500g premium quality Red Velvet cake mix

1kg premium quality Red Velvet cake mix from Beau Baking

• really good quality cake mix - much better than anything you can buy in a supermarket
• just add water for a deliciously moist Red Velvet cake
• the colour is more of a reddy brown because of the cocoa powder, so it's an authentic Red Velvet cake rather than those artificially bright red supermarket versions
• perfect for cakes, cupcakes, tray bakes etc
• Beau cake mixes are designed to rise evenly to give a level finished cake, which can save you time and money as there’s no need to cut off the risen part of the cake
• enough mix in one bag to make 1 x 8" diameter standard depth cakes
  
• can be flavoured with Beau concentrated flavourings
  
• can be coloured by good quality oil based icing / food clourings
• approx 500g / 1.1lb nett
• BBE at least 3-4 months - often longer
• mixing and baking instructions printed on pack label but here they are again in case you need them . . . *see below
• ingredients: WHEAT flour, Cocoa Powder, Monoglycerides of edible fatty acids, Sodium Stearoyl Lactylate, Sodium Acid, Pyrophosphate, Sodium Bicarbonate, Natural Chocolate Flavouring, Salt, Natural Colouring, Carmine, Paprika Extract, Sorbic Acid, Xantham Gum.
• allergy advice: Contains: WHEAT, BARLEY, EGG, MILK Products. May contain traces of SOYA and SESAME SEED.
• considered suitable for vegetarians 
• additional nutritional information printed on pack label
• PLEASE NOTE Beau have recently changed pack design - pic 2 shows latest design of label - packs don't have string detail any longer
• see our full range of cake mixes
• see our range of bulk edible supplies
• see our full range of edible supplies

* instructions:

• for every 500g dry mix add 125g vegetable oil, 175g egg and 125g (125ml) water - this is enough for 1 x 8" round cake
• use an electric mixer - either handheld electric or table top with beater attachment
• put the mix and oil in the mixer bowl and mix for 30 seconds on slow speed until a crumbly paste is formed
• stream in the water and egg over 1 minute while mixing on slow speed and then scrape down the mixture with a bowl scraper or spatula
• mix for a further 2 minutes on slow-medium speed
• scrape down the mixture again
• pour the desired amount into a greased or paper lined cake tins or cupcake pan etc
• bake in a domestic fan oven on 170°C for approx 60 minutes
• test with a cake tester or skewer - if it comes out clean  the cake is usually baked

additional tips:

every oven is different - be prepared to adjust bake profile as required for your own individual oven and for cakes of different sizes and depths

allow the cake to cool for at least 10 minutes before turning it out of the tin

turn out on to a cooling rack to allow the cake to cool further

once cool, wrap and store the cake in a cool dry place

for best results, decorate within 48 hours of baking and eat within 10 days