Floral Lace Cake

Ingredients: 

Cake Base: 

1000 g  BAKER'S DELITE MOIST RED VELVET CAKE MIX

500 ml Water 

220 g Eggs 

225 g BAKER'S DELITE CHIFFON CAKE OIL 

Whipped Cream Frosting: 

700 g BAKER'S DELITE WHIP CREME

330 g MLEKOVITA UHT FULL CREME MILK 

Lace Design: 

300 g CHOCOMATE ALL-AROUND CHOCOLATE

Flowers Design: 

200 g / color Whipped Cream 

as desired Pink, Red, Green, Purple Color Gel

Procedure: 

Cake Base: 

1. Preheat the oven to 165 °C. Prepare and line four 8" x 2" round pans. 

2. Beat Baker's Delite Moist Red Velvet Cake Mix, water, Baker's Delite Chiffon Cake Oil, and eggs at low speed for 30 seconds. 

3. Turn the mixer to medium speed and beat for 2 minutes. 

4. Pour batter into cake pans. 

5. Bake for 25 to 30 minutes or until done. 

6. Cool cake before frosting. 

Assembly: 

1. Prepare buttery whipped cream according to instructions.

2. Divide the whipped cream unto separate mini bowls and add

    color. Blend until desired shade is achieved. Set aside. 

3. Get the cooled cake base, on the first layer, spread buttery

    whipped cream filling and repeat the procedure on the remaining

    layer. 

4. Frost the cake with buttery whipped cream and chill for 15 to 20

    minutes. Using petal piping tip, create flower designs on the side

    of the cake. Combine dark and light colors buttery whipped

    cream to create realistic petals. Using leaf tip, pipe leaves on the

    sides. 

5. For lace design, use a small round nozzle or pipping tip, the

    pipe/glide the tip into a triangular shape or net-like. Cover the

    sides and top of the cake.