Vizyon Purple Velvet Cake Mix

• Vizyon Purple Velvet Cake Mix provides a high volume with a fine, soft texture. Perfect for 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 per bag 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 Purple Velvet Cake mix has a distinct and bright purple colour which comes from natural beetroot red colourants. In addition you will find it’s flavour is a subtle berry fruit taste stemming from the fruit flavouring.
• The Vizyon Purple 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.

 

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 2^nd 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 Purple Velvet Cookies & Muffin Recipe Directions

Ingredients

Ingredients below for a either Velvet Cookies or Velvet Muffins.

	Cookies	Muffins
Velvet Purple 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