14 February 2014

Red Velvet cake

 There is something about red velvet, I don't know whether it's the moist sponge or the cream cheese frosting but I am addicted. This cake is perfect with a cuppa and a huge hit with my family. Simple to make and something different.

The red colour is fun and really pops next to the cream cheese.

I spiced mine up with a red fondant rose just because I like to be different and though it needed jazzing up.

350g plain flour
400g casting sugar
pinch of salt
1tbsp cocoa
1tsp baking soda
2 eggs
1tbsp vinegar
red food colouring
1tsp vanilla extract
340ml oil
225ml buttermilk

Cream cheese frosting
225G butter 
1tsp vanilla extract
725g icing sugar
170g cream cheese

1. Preheat oven to gas mark 4 (350F/180C).

 2. line two 9" tins with baking paper.

3. Add all your wet ingredients together in a bowl and whisk until mixed, then place to the side.

4. Add all your wet ingredients to another bowl and mix together .

 5. Add your wet ingredients to the dry ingredients and mix together, then add your red food colouring and mix. It should be lovely and red.

6 Separate into your pans and bake for 40 minutes until cooked. Leave to cool.

7. Mix your cream cheese and butter together, then add your icing sugar and vanilla. Mix until thick and creamy.

 8. Spread a thick layer of icing onto one of your cakes then place the other on top to sandwich together.
 9. Crumb coat* your cake and place in the fridge for ten minutes.

10. Then cover with the remaining fondant and decorate.

* Crumb coat means where you cover your cake in a thin layer of frosting around the sides and top to fill in any cracks and to stop the crumbs from going into your frosting.

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