Ingredients

Red velvet batter

2kg AP Cake Mix Red Velvet

15kg RA MB 50111892

700g Water

300g Canola oil

400g Eggs

Cheesecake swirl

1.5kg AP Cheesecake Mix 10kg

MB 50160160

975g Water

Finish

600g AP Mallo Sno 12.5kg 50105336

Method

1. Place AP Cake Mix Red Velvet, water, oil and eggs into a mixing bowl. Mix on 1st speed for 1 minute, scrape down, then 2nd speed for 3 minutes.
2. Pour batter into a fully lined slab tray, reserving a small amount for swirling.
3. Whisk AP Cheesecake Mix with water on 2nd speed for 3 minutes until thick and smooth.
4. Dollop cheesecake mixture over the red velvet batter and swirl gently with a skewer for a marbled effect.
5. Bake at 160–170°C for 30–40 minutes until just set with a slight wobble in the centre.
6. Place AP Mallo Sno into a microwave safe bowl or saucepan to melt until no lumps can be seen. Add to a mixing bowl and whisk until firm (about 10 minutes).
7. Cool fully, then pipe AP Mallo Sno over the top and lightly torch or grill until golden.
8. Chill for 1 hour before cutting into 50 pieces.