Ok so I promised a cake, well this is going to be pretty shoddy as well… I used my phone for pictures, I kept forgetting to take pictures every step and I had to take a picture after everyone at work had grabbed a load. So this is more of a guidance post than a full on tutorial. You also need a good full day or weekend or like me a few evenings to complete this cake xD
I used this recipe here on All Voices as the basis for my red velvet with a few changes.
So my cake was inspired by the Great British Bake Off and by Comic Relief. To raise money for the charity our Sports and Social were going to hold a bake sale, with a difference! A Bake Off! No soggy bottoms allowed! Of course I got very competitive and made a practice cake first (good idea!) and had only a few hours in which to bake this cake. If I had more time I think it would have turned out better and maybe got the first prize! I got third though, not too shabby 🙂
The basic idea was a hidden design cake, inspired by GBBO, and leopard print hidden design cakes in particular. Instead of leopard spots it would have red noses, red velvet cake surrounded by a normal sponge. To take it a step further I decorated by tempering white chocolate to put on top and iced around the sides in red frosting. I did try to dye the white chocolate red and do white icing (practice cake!) but as white chocolate is more cream/yellow it didn’t dye very red. Challenge for next time though!
So it ended up looking like this!
Mmmmm! And it was mmm! So mmm the chef at work (one of the judges) asked for my recipe BOOM!
The red velvet was easy, and baked nice and quick. As I was baking my sister also decided she liked the smell and asked for a bit, lucky for her it was just the inside of the cake so was going to be crumbled anyway! She said it tasted nice, which made me feel a bit better.
I followed the recipe mostly, except I swapped a couple of the ingredients. I used normal margarine instead of coconut oil, lemon extract instead of juice and instead of natural cane sugar I used bog standard caster sugar. All the same quantities, and it turned out lovely! I also added a 1/4tsp of bicarbonate of soda too to help with the rise. And I didn’t have any buttermilk, so I made my own by adding a dash of white wine vinegar to milk (no lemon juice) and I’m sure this helped with the rise of the cake too.
Then I bread crumbed it and dyed some of the frosting (a large spoonful was all I needed) red as well. You have got to get your hands stuck in there, it just doesn’t work otherwise. Then roll it into balls, about 5cms/2inches in diameter. You will have spares, I was going to make cake pops out of them but I didn’t have enough white chocolate left and my mum wanted to eat them.
These are then put aside for now as you got another cake batter to make!
This is just plain sponge, I used my mum’s trusty recipe she’s had for years. Again the usual stuff, cream the butter and sugar add the eggs, add the flour and there you have it, cake better. My mum adds a bit of golden syrup, a couple of tablespoons to help keep the cake moist as well, plus gives it this extra nom quality. I added it just after I added the eggs. And you can also add some vanilla extract (I forgot), I also added the white wine vinegar, bicarb and baking powder to this cake as well.
Then place your balls in any order you like in your cake tin and then carefully pour over the batter!
Place in oven and bake again!
The annoying thing is you can’t check the cake until you have finished and cut into it to see the design!
You have to let the cake cool completely before doing anything more.
This is the guide I used to temper the chocolate. Whilst this is happening get someone to wrap some greaseproof paper around the top of your cake, so the chocolate doesn’t drip too much (I say someone else, as I can’t do it, my hands don’t work properly it seems hehe).
Once it’s done you pour it carefully into the middle of the cake, it then spreads out quite nicely to the edges. If any drips, don’t worry that’s what the frosting is for!
This needs to set completely, overnight is best, then place your frosting all around the edges and any other decoration you want, then voila! Cake! That has red noses in it!
It must have gone down well I only had 2 slices to bring back home with me… Let me know what you think and if you try it!
The Sports and Social has uploaded pictures on their Flickr so go and check out my competition!
Red Velvet Cake
- 1 1/2 cups white spelt flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp of bicarbonate of soda
- 1 tbsp unsweetened cocoa powder
- 1/2 cup caster sugar
- 1/2 cup melted butter or margarine
- 2 eggs (at room temperature)
- 3/4 cup buttermilk (at room temperature) OR Milk with lemon juice or white wine vinegar added
- 2 tsp vanilla extract
- 2 tsp lemon juice or 1 tsp/1 cap of lemon extract
- Red gel food colouring, I dipped a teaspoon end in and used that much xD
- 275g spelt flour
- 225g margarine
- 225g caster sugar
- 5 eggs
- 1tsp baking powder
- 1/4tsp bicarbonate of soda
- 2tblsp of golden syrup
- 1tsp of vanilla extract