Velvet Cookies

Velvet Cookies

Red Velvet Cake mix pack front Purple Velvet Cake mix pack front Orange Velvet Cake mix pack front Green Velvet Cake mix pack front Black Velvet Cake mix pack front

Velvet Cookies

Velvet Cookies

Polen Food Oceania
Create delicious and eye-catching velvet cookies with the vivid colours and sensational taste from the Vizyon Velvet cake mix range
Prep Time 10 mins
Cook Time 12 mins
Course Dessert, Side Dish, Snack
Cuisine American, Mediterranean

Equipment

  • Mixer
  • Oven
  • Baking Tray

Ingredients
  

  • 1000 g Vizyon Velvet Cake Mix (Red, Green, Orange Black or Purple)
  • 300 g Margarine (or Butter)
  • 100 g Egg

Instructions
 

  • Combine the Vizyon Velvet Cake Mix, margarine and egg into a mixing bowl
  • Knead the mixture for 2 to 3 minutes by hand or by mixer (palette blade) until the mix becomes a dough-like texture.
  • Prepare a baking tray that has been lightly oiled
  • Place small dollops or scoops of the velvet cookie dough mixture onto the baking tray ensuring that there is sufficient space between each dollop to allow the cookie to spread out and flatten during the baking process.
  • Bake in a convection oven at 165°C for 10 to 12 minutes
  • Remove from oven and can be either eaten immediately while warm for a soft cookie texture, or allowed to cool for a crisper cookie finish.
Keyword Cookies, Velvet Cake mix

Velvet Cookies - Red Velvet Cookies - Orange Velvet Cookies - Green

 

Raspberry Mousse & White Chocolate Dessert

Raspberry Mousse & White Chocolate Dessert

  Vizyon Charlotte Mousse powder  Raspberry Fruit FillingRaspberry Glamour Mirror GlazeWhite Chocolate Compound Coins

Raspberry Mousse & White Chocolate Dessert

Raspberry Mousse & White Chocolate Dessert

Simple to create Raspberry entremet dessert with a triple shot of Raspberry insert, mousse and glaze on a white chocolate crumb base
Prep Time 1 hr
On the Day 15 mins
Course Dessert
Servings 6 serves

Equipment

  • Mixer
  • Whisk
  • Bowl
  • Silicone Moulds
  • Round Cooker Cutter
  • wire rack with drip tray

Ingredients
  

Raspberry Mousse

  • 500 g Thickened Cream
  • 100 g Vizyon Raspberry Charlotte Mousse powder
  • 125 g Water (room temperature)
  • 100 g Vizyon Raspberry Fruit Pastry Filling

Mirror Glaze Topping

  • 1 x Vizyon Raspberry Glamour Mirror Glaze

Crunchy Base

  • 75 g Vizyon White Chocolate Compound Chocolate Coins (melted)
  • 60 g Corn Flakes (ground into smaller pieces)

Instructions
 

Crunchy Base

  • Mix the corn flakes with the melted compound chocolate coins and spread evenly on a silicone baking sheet or baking paper.
  • Using a round cookie cutter which is the same size as the base of your silicone moulds, cut round disks (one for each mould) which will serve as a base for your dessert.
  • Chill in the fridge until the chocolate has set.

Raspberry Mousse & Insert

  • Whip your cream until it is forming soft peaks. It is important not to overwhip the cream as it will need to be able to pour into your mould without creating bubbles.
    Raspberry mousse ingredients
  • Take the Raspberry Charlotte Mousse powder and water and gently mix together until the powder has fully incorporated with the water and there are no lumps. Then combine the charlotte mixture into your whipped cream and stir together.
    Raspberry & White chocolate mousse mix
  • Spray your silicone mould lightly with a non-stick oil spray and fill halfway up with the Raspberry Mousse mixture
  • Spoon a small dollop of Raspberry Fruit filling in the centre of the mousse in the mould. Complete by filling the remainder of the mould with mousse.
    Raspberry & white chocolate raspberry insert
  • Using a spatula, scrap off any excess mousse from the top of the mould to create an even surface and then freeze overnight
    Raspberry & white chocolate mould scraping

