Cake Cake

Cream Puffs & Ladyfingers base

Eye-catching, velvety treats.- Red Velvet Cake


Group Weight / Volume
Red Velvet Cake 1.000 gr
Eggs 400 gr
Oil 100 gr
Water 100 gr
Velex 40 gr


Use the flat beater to mix all the ingredients at high speed for 6 minutes. 

Use a pipping bag with a round nozzle to pipe the mixture into shapes and sizes of your preference onto a parchment paper.

Bake at 220°C for 8 minutes (depending on the base size).

Cream Puffs & Ladyfingers base