STANDARD RECIPE

Foto Produk
Nama : Laura F.S.P.
NIM 2005858
: Red Velvet
Product Cake
Yield :

Keterangan
No. Ingredients Qty Unit Price (kg) Total Price
FOR THE CAKE
1 Soft flour 248 GR Rp. 12.000 Rp. 3.000
2 Cocoa powder 11 GR Rp. 250.000 Rp. 2.700
3 Baking powder 7 GR Rp. 60.000 Rp. 400
4 Salt 7 GR Rp. 14.000 Rp. 100
5 Butter 120 GR Rp. 60.000 Rp. 7.200
6 Sugar 262 GR Rp. 15.000 Rp. 3.900
7 Egg 4 PCS Rp. 24.000 Rp. 6.400
8 Fresh cream 75 ML Rp. 70.000 Rp. 5.300
9 Fresh milk 150 ML Rp. 20.000 Rp. 3.000
10 Apple vinegar 7 GR Rp. 70.000 Rp. 500
Rp. 5.000/30
11 Red food coloring 4
GR ml Rp. 700
FROSTING CREAM
1 Cream cheese 225 GR Rp. 115.000 Rp. 25.900
2 Icing sugar 58 GR Rp. 40.000 Rp. 2.300
3 Lemon fresh ½ PCS Rp. 6.000 Rp. 3.000
4 Heavy cream 180 GR Rp. 90.000 Rp. 16.200
Total Price Rp. 80.600
Total Price = Food Cost
Food Cost 40 % Rp. 80.600
Labour 15% Rp. 30.200
Overhead 15% Rp. 30.200
Profit 30% Rp. 60.400
Selling price 100% Rp. 201.500
Selling price per pcs
Preparation (Equipment and Utensils)
Oven Baking tray Sieve
Mixer Cooling rack Spoon
Whisk Spatula Pallete
Bowl Brush Measuring jug
Digital scale Cake mold

HOW TO MAKE
 1. Preheat oven to 3500f (1750c).
2. In a large bowl sift flour, cocoa powder, baking soda and salt. Stir and set aside.
3. In a separate large bowl, beat butter and sugar until smooth. Add eggs one at the time,
beating until combined after each addition. Add oil, vinegar, vanilla extract, buttermilk and
beat until combined. Gradually add the dry ingredients and mix after each addition until
well combined. Add food coloring and mix.
4. Pour the batter into two 8-inch (20cm) round baking pans greased with butter and dust with
flour. Or you can use one pan and bake twice. Also you can use springrorm pan lined with
parchment.
5. Bake 35-40 minutes, until a toothpick inserted into the center comes out clean.
6. Cool the cakes in their pans on a wire rack for 10 minutes. Release from the pan, then let
cool completely.
7. Make the frosting: in a large bowl, beat cream cheese with powdered sugar and vanilla
extract. Beat until smooth and creamy. In a separate bowl with heavy cream to stiff peaks.
Then fold into the cream cheese mixture.
8. Cut the top of the cakes. Cut 8-12 heart shapes from the top layer of the cakes. Make crumbs
from the leftovers. Set aside.
9. Place one cake layer with flat side down. Spread a layer of frosting, place the second layer
of cake on top of the frosting, flat side up. Spread evenly the frosting on top and sides of the
cake.
10. Decoration: decorate the cake with the crumbs.
11. Refrigerate for at least 2-3 hours before serving.

Evaluation (Foto produk beserta evaluasinya)

Food coloring must be measured so that the resulting color is

good

The frosting cream is spread unevenly so the height of the cake

is not the same
 STANDARD RECIPE

Nama : Laura F.S.P.

NIM 2005858
Product : Tiramisu Cake
Yield :

