Is it someone’s birthday/wedding today again? Tell them to blow out all the candles on this fabulous white Flower Bouquet Red Velvet Cake and all of their wishes will come true! This adorable cake is created entirely from red velvet cake, topped with piped roses from cream cheese. It’s a dream of a birthday gift or wedding gift as well.
Speaking of this cake's idea, it came from a rose bouquet candle that I seen before. The craft of that particular is so delicate and inspired to make into a cake. Of course the white roses must match something which is really delicious. There goes for my top of the list - cream cheese and red velvet cake.
Speaking of this cake's idea, it came from a rose bouquet candle that I seen before. The craft of that particular is so delicate and inspired to make into a cake. Of course the white roses must match something which is really delicious. There goes for my top of the list - cream cheese and red velvet cake.
Normally, I love my cake to be "Round & Bulky" instead of traditional round and flat. Sometimes, it's really difficult to achieve this result.
Hankerie's new invention - Flower Bouquet Red Velvet Cake
Hankerie's Flower Bouquet Red Velvet Cake recipe:
Ingredients:
2 cups plain flour
1/4 cup cocoa powder
1 tsp bicarbonate of soda
1 1/2 cups caster sugar
1 cup buttermilk
200g unsalted butter, melted
2 eggs, lightly whisked
1 TBSP white vinegar
1-2 tsp red food colouring
2 x 250g pkts cream cheese, at room temperature
2 cups pure icing sugar
120g butter
Method:
2 cups plain flour
1/4 cup cocoa powder
1 tsp bicarbonate of soda
1 1/2 cups caster sugar
1 cup buttermilk
200g unsalted butter, melted
2 eggs, lightly whisked
1 TBSP white vinegar
1-2 tsp red food colouring
2 x 250g pkts cream cheese, at room temperature
2 cups pure icing sugar
120g butter
Method:
- Preheat oven to 170°C. Sift flour, cocoa powder and bicarbonate of soda into a bowl. Stir through the sugar. Whisk the buttermilk, butter, eggs and vinegar in a mixing bowl until combined. Make a well in the centre of the flour mixture. Add the buttermilk mixture. Stir until just combined. Stir in the food colouring.
- Divide the mixture among the lined pans. Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean. Transfer to a wire rack to cool completely.
- Use an electric beater to beat the cream cheese, icing sugar, extra butter and extra vanilla until smooth.
- Spread the cream cheese on the cake. Assemble.
- Piping the remaining cream cheese with roses on the cake.
- Refrigerate it before serving.
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Choc Chip Uru