Method

  • Make up both recipes in separate bowls following the below instructions:

    1. Place the powder mix in a mixer fitted with a beater and add the liquids
    2. Mix on slow speed for 1 minute and scrape down well
    3. Mix on middle speed for 6 minutes

    Once both recipes have been made up:

    1. Deposit 375g of alternative batters into a 7 x 12″ tray and then gently swirl a palette knife through to marble
    2. Bake at 180°C/360°F for 40-50 minutes
    3. Once cooled, pipe alternatively with Reduced Sugar Rainbow Vanilla and Reduced Sugar Rainbow Chocolate Frosting

Ingredients

  • To make up the Reduced Sugar Chocolate Mississippi Cake/Muffin Mix:
  • 1kg Reduced Sugar Chocolate Mississippi Cake/Muffin Mix
  • 425g Cold Water
  • 235g Vegetable Oil
  • To make up the Reduced Sugar Plain Mississippi Cake/Muffin Mix:
  • 1kg Reduced Sugar Plain Mississippi Cake/Muffin Mix
  • 425g Cold Water
  • 235g Vegetable Oil

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