Keterangan
No Ingredients Qty Unit Price (kg) Total Price
LADY FINGER
1 Soft Flour 142 GR Rp. 13.000 Rp. 1.846
2 Sugar 115 GR Rp. 14.0000 Rp. 1.610
3 Egg Yolk 3 PCS Rp. 1.500 Rp. 4.500
4 Egg White 1 PCS Rp. 1.500 Rp. 1.500
5 Vanilla Extract ½ TSP Rp. 20.000 Rp. 100
6 Salt 2 GR Rp. 8.000 Rp. 16
COFFEE TIRAMISU
1 Coffee (Nescafe) 3 GR Rp. 300.000 Rp. 1.000
2 Sugar 150 ML Rp. 14.000 Rp. 2.100
3 Water 300 ML - -
TIRAMISU CREAM
1 Egg Yolk 7 PCS Rp. 1.500 Rp. 10.500
2 Sugar 165 GR Rp. 14.000 Rp. 2.310
3 Mascarpone 425 GR Rp. 140.000 Rp. 59.500
4 Heavy Cream 235 ML Rp. 80.000 Rp. 18.800
TOPPING/GARNISH
1 Cocoa Powder 5 GR Rp. 150.000 Rp. 750
2 Chocolate 10 GR Rp. 50.000 Rp. 500
Total Price Rp. 105.032
Total Price = Food Cost
Food Cost 40 % Rp. 105.032
Labour 15% Rp. 39.387
Overhead 15% Rp. 39.387
Profit 30% Rp. 78.774
Selling price 100% Rp. 262.580
Selling price per pcs Rp. 263.000
Preparation (Equipment and Utensils)
Equipment: Utensil:
- Oven - Mixing Bowl - Digital Scale
- Stand Mixer - Spatula - Measuring Jug
- Hand Mixer - Spoon - Sieve
- Baking Tray - Cooling Rack
 HOW TO MAKE
LADY FINGER
1. Heat the oven to 375°f (190°c) then line 2 cookie sheets with parchment paper, setaside
2. Separate the eggs, placing the yolks in a large bowl and the whites in a stand mixer fitted
with a whisk attachment
3. Using a large whisk or hand mixer, whip the egg yolks with 1/4 cup of the sugar, until
pale and fluffy, then beat in the vanilla. Set aside
4. Whip the egg whites on medium-high speed, until fluffy. Once light and fluffy add the
other 1/4 cup of the sugar in a slow and steady stream while whipping. Continue to whip
until the whites hold stiff peaks
5. Using a large metal spoon, gently fold in the whipped whites, taking care not to deflate
all of the air you have incorporated
6. Once the egg white mixture and yolk mixture are almost combined sift the flour, and a
pinch of salt if liked, over the batter
7. Continue to gently fold until all of the flour is incorporated
8. Fill a large piping bag with the batter and pipe the batter in 3 1/2 inch long lines about 1
inch apart
9. Bake for 14-15 minutes, or until just beginning to turn golden around the edges
10. Allow cooling fully before storing in an airtight container. The ladyfinger will keep 3
days in an airtight container. They can also be frozen for up to 8 weeks.

TIRAMISU CREAM
1. Whisk egg yolks and granulated sugar in a stand bowl mixer until 95 percent of sugar is
dissolved
2. Then using an electric mixer, whip in a double boiler until 2.5 times its original volume
3. Add whipped mascarpone to the egg yolk mixture. Gently fold until not lumpy
4. Add whipped cream and fold gently so that it does not lose air.

FINAL STEP
1. In a 9x9 pan, dunk in ladyfingers in coffee mixture
2. Add half of the tiramisu cream
3. Layer again with ladyfingers, and then the tiramisu cream
4. Cover with plastic wrap to firm overnight
5. Grate chocolate on top, dust with cocoa powder.

Evaluation
 STANDARD RECIPE

Nama : Laura F.S.P.

NIM 2005858
: Baked Cheese
Product Cake
Yield :

Keterangan
No Ingredients Qty Unit Price (kg) Total Price
LADY FINGER
1 Egg White 3 PCS Rp. 1.500 Rp. 4.500
2 Egg Yolk 3 PCS Rp. 1.500 Rp. 4.500
3 Flour 90 GR Rp. 12.500 Rp. 1.125
4 Sugar 90 GR Rp. 14.000 Rp. 1.260
CHEESE CAKE MIXTURE
1 Cream Cheese 500 GR Rp. 125.000 Rp. 62.500
2 Powdered Sugar 200 GR Rp. 16.000 Rp. 3.200
3 Fresh Milk 120 ML Rp. 16.000 Rp. 1.920
4 Heavy Cream 600 ML Rp. 80.000 Rp. 48.000
5 Egg White 8 GR Rp. 25.000 Rp. 200
6 Cornstarch 40 GR Rp. 14.000 Rp. 560
Total Price Rp. 127.765
Total Price = Food Cost
Food Cost 40 % Rp. 127.765
Labour 15% Rp. 47. 912
Overhead 15% Rp. 47. 912
Profit 30% Rp. 95.823
Selling price 100% Rp. 319. 412
Selling price per pcs Rp. 320.000 / pan (whole cake)
Preparation (Equipment and Utensils)
Equipment: Oven, mixer
Utensil: Mixing bowl, Digital scale, Baking tray, Cooling tray, Spatula, Measuring Jug, Spoon

HOW TO MAKE
Heat the oven to 175°C

LADY FINGER
1. Mix the eggs white and sugar in high speed until expand and stiff peaks. In the large
bowl mix the egg yolks and vanilla extract, combine it with the mixture
 2. Add the flour and combine it with the mixture slowly until they incorporated. Don’t over
mix
3. Bake 20-25 minutes, until a toothpick inserted into the center comes out clean
4. Cool the cakes in their pans on a wire rack for 10 minutes. Then let cool completely.

CHEESE CAKE MIXTURE

1. In a large bowl, beat cream cheese, powdered sugar and maizena. Beat until smooth and
creamy. In a separate bowl wisk heavy cream until stiff peaks. Then fold into the cream
cheese mixture
2. Add fresh milk and egg wholw. Mix until they incorporated.

FINAL STEP
1. Pour the cheese cake mixture above the lady finger about 3⁄4 high of the pan
2. Bake the cake using au bain marie technique about 40-60 minutes at 1750c. Until a
toothpick inserted into the center comes out clean. Then let the cake cool completely
3. Refrigerate for at least 2-3 hours before serving
4. Decorate the cake with whip cream and chocolate garnish.

Evaluation