Orange Mini Bundt Cakes made with “JIFFY” Crème Cake Base Mix.
| INGREDIENTS | 2½ LB BATCH | 5 LB BATCH |
|---|---|---|
| “JIFFY” Crème Cake Base Mix | 2½ lb | 5 lb |
| Cold Water | 2 cups (1 lb) | 4 cups (2 lb) |
| Orange Zest, fresh | 2 Tbsp | 1/4 cup |
| Orange Extract | 1 tsp | 2 tsp |
| VANILLA GLAZE | ||
| Powdered Sugar | 1 cup (4 oz) | 2 cups (8 oz) |
| Vanilla Extract | 1 tsp | 2 tsp |
| Water | 2 Tbsp | 1/4 cup |
| INSTRUCTIONS | |||
|---|---|---|---|
| MINI BUNDT CAKES | |||
| 1 | Use a mixer with paddle attachment. | 5 | Blend on medium speed** for 3 minutes. |
| 2 | Add Crème Cake Base Mix, water, orange zest and orange extract into mixing bowl. | 6 | Using a pastry bag, fill cavities in greased mini Bundt pan. |
| 3 | Blend on low speed* for 1 minute. | 7 | Bake according to the table below. |
| 4 | Stop mixer. Scrape bowl and paddle. | ||
| VANILLA GLAZE | |||
| 1 | Mix all ingredients together. | 2 | Drizzle glaze over cooled Bundt cakes. |
| PAN SIZE | SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
|---|---|---|---|---|
| 4” Pancakes | 0.75 oz | 300°F 12 – 15 minutes |
350°F 18 – 20 minutes |
146 |
| *Low speed is 1st speed on a 3-speed mixer or 2nd speed on a 4-speed mixer. |
| **Medium speed is 2nd speed on a 3-speed mixer or 3rd speed on a 4-speed mixer. |
| Baking time may vary depending on the oven and oven load. |
The mission of Team "JIFFY" is to achieve 100% product integrity with quality people caring about one another and the communities served.
