Chocolate and Salted Upside-Down Cakes

81 single units at 50 grams each or 20, 4 packs at 200 grams

Ingredients

• 2 g Bakels Chocolate Moist Cake Mix

• 0.8 g Eggs

• 0.4 g Water

• 0.88 g Oil

• Total Weight: 4.080 g

Method

1. Blend all ingredients on low speed for 1 minute.

2. Continue to blend on second speed for 2 minutes.

3. Using a clean, greased Texas muffin tray, deposit 50 grams of

4. Bakels moist chocolate cake into each tin.

5. Bake at 160⁰ for approximately 20-22 minutes or until baked through

6. Remove from the oven and leave to cool on a wire.

7. Pipe 15 grams of Barker’s Professional Salted Caramel Classic Crème in a spiral pattern on the top.

8. Place 3 Easter eggs on two of the cakes and a chocolate easter bunny on the other two cakes.

9. Pack in 4 pack packaging & display.

This Recipe Uses

Salted Caramel Classic Creme