Raspberry Cakenut

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Method

Add the Satin Crème Cake Plain Mix, egg, oil, water to a planetary mixer with a beater.
Mix on slow for 2 mins, scrape down and mix for 3 mins medium.
Deposit 20g of cake batter into greased savarin moulds.
Pipe over a 10g ring of Vivafil Raspberry, cover with a further 10g of cake batter.
Bake at 170°C for 15 – 20 mins.
Combine the raspberry icing ingredients, heat to 40°C.
Enrobe the cooled cakes, decorate with raspberry pieces, glitter sugar & sugar flowers.