The Pettina Red Velvet Mix. Red velvet cake has an acidic taste that comes from the use of buttermilk and vinegar as well as the cream cheese in the frosting. The acidity is balanced out by the sweetness of the cake itself. It also has cocoa powder added to it for a mild chocolate flavoring.

INTENDED USE/ABUSE:
-RED VELVET CAKE MIX is a dark red coloured cake and suitable for sponge cakes and cupcakes.
-Intended for all types of consumers.
-Damaged packaging can result in product contamination. Prevent exposure to air, or strong vapour to maintain organoleptic and sensory properties of the product.

**PLEASE NOTE: This recipe is for a 1kg Red Velvet Cake Mix. Adjust your recipe accordingly if needed.**

Recipe:
Extra Large Eggs 8 / 450g
Water 400 ml
Red Velvet Cake Mix 1 Kg

Method:
Place Eggs & Water in a mixing bowl. Add Cake
Mix and blend slowly to disperse powder. Whisk on fast
speed for 8 to 10 min. Prepare Sponge Tins with Tinglide,
and fill no more than ¾ of the tin with the mix. Bake at
±190ºC for 20-25min.

Ingredients: Sugar, Cake Flour, Starch, Cocoa Powder, Emulsifier (Glucose solids, Skim Milk Powder, E472b, E477). Leaving agents (E450(i), E500), Flavouring, Colouring (E122), Salt and Stabiliser (E415).. Allergens: Gluten, Milk.. Store in a cool dry place. Nuts processed on premises. Origins: SA.