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halloween

Bloody Red Velvet Cake

A spectacularly spooky centre piece for your halloween celebrations!

45 8
Bloody Red Velvet Cake | DonalSkehan.com, A spectacularly spooky centre piece for your halloween celebrations!

halloween

Bloody Red Velvet Cake

A spectacularly spooky centre piece for your halloween celebrations!

Friday, October 14, 2016

225g caster sugar

225g of plain flour

180ml buttermilk

90g of butter

2 medium free range eggs

26g of red food coloring

1 tbsp of good quality of cocoa powder

2 tsp of white wine vinegar

1 tsp of vanilla extract

1 level tsp of baking soda

For the bloody syringes:

150g of icing sugar

3 tsp of red food colouring

For the marshmallow frosting:

4 large egg whites

225g caster sugar

1tsp vanilla extract

1⁄2 tsp cream of tartar

2 x 20cm circular spring form cake tins

Parchment paper

Sieve

Mixing bowl

Large heatproof bowl

Saucepan

Hand-held electric whisk

Small mixing bowl

 

 

45 mins
Serves 8

If you’ve never tried red velvet cake before, you’re in for a treat. While it takes a little extra time than your average cake, it rewards you with amazing flavour! This cake is all treat – no tricks!

Preheat the oven to 180˚C/350°F/Gas Mark 4. Line two 20cm circular spring form cake tins with parchment paper. Cream the butter and sugar until it becomes light and fluffy. Beat in the eggs one at a time. Use a spatula to scrape down the sides of the bowl. Mix through the vanilla extract.
Sift the cocoa powder and flour into a bowl and then mix thoroughly into the batter in 3 batches alternating with the buttermilk until you are left with a smooth mix. Mix through the red food colouring.
In a separate small bowl whisk together the bicarbonate of soda and white wine vinegar which will give a good fizz and then stir through the red velvet batter.
Spoon the batter into the cake tins. Bake the cake for approximately 20 minutes. Remove from the oven allow to cool slightly and then transfer to a wire rack and leave to cool completely.
To make the frosting, place the egg whites, sugar, vanilla extract and cream of tartar in a large heatproof bowl sitting over a pan of gently simmering water. Using a hand-held electric whisk, beat on low until the sugar has dissolved completely (check with the back of a spoon against the bowl). Remove the bowl from the heat and continue to beat for 6 minutes until the mixture has transformed into soft and glossy peaks.
Place the first layer on a cake stand and spread with a third of the frosting. Top with the second layer and spread the remaining frosting across the top and around the sides. You can also leave the sides exposed if you want to see the layers.
Place the ingredients for the bloody syringes in a bowl and then add a few tbsp of cold water to loosen it to dropping consistency. Fill the syringes with the blood icing and splatter all over the top.
45 mins
Serves 8

Ingredients

225g caster sugar

225g of plain flour

180ml buttermilk

90g of butter

2 medium free range eggs

26g of red food coloring

1 tbsp of good quality of cocoa powder

2 tsp of white wine vinegar

1 tsp of vanilla extract

1 level tsp of baking soda

For the bloody syringes:

150g of icing sugar

3 tsp of red food colouring

For the marshmallow frosting:

4 large egg whites

225g caster sugar

1tsp vanilla extract

1⁄2 tsp cream of tartar

You'll Need

2 x 20cm circular spring form cake tins

Parchment paper

Sieve

Mixing bowl

Large heatproof bowl

Saucepan

Hand-held electric whisk

Small mixing bowl

 

 

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  • http://vsoderqvist.com/ V Söderqvist

    What is the equivalent of buttermilk in Sweden?