Red Velvet Cake With Creamcheese

Creamcheese Frosting Ingredients

• 250 gr Creamcheese room temperature
• 100 gr Unsalted Butter
• 150 gr Whipcream Powder
• 300 ml Ice Water
• 2 tbsp SKM
• 1 tsp Vanilla Paste

Method

• 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.

Red Velvet Cake Ingredients

• 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

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