Add the liquid to a mixing bowl first and then Tegral Satin Créme Cake.
Mix for 5 - 6 minutes on second speed with a flat beater.
Scale 690 g into sponge tins and bake for 40 minutes at 180° C.
Trifle
Using a see through big plastic cup, start with 30 g of Bar One Sauce, then followed by 50 g of red velvet cake pieces.
Whip up the Ambiante on second speed until very firm, add the cream cheese icing and mix slowly into the Ambiante.
Pipe 80 g of the cream & cream cheese blend onto the red velvet cake pieces, top it with another 50 g Bar One Sauce then another 120 g red velvet cake pieces.
Topping
Whip up Ambiante cream on second speed until firm.
Cover the red velvet cake pieces with the whipped cream using a star nozzle.
Sprinkle red velvet cake crumbs over to finish it off.
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