forest bake: 'red velvet in a jar topping with homegrown cherry'
Another baking session, going for something a little bit complicated, yup another add on menu for Hinlay Curry dessert of the week. I first came across red velvet cake when i was in uk. The colour tempted me so much to have a spoonful as soon as it reached my table, believe me it was unforgettable! The softness, the velvety colour and mild sweety taste complimented each other so well. To be honest i'm not really a big fan of cakes but such colour i need to have a baking session.
So here is a recipe for red velvet in a jar topping with our homegrown cherry freshly picked from the garden, not too sweet, a little sour.Things you need to prepare..
- baking powder 2 1/2 tsp
- imitation vanilla flavor 10 tsp
- red food colourant 1/2 tsp
- 6 jars size: dimention 3 x height 6 inches
Cream cheese frosting mixtures..
- salted butter (leave in room temperature to soften for a few minutes) 100 g
- sieved icing sugar 400 g
- cream cheese Philadelphia (leave in room temperature to soften for a few minutes) 200 g
- imitation vanilla flavor 10 tspHow to make..
1.heat up the oven 180C. Prepare a circular baking tray diametre about 7.5 inches. Smear butter all over then cover the tray with waxed paper.
2. mix plain butter and sugar together for 2 minutes.
3. sieve flour, baking powder and cocoa powder together and separate into two bowls.
4. mix egg, imitation vanilla flavour, red food colourant and butter milk together and separate into three bowls.
5.mix no.3 and no.4 together in a mixer for 30 seconds.
6. pour into the try, then bake for 35 minutes, take out and leave to cool.
while waiting for the cake, we are going to make the frosting.
7. mix both salted and plain butter together, then slowly add icing sugar, cream cheese and imitation vanilla flavour for 1 minute.
8. cut the cake into 6 small pieces using cookies cutter.
9. layer red velvet cake and frosting in the jar then decorate with cherries or any kind if berries topping, serve chilled.
ready to serve at Hinlay Curry!
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