Recipe Gold leaf enrobed cake
Ingredients
- 1kg Macphie Caramel Crème Cake
- Macphie 5th Avenue® Caramel Icing
- 350g whole egg
- 200g water
- 300g oil
- Edible gold leaf
Method
Place the Macphie Caramel Crème Cake Mix and egg in a machine bowl fitted with a beater and mix for 1 minute on slow speed and 4 minutes on medium speed.
Add in the water and oil and mix on slow speed for a further 4 minutes.
Deposit 90g of Macphie Caramel Crème Cake mixture into small loaf cake moulds and bake at 180°C for approx. 40mins.
Thin down the Macphie 5th Avenue® Caramel Icing with simple syrup.
Once the mini loaves are cooled, remove from cake mould and dip into Macphie 5th Avenue® Caramel Icing.
Once set, decorate with edible gold leaf.
