished product standards |
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