It was Mr 2’s birthday a couple of weeks ago and I knew I was going to be pushed for time to make a carved shape cake this year. So instead of focusing on what the cake was going to be shaped into I decided to dedicate a little extra time to making the cake from scratch (I would normally use cheap packet cake mixes for shaped cakes as they are handled alot and I won’t a no fail mix) so when I saw the recipe for a Red Velvet Cake in the Woolworths catalogue that week I knew straight away what I was going to make, and besides I had never tasted a red velvet cake before but drooled over many.
Here is the recipe from the Woolworths catalogue, I changed the Plain Flour and Baking Powder for Self Raising flour and I made my own Buttermilk by adding a teaspoon of vinegar to normal milk as the first step and let sit for 5 minutes until the milk curdled.
I also made to batches and make two cakes, instead of the suggested splitting of the mixture into two. I also made two batches of the frosting.
INGREDIENTS
125gm butter, softened
3/4 Cup Caster sugar
1 tsp vanilla bean paste
2 Eggs
1 1/4 Cups Plain Flour
1 tsp Baking Powder
1/4 Cup Nestle Baking Cocoa
1/2 Cup buttermilk – see above how I made my own
2 tsp gel red food colouring
Frosting
250gm Cream Cheese
1 tsp Rose Water Syrup
1 1/3 Cups Nestle White Chocolate Melts, melted and cooled slightly
1/2 cup thickened cream, whipped
DIRECTIONS
1. Preheat oven to 160 degree Celsius/140 for fan forced. Grease and line two 18cm spring form pans with baking paper.
2. using an electric mixer, beat butter, sugar and vanilla bean paste until light and creamy. Add eggs one at a time, beating well after each addition. Add sifted flour, baking powder, cocoa, buttermilk and food colouring. Beat until just combined.
3. Evenly divide cake mixture between prepared pans. Bake for 35 minutes or until a skewer inserted into the centre comes out clean. Cool on a wire rack.
4. In a medium bowl, beat cream cheese and rose water until smooth. Add melted white chocolate mixing well. Fold through whipped cream and refrigerate mixture for 1 hour. (I didn’t do this part, I iced the cooled cake and then placed it in the fridge).
I decorated mine by icing the two cakes together and then only icing the side and then rolling onto a tray filled with 100’s and 1000’s.
I then placed the cake on the plate I would serve on and iced the top and decorated with mini mm’s.
Looks great!