Untested draftCake baseSeasonal Bakery Drops v1.0
Shared vanilla cake base (target: 48 small pops)
Recipe photograph pending
Owner-approved for import only. Quantities, yields and timings are proposed and require testing.
Status
- Kitchen testing
- untested
- Measurements
- proposed-not-verified
- Timing
- proposed-estimate-not-tested
- Allergens
- not-reviewed
- Storage
- not-validated
- Shelf life
- None validated
Recipe, as written
- Cake
- 250 g flour; 200 g sugar; 2 tsp baking powder; ½ tsp salt; 115 g butter; 2 eggs; 180 ml whole milk; 2 tsp vanilla.
- Binder
- 85 g butter; 150 g powdered sugar; 1 tsp vanilla; 1–2 tbsp milk, added gradually.
- Method
- Bake in lined 8-inch square pan at 350°F for a proposed 25–30 min. Cool fully and crumble finely. Beat binder; add gradually until cake crumbs hold together when squeezed, not greasy. Portion 48 balls of about 25 g. Flatten, add one flavor center, close and chill. Insert sticks with a little melted coating; dip in coating and decorate. For cake bites, omit sticks and set on parchment.
- Likely allergens
- wheat, milk, egg. Storage and food-safety instructions are not validated.
Flavor variants using this base
Not in the source
- Description
- Not supplied
- Equipment
- Not supplied
- Step-by-step steps (method shown as one paragraph, as written)
- Not supplied
- Hands-on time
- Not supplied
- Cooling time
- Not supplied
- Total time
- Not supplied
- US measurements
- Not supplied
- Flavor tags
- Not supplied
- Per-ingredient allergens
- Not supplied
- Storage / shelf life
- Not supplied