Roll the icing out to a large enough circle that is 0.4cm/⅙in thick. Place two tablespoons of icing sugar into a small sieve and use to lightly dust your work surface.Ĭut a piece of string for each cake to measure the combined length of the top and sides – this will be the size to which to roll your circle of icing. ![]() Make sure your work surface is clean and dry, then knead the icing until warm and pliable. To cover the cakes in ready-to-roll icing, ice just one cake at a time, as the icing can dry out very quickly. Spread the remaining icing over the cakes to give a smooth finish and chill in the fridge until set. Refrigerate the cakes for 30 minutes, or until the icing has set. Using half of the remaining buttercream, spread a thin layer over the top and sides of each cake until covered. Spread a teaspoon of buttercream onto each cake board and place the cakes onto them, upside down (this gives the cakes a flatter top for icing). Cut the remaining cakes in the same way, using six heaped tablespoons of buttercream to sandwich the medium cake and eight heaped tablespoons of buttercream for the large one. Using a long-bladed serrated knife, carefully cut the smallest cake in half and sandwich together with three heaped tablespoons of the buttercream. Beat the mixture again until light and fluffy before using.) (If you’re not using the buttercream straight away, cover the surface with cling film and chill until ready to use. Beat in the cream cheese and a few drops of vanilla essence, to taste. Meanwhile, for the buttercream, cream together the softened butter and icing sugar in a very large bowl until light and fluffy. Remove the cake from the oven, leave to cool for five minutes, then remove from the tin, peel off the greaseproof paper and leave to cool completely on a wire rack.įor the medium tier, repeat steps 3 and 4 and cook the cake for 1 hour 15 minutes.įor the large tier, repeat steps 3 and 4 and cook the cake for 1 hour 30 minutes. Spoon into the prepared tin and bake for 40-45 minutes, or until a skewer inserted into the middle comes out clean. Add the remaining flour, cocoa powder and baking powder and give it a final beat to mix together. Gradually beat in the eggs, vanilla and salt, and half of the flour to prevent the mixture from curdling. Repeat this with the 23cm/9in tin and 30cm/12in tin.įor the small tier, beat the butter and sugar together in a large bowl until light and fluffy. Grease the inside edge of the tin and line with the long paper strip. Grease again, add a second circle, then grease once more. Grease the tin with butter and place one of the paper circles into the base. Measure the circumference of the tin with string, then cut a long strip of paper the length of the string and fold in half lengthways. Take the smallest cake tin and draw round it twice on greaseproof paper. 1.25kg/2lb 12oz ready-to-roll white icing.650g/1lb 7oz butter, softened, plus extra for greasing.350g/12oz butter, softened, plus extra for greasing.150g/5oz butter, softened, plus extra for greasing.Instead of buttermilk you can use milk+1 tablespoon vinegar (mix and let stand 5-10 minutes).Ingredients For the small (15cm/6in) tier.You can use all-purpose flour or cake flour.All cake ingredients should be in room temperature.Refrigerate for at least 2-3 hours before serving. Decoration: Decorate red velvet cake with the crumbs and the hearts.ġ1. ![]() ![]() Spread evenly the frosting on top and sides of the cake.ġ0. Spread a layer of frosting, place the second layer of cake on top of the frosting, flat side up. Place one cake layer with flat side down. Cut 8-12 heart shapes from the top layer of the cakes. Then fold into the cream cheese mixture.Ĩ. In a separate bowl with heavy cream to stiff peaks. Make the frosting: in a large bowl, beat cream cheese with powdered sugar and vanilla extract. Release from the pan, then let cool completely.ħ. Cool the cakes in their pans on a wire rack for 10 minutes. Bake 35-40 minutes, until a toothpick inserted into the center comes out clean.Ħ. Also you can use springrorm pan lined with parchment.ĥ. Pour the batter into two 8-inch (20cm) round baking pans greased with butter and dust with flour. Gradually add the dry ingredients and mix after each addition until well combined. Add oil, vinegar, vanilla extract, buttermilk and beat until combined. Add eggs one at the time, beating until combined after each addition. In a separate large bowl, beat butter and sugar until smooth. In a large bowl sift flour, cocoa powder, baking soda and salt.
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