Checkers Custard

Red Velvet Cake Mix- 10kg Bag | DIRECTION FOR USE: Vizyon red velvet mix 1000g + Egg 400g + Water 300g + Butter (do not melt) 120g = 1820g (Total weight). 1) Combine vizyon red velvet mix with all the listed ingredients and whip for 1 minute at low speed and 5 minutes at medium speed. 2) Bake in a pre-heated oven at 170 – 180 degree C for 40 – 45 minutes. STORAGE CONDITION: Ensure pre-mix is in an airtight container, stored at (25 degree C) or in a freezer until it is required.