Bakels Recipes


Chocolate Cake Mix 500g

200g water + 3 eggs - Beat 5 mins

Bake at 180 C for 45 mins


Creme Cake Muffin 500g (Muffin Mix)

110g water + 4 eggs - Beat 4 mins

Add 135g oil - Beat 1 min

Bake at 200 C for 20 - 25 mins

OPTIONAL: 150g White Chocolate to melt with oil


Mississippi Chocolate Mud Cake Mix 500g

130g water + 2 eggs - Beat 1 min

Add 130g oil + 1 tbsp Choc Paste

Bake at 170 C for 50 mins


Multi Purpose Sponge Mix 500g

230g water + 4 eggs

Beat 6 - 8 mins

Bake at 190 C for 40 mins


White Mud Cake Mix 500g

130g water + 2 eggs - Beat 1 min

Add 130g oil and Beat 1 min

Bake at 170 C for 50 mins


 

Rich's Recipes


Cookies & Cream

Ingredients
1 litre Rich’s Rich ’n’ Smooth Tropic Vanilla
1 large packet of Oreo’s
Utensils

1 large bowl

1 small plate

1 spatula

1 clear freezer bag

1 rolling pin

1 mixer with whisk attachment (Put mixing bowl into fridge to cool)

Steps

1)Thaw down cream till its a thick, runny consistency.

2)Pour cream into mixing bowl and whisk it till a soft peak consistency.

3)Twist and scrape the Oreo’s cream away and place 3/4 pack of Oreo biscuits into the freezer bag. Keep the 1/4 pack of Oreo’s for garnish.

4)With the aid of the rolling pin, crush the Oreo biscuits into crumbs.

5)Fold in the crumbs with the whipped cream.

NOTE: Be careful not to whip the air out of the cream.


Cream Cheese

Ingredients

1 litre Rich’s Rich ’n’ Smooth Tropic Vanilla

250g Cream Cheese

Utensils

1 large bowl

1 spoon

1 spatula

1 mixer (Put mixing bowl into fridge to cool)

1 whisk attachment

1 paddle attachment

Steps

1)Thaw down cream till its a thick, runny consistency.

2)Thaw down cream cheese till its soft.

3)Beat cream cheese in mixing bowl with a paddle attachment until soft and creamy.

4)Replace paddle attachment with a whisk attachment.

5)Pour Rich ’n’ Smooth and whip it up to a soft peak consistency.


Nutella Cream

Ingredients

1 litre Rich’s Rich ’n’ Smooth Tropic Vanilla

1 tbsp Nutella

Utensils

1 large bowl

1 spoon

1 spatula

1 mixer with whisk attachment (Put mixing bowl into fridge to cool)

1 paddle attachment

Steps

1)Thaw down cream till its a thick, runny consistency.

2)Pour half of the cream into the mixing bowl. Begin to whip it until the cream starts to get thick but still runny. (Batch A)

3)Pour the other half into a large bowl. (Batch B)

4)Mix Nutella into the cream (Batch B). Make sure the Nutella is mixed well.

5)Combine the two batches of cream together. Mix until a soft peak is formed.


Peanut Butter Cream

Ingredients

1 litre Rich’s Rich ’n’ Smooth Tropic Vanilla

1 tbsp Creamy Peanut Butter

Utensils

1 large bowl

1 spoon

1 spatula

1 mixer with whisk attachment (Put mixing bowl into fridge to cool)

1 whisk attachment

1 paddle attachment

Steps

1)Thaw down cream till its a thick, runny consistency.

2)Pour half of the cream into the mixing bowl. Begin to whip it until the cream starts to get thick but still runny. (Batch A)

3)Pour the other half into a large bowl. (Batch B)

4)Mix peanut butter into the cream (Batch B). Make sure its mixed well.

5)Combine the two batches of cream together. Mix until a soft peak is formed. 


Strawberry Smoothie

Fresh strawberry 100g

Toppin Pride 140g

Fresh milk 50g

Ice 100g

Creamy Yoghurt 30g

Place all in a blender and mix till all ice has crushed to your liking.

1 spatula

1 mixer with whisk attachment (Put mixing bowl into fridge to cool)

1 whisk attachment

1 paddle attachment

Steps

1)Thaw down cream till its a thick, runny consistency.

2)Pour half of the cream into the mixing bowl. Begin to whip it until the cream starts to get thick but still runny. (Batch A)

3)Pour the other half into a large bowl. (Batch B)

4)Mix peanut butter into the cream (Batch B). Make sure its mixed well.

5)Combine the two batches of cream together. Mix until a soft peak is formed. 


