Happy New Year folks!!!!
I am so sorry for the short hiatus on the blog. The holiday was a time to rest, rejuvenate and try out new recipes for YOU! I hope you enjoyed your holiday just like I did. May the New Year usher us into greater and higher things. I also pray that we find Grace and strength to do what we need to so our dreams will be achieved this 2018.I am fully back on the blog and will be posting new recipes for you. So get prepared, subscribe and tell a friend to tell a friend!
This cake is actually a favourite recipe I have in my diary and I would love to share it with you. I made it for a small party at my house and it was really yummy and people already started getting requests of the recipe. I have decided to share the recipe with YOU! It can be used as dessert after having the main course, served at a house party, a birthday party or whatever function you have.
Red Velvet Cake
200g Flour
250g Sugar
200g Butter
1½ Baking powder
½ teaspoon Baking soda
1 teaspoon Vinegar
2 tablespoons Cocoa powder
8 big eggs
1 teaspoon Vanilla flavour
1 teaspoon Red colour (depending on how concentrated it is. I’ll also advice the Powder form of food colour should be used or Wilton’s red food colouring.)
It cannot be overemphasized how using good baking products will yield a perfect cake. Sometime soon, I will do a post of good baking products that are accessible and you can use to bake for extremely great results.
Goal 1: Beat the butter and sugar together using a hand mixer until light and fluffy.
Goal 2: In another bowl, break the eggs and whisk. Add the flavour, vinegar after whisking.
Tip: Use the hand mixer to whisk until foamy.
Goal 3: Add the dry ingredients together flour, baking powder, baking soda and sift into a third bowl.
Goal 4: Mix the cocoa powder with very little water and make sure there are no lumps.
Goal 5: Pour in the eggs into the butter and sugar mixture and mix together.
Goal 6: Add the dry ingredients (flour, baking powder and baking soda), Cocoa powder and mix well.
Goal 7: Mix the Food colouring. (This comes last so you can easily detect the adequate quantity. You can add more than a teaspoon depending on the Product quality of the colours.)
Goal 8: Grease the pan with oil or little butter. After this, add flour in the greased pan and ensure it touches every corner of the pan and pour the flour out afterwards.
Goal 9: Bake in the oven at 280 degrees for 45mins – 1hr.
For the filling,
4 bars of Bounty Chocolate
3 tablespoons Condensed Milk
100g Butter
300g Icing Sugar
Banana flavour (or any good flavour of your choice)
Wafers
Procedure
Goal 1: Melt the Chocolate in a microwave or in a plate over a pot of boiling water.
Goal 2: Mix the butter first, then add the icing sugar afterwards and mix
Goal 3: Add the chocolate, milk, banana flavour and mix lightly with the hand mixer.
To fill in the cake, horizontally cut the cake into two and add the filling. Break the wafers into smaller pieces and spread on the cake after putting the chocolate filling. Cover the cake back and decorate with buttercream icing.
For the Icing,
500g butter
150g Icing sugar
1 teaspoon flavour
Beat together and decorate your cake.
I look forward to seeing what you made!
Have you ever tried making a red velvet cake before?
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