1. Add Cherry Bakewell Sensation Mix to a machine bowl fitted with a beater
    2. On 1st speed, slowly add the water and oil and mix for one minute
    3. Scrape down and continue mixing for a further two minutes on 2nd speed
    4. Reduce to 1st speed and mix for a final one minute
    5. Deposit 350g-400g of batter into a paper case in a loaf cake tin and bake at 180°C (360°F) for 40-50 minutes
    6. Remove from oven and leave to cool then cover with a layer of marzipan and marzipan balls. Using a chef’s blowtorch, lightly toast the marzipan to add colour as shown in the photograph


  • 1000g Cherry Bakewell Sensation Cake/Muffin Mix
  • 425g water
  • 235g oil
  • marzipan