Red Velvet Cake 1kg

Red Velvet Cake 1kg

$25.00

Product Features;

  • Mix can be easily adapted for vibrant Swiss rolls
  • Can also be used to produce colourful cookies and waffles
  • Red Velvet provides a subtle milk chocolate flavour
  • Freeze-thaw stable
  • Suitable for grating to use the crumb as a decoration on cakes and other products
  • Consistent formula and taste

Red Velvet Cake Mix

Vizyon Red Velvet Cake Mix provides a high volume with a fine, soft texture. Perfect for either commercial baking as well as home cooking and cake making. Made using genuine natural colourants combined with a complementing flavour, they provide a soft crumb and velvety texture. Plus with its unique mix, you will achieve greater volume and a lofty yield per cake.

With a fantastic taste and texture, the Vizyon Velvet Cake mix provides a genuine, natural flavour with a vivid colour and velvet texture. Along with being freeze-thaw stable, Vizyon Velvet Cake mixes will retain their moistness, softness and freshness over a longer period.

Simplify your baking processes and maintain a consistent flavour and quality which can be both time and labour saving as well as great economical savings overall

The Red Velvet Cake mix has a distinct deep red colour which comes from natural beetroot red colourants. In addition you will find it’s flavour is a subtle milk chocolate taste stemming from the chocolate and vanilla flavouring.

The Vizyon Red Velvet Cake Mix will assist you to maintain a standard flavour and quality while keeping the cake’s freshness for a longer time. In a convenient, resealable foil pouch or the larger, bulk craft bag, the powder mixture will ensure you make fantastic tasting velvet cakes whenever you need.

Available in;

  • 1kg resealable pouch
  • 10kg  craft bag

 

Vizyon Velvet Cake Recipe & Directions

Ingredients

Ingredients below for either a Cake or a Swiss Roll. Alternative recipes provided depending on the preferred ingredients to be used.

As a guide, the following ingredient quantity will make enough cake batter for 3 x 20cm cake rings (approx 550-600g batter in each).

Cake Recipe

 Cake Recipe 2 Swiss Roll Recipe

Swiss Roll Recipe 2
Velvet Cake Mix (g)

1000g

 1000g 1000g

1000g
Eggs (g)

400g

 400g 750g

600g
Water (g)

300g

 300g 200g

400g
Oil (g)

200g

 – –

50g
Vizyon Cake Gel (g)

–

 – 15g

–
Butter (g) – Room temperature (do not melt)

–

 120g –

150g
TOTAL CAKE BATTER (g)

1900g

 1820g 1965g

2000g

Mixing Directions

The following provide an outline of the mixing directions depending on the type of mixer beater piece used and the desired finish of the cake sought.

Cake

Swiss Roll
Mixing Process (min)

1 min slow, 4-6 mins medium speed

1 min slow, 6 mins high speed
Whisk

Spongy Texture, Soft

Spongy Texture
Palette

Firmer Texture

Not recommended to use
Impact of Overwhipping

Sticky, unbaked appearance in the internal structure of the cake

Weak texture and elasticity

Baking Directions

The following table provides baking oven directions relevant to the particular cake tray or cake ring used. Please use as a guide. Cooking time may need to be adjusted according to your particular oven.

Baking Tray

Cake Ring
Size

40 x 60 x 1 (cm)

 25 x 35 x 3.5 (cm) 50 x 70 x 3.5 (cm) 20 x 5 (cm)

30 x 5 (cm)
Cake Batter (g)

–

 750g 1500g 550-600g 700g

Time (min) for convection oven

–

 40-45 min 45-50 min 45-50 min

45-50 min
Temperature (°C) for convection oven

–

 160-165°C 160-165°C 160-165°C

165-170°C
Time (min) for alternative oven

–

 40-45 min 40-45 min 40-45 min

40-45 min
Temperature (°C) for alternative oven

–

 170-180°C 170-180°C 170-180°C

170-180°C
Swiss Roll Batter (g)

950-960g

 – – –

–
Time (min) for convection oven

12-13 min

 – – –

–
Temperature (°C) for convection oven

190-200°C

 – – –

–

 Additional Tips

Ingredients

  • Batter will make around 3 x 20cm cake rings with approximately 550-600g in each. Alternatively, batter can also be  poured onto a cake tray and cut using a cake ring from the tray once baked. Leftover off-cuts can then be grated and used as decoration over the cake.
  • Oil or butter ingredient mix – Sunflower oil generally can be used in place of butter. This may be more cost effective as a cheaper ingredient source.
  • Original Velvet cakes are typically prepared using butter. Note that you should add an additional 1 to 1.5 minutes extra mixing time to obtain a similar texture that an oil ingredient cake.

Mixer

  • The mixing table above provides an indication of the likely impact of overwhipping the batter mixture.
  • The speed of the mix is important where an initial 1 minute on low speed will mix the recipe ingredients together, then the 2nd applicable higher speed is necessary to obtain the final product structure.
  • Mixing equipment can be important for the density of cake sought. If a ‘Palette’ beater is used, this will generally provide a more rigid structure, along with more vivid and darker colours. The Palette beater would also tend to be used at very low speeds.
  • If you mix the batter faster or longer, this could lead to undesired results such as the cake crust falling down or there may be a stickiness in the middle of the cake which would appear as though the cake has remained unbaked.
  • Moistness of the cake is generally not impacted by differences in the type or mixer beater used (whisk or palette).