Magpie Muffin Rainbow Cake

Our delicious Magpie Muffin Tubeset rainbow cake was specifically made by renowned Masterchef SA top 8 Chef Francois Zietzman to show how you can use our Magpie Tubesets in creative and innovative ways for your customers.

Our Tubesets are available in boxes of 6 and weigh 1,36kgs each with a frozen shelf life of 6 months.

These products are available for Business to Business use only and is perfect for any commercial kitchens such as Bakeries, Restaurants, Hotels, Foodcourts and Corporate.

Ingredients:

  • 500g cream cheese
  • 450g icing sugar
  • 150g edible flowers
  • 100g walnut

Method:

Pour half of the vanilla cake mix into a cake pan. Add in the yellow food colouring and bake at 180°C for 15 to 20 minutes.
In a separate pan of the same size, pour the rest of the vanilla cake mix, add the blue food colouring and bake at 180°C for 15 to 20 minutes.
In a separate pan of the same size, pour in the red velvet cake mix and bake at 180°C for 15 to 20 minutes
Once the cakes are baked, set aside to cool completely.

Mix together the cream cheese and icing sugar, leaving a small amount of icing sugar for dusting later.
Use the yellow cake as the base; spread a thin layer of cream cheese icing over the top. Place the blue cake on top of the yellow cake and spread cream the cheese over the top. Repeat this with the red velvet cake and continuing to coat the whole cake evenly with the cream cheese icing.
Decorate with edible flowers and walnuts.
Dust with icing sugar using a sieve.

Enjoy!

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