Red Velvet Cake With Creamcheese

1. Beat cream cheese & butter until soft. Add SKM & Vanilla paste, beat until smooth. set aside
2. Beat whipcream & ice water until fluffy & stiff. Add cream cheese. Beat with a mixer on low speed until well blended. Store in the refrigerator until ready to use.
1. Preheat the oven to 180'C
2. Mix sugar, eggs, canolla & salt. Beat until the eggs are slightly pale. Enter the coloring, vanilla & buttermilk, followed by the coffee water, beat well on low speed
3. Enter the flour, cocoa powder & baking powder (I sifted first). Beat until smooth
4. Mix the cooking vinegar & baking soda, stir & immediately pour into the dough, mix well
5. Pour into a 18/20cm size pan (sy, 3 pans 18x18x4). Bake until cooked, depending on your oven.
After it's cold, spread it with frosting and stack it with the cake again, decorate it according to your taste and attach the Edible Stamp.

280 gr Low Protein Flour
2 tbsp Chocolate, choose the reddish one (my, burgundy tulip)
1 tsp Baking Powder
250 gr sugar
1/2 tsp Salt
250 gr canola oil/liquid butter
2 eggs
250 ml Buttermilk (250 ml whole milk + 2 tsp lime juice, stir well, let stand 10 minutes)
2 tsp Vanilla Extract
1 full tbsp Red Coloring (my, 3/4 tbsp Cross Super Red)
120 ml Hot Coffee Water
1 tsp Cooking Vinegar
1 tsp Baking Soda