Recipes

Teatime Treats

Red Velvet Cake

Ingredients Cake 350 g (675 ml) flour 300 g (375 ml) Huletts SunSweet Brown Sugar 2,5ml bicarbonate of soda 5 ml baking powder 2,5 ml cream of tartar pinch salt 20 ml cocoa powder 125 ml cooking oil 250 ml buttermilk, at room temperature 3 extra large eggs 30 ml red food colouring 10 ml white vinegar 10 ml vanilla essence finely grated zest from ½ orange melted butter Vanilla Cream Cheese Icing 125 g cream cheese, at room temperature 500 g Huletts Icing Sugar, sifted 125 g butter - softened 5 ml vanilla essence

Method

Cake

1. Preheat the oven to 180ºC.
2. Grease 2 x 23 cm cake pans with melted butter and coat with flour.
3. Tap out excess flour.
4. In a large bowl, sift together the flour, sugar, bicarbonate of soda, baking powder, cream of tartar, salt, and cocoa powder.
5. Whisk together the oil, buttermilk, eggs, food colouring, vinegar and vanilla.
6. Stir in the zest.
7. Using an electric mixer, gradually mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
8. Divide the cake batter evenly into prepared tins.
9. Bake for 25 - 30 minutes or until a toothpick inserted in the centre of the cakes comes out clean.
10. Remove the cakes from the oven and place onto cooling racks to cool completely.

To make the icing:

1. In the bowl of your electric mixer cream together the sugar and butter on low speed until incorporated.
2. Increase the speed to high, and mix until almost white and fluffy, approximately 5 minutes (occasionally turn the mixer off, and scrape down the sides of the bowl with a rubber spatula).
3. Reduce the speed of the mixer to low. Add the vanilla essence and raise the speed to high and mix briefly again.
4. Add the cream cheese and beat in briefly until fluffy.
5. If you beat too long it will go runny.
6. Cut the two layers in half and spread the first layer with cream cheese icing.
7. Place the 2nd layer on top, spread with icing.
8. Repeat with the 3rd layer.
9. Decorate the top and sides with icing. Place sugared rose petals on top.

Note: To decorate the cake in between the layers, top and sides, double the recipe for the cream cheese icing.