Vanilla Strawberry Bars


PROCEDURE: Vanilla Cream Cake
  • Mix all the ingredients except Vivafil Strawberry using paddle attachment at medium speed for 5 minutes.
  • Pour half of the batter into 12” x 16” x 2” pan with grease proof paper liner. Pipe the vivafil strawberry horizontally onto the batter before pouring the remaining vanilla batter to cover the filling. Bake for 20-25 minutes at 180°C. Let Cool and depan.
  • Pour melted Belcolade Blanc Ganache on top to coat the entire surface of the vanilla cream cake.
  • When completely set, pour White Magnifier to give a shiny effect on the cake.
  • Use melted Carat White Coins to make some chocolate decorations.

PROCEDURE: Belcolade Blanc Ganache
  • Heat the Chantypack in a saucepan until simmering.
  • Pour the warm cream into the stainless bowl with Belcolade Noir. Mix until well blended using wire whisk.
  • Lastly add cold butter into the ganache.