Next Day

  • Demould your mousses and place on a wife rack with a drip underneath. Take the Raspberry Glamour Mirror Glaze and pour over the mousse dessert using a circular motion from the centre top of the dessert to cover it.
  • Place the glazed mousse onto your prepared crunchy bases and serve
Keyword Raspberry Charlotte, Raspberry Mirror Glaze, Raspberry mousse, White Chocolate

Velvet Swiss Roll

Velvet Swiss Roll cake

Red Velvet Cake mix pack frontPurple Velvet Cake mix pack frontOrange Velvet Cake mix pack frontGreen Velvet Cake mix pack frontBlack Velvet Cake mix pack frontVizyon Stella Whipping Cream

 

Velvet Swiss Roll cake

Velvet Swiss Roll

Polen Food Oceania
Make the traditional incredible with a soft, velvety swiss roll creation
Prep Time 45 mins
Course Dessert
Servings 8 serves

Equipment

  • Oven
  • Mixer
  • Large Bowl
  • Baking Tray
  • Baking Paper
  • Kitchen Tea Towel

Ingredients
  

Velvet Swiss Roll

  • 500 g Vizyon Velvet Cake Mix (Red, Purple, Orange, Green or Black)
  • 300 g Eggs (~6 eggs)
  • 200 g Water
  • 75 g Butter (do not melt)
  • 25 g Vegetable Oil

Cream Filling

  • 100 g Stella Whipping Cream (or try Perla Whipping Cream or Custard Cream)
  • 170 g Water

Instructions
 

  • Pre-heat oven to 190-200°C
  • Prepare oven trays by lining them with baking paper
  • Combine the cake mix, eggs, butter, water and vegetable oil together in large bowl and mix for 1 min on low speed to combine all ingredients and then 6 minutes on high speed.
    urple Swiss roll cake ingredients
  • Pour the batter into the baking tray. The batter should be runny, so ensure to spread it evenly across the tray, making sure you also fill into the corners.
    Purple Swiss roll cake tray batter
  • Bake for 12-13 minutes. To test the cake is ready, when cooked, the cake should spring back when you gently press it with your finger.
  • Prepare a kitchen towel to place the cooked swiss roll onto. Moisten the towel slightly by sprinkling a little water plus a fine layer of castor sugar.
    Purple Swiss roll cake moist towel & caster sugar
  • Tip the warm cake immediately onto the kitchen towel and peel off the baking paper. Trim the edges and then cut lines across the cake on the end which will commence the roll. This will allow the cake to fold in and roll more easily.
    Purple Swiss roll cake cut roll lines
  • Roll up the cake gently using the towel. The first fold needs to be as tight as possible. Once rolled up, allow the cake to cool completely before you will unroll and add the cream.
    Purple Swiss roll cake rolled cake
  • While the cake is cooling, prepare the Vizyon Stella Whipping cream by combining the water and powder mix and whipping in a mixer for 1 min at low speed, then 6 minutes on high speed. Ensure to whip to this timeframe as it will maximise the cream bouyancy. Keep aside until the cake has cooled.
    Note: if using the Vizyon Perla Whipping cream mix for 3-4 minutes. Perla Whipping cream will provide a denser, richer, cream-flavoured texture. Stella Whipping cream will have a lighter texture with a slightly more sweeter taste. For an alternative taste, you could also try using the Vizyon Custard Cream.
  • Once the cake has cooled, unroll and spread the cream evenly, making sure you cover the cream to the edges.
    Purple Swiss roll cake cream covered
  • Roll up the cake again gently and refrigerate for 10-15 minutes so the cream can set.
  • Decorate your swiss roll with a chocolate drizzle or dust with icing sugar.
    Velvet Swiss Roll

Notes

Swiss Roll recipe and cooking can be dependent on the mixing speed and cooking temperature of the oven, along with the thickness of the batter in your tray. You may need to adjust the recipe to suit your own situation and equipment.
An alternative recipe to the above that could also be used is;
Ingredients;
500g Vizyon Velvet Cake Mix
200g Eggs
60g Butter (room temperature)
150g Water
Combine together into a bowl and mix at 1 minute on low speed and 4 minutes on medium speed
Place on a oven tray and cook for 10 minutes at 200C.
Keyword Velvet Cake mix, Whipping Cream

