Red Velvet Cake
(01 Mar 2018)

  Red Velvet Cake Expresso

Red Velvet Cake

500ml Cake Flour                                                                
500ml Castor sugar                                                                             
5ml Bicarb                                                            
5ml Baking powder                                                                             
30ml Cocoa powder                                                                           
5ml Salt                                                                                 
125ml Cream O Naise                                        
125ml Buttermilk                                                                
125ml Coffee, brewed                                                                       
5ml  Vinegar                                                                                         
30ml  Moirs Crimson colour                                                             
2 Eggs                                                                                                    
250ml Oil                                                                              
5ml Vanilla ess                                     

  1. Sift the all the dry ingredients into a bowl. Ensure they are well sifted and blended through. No lumps!
  2. Place the buttermilk, cream o naise, coffee, eggs, colour, vanilla, vinegar and oil together into the mixing machine’s mixing bowl.
  3. Using the whisk attachment, mix the liquids on low/medium speed until homogenous ( smooth and not separated)
  4. Turn the machine off. Add the sifted dry ingredients all at once into the liquids. Mix quickly on low speed until blended. Turn the speed up and mix until smooth and no lumps left – don’t over-mix though.
  5. Pour the mixture into the prepared cake tin and bake until done.
  6. Remove from the oven, and turn out onto a cooling rack to cool completely.
  7. Cut into squares of 5x5cm.

Creamy frosting:
250ml Cream O Naise                                       
60ml Butter, softened                                        
5ml Vanilla                                                            
pinch of Salt                                                         
500ml  Icing sugar, sifted                                   

  1. Add the cream o naise to a mixing bowl along with the softened butter, vanilla, and salt. Whisk on high until the ingredients are well blended and fluffy.
  2. Slowly incorporate half of the sifted icing sugar, while mixing on high. Then add the other half, finishing with a final mix on high for 10 to 15-seconds. Keep chilled until ready to use.

To decorate:
Red confetti sprinkles or silver dragees
Fit a piping bag with a petal tube nozzle and fill the bag with the firm frosting.
Pipe in a zig-zag pattern over the surface of each square and sprinkle with confetti or dragees.







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