A cake cream with a fruity, mouth-watering raspberry flavouring, and classic white colour, this Cake Cream mix will be a winner for endless recipes and sweet projects.
Its light and silky smooth consistency makes Cake Cream perfect for piping and creating flawlessly smooth finishes on your cakes.
Why not try with sponge cakes, macarons, lemon cakes, baked Alaska, or even mousse?
Packet contains 400g – enough to fill/frost 36 cupcakes or one 8″ round cake.
- Make sure your bowl is clean and completely grease-free. Add 400g Cake Cream mix to a stand mixer, fitted with a whisk attachment and add 250ml Water (Warm). Whisk on high speed for approx. 6 minutes or until stiff peaks form.
- Add a softened Block of Butter (454g) and continue to whisk on high for another 2-3 minutes or until thickened and silky smooth! Your butter should be soft enough for you to easily push your finger into. Use a microwave on the defrost setting to help achieve this.
Note: Cake Cream must be at room temperature in order to work with it.