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Vizyon Red Velvet Cake Mix
Vizyon Red Velvet Cake Mix provides a high volume with a fine, soft texture. Perfect for either commercial baking as well as home cooking and cake making. Made using genuine natural colourants combined with a complementing flavour, they provide a soft crumb and velvety texture. Plus with its unique mix, you will achieve greater volume and a lofty yield per cake.
With a fantastic taste and texture, the Vizyon Velvet Cake mix provides a genuine, natural flavour with a vivid colour and velvet texture. Along with being freeze-thaw stable, Vizyon Velvet Cake mixes will retain their moistness, softness and freshness over a longer period.
Simplify your baking processes and maintain a consistent flavour and quality which can be both time and labour saving as well as great economical savings overall
The Red Velvet Cake mix has a distinct deep red colour which comes from natural beetroot red colourants. In addition you will find it’s flavour is a subtle milk chocolate taste stemming from the chocolate and vanilla flavouring.
The Vizyon Red Velvet Cake Mix will assist you to maintain a standard flavour and quality while keeping the cake’s freshness for a longer time. In a convenient, resealable foil pouch or the larger, bulk craft bag, the powder mixture will ensure you make fantastic tasting velvet cakes whenever you need.
Available in;
- 1kg resealable pouch
- 10kg? craft bag
Vizyon Velvet Cake Recipe & Directions
Ingredients
Ingredients below for either a Cake or a Swiss Roll. Alternative recipes provided depending on the preferred ingredients to be used.
As a guide, the following ingredient quantity will make enough cake batter for 3 x 20cm cake rings (approx 550-600g batter in each).
Cake Recipe | Cake Recipe 2 | Swiss Roll Recipe | Swiss Roll Recipe 2 | |
| Velvet Cake Mix (g) | 1000g | 1000g | 1000g | 1000g |
| Eggs (g) | 400g | 400g | 750g | 600g |
| Water (g) | 300g | 300g | 200g | 400g |
| Oil (g) | 200g | – | – | 50g |
| Vizyon Cake Gel (g) | – | – | 15g | – |
| Butter (g) ? Room temperature (do not melt) | – | 120g | – | 150g |
| TOTAL CAKE BATTER (g) | 1900g | 1820g | 1965g | 2000g |
Mixing Directions
The following provide an outline of the mixing directions depending on the type of mixer beater piece used and the desired finish of the cake sought.
Cake | Swiss Roll | |
| Mixing Process (min) | 1 min slow, 4-6 mins medium speed | 1 min slow, 6 mins high speed |
| Whisk | Spongy Texture, Soft | Spongy Texture |
| Palette | Firmer Texture | Not recommended to use |
| Impact of Overwhipping | Sticky, unbaked appearance in the internal structure of the cake | Weak texture and elasticity |
Baking Directions
The following table provides baking oven directions relevant to the particular cake tray or cake ring used. Please use as a guide. Cooking time may need to be adjusted according to your particular oven.
Baking Tray | Cake Ring | |||||
| Size | 40 x 60 x 1 (cm) | 25 x 35 x 3.5 (cm) | 50 x 70 x 3.5 (cm) | 20 x 5 (cm) | 30 x 5 (cm) | |
| Cake | Batter (g) | – | 750g | 1500g | 550-600g | 700g |
Time (min) for convection oven | – | 40-45 min | 45-50 min | 45-50 min | 45-50 min | |
| Temperature (?C) for convection oven | – | 160-165?C | 160-165?C | 160-165?C | 165-170?C | |
| Time (min) for alternative oven | – | 40-45 min | 40-45 min | 40-45 min | 40-45 min | |
| Temperature (?C) for alternative oven | – | 170-180?C | 170-180?C | 170-180?C | 170-180?C | |
| Swiss Roll | Batter (g) | 950-960g | – | – | – | – |
| Time (min) for convection oven | 12-13 min | – | – | – | – | |
| Temperature (?C) for convection oven | 190-200?C | – | – | – | – | |
?Additional Tips
Ingredients
- Batter will make around 3 x 20cm cake rings with approximately 550-600g in each. Alternatively, batter can also be ?poured onto a cake tray and cut using a cake ring from the tray once baked. Leftover off-cuts can then be grated and used as decoration over the cake.
- Oil or butter ingredient mix ? Sunflower oil generally can be used in place of butter. This may be more cost effective as a cheaper ingredient source.
- Original Velvet cakes are typically prepared using butter. Note that you should add an additional 1 to 1.5 minutes extra mixing time to obtain a similar texture that an oil ingredient cake.
Mixer
- The mixing table above provides an indication of the likely impact of overwhipping the batter mixture.
- The speed of the mix is important where an initial 1 minute on low speed will mix the recipe ingredients together, then the 2nd applicable higher speed is necessary to obtain the final product structure.
- Mixing equipment can be important for the density of cake sought. If a ?Palette? beater is used, this will generally provide a more rigid structure, along with more vivid and darker colours. The Palette beater would also tend to be used at very low speeds.
- If you mix the batter faster or longer, this could lead to undesired results such as the cake crust falling down or there may be a stickiness in the middle of the cake which would appear as though the cake has remained unbaked.
- Moistness of the cake is generally not impacted by differences in the type or mixer beater used (whisk or palette).
Vizyon Red Velvet Cookies & Muffin Recipe Directions
Ingredients
Ingredients below for a either Velvet Cookies or Velvet Muffins.
| Cookies | Muffins | |
| Red Velvet Cake Mix (g) | 1000g | 1000g |
| Eggs (g) | 120g (2 eggs) | 300g (5-6 eggs) |
| Water (g) | ?- | – |
| Oil (g) | ?- | 250g (Sunflower Oil) |
| Butter (g) ? Room temperature (do not melt) | 300g | ?- |
| TOTAL CAKE BATTER (g) | 1420g? | 1550g? |
Mixing Directions
The following provides an outline of the mixing directions of the cake sought.
Cookies | Muffins | |
| Mixing Process (min) | Knead by hand, or 2-3 mins slow with palette blade mixed | 1 min slow, 3-4 mins medium speed |
Baking Directions
The following table provides baking oven directions relevant to the particular cake type.
Please use as a guide. Cooking time may need to be adjusted according to your particular oven.
| Cookie | Muffin | |
| Batter (g) | 1420g | 1550g |
| Time (min) for convection oven | 165?C | 175?C |
| Temperature (?C) for convection oven | 10-12 minutes | 30 minutes |
Product Features
- Mix can be easily adapted for vibrant Swiss rolls
- Can also be used to produce colourful cookies and waffles
- Red Velvet provides a subtle milk chocolate flavour
- Freeze-thaw stable
- Suitable for grating to use the crumb as a decoration on cakes and other products
- Consistent formula and taste