 

Flexi Paste


Chocolate Flexi Paste

100g x Flexi Paste powder

30g x boiled water

150g x melted chocolate (White, Milk, Dark)

Method:

  • Place dry mix in bowl with water and blend together, (flavours or colors can replace water)
  • Add melted chocolate and continue to mix.
  • Take mix out of bowl and knead until chocolate is fully blended.
  • If you keep kneading the flower paste it will firm up and can be used straight away.
  • If not you can wrap in glad wrap and store to set.
  • Rework small quantities as you need it the following day.

Flower/Petal/Gum and now Flexi Paste

80g x Flexi Paste dry powder

15g x boiling water

1/2 teaspoon Vegetable Shortening

Method:

  • In a bowl or beaker shape (not a wide open bowl) place all ingredients and mix with hand mixer on low.
  • You should see aballing e ect as the mixture combines.
  • It might appear to be too dry but mix a little longer and it will come together.
  • Keep mixing until it looks white and u y like a meringue pillow.
  • In your hands place about ½ teaspoon of vegetable shortening and mix until the shortening has left your hands.
  • Knead on a board with some corn flour until the desired texture is achieved. To test, take a small sample of the paste and roll very thin to see if it holds, it should be smooth and elasticated.

Glitter or Sparkle Lace

Swallow agar 1 PKT or if making gelatin 10 grams

CMC 30 grams

3 lots of water

1) 420 grams boiling water

2) 240 grams boiling water

3) 440 grams boiling water

200 grams Dextrose

15 grams Flexi Paste Powder

20 grams Rose Spirits.

STEP 1

Place 30 grams of CMC in a bowel and add 420 grams boiling water and stir and then put to one side for latter.

STEP 2

1 PKT of swallow agar or 10 grams gelatin in a bowl and add 240 grams of boiling water and stir and place aside

STEP 3

In a heat proof bowl/stainless steel (bowl to put over a pot of water),

Place 200 grams of Dextrose and 15 grams Flexi Paste Powder in a bowl and stir together.Then add 440 grams boiling water into the mix and stir together then add the agar or gelatin and the CMC mix and then stir together.

STEP 4

Place bowl over a pot of water and up turned up high and keep stirring and try and brake down the CMC mix as you go be careful to too burn yourself.

STEP 5

Keep stirring over heat until it starts to thicken up for about 20 mins it will depend on your stove top it could take a bit longer.

STEP 6

To test the mix if it’s thick place a wooden spoon in the middle of the mix and lift it out and let run off the spoon if it’s still runny keep stirring over heat if it’s slows down and the drops are slow and hang there it’s time to take off.

STEP 7

Get another large bowl one that would fit a fine strainer across it. Then carefully pour your mix into the strainer and let it strain you will get lumpy bits as the cmc may not have completely dissolve just work it though with a spoon and get as much though the strainer as possible, the rest that won’t go through place in the bin.

STEP 8

Place 20 grams of rose spirits/alcohol and mix it in well to the piping mix and place your mix into a zip lock bags and place in the fridge or freezer. When needing the mix let it come to room tempter and work  the mix with a plastic scraper until smooth take out what you need and the just add your gold or silver or glitter to the mix and pipe away. You can add as much gold or silver as you need to get the right colour mix you need.


Instant Mix for Lace & other Shape Moulds(Use Firm Silicone Moulds)

15g x Flexi dry powder + another 70g weighed in seperate bowl

15g x Boiling water

20g x Vegetable shortening

15g x Icing sugar mixture

Method:
  • Mix 15g of flexi and 15g of boiling water with 15g of icing sugar mixture
  • Beat in a Pyrex measuring jug (beaker Shape) with a mixer until light and fluffy

  • Then add the 70g of extra Flexi powder a little at a time, don't worry about any flexi being missed it can all be spooned out at the end of process
  • To remove from jug, smear some vegetable shortening on the silicone spatular and loosen mixture all round.
  • Place some cornflour down on fondant mat and press your paste flat and add the vegetable shortening.
  • Now take up in your hands and start to work the shortening into your paste, knead with cornflour to remove the moisture (this is a must).
  • You will want it soft and pliable as in the Youtube excert so it will release straight away from a Firm Silicone Mold.
  • As with the standard Flexi Paste mix, the more you work it the firmer it gets - just add more water and re-knead with cornflour to your desired paste consistency.


Jelly Wet Mix for Lace & Shape Moulds (for Flexible Silicone Moulds)

85g x Flavored or clear jelly

10g x Gelatin

5g x Flexi powder

100g x Boiling water

Method:
  • Place flexi and gelatin in a heatproof jug, then add boiling water to dissolve, if needed place in microwave for 20 seconds just to reheat the mix to help the gelatin to dissolve.
  • Then add the jelly crystals to the mix and stir until all has dissolve.Strain you mixture though a cheese cloth or sieve.
  • Spray your moulds with cooking oil and place the mixture into the moulds and let set. The warmer the area the faster it will set.
  • You can tell when it’s OK to take out of the mould is when it’s not sticky and feels dry.
  • If you have a lot of lace to do! the other way is placing it in the freezer for 20 to 30 mins just be careful when doing this as it will still be soft.
  • To get it out of the mould if it's a fine lace mould run your finger at the back of the mould to loosen the lace and then place it on a sprayed zip lock bag and take the excess off and careful take you jelly lace out of the mould and then let dry, you will be able to tell when it comes away from the moulds.
  • Let them set and store them in a zip lock bag, and place in an airtight container.

