Food

The best red velvet cake EVER (modeled by this cutie!)

The best red velvet cake EVER (modeled by this cutie!)

Christmas time is all about family, laughter, good food and a messy house. This year, we’re baking a delicious, festive red velvet cake straight from Carmen Klang’s kitchen, and just look at our model’s adorable dress from Kids Emporium!

The BEST red velvet cake EVER

You’ll need:

350 g cake flour
300 g brown sugar
2,5 ml bicarbonate of soda
5 ml baking powder
2,5 ml cream of tartar
A pinch of salt
10 ml cocoa powder
200 ml cooking oil
300 ml buttermilk, at room temperature
3 extra large eggs
40 ml red food colouring
10 ml white vinegar
10 ml vanilla essence
Finely grated zest from ½ orange
Melted butter

Preheat the oven to 180ºC. Grease 2 x 23cm cake pans with melted butter and coat with flour. Tap out excess flour. In a large bowl, sift together the flour, sugar, bicarbonate of soda, baking powder, cream of tartar, salt, and cocoa
powder. Whisk together the oil, buttermilk, eggs, food colouring, vinegar and vanilla. Stir in the zest. Using an electric mixer, gradually mix the dry ingredients into the wet ingredients until just combined and a smooth batter
is formed. Divide the cake batter evenly into prepared tins. Bake for 25 – 30 minutes or until a toothpick inserted into the centre of the cakes comes out clean. Remove the cakes from the oven and place onto cooling racks to cool
completely.

For the cream cheese icing, you’ll need:

125 g of high ratio shortening
125 g butter at room temp
250 g cream cheese at room temp
1 tablespoon of white vanilla extract
900 g cups sifted icing sugar
½ tsp salt

Cream together white margarine, butter, and cream cheese until nice and smooth. Add vanilla into mixture and combine. Sift together sugar and salt, and slowly add to shortening, butter and cheese mixture. Make sure not to
overmix so you don’t get too much air in it which makes it difficult to smooth out. Shortening with a higher fat content makes the icing taste better and smooth great.

Dive right in!

Recipe courtesy from Carrie’s Cookies & Candy (Carmen Klang, 073 703 6376)
Model: Ava Reynolds
Dress: Kids Emporium, R399. (051 436 0584)

 

Get it Bloemfontein December 2017


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