Lemon Butter Ring Cake

Lemon Butter Ring Cake

BAKEMARK PRODUCTS USED:

BakeMark Products used:

YOU CAN ALSO USE:

Westco ultra rich crème cake Mix (#11644  1/50 Lb)

WESTCO VANILLA crème CAKE (#38260  1/50 lb)

westco vanilla dipping icing (#19529  1/45 lb)

WESTCO  lemon kist filling (#08220 1/38 LB)          

WESTCO LEMON GOLD FILLING (#51355  1/38 lb)

westco butter flavor n&A  (#12037 1/Gal)

WESTCO VANILLA BUTTER FLAVOR N+a (#04767  1/gal)

westco lemon fruit-o (#12439 1/12 lb)

DIRECTIONS:

MIX

Mix the batter following the directions provided on each bag of Westco Ultra Rich Crème Cake Mix for a small batch.

For 15 LB of batter, add 1 oz. of Westco Butter Flavor N&A, 6 oz. of Westco Lemon Fruit-O and 3 oz. of bread flour.

Deposit 2 ½ LB of batter into a well-greased 10" ring pan. Using a pastry bag, pipe a ring of Westco Lemon Kist Filling on top of the batter.

BAKE

Bake at 330-365°F for 55-60 minutes or until internal temperature reaches 205°F. Let cakes cool 20 minutes before removing from pans.

FINISH

Let’s the cakes cool completely. Heat Westco Vanilla Dipping Icing to 105-110°F. Place heated icing into a decorating bag. Drizzle dipping icing over the top of the ring cake. Immediately garnish with lemon zest before the icing sets.

  • Approx. Yield: 4 – 10” cakes (40 oz. each)