Red velvet Cake
Ingredients for the cake:(I used Tanya Burrs recipe)
120g unsalted butter
300g caster sugar
2 eggs
20g cocoa powder
40ml red food colouring
1 teaspoon vanilla extract
240ml buttermilk
300g plain flour
1 teaspoon salt
1 teaspoon bicarbonate of soda
3 teaspoons white wine vinegar
Ingredients for the creamy cheesecake mixture:
600g icing sugar
100g unsalted butter
250g cream cheese
Preheat your oven to 170c
Put the butter and sugar in a mixer and beat until smooth and fluffy
Add the eggs and beat until incorporated
In another bowl, mix together the cocoa powder, red food colouring and vanilla to make a paste and add to mixture
Turn the mixer down, and mix in half of the buttermilk followed by half of the flour then repeat the process until everything is well mixed together
Finally add the salt, bicarbonate of soda and vinegar and mix together until everything is smooth and consistent
Spoon the mixture into your cake tin and then bake for 20 minutes until risen and springy.
Whilst cooling, make the icing by mixing all the ingredients together in a processer until smooth and creamy.
When the cake is cooled start decorating.
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