Extra Moist Toffee Cake

Recipes

Standard Recipe (per 1kg of mix)

1. Place mix into bowl and add egg and half the water over 1 minute on slow speed, scrape down.

2. Mix for 3 minutes on medium speed.3. Add oil and remaining water over 1 minute on slow speed.4. Bake following guidelines over page.

Additions are typically at 10% of batter weight

Toffee Plain Choc

Extra Moist Cake Mix 1000g 1000g 1000g

Egg 350g 350g 345g

Saladin Vegetable Oil 300g 300g 310g

Water 280g 280g 415g

Baking Guidelines

Temperature Approx

Time Approx

Cup Cakes 170C 15-20 mins

Muffins 190 30 mins

Loaf Cakes 180C 40 mins

Tray Bakes 180C 30 mins

Shopping List

Product Code

Craigmillar Toffee Extra Moist Cake SXT

Craigmillar Plain Extra Moist Cake RPE

Craigmillar Choc Extra Moist Cake RCE

Craigmillar Natural Caramel Crembel TNC

Craigmillar Natural Caramel Crembel TNC

Craigmillar Natural Caramel Crembel TNV

Craigmillar RTU Toffee Sauce TDG

Extra Moist Loaf Cakes & Cake Slices

• Toffee & Marble Cake Slices• Using a ratio of 70/30 Toffee (SXT)

to Chocolate (RCE) Extra Moist swirl batter into loaf cake tin to create a marble effect and bake. Once cool, cut into thick slices.

• Triple Marble Cake Slice• Using Toffee (SXT), Chocolate (RPC)

and Plain (RPE) Extra Moist batter, deposit into a baking tray and bake. Once cool, finish by spinning over the top with melted Caramel Crembel (TNT).

Extra Moist Loaf Cakes & Cake Slices

• Sticky Toffee Loaf Cakes• Deposit batter into mini loaf cases

and bake. Once cool inject with RTU Toffee Filling (TDG).

• Toffee & Popcorn Slice• Add popcorn to the batter at 3% of

the Extra Moist Toffee (SXT) batter weight, deposit into a baking tray, top with popcorn and bake. Once cool, finish by spinning over the top with melted Vanilla Crembel (TNV).

Extra Moist Loaf Cakes & Cake Slices

• Extra Moist Double Marble Cake Slice

• Deposit 50% Chocolate and 50% Toffee Extra Moist (SXT) Batter into a baking tray, bake. Once Cool, top with melted Vanilla (TNV) and Caramel Crembel (TNT).

• Toffee Apple Cake Slices• Add apple pieces at 10% of batter

weight, deposit into a baking tray and bake. Once cool, finish by spinning over the top with melted Vanilla Crembel (TNV).

Extra Moist Muffins & Cup Cakes

• Toffee & Popcorn Muffins• Add popcorn to the batter at 3% of

the Extra Moist Toffee (SXT) batter weight, deposit into muffin cases, top with popcorn and bake.

• Toffee & Banana Muffin• Add banana flavouring at 0.5% of

total Extra Moist Toffee (SXT) batter weight. Top with chopped almonds and bake.

Extra Moist Muffins & Cup Cakes

• Toffee & Choc Muffin• Deposit equal amounts of Extra

Moist Toffee (SXT) and Chocolate (RCE)) batter into muffin cases and bake.

• Toffee Apple Muffin• Add apple pieces at 10% of Extra

Moist Toffee (SXT) batter weight, deposit into muffin cases and bake. Once cool, finish by spinning over the top of muffins with melted Vanilla Crembel (TNV).

Extra Moist Muffins & Cup Cakes

• Toffee & Pecan Muffins• Add pecans at 10% of Extra Moist

Toffee (SXT) batter weight, deposit into muffin cases and bake. Top with Pecan halves to finish.

• Toffee & Triple Nut Muffins• Add Walnut, Almonds & Hazelnuts

at 10% each of the total Toffee Extra Moist (SXT) batter weight. Deposit into muffin cases and bake.

Extra Moist Muffins & Cup Cakes

• Extra Moist Toffee Cup Cakes• Deposit 25g or 40g of Extra Moist

Toffee (SXT) batter in cup cake cases and bake. Once cool, decorate with Caramel (TNT) or Chocolate (TNC) Crembel by either using a vertical mixer to beat air into it and piping or melting to 40-50C and flooding