Lace/Mold Mix for Chocolate (for Flexible Silicone Mold)

125g x Flexi Paste dry powder

125g x boiled water

150g x desired chocolate (white, Milk, Dark)

Method:

Place dry mix in a bowl with water and beat until light and fluffy.

Add in the melted chocolate and continue to beat.

This can then be scraped across your silicon mat and left to dry.

If the mix is pulling when placing in the silicone mat, just add a drop of water.

If you need a faster drying time, the silicon mat can be placed on a baking tray and place in a warm oven 80-100 degrees for 20 minutes.

After removing from the oven remove shape from mat and let it rest, it will be under shock so needs to rest and gather moisture form the air and will be pliable again.

After resting period the design/s can placed on cakes or lacework wrapped around cakes or other ideas.


Stencil Mix (Agar)

120g x Boiling water

10g x Agar (seaweed gelatin)

100g x Flexi powder

20g x Cornflour

20g x Icing sugar

Method:

Place all your dry ingredient in a beaker shape for example a Pyrex measuring jug is perfect.

Place agar gelatin in another Pyrex jug and add boiling water and mix until dissolved.

Pour  the Agar water into the dry mix and beat until light and fluffy, this mix is more like a paste and is an off white colour, if you want it whiter then add Wilton's White Liquid adding a few drops to the water. If your stencli is going to be coloured then add the desired colour to the water as well.

If the mix is too thick, just loosen with some water, not too much. It will still set so dont worry.

How to Use Flexi Paste for Stencilling - This is Raz and her words, how Cool!!!!!

Raz used the recipe above to make the mix for my stencil design to go on the wedding cake that is featured below. 

  • Prepare your paste as per recipe. Make sure it’s of a spreadable consistency by adding a little more hot water and beating through. I found that I needed to loosen the mix up with hot water every 5 minutes or so as agar makes it dry up quickly.
  • Prepare several zip lock bags by cutting the zip off and opening the sides up so it bag folds out bigger and can accommodate large stencil design.
  • Spray bag surface with veg oil then clean up with chux twice using another clean chux the 2nd time to wipe off oil residue (you don't want oil residue as the mix won’t stick to the bag, you want to feel it not see it).
  • To secure your bag to the bench you can moisten the bench before applying bag to it. Then lay your stencil on to the plastic, smear the flexi paste over (I used a plastic card as it was the perfect size).....
  • Ensure that only the stencil gaps are filled (thin layer goes along way!!). If you have small little air dots on your work, use a clean scraper and dip in some water and run over the top of stencil, when happy peal off the stencil and let agar dry (1-2hrs) under the sun or a dry warm area.
  • Prepare several samples. I needed 3 for my cake so I prepared 6 in total, just encase.
  • Once dry, use the ‘spare’ test stencil to see if it’s dry enough and will peel off easily.
  • Wet a clean chux with water and only wipe/ wet the area you want to stencil over the cake only. This will vary from one cake to another, mine needed lots of water, but not dripping!!
  • Adjust your stencilled strips so if you hang them from the top edge of the cake they would sit exactly where you want them to go. Just mark the bag and cut to the right height. So much easier than aligning from bottom up!
  • I used medical tape to attach the stencilled bags onto the top edge o the cake. If you mis-aligned your stencil, don’t be afraid to adjust it, I did several times and didn’t have any colour bleeds!!
  • Run your smoother several times with light pressure over the design then peal off.
  • I also used my fondant pointy tool every now and then to encourage the edge of the design to stick to the fondant...... lots of patience!- Once your designed is transferred onto the cake, there is no need to wait. You can decorate the rest of your cake immediately!!
  • Any left-over mix keeps in an airtight container in the fridge. Just add boiling water to loosen it up before beating for the next time you need to use it!
  • Enjoy we hope you found this tutorial useful.

