Food Felonies

Hi Guys!

My days! It has been ages since we last spoke. A lot has changed and happened in my life. However, what better way to come back to you than to come with a recipe? You see, I know just what you like.

Today, I have made a red velvet cake recipe just in time for St. Valentine’s Day.

I really miss keeping in touch with you guys and would love to hear from you again.

Drop me a message on Instagram or TikTok and let’s chat!

I hope you enjoy this one!

RECIPE

Cake

200g Baking spread/Butter/margarine

200g Sugar 

200g Self raising-flour

4 medium eggs

2 Tablespoons of Cocoa powder 

125ml of Buttermilk

1 teaspoon Bicarbonate of Soda

2 teaspoons good quality red food colouring gel/paste

2 teaspoons of Vanilla extract 

1/4 teaspoons salt  

Cream Cheese Icing

100g Butter 

100g Cream cheese 

200g Icing sugar 

1 teaspoon vanilla extract  

Freeze dried strawberries to decorate

Method 

1. Pre-heat your oven to 160 °C
2. Mix 3 tablespoons of hot boiling water with the cocoa powder to make a paste and set aside to cool.
3. Cream the baking spread, sugar, and vanilla with a mixer or by hand until very light and fluffy. (This will take about 5 minutes or longer if using real butter.)
4. Add the eggs one at a time and mix to combine.
5. Add the cooled cocoa paste, buttermilk, and red food colouring (add more colouring if needed).
6. Fold in the flour and baking soda.
7. Bake in a square tin (mine was 20cm x 20cm x 5cm) for 50-55 minutes at 160 °C.
8. Check it is done when a skewer inserted comes out clean.
9. For the cream cheese icing, cream the butter and sugar together for 5 minutes or until light and fluffy. Then add the cream cheese, mix, and flavor with vanilla.
10. Once cooled, ice the cake and finish with freeze dried strawberries.

This cake, like many other cakes, is best made a day or two before, wrapped in cling film, and then decorated on the day it is to be eaten.

I would be more than happy to answer any questions you may have.

Happy Valentine’s Day!