I have always tried to get my Red Velvets a nice shade of red but they always seem to look brown and looking like a plain and normal chocolate cake. The only time I did get a great shade of red was with some cupcakes but they ended up being really crumbly and coming away from the cases, so they ended up being cake pops.
I wanted a Red Velvet Sponge for my Halloween Cake this year and I know its cheating but I decided to use a box mix, Betty Crockers Red Velvet just so that I could guarantee that my cake would be red. A normal cake mix is made with oil, water and eggs but I decided to switch the oil for melted butter and the water for milk, and I also added a teaspoon of Vanilla Extract.
For the Cake
1 x Red Velvet Cake Box Mix
65ml Melted Butter
205ml Semi Skimmed Milk
3 Medium Eggs
1 teaspoon Vanilla Extract
For the White Chocolate Buttercream
170g White Chocolate, melted and slightly cooled
230g Unsalted Butter, at room temperature
240g Icing Sugar
60ml Double Cream
1 teaspoon Vanilla Extract
- Preheat your oven to Gas Mark 4, and grease and baseline two 20cm (8 inch) round cake tins.
- Put the Red Velvet Cake Mix, eggs, melted butter, milk and Vanilla Extract into a large mixing bowl and whisk all the ingredients together. You can do this by hand with a wooden spoon or use an electric mixer, until smooth and creamy.
- Pour the cake mixture evenly into your two greased cake tins and smooth the tops with the back of a spoon.
- Bake your cakes in the centre of the oven for between 23-28 minutes or until a rounded knife or toothpick inserted fully into the centre of the cake comes out clean, then cool on a wire rack.
The White Chocolate Buttercream
This is my favourite White Chocolate Buttercream its perfect for cakes or to swirl on top of cupcakes. The recipe comes from a blog that I always like to have a look on called Sallys Baking Addiction love the pictures that she takes or her bakes, a true inspiration.
- Firstly put your white chocolate in a heatproof bowl and set over a saucepan of simmering water, stir occasionally once melted set aside to cool.
- In a large bowl either using a handheld or a stand mixer fitted with the paddle attachment, beat you butter until soft. Sift in half of your icing sugar then turn your the mixer to a low speed (or you will end up looking like a ghost) and beat until smooth.
- Sift in the remaining icing sugar and beat again until blended. Give your cooled white chocolate a quick stir so that it is smooth and add this to your butter and icing sugar mixture. Switch your mixer to a medium speed and beat for about 2 minutes until everything is combined and creamy.
- Add in the double cream and vanilla extract and beat again for 1 minute until combined. Now your ready to use your buttercream.
Assembling My Cake
- Once the cakes are cooled you can begin to sandwich your cakes together with the White Chocolate Buttercream.
- Place a layer of your Red Velvet sponge on to a cake board or serving plate and place on top of a turntable if you have one.
- Spread a layer of the white chocolate buttercream, then sandwich with the second Red Velvet sponge layer.
- Next crumb coat your cake with a thin layer of the buttercream, place in the fridge for 15-30 minutes to firm then buttercream then decorate the rest of your cake.
I was doing my cake very quickly so you could still see some of the red crumbs through the buttercream, which I didn’t mind as much because it would add to the spookiness of the Halloween cake. I topped my cake with a White Chocolate Skull which I surrounded in Red Marzipan Roses and a few smaller chocolate skulls that I made using a Wilton Skull Mould. Around the outside of the cake I alternated the pumpkin and black cat fondant decorations that I made.
I collect the Something Sweet Magazine and in the Halloween Edition there was a mould to make ‘Witches’ Hats’, I did mind using purple candy melts, then to fill them I melted Cadbury’s Milk Chocolate and stirred in some popping candy… The perfect Trick or Treat!!
One of the very first magazines of Something Sweet I got a mice mould, I used my black candy melts to make the shell the filled it with milk chocolate and chopped glacé cherries.
I also got the Cake Decorating Halloween Special, so I was able to create the 3D fondant skulls which I dusted with black edible glitter.
Here are the Black Forest Cupcakes that I made, which I topped with Vanilla Buttercream and topped with the Halloween decorations that I made and sprinkles. You can find the recipe for the cupcakes Here!