Mixes for creams and cake batters

INGREDIENTS: Sugar, Glucose syrup, Hydrogenated vegetable oil (Palm oil), Emulsifier (E 471 Mono and diglycerides of fatty acids, E 472a Acetic acid esters of mono and diglycerides of fatty acids, Milk protein (Sodium caseinate), Stabilizer (E 340), Anti-caking agent (E 341), Modified corn starch, Thickener (E 463), Salt, Flavouring (Cream). Allergen Warning: Contains dairy product. May contain milk, gluten, eggs, pistachios, almonds and soy. PLACE OF USAGE AND DIRECTIONS FOR USE: May be used for decorating the cakes, creams, tarts, desserts and as well as filling and coating purposes for fruit salads. Also may be used for making ice-cream. In the summer time, mix it with 1,75 lt of cold water or milk (10-20 ºC), in the winter time, mix it with 2 lt of cold water or milk (10-20 ºC) for about 6-7 minutes until the requested form is reached. Do not over-whip. The product shall wait for about 15-20 minutes at (+4) ºC after wipping.

INGREDIENTS: Wheat flour, Sugar, Dextrose, Wheat starch, Emulsifier [Polyglicerol esthers of oil acids E 477, Mono and digliserides of fatty acids E 471), Lactic acid esthers of mono and digliserides of fatty acids E 472b, Glucose syrup, Milk protein, E 524 sodium hydroxide, E 570 oil acid, stabilizer (E 450, E 450iii)], Baking powder (sodium bicarbonate E 500ii, sodium acid pyrophosphate E 450i), Flavouring (Strawberry), Colorur (Hibuscus extract, Beta carotene), Salt, Thickener (E 466), anti caking agent (E 551), Preservative (E 282).  Allergen warning: Contains gluten and dairy product. May contain eggs, pistachios, almonds, and soy.

PLACE OF USE: It is used in making purple velvet cakes and cake decorations. The rise of the cake is quite high and it has a non-porous and spongy structure. Collapse does not cause fragmentation.

INSTRUCTIONS FOR USE:

For Making Sponge Cake Fo Strawberry Flavored Red Velvet Powder Cake Mix: 1000 gr. Egg: 650 g, Oil: 130 g, Water: 180 ml. Period of mixing: 4 minutes Temperature of Oven: 170 ⁰C Period of cooking: 30-35 mins

For Making Roll Cake Fo Strawberry Flavored Red Velvet Powder Cake Mix: 1000 gr. Egg: 800 gr, Oil: 250 gr, Water: 300 ml Period of mixing: 4 mins (high speed) Temperature of Oven: 175 ⁰C Period of cooking: 10 mins

INGREDIENTS: Wheat Flour, Sugar, Dextrose, Wheat Starch, Emulsifier[Propyleneglycol Esters of Fatty Acids E 477, Mono and Diglycerides of Fatty Acids E 471, Lactic Acid Esters of Fatty Acids Mono and Diglycerides E 472 b, Glucose syrup, Milk protein, E 524 sodium hydroxide, E 570 Fatty acid, stabilizer (E 450i, E 450 iii)], Raising agent (Sodium Bicarbonate E 500ii, Sodium Acid Pyrophosphate E 450i) Flavouring (Pistachio), Salt, Thickener (E 466), Anti-caking agent (E 551), Colour (Beta Carotene, Chlorophyll), Preservative (E 282). Allergen warning: Contains gluten and dairy product. May contain eggs, pistachios, almonds, and soy.

PLACE OF USE: It is used in making purple velvet cakes and cake decorations. The rise of the cake is quite high and it has a non-porous and spongy structure. Collapse does not cause fragmentation.

INSTRUCTIONS FOR USE:

Sponge Cake Making: Fo Pistachio Flavored Velvet Powder Cake Mix: 1000 gr. Egg: 650 g, Oil: 130 g, Water: 180 ml Beating Time: 4 minutes Oven temperature: 170 ⁰C, Cooking Time: 30-35 min.

