The Passionate Gifts


Working Method

Red Velvet Cake Base
  • Mixing: Mix cake mix, water, oil and egg yolk until homogeneous.
  • Whip up egg white and sugar on medium speed till soft peak(meringue).
  • Fold in the meringue into cake batter.
  • Baking: Bake at 180˚C for about 14-16 minutes.


Cherry Lime
  • Mixing: Mix all ingredients together.

Ivory Chocolate Cheese
  • Mixing: Beat the cream cheese until soft. 
  • Then add in lemon juice & lemon zest.
  • Soak gelatine powder into water for 5 minutes. 
  • Whip up the fresh cream.
  • Melt the Belcolade Blanc Selection X605/J in gelatine.
  • Fold in chocolate mixture into cheese mixture. 
  • Lastly fold in the cream.

Custard Cream
  • Mixing: Mix water and cremyvit together, then let it rest for 2 minutes. 
  • Semi whip the cream.
  • Beat the custard till smooth.
  • Incorporate the cream into custard. 

Miroir Glaze
  • Mixing: Warm both glaze with microwave till around 40˚C – 45˚C

The Passionate Gifts

Complexity level:  


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