Wet Mix for Lace & other Shape Mould (Agar for Flexible Silicone Moulds)

120g x Boiling water

10g x Agar (seaweed gelatin)

100g x Flexi powder

20g x Cornflour

20g x Icing sugar

Method:
  • Place all your dry ingredient in a beaker shape for example a Pyrex measuring jug is perfect.
  • Place agar gelatin in another Pyrex jug and add boiling water and mix until dissolved.
  • Pour  the Agar water into the dry mix and beat until light and fluffy, this mix is more like a paste and goes into the moulds very easily. It works especially well on fine intricate designs and the lace is a off white very pretty. (you can add Wilton's white liquid if you require a whiter look by adding a some drops to the water.)
  • With a stiff brush oil your mould, you just want to see a shine not any residue deposits. Make sure you wipe off ALL excess from the surface, then simply sread the mix into the moulds.
  • Place your mould in a nice warm area to dry. The warmer the area the faster it will set and dry, to test just place a clean hand on the surface and if completely dry a skin will have formed. Also test the edges by bending the mould back, if it starts to release you are there.
  • I have eveb placed the mould on a cookie tray and placed in the car on a hot day, it works a treat!!!
  • This mix is also fast drying as well, just be careful when taking out of your moulds as it's not as strong as the gelatin mixture.
  • If you have some mix left over just store in a clip-lock bag in the freezer. When required just cut off the desired amount and using a pallet knife re-work, a few drops of hot water can be added, apply in your choice of mould and dry as before.
  • Before you take the design out of the mould dust the back with a little cornflour, once released it can be stored in a clip-lock bag. I place a my released patterns on a laminated sheet 1st to give it some support beforte placing in bag.

Wet Mix for Lace & other Shape Moulds(Use Flexible Silicone Moulds)

80g x Boiling Water

5g x Gelatin

80g x Flexi Powder

20g x Cornflour

20g x Icing Sugar

Method:
  • Place Gelatin in a heatproof jug, clear your scales and then add 80 grams boiling water over the top of the Gelatin and dissolve it.
  • Place icing sugar and cornflour in a bowl with the Flexi powder.
  • Then add the dissolved gelatin water mix in with dry ingredients and bet until light and fluffy (like meringue).
  • With a stiff brush oil your mould, you just want to see a shine not any residue deposits. Make sure you wipe off ALL excess from the surface, then simply screed the mix into the moulds.
  • Place your moulds in a nice warm area to dry. The warmer the area the faster it will set and dry, to test just place a clean hand on the surface and if completely dry a skin will have formed. Also test the edges by bending the mould back if it has started to release you are there.
  • I have even placed the mould on a cookie tray and placed in a car on a hot day, works a treat!!!.
  • If you have some mix left over just store in a clip-lock back and freeze. When you need to do another mix, defrost and just re-beat with your hand-held mixer if it’s too firm just a drop of water but not to much.
  • Before you take the lace out of the moulds just give it a little dust of cornflour to the back of it first, once released it can be stored in a clip-lock bag, I place my released patterns on a laminated sheet 1st to give some support before placing in bag.

Wet Mix using Agar

120g x Boiling water

10g x Agar (seaweed gelatin)

100g x Flexi powder

20g x Cornflour

20g x Icing sugar

Method:
  • Place all your dry ingredient in a beaker shape for example a Pyrex measuring jug is perfect.
  • Place agar gelatin in another Pyrex jug and add boiling water and mix until dissolved.
  • Pour  the Agar water into the dry mix and beat until light and fluffy, this mix is more like a paste and goes into the moulds very easily.
  • It works especially well on fine intricate designs and the lace is a off white very pretty. (you can add Wilton's white liquid if you require a whiter look by adding a some drops to the water.)

For Agar Fabric Making follow the next 6 Steps

STEP 1

Make up your Agar Mix as above

STEP 2

Spread into your mould. Then put the rest in a zip-lock bag and place it the freezer for future use. Let it set and dry in a warm airy place, you can also put it in the oven at 90’ for 20 minutes depending on the mould used. When dry the gloss on top of the design will dull.

STEP 3

When set use vegetable shortening and lightly brush your mould and design all over so the mould is fully.

STEP 4

Use a clean brush and sprinkle glitter of choice and colour over the vegetable shortening and use your brush to work it in. Make sure you cover your mould fully.

STEP 5

Place approximately 1 teaspoon of Flexi Paste Wet Mix in a heatproof measuring jug and add enough boiling water to make a slip, the thickness should be so it stays on top of the mould and doesn’t run off. To apply, use a flavor injector and fill it with the watered down flexi paste and apply over the top of your glitter so it forms a bed. Make sure there are no gapes, as it must be fully covered. Put to one side and let it dry.  You will know when it’s dry as all the water has evaporated.

STEP 6

The last step, take some Flexi Wet Mix out of the freezer that you previously made, enough to cover the mould you need to finish. Let it come to room temp and then add more water to the agar wet mix and work it so it’s loose and runny (not a firm paste) cover the top of the glitter that has set and dried. Be careful when doing this so you don’t lift your glitter away from the mould and let set. When it’s set, it will be dry to touch and not sticky.

Carefully remove and your completed 3D fabric piece will emerge - WOW!!!!