Tuesday, September 6, 2011

Pink Velvet, so nice...

Thick frosting. Will reduce it the next time I make this. Will be soon...

Made this Pink Velvet cake last Sunday. It is so delicious, the kids love it. This recipe is a keeper. Might even be a new product for bayudelights.

Pink Velvet Cake, adapted from KitchenGuardian.

125 gm butter (SCS)
300 gm sugar
2 eggs
1 tsp vanilla essence

225 gm superfine flour - no need to sift, ha ha
2 tbsp corn flour
2 tbsp cocoa powder
125 ml plain yougurt + 125 ml evaporated milk --> in replacement of buttermilk. Where to find buttermilk in Transkrian?
1 tbsp rose pink colouring
1 tsp vinegar + 1 tsp baking soda --> combine and leave to frizz

1. Beat butter, sugar, eggs and vanilla until fluffy.
2. Add in flours and cocoa powder alternately with the yogurt and milk mixture. Add color.
3. Finally, fold in the vinegar mix. Mix well.

I used a 10"x10" pan and baked at 170C for 35 minutes. Perfect.

Once cooled, spread the cream cheese frosting and sprinkle the dessicated coconut. Sedap sesangat!!! Silver dragees tu saja je tabur..

Cream cheese frosting:
250 gm cream cheese (Tatura)
125 gm butter (Buttercup)
50 gm icing sugar
200 gm whipped topping cream
1 tsp vanilla essence

1. Beat cheese and butter until fluffy.
2. Slowly beat in sugar until well blended.
3. At low speed, add cream and vanilla.