Image for 'Red velvet mini cakes'

Red velvet mini cakes

A recipe from

Red velvet mini cakes

Makes 4 small cakes

125g softened butter
250g castor sugar
2 extra-large eggs
200g cake flour
15g cocoa
1tsp baking powder
125ml buttermilk
60ml red food colouring
250g cream cheese
50g butter
250g icing sugar, sifted
1 vanilla pod, halved and seeds removed

Preheat the oven to 180°C. Grease and line 2 x 25cm cake tins.

To make the cakes
Cream together the butter and sugar. Add the eggs one at a time and beat until pale and fluffy. Sift the dry ingredients together. Mix the food colouring and buttermilk together. Fold all the ingredients together. Divide the mixture between the two cake moulds and flatten with a spatula. Bake the cakes for 15 – 20 minutes, or until they are cooked through. If you touch the cakes lightly they should spring back when cooked.

To make the icing
Cream the butter and cream cheese together; add the sifted icing sugar and vanilla seeds. Beat until smooth and thickened.

To assemble the cakes
With a 6cm round cutter, cut out four rounds from each cake, so you end up with eight rounds. Ice each layer and assemble one on top of the other, so you have four mini cakes. Scatter over rose petals and serve