concha topping
CATEGORIES
INGREDIENTS
  • Chocolate Topping
  • Cake Flour 0.82 372
  • Sugar, Powder 0.66 299
  • Cocoa Powder 0.07 32
  • Butter 0.33 150
  • Shortening 0.35 159
  • Total 2.23 1012
  • Vanilla Topping
  • Cake Flour 0.88 399
  • Sugar, Powder 0.66 299
  • Vanilla extract 0.07 32
  • Butter 0.17 77
  • Shortening 0.50 227
  • Total 2.28 1034
  • Fruit Puree topping
  • Cake Flour 1.10 499
  • Sugar, Powder 0.66 299
  • Fruit, puree 0.25 113
  • Butter 0.17 77
  • Shortening 0.50 227
DIRECTIONS
  1. 1. Sift all dry ingredients together.
  2. 2. Cream lightly room temp butter, shortening, and flavoring together.
  3. 3. Add all dry and combine until a homogenous mass.
  4. 4. Wrap dough in plastic wrap / keep it in refrigerator until needed
  5. 5. Roll out topping / cut with round cutter / flatten dough / spray top with water /
  6. flatten topping on top of dough to adhere them together
  7. 6. Use concha cutter and cut the topping.
  8. 7. Excess topping can be wrapped and place in the refrigerator.