Roll Winding Making: Fo Pistachio Flavored Velvet Powder Cake Mix: 1000 g Egg: 800 g, Oil: 250 g, Water: 300 ml Beating Time: 4 minutes Oven temperature: 175 ⁰C, Cooking Time: 10 min.

INGREDIENTS:Wheat Flour, Sugar, Dextrose, Wheat Starch, Emulsifier[Propyleneglycol Esters of Fatty Acids E 477, Mono and Diglycerides of Fatty Acids E 471, Lactic Acid Esters of Fatty Acids Mono and Diglycerides E 472 b, Glucose syrup, Milk protein, E 524 sodium hydroxide, E 570 Fatty acid, stabilizer (E 450i, E 450 iii)], Raising agent (Sodium Bicarbonate E 500ii, Sodium Acid Pyrophosphate E 450i) Flavouring (Orange), Salt, Thickener (E 466), Anti-caking agent (E 551), Colour (Beta Carotene), Preservative (E 282). Allergen warning: Contains gluten and dairy product. May contain eggs, pistachios, almonds, and soy.

PLACE OF USE: It is used in making purple velvet cakes and cake decorations. The rise of the cake is quite high and it has a non-porous and spongy structure. Collapse does not cause fragmentation.

INSTRUCTIONS FOR USE:

Sponge Cake Making: Fo Orange Flavored Velvet Powder Cake Mixture: 1000 gr. Egg: 650 g, Oil: 130 g, Water: 180 ml Beating Time: 4 minutes Oven temperature: 170 ⁰C, Cooking Time: 30-35 min.

Roll Winding Making: Fo Orange Flavored Velvet Powder Cake Mixture: 1000 g Egg: 800 g, Oil: 250 g, Water: 300 ml Beating Time: 4 minutes Oven temperature: 175 ⁰C, Cooking Time: 10 min.

INGREDIENTS:Wheat flour, Sugar, Dextrose, Wheat Starch, Emulsifier [Polyglicerol esthers of oil acids E 477, mono and digliserides of fatty acids E471), lactic acid esthers of mono and digliserides of fatty acids E 472b, Glucose syrup, Milk protein, E 524 sodium hydroxide, E 570 oil acid, stabilizer (E 450, E 450iii)], Baking powder (sodium bicarbonate E 500ii, sodium acid pyrophosphate E 450i), Colorant (Hibiscus extract, Black carrot concantrate, E 133), Flavouring (Blackberry, Strawberry), Salt, Thickener (E 466), anti caking agent (E 551), Preservative (E 282). Allergen warning: Contains gluten and dairy product. May contain eggs, pistachios, almonds, and soy.

PLACE OF USE: It is used in making purple velvet cakes and cake decorations. The rise of the cake is quite high and it has a non-porous and spongy structure. Collapse does not cause fragmentation.

INSTRUCTIONS FOR USE:

Sponge Cake Making: Fo Purple Velvet Powder Cake Mix: 1000 gr. Egg: 650 g, Oil: 130 g, Water: 180 ml Beating Time: 4 minutes Oven temperature: 170 ⁰C, Cooking Time: 30-35 min.

Roll Winding Making: Fo Purple Velvet Powder Powder Cake Mix: 1000 g Egg: 800 g, Oil: 250 g, Water: 300 ml Beating Time: 4 minutes Oven temperature: 175 ⁰C, Cooking Time: 10 min.

INGREDIENTS: Wheat flour, Sugar, Cocoa Powder Dextrose, Wheat Starch, Emulsifier[Propyleneglycol Esters of Fatty Acids E 477, Mono and Diglycerides of Fatty Acids E 471, Lactic Acid Esters of Fatty Acids Mono and Diglycerides E 472 b, Glucose syrup, Milk protein, E 524 sodium hydroxide, E 570 Fatty acid, stabilizer (E 450i, E 450 iii)], Raising agent (Sodium Bicarbonate E 500ii, Sodium Acid Pyrophosphate E 450i) Flavoring (Chocolate) Salt, Anti-caking agent (E 551), Preservative (E 282). Allergen warning: Contains gluten and dairy product. May contain eggs, pistachios, almonds, and soy.

