RED VELVET CAKE MINIS
Today, I'm joining some of my favorite bloggers for a virtual Valentine's Day treat party. If you're looking for something special to make for your sweetheart, this is the place to be!
This cake recipe is my go-to Red Velvet sponge roll, but instead of rolling it up, I've used a pastry ring to cut the sponge sheet into 3" stackable rounds. The rounds are filled with a light whipped cream and cream cheese mixture, then topped off with a little more of the same.
Ingredient :
Red Velvet Sponge:
Instruction :
for full instruction please see: www.sprinklebakes.com
This cake recipe is my go-to Red Velvet sponge roll, but instead of rolling it up, I've used a pastry ring to cut the sponge sheet into 3" stackable rounds. The rounds are filled with a light whipped cream and cream cheese mixture, then topped off with a little more of the same.
Ingredient :
Red Velvet Sponge:
- 4 eggs
- 3/4 cup superfine sugar
- 1 tablespoon vegetable oil
- 2 tablespoons buttermilk
- 1 teaspoon vinegar
- 1 teaspoon vanilla extract
- 1 ounce (2 tablespoons) red food coloring
- 3/4 cup cake flour, sifted
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instruction :
- Preheat the oven to 350°F. Grease a jelly roll pan with shortening. Line the pan with parchment paper and grease the paper also.
- Place the eggs in a stand mixer fitted with the whisk attachment, and with a timer set, beat for 5 minutes.
- Slowly add the sugar and oil. Beat well. Add the buttermilk, vinegar, vanilla, and red food coloring. Switch to the paddle attachment.
- Sift together the flour, cocoa powder, baking powder, and salt, and slowly add to the liquid ingredients. Beat for 2 minutes, until well combined. The batter will be very thin.
for full instruction please see: www.sprinklebakes.com
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