BakeMark Products Used
|Product or Type
|Snot Block Crust Base
|Westco Snot Block Crème Filling Mix
|Flo N Fudge
Mix Snot Block crust base according to bag instructions. Let dough chill in the refrigerator for 20 minutes. Remove dough from refrigerator and roll dough out to a thickness of roughly 5mm. Place dough in a lined ½ sheet pan, cut excess dough around the pan.
NOTE: you will need 1lb 8oz of dough for a single layer and there will be about 4oz left over dough.
Utilize your docker and dock the dough layer, set oven temp to 375degrees, bake for 15 to 18 minutes.
SNOT BLOCK CREME FILLING
Mix Snot Block Crème Filling following bag instructions. Add 1.5 lbs of Westco Flo N Fudge while mixing. Using a 20 inch piping bag fill bag with Snot Block custard and have it ready for filling Snot block.
Place crust in a half sheet card board then spread 8 ounces of Westco Raspberry Dandy, continue by pipping 8lb of Snot block crème filling, spread until a flat smooth surface. Place second crust layer on top to form a sandwich. Finish by spreading 1lb of Westco Raspberry Dandy to frost Snot Block surface until flat and smooth.