PLACE OF USE: It is used for making dark cocoa velvet cake and decorating cakes. The structer is spongy and without pores.

DIRECTION OF USE:

For Making Sponge Cake Fo Dark Cocoa Velvet Cake Mix: 1000gr Egg :530 gr Oil : 130gr. Water : 180 mL. Period of mixing: 4 min Temperature of Oven: 170 ⁰C Period of cooking: 30-35 mins

For Making Roll Cake Fo Dark Cocoa Velvet Powder Cake Mix: 1000 gr Egg: 800 gr Oil: 250 gr Water: 300 ml Period of mixing: 4 mins (high speed) Temperature of Oven: 175 ⁰C Period of cooking: 10 mins

The Swiss Meringue Buttercream is a pretty complicated recipe to bake from scratch. There are quite a lot of steps to take, some of which are pretty tricky and tend to fail quite often. At FunCakes we like to make delicious baking recipes very easy for you by developing baking mixes for it. So when we see a laborious recipe, we get all excited to make it easy and accessable for everyone, while still just as good. And that's exactly what we did with the Swiss Meringue Buttercream. You now only have to add butter and water to make this kind of buttercream and you can start decorating. The Swiss Meringue Buttercream is less sweet than regular buttercream, but can be used in the same way. For covering and filling cakes and decorating cupcakes.

• A laborious recipe made super easy with a FunCakes mix, only add water and butter!
• Easily make a delicious Swiss Meringue Buttercream that's less sweet than traditional buttercream.
• Perfect for filling and covering cakes or as a topping on cupcakes.
• Content: 400 gram.

Preparation: All ingredients need to be at room temperature. For one portion: mix 100 g mix with 70 ml warm tap water for 8 minutes with a whisk on the highest setting until airy. Add 220 gram unsalted (cream) butter in 4 parts to the mixture and beat until the butter is completely resolved before adding the next part. Beat at high speed approx. 8 minutes to a smooth cream. One serving of cream is sufficient for filling and covering 1 cake of 20 cm or for decorating approx. 12 cupcakes.

Ingredients: sugar, free range egg white (dried), thickener: E466, acid: 330, flavouring. For allergens, see ingredients in bold. May contain traces of: gluten, soy, milk and lupin.

Storage: keep in a cool an dry place. This product is: Halal certified.

Make a delicious buttercream for your cakes with this mix from FunCakes. This cream is perfect for filling and covering cakes or as a topping on cupcakes. You only have to add water and butter to this mix for Buttercream to create the most delicious buttercream frosting.

• With this mix you can easily make a delicious creamy buttercream, perfect for filling and covering cakes or as a topping on cupcakes.
• The cream can also be used as a layer over your cake when you want to cover the cake with fondant or marzipan.
• FunCakes buttercream already has a delicious vanilla flavour, but can be given unique flavour explosions with the FunCakes flavour pastes. Add some food colouring and your creation is complete!
• Content: 1 kg.

Preparation: Ingredients need to be at room temperature. For one portion: add 125 ml of water to 125 g of the mixture and beat with a whisk. Then let the mixture rest at room temperature for at least one hour. Beat 150 g of unsalted (cream) butter for approx. 5 minutes until creamy. Add a part of the mixture to the butter and beat until the mixture has been completely absorbed before adding the next part. Once all of the mixture has been added, beat to a smooth buttercream (approx. 10 minutes). One serving of butter cream is sufficient for filling and covering one 20 cm cake, or decorating approx. 12 cupcakes.

Ingredients: sugar, modified starch, whey powder (milk), dextrose (wheat), glucose syrup (dried), gelling agent: E339, E450, E516, E401, emulsifier: E435, salt, thickener: E415, flavouring (milk). For allergens, see ingredients in bold. May contain traces of: egg, soy and lupin.

Storage: keep in a cool an dry place. This product is: Halal certified.

Ingredients: sugar, dried glucose syrup, egg white powder, citric acid E330. For allergens see ingredients in bold. This product is certified Halal.

Ingredients: sugar, dried glucose syrup, egg white powder, citric acid E330. For allergens see ingredients in bold. This product is certified Halal.