Note: Red Velvet Layer Cake

My friend Nick Bollard made this Red Velvet Cake for us when my family were at his house. It tasted beautiful, but we decided that more cake was required than the recipe produced (to balance out the icing). This inspired me to make the Red Velvet Cakelettes (as you can see by the picture he also did not believe in tooo much food colouring).

If you would like the make a Red Velvet Cake yourself, instead of the cakelettes, the cakelette recipe will produce double the cake seen in the picture. Just pour it into a round or square springform tin (the bottom lined with baking paper and with greased sides) instead of into muffin pans.

You can also use the butterscotch frosting for the middle layers. Nick iced the top of his with a meringue icing which was light and sweet.

Baking: Red Velvet Cakettes

Red Velvet Cakettes 

 Red velvet cake was popular in the 40s/50s however seemed to die out until a film called Steel Magnolias was released. After this is become increasingly more popular, a New York bakery is even very well known just for its red velvet cupcakes. I like to make cakettes (mini cakes) instead of cupcakes, as if you make a cupcake it  is difficult to add the frosting layer in the middle.

 

Below is my recipe, however as I am not a huge fan of artifical food colouring, I only add 3 Tablespoons red foodcolouring (hence why mine is not quite fire engine red). If you want some the firey red, add 4 - 5 Tablespoons red food colouring.

I have used a butterscotch and vanilla buttercream icing, however you could use crea chese, or buttercream in the middle layer and meringue icing on top.


Note: the cake is traditionally made with buttermilk, however who has that sitting in thier fridge everyday? I use normal milk (even trim if you like) and squeeze the juice of one lemon into it. This makes it curdle and will give a similar result to buttermilk.

Ingredients:
250g Butter
1 1/2 Cups Caster Sugar
2 Teaspoons Vanilla Essence
4 Large Eggs or 5 Small
1 1/2 Cups Flour, Sifted
2 Teaspoons Baking Powder
1/2 Cup Dutched Cocoa
1 Cup Milk with Lemon Juice in it and left for half an hour
3 Tablespoons Red Food Colouring ( 4 - 5 if want fiery red)

250g Butter
2 1/4 Cup Icing Sugar
2 Teaspoons Butterscotch Liqueur
2 Teaspoons Vanilla Essence
2 Teaspoons Vanilla Bean Paste

1. Preheat oven to 160C

2. Cream butter and sugar together until light and fluffy using an electric mixer.

3. Add eggs one at a time, beating well after each addition.

4. Add flour, baking powder, cocoa, milk mixture and food colouring and beat until combined.

5. Spoon mixture into greased muffin trays (I use silicon bakeware). They should be approximately 3/4 - 4/5 full.

6. Bake for 20 minutes or until when a cake tester is inserted it comes out clean.

7. Allow to cool for a few minutes before turning out onto wire tray and cooling until room temperature.

8. Combine all icing ingredients in a bowl and mix until white and fluffy.

9. Cut cakes in half, spread icing in the middle and press back together.

10. Pipe a little dollop of icing on top of the cakette also (I think the one in the picture as a little much icing for eating purposes but looks it pretty).

 

The lighting in which I took this photo isn't very good but they are red inside!

Dessert: White Chocolate, Raspberry and Gingernut Cheesecakes laced with Butterscotch

White Chocolate, Raspbeery and Gingernut Cheesecakes laced with Butterscotch

This recipe is for one large cheesecake however sometimes it is nice to make individual ones, as seen in the pictures. I make them in a silicon muffin pan, so they are easy to get out (just run a knife around the outside of the cake and push on bottom of the pan - they will pop out easily)

Ingredients:

150g Gingernut biscuits

75g Butter, Melted

250 mL Cream
250 mL Cream Cheese
250g Mascarpone Cheese
125g Caster Sugar
2 Tablespoons Butterscotch (1 for Base, 1 for Topping)
500g White Chocolate, Melted
1 Cup Raspberries (Frozen or Fresh)

Process biscuits, butter and butterscotch in food processor and then press into a 25cm spring foam tin, lined with baking paper. Put in fridge.

Beat, with an electric beater, cream cheese, cream, mascarpone, sugar, chocolate and butterscotch until smooth. Place raspberries in bottom of base. Pour over cheese mixture and refrigerate for at least four hours, preferably overnight.

Cut into wedges and serve.

Puddings: Butterscotch Crème Brulee (B&B Brulee)

Butterscotch & Berry Crème Brulee (B&B Brulee)

This is an adaption of a Ruth Pretty recipe. I have made it many times, including for Christmas a few years ago. It never ceases to turn out as expected and impress the crowds.

The finished product!

Ingredients:

6 Egg yolk, Whisked Well
¼ Cup Brown sugar, Firmly Packed
1 Cup Milk
2 Cups Cream
½ Cup Sugar
½ Cup Water
1 Teaspoon Salt
1 Teaspoon Vanilla
2 Teaspoons Vanilla Paste
1 Cup Frozen Berries/Plums (Optional)
½ Cup Sugar (Extra)

Method:

Preheat oven to 150°C.

Heat brown sugar, milk and cream in a heavy-based saucepan over a medium heat, stirring to dissolve sugar.

While brown sugar/cream mixture is heating, stir sugar and water over low heat in a heavy-base saucepan to dissolve. Increase with heat and bring to the boil, and do not stir.
(TIP: Use a silicon pastry brush dipped in water run around the sides of the pan which removes the sugar crystal build up and insures a nice smooth even toffee)

When ready to serve sprinkle with a teaspoon or so of sugar and use a blow torch to caramelise.

Carefully pour toffee into cream mixture (do this slowly so mixture does not spilt).

Whisk slowly the yolks into the mixture. Add vanilla beam paste, essence and salt.

Place a few frozen raspberries in the bottom of each ramekin. Follow this by pouring the mixture into the ramekins and placing them in a baymaire in the oven for 40 minutes.