Spiced ginger cake
v1CurrentComponent
Yield
~8 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
powder sugar | 75 | g | ¥32 | — | |
NZ butter 25kg | 75 | g | ¥138 | — | |
Cream Cheese (french) | 300 | g | ¥390 | — | |
sunflower oil | 150 | ml | ¥0 | — | |
water | 150 | ml | ¥0 | — | |
honey | 100 | g | ¥200 | — | |
Golden Syrup | 56 | g | ¥106 | — | |
Granule Sugar | 135 | g | ¥47 | — | |
eggs | 1 | each | ¥56 | — | |
salt | 1 | g | ¥0 | — | |
baking soda | 5 | g | ¥5 | — | |
mixed spice | 2 | g | ¥0 | — | |
powder ginger | 5 | g | ¥10 | — | |
Dolcie pastry flour | 290 | g | ¥0 | — | |
| Total batch cost | ¥984 | ||||
| Cost per unit | ¥123 | ||||
| Suggested retail (30% food cost) | ¥410 | ||||