Already looking for festive baking ideas? These red velvet cakes are bright, fun and delicious!
I’ve made a circular, two-layer red velvet cake before. Unfortunately I used ordinary red gel food colouring from the supermarket and the result was a cake with a red tinge, rather than the deep red I was hoping for. So this time I’ve taken a tip from Jane over at Jane’s Patisserie and invested in some Sugarflair Extra Red colouring.
Ingredients (makes approx. 10 mini bundt cakes as long as you don’t over-fill your mould)
Yesterday, in celebration of World Baking Day 2015 (who knew?!), I tried to make red velvet cake. For my first ever attempt, the cake turned out great – fluffy and delicious – but sadly, not very red.
Red velvet cake with white chocolate buttercream icing and filling
As you can see from the pictures, the cake has a reddish tinge, but it’s not the deep red I was hoping for. This was entirely my fault. I didn’t read the recipe properly when buying red food dye and so didn’t buy enough – turns out you need A LOT.
Anyway, it still tastes great!
Wait! There’s more. Click for the rest of the recipe and more cake pics!