Caramel Mousse Gold Tarts

Caramel Mousse Gold Tarts

Neutral Charlotte Mousse

Gold Glamour Mirror Glaze

caramel concentrated pastry paste

 

 

 

 

Caramel Mousse Gold Tarts

Caramel Mousse Gold Tarts

Decadent caramel mousse tarts with dulche de leche that will delight in taste, shimmer and shine with an eye-catching Gold Glamour Mirror Glaze.
Prep Time 1 hr 30 mins
Ready In 15 mins
Course Dessert
Servings 6 serves

Equipment

  • Whisk
  • Mixer
  • wire rack with drip tray
  • Tray of 6 Silicone dome moulds
  • Long spatula
  • Microwave
  • Freezer

Ingredients
  

  • 6 x 4 inch ready made shortbread tart shells
  • 1 x Dulche de Leche spread
  • 1 x Ripe Banana

Caramel Mousse

  • 250 g Whipped Cream
  • 50 g Vizyon Neutral Charlotte Powder
  • 62.5 g Water - Room temperature
  • 10 g Vizyon Caramel Concentrated Pastry Paste

Glaze Topping

  • 1 x Vizyon Gold Glamour Mirror Glaze

Instructions
 

Caramel Mousse

  • Weigh out all the ingredients for the mousse as these will need to be mixed quickly in succession.
    Firstly, whip the cream until it forms soft peaks - don’t overwhip it as you will want it slightly pourable to enable you to be able to fill the moulds evenly.
  • Using a whisk, mix the Neutral Charlotte powder and water together until all the powder is incorporated and the mix becomes runny. Then pour the charlotte mix into the whipped cream and stir through.
  • Take approximately 10g of Caramel Concentrated Paste (depending on your preferred strength of taste) and fold into the mousse cream mixture. The mix should take on a caramel colour and taste from the paste.
  • Pour the mousse mix into the silicone dome moulds and refrigerate freeze overnight.

Assembling

  • Next day - Cut a banana into 30 thin slices, each about 3mm thick. Place 5 slices of banana into the bottom of each shortbread tart casing, fanning them out to cover the base.
    Banoffee tart banana base
  • Warm the Dulce de Leche spread in a microwave until it's spreadable but not runny. Spoon a dollop of Dulche de Leche into the tart shells on top of the banana slices and then spread out evenly.
    Banoffee tart dulche de leche base covering
  • Prepare a wire rack with drip tray underneath. Demould the caramel mousse domes from the silicone tray onto the wire rack.
  • Take the Vizyon Ready to Use Gold Glamour Mirror Glaze botte and shake vigorously for 10 seconds before pouring over the Caramel Mousse domes, letting the glaze cover the dome.
  • Using an offset metal spatula, carefully lift the glazed dome from the wire rack and place into the filled tart casing.
  • Decorate with edible dried flowers or chopped chocolate pieces on top.
Keyword Caramel Concentrate Paste, Gold Glamour Glaze, Mirror Glaze, neutral charlotte

 

Lemon Tea Cakes

Lemon Tea cakes

  Neutral Mirror Glazelemon concentrated pastry paste

 

Lemon Tea cakes

Lemon Tea Cakes

Delicious and simple lemon tea cakes that will glisten and shine as an afternoon tea delight
Prep Time 20 mins
Cook Time 40 mins
Course Dessert, Snack
Servings 6 serves

Equipment

  • Mixer
  • 6 Bar Mini Loaf Pan
  • Bowl
  • Oven
  • Wire Tray with Drip Rack

Ingredients
  

  • 50 g Poppy Seeds
  • 135 ml Milk (warm)
  • 220 g Caster Sugar
  • 3 Eggs
  • 300 g Self Raising Flour
  • 135 g Unsalted Butter (softened)
  • 1 Lemon Rind (grated)
  • 15 ml Vizyon Lemon Concentrated Pastry Paste
  • 1 Vizyon Neutral Mirror Glaze
  • 1 Lemon - sliced for decoration

