Formulas
Apple Cake
Process:
Chop apples in food processor while still frozen. Thaw to room temperature before adding to mix. Combine sugar and oil. Beat well. Gradually add eggs. Sift dry ingredients and combine with egg mixture. Incorporate apples and vanilla. Scale: 2 lb 12 oz for 10" cake, 1 lb 10 oz for 6" cake. Sprinkle sliced almonds on top of batter if desired. Bake 45 min to 1 hour @ 350°. Cool. Frost with buttercream. Drizzle caramel sauce over top and garnish.
Yield: 14 cakes(10"), 23 cakes(6").
Formula provided by Tarts & Truffles, Sacramento, California
| Ingredients | Weights |
Metric Wt. (gm) |
Baker's % |
|---|---|---|---|
| Progressive BakerŪ H&R All Purpose Flour | 8 lb |
3629 |
100% |
| Sugar | 9 lb |
4309 |
119% |
| Cargill Soybean Salad Oil | 7.5 lb |
3402 |
119% |
| Whole frozen egg | 3 lb |
1361 |
38% |
| Baking soda | 4 oz |
113 |
3% |
| Progressive BakerŪ Premium Bakers Salt | 2 oz |
57 |
1.5% |
| Cinnamon | 1 oz |
28 |
.75% |
| Ground cloves | 3 tsp |
5 |
.14% |
| Ground ginger | 1.5 oz |
43 |
1.2% |
| Vanilla | 4 oz |
113 |
3% |
| Individually quick frozen apples | 10 |
4537 |
125% |
| Total | 38 lb 12.5 oz |
17,597 |
485% |
Bundamuss Caramel
Yield: 16.5 lb
| Ingredients | Weights |
True % |
Baker's % |
|---|---|---|---|
| Light corn syrup | 2 oz. |
||
| Granulated sugar | 6 lb. |
||
| Aquafine Water | 1 pt. |
||
| Unsalted butter | 3.3 lb. |
||
| Cream | 1.5 qt. |
||
| Total |
Buttercream, meringue
Process
Process: Use 120 qt. Bowl. Combine egg whites, granulated sugar and cream of tarter over boiling water bath, whisking until mixture reaches 110 degrees. Sugars must be completely dissolved. Transfer to mixer bowl with whip attachment. Whip on speed 3 until medium peaks form. Add powdered sugar on speed 1. Whip on speed 3 until stiff peaks form. Steadily add fat on speed 1, adding 1 to 2 lbs at a time. Mixture might break but will come together after all fat has been incorporated. Scrape bowl well. Add vanilla. Whip on speed 2 or 3 for 2 to 3 minutes, until buttercream is smooth and thick. Do not overwhip or buttercream will become airy. Store in bucket in refrigerator. Yield: 78 lb.
| Ingredients | Weights |
True % |
Baker's % |
|---|---|---|---|
| Butter | 45 lb. |
||
| Progressive Baker Tablegrade Margarine (room temp) | 21 lb. |
||
| Progressive Baker Perfection Icing Shortening | 6 lb. |
||
| Egg whites | 25.5 lb. |
||
| Baker's sugar | 42 lb. |
||
| Cream of tarter | 1.5 fl. oz. |
||
| Powdered sugar | 18.75 lb |
||
| Vanilla | 12 oz. |
||
| Total |