Kells Red Velvet Creme Cake Mix (2kg)

For an 8 inch diameter round celebration cake Red Velvet Cake Mix: 620g Egg: 225g Water: 155g Vegetable Oil: 155g Suggested Method: 1. Use an electric mixer with a beater attachment. 2. Mix egg, oil and water in a jug until smooth, and add to the premix in the mixing bowl. 3. Mix on slow speed for 1 minute and then 4 minutes on fast speed. 4. Place mix into a greased or paper lined 8" round tin. 5. Bake in a domestic fan oven at 130°C for 1 hour 40 minutes. Test with a cake skewer. If the skewer comes out clean, then the cake is usually baked. 6. Individual ovens vary. Adjust bake profile as required for oven or for the cake size and weight you require. 7. We recommend you allow the cake to cool in the tin for 10 minutes before emptying from the tin. We suggest you turn out the cake onto a wire rack with the top crust becoming the base. 8. Allow the cake to cool for at least 3 to 4 hours before cutting or decorating. If the cake is not being used on the day you bake it, once it is cooled, wrap it and store it in a cool dry place. Tip: If the cake peaks in the oven too much, the oven may be a little hot, so reduce the oven temperature.