Instructions
 

  • Preheat the oven to 180°C.
  • Lightly grease a 6 bar mini loaf pan.
  • Combine the poppy seeds and warm milk in a bowl and set aside for 15 minutes.
  • Place the caster sugar, eggs, flour, butter, lemon rind, Vizyon Lemon Concentrate Paste along with the poppy seed & milk mixture into an electric mixer.
  • Beat on high speed for 5 mins until the mixture is pale and thick. Then pour into the loaf pans and bake for 40 mins
  • Turn out the loaf pans onto a wire rack that has a drip tray underneath and allow to cool.
  • Once cooled, place lemon slices on top of the mini loaves and then brush or pour Vizyon Neutral Mirror Glaze over the cakes.
Keyword Lemon Concentrate, Mirror Glaze, Neutral Glaze

Chocolate Tiramisu Mousse Log

Chocolate Tiramisu Mousse Log

Tiramisu Charlotte Mousse powder Chocolate Mirror Glaze

 

Chocolate Tiramisu Mousse Log

Chocolate Tiramisu Mousse Log

Deeply flavoursome and stunning dessert treat, the Chocolate Tiramisu Mousse Logs will be perfect for any dinner party or indulgence. Try these simple to make Mousse Dessert Logs for a wonderfully enchanting look and taste.
Prep Time 30 mins
Dessert Dressing Time 15 mins
Course Dessert
Servings 6 serves

Equipment

  • Mixer
  • Whisk
  • Bowls
  • Silicon Bar Moulds (Tray of 6)
  • Wax paper

Ingredients
  

TIRAMISU MOUSSE

  • 500 g Whipped Cream
  • 100 g Vizyon Tiramisu Charlotte Powder
  • 125 g Water - Room temperature

SPONGE BISCUIT CENTRE

  • 6 Lady Finger Sponge Biscuits - Trimmed to fit within mould
  • 2 cups Cold Black Coffee - Poured in a flat container

DECORATION

  • 100 g Vizyon White Compound Chocolate Coins
  • 15 g Instant Coffee Powder

GLAZE TOPPING

  • 1 VIZYON CHOCOLATE MIRROR GLAZE - 500g Ready to Use bottle

Instructions
 

TIRAMISU MOUSSE

  • Prepare the silicone bar mould by lightly coating it with non-stick spray.
  • Weigh out all ingredients for the mousse first as they will be mixed quickly in succession.
    Whip the cream until it forms soft peaks. Note, you don’t want to overwhip it as you still want it slightly pourable to fill your mould evenly.
  • Whisk the Tiramisu Charlotte powder and water until the powder has been fully incorporated and there are no lumps. Then fold the mixture into the whipped cream. The whipped cream will take on the flavour and slight colour of the Tiramisu mix.
  • Fill the silicone bar moulds halfway with mousse mix, lightly scraping the mousse outwards to create a thin layer on the sides of the mould and creating a hollow in the middle for the ladyfingers to fit into. Set the filled moulds to one side.
  • Take the Finger Sponge biscuits, then working quickly, dip one ladyfinger at a time into the cold coffee liquid and then place gently into the hollow on top of the mousse in the silicone mould.
  • Repeat with all of the moulds, then once all lady fingers have been placed, pour the remaining mousse into the moulds, covering the ladyfingers completely.
  • Freeze overnight.

DECORATION

  • Melt the Chocolate Compound coins in a glass bowl in the microwave in 10 second bursts until it is completely melted.
  • Drop a small quantity (approx a teaspoon full) of melted chocolate onto a wax paper or baking paper sheet. Then, using a teaspoon, smear the chocolate upwards in a sweeping motion.
  • Dust lightly with instant coffee powder. While chocolate is setting, the best method to achieve a curved shape (ie the upward swiping appearance) is to set the paper with the melted chocolate on it in an upright U-shape between 2 objects for support .

