Page 6 - EHK Catalogue 2016

EHK - Bakeware - Baking Tins

LIMITED STOCK LIMITED STOCK

ITEM #2116 ITEM #2349 ITEM #2350
REHRÜCKEN - 26cm NON-STICK MINI MUFFIN TIN - 12 CUP NON-STICK MINI MUFFIN TIN - 24 CUP

Mini Red Velvet Bundt Cakes
LIMITED STOCK
with Cream Cheese Fros ng

ITEM #2363 ITEM #2360
NON- STICK ÉCLAIR PAN - 12 MOULDS NON-STICK BUNDT TIN MINI - 10cm

MINI RED VELVET BUNDT CAKES WITH CREAM CHEESE FROSTING
INGREDIENTS CREAM CHEESE FROSTING DIRECTIONS

310 ml cups all-purpose flour 125 g cream cheese, softened In a small bowl, mix the red food colouring and cocoa powder until a
paste forms. Add this to the batter and mix well. In another small bowl,
3 ml teaspoon salt 5 ml vanilla extract
mix together the baking soda and cider vinegar. It will foam. Add to
250 ml of sugar 250 ml sifted confectioners' sugar the batter immediately and mix until well combined in batter.

125 ml unsalted buter, softened 15 - 20 ml milk (or more if needed) Divide the batter evenly into the prepared pans. Bake for 15-20
1 egg minutes, or until a cake tester inserted into the centre comes out clean
and the cake springs back when touched. Let cool for 5-10 minutes in
10 ml cocoa powder
pan and then turn out on wire racks and cool completely.
10 ml liquid red food colouring
ITEM #7077 In a large mixing bowl, beat the cream cheese and vanilla until
125 ml buttermilk ITEM #2360 smooth. Add the sugar and milk. Mix on low speed for a minute and
CAKE TESTER
NON-STICK BUNDT TIN MINI then increase to medium-high speed to beat until well combined. If the
5 ml vanilla extract
frosting is too thick, add milk to loosen to drizzle consistency.
2 ml baking soda
10 ml cider vinegar Drizzle the frosting over the cakes. Decorate with sprinkles and
hearts.
YIELDS 6 MINI BUNDT CAKES
ITEM #7393 ITEM #7392

MEASURE SPOONS MEASURE CUPS
5