PRESENTATION

  • NEXT DAY : Demould the mousse bars from the silicone mould onto a wire rack with a drip tray underneath.
    Pour the Vizyon Chocolate Mirror Glaze over the mousse bars. Pour a generous amount allowing it to run over and cover the bars.
    Using an offset spatula, carefully lift the glazed bar and place on a rectangular cake tab.
  • Finish off by placing the white chocolate decorations onto the glazed bar.
Keyword Charlotte Mousse, Chocolate Glaze, Mirror Glaze, Tiramisu

Strawberry Mojito Mousse Cake

Strawberry Mojito Mousse

Neutral Charlotte Mousse powder Raspberry Glamour Mirror Glaze Strawberry Charlotte Mousse powder

 

Strawberry Mojito Mousse

Strawberry Mojito Mousse Cake

Summery feels come through in mouthfuls with this delightful Strawberry and Mint layered mousse cake on a crumb base. Glazed & decorated with stunning Raspberry Glamour Mirror Glaze.
Prep Time 1 hr 30 mins
Cook Time 15 mins
Course Dessert
Servings 8 serves

Equipment

  • Mixer
  • Food Processor
  • Bowl
  • Saucepan
  • Cake Ring (7 inch)
  • Baking Paper
  • Acetate Sheet

Ingredients
  

SHORTBREAD BASE

  • 85 g Unsalted Butter
  • 90 g Brioche - torn
  • 125 g Shortbread

FRESH MINT MOUSSE

  • 250 g Whipped Cream
  • 50 g VIZYON NEUTRAL CHARLOTTE MOUSSE POWDER
  • 62.5 g Water - Room temperature
  • 10 g Chopped Mint - Hold few extra leaves for decoration

STRAWBERRY MOUSSE

  • 250 g Whipped Cream
  • 50 g VIZYON STRAWBERRY CHARLOTTE MOUSSE POWDER
  • 62.5 g Water - Room temperature

GLAZE TOPPING

  • 1 x VIZYON RASPBERRY GLAMOUR MIRROR GLAZE

Instructions
 

SHORTBREAD BASE

  • Place butter in a saucepan over medium heat. Melt for 4-5 minutes, swirling the pan, until nutty brown. Place in a bowl to cool slightly.
  • Pulse the brioche in a food processor until finely chopped. Remove and place in a large bowl. Then pulse the shortbread in processor until it becomes fine crumbs. (Keep two teaspoons of crumbs aside for decoration).
  • Combine with the brioche crumbs in a bowl and pour the brown butter over the crumbs. Mix well.
  • Place a 7 inch cake ring on an oven tray lined with wax paper. Cut a strip of acetate sheet to line the inside of the ring. This will assist you in removing the ring and have a smooth outside finish.
  • Press the crumb mix evenly into the base of the prepared pan and refrigerate.

FRESH MINT MOUSSE

  • Weigh out ingredients first as they will need to be mixed quickly in succession.
    Firstly, whip the cream until it forms soft peaks. Don't overwhip as you want it slightly pourable to fill the mould evenly.
  • Using a whisk, mix the water and Neutral Charlotte powder until the lumps have been removed and the mix is fully incorporated. Pour into the whipped cream and mix through.
  • Add the chopped mint and fold into the mixture.
  • Pour the mixture onto the shortbread crumb base and refrigerate for one hour.

STRAWBERRY MOUSSE

  • After the Mint Mousse has set, repeat the above process using the Strawberry Charlotte powder.
    Using a whisk, mix the water and Strawberry Charlotte powder until the lumps have been removed and the mix is fully incorporated. Pour into the whipped cream and mix through.
  • Pour the second layer onto the set mint mousse and tap the pan lightly to even it out.
  • Freeze overnight.

GLAZE & DECORATE

  • Next day - Demould the mousse cake and place on a wire rack with a drip tray underneath.
    Using the Raspberry Glamour Mirror Glaze cover the cake by pouring in a circular motion starting from the outside in. Glaze the cake and then smooth off excess with a spatula.
    Strawberry Mojito Mousse cake side image
  • Decorate with shortbread crumbs and fresh mint leaves.
    Strawberry & Mint Mojito Mousse cake

Notes

Strawberry & Mint Mojito Mousse cake
Keyword Charlotte Mousse, Mirror Glaze, Raspberry Glaze, Strawberry Mousse

How to coat cake with Vizyon Fondant

Learn how to coat a cake using Vizyon Fondant.

This video tutorial shows you how to prepare fondant for coating and finishing a cake. In addition, we include 2 different techniques for preparing fondant to enhance and develop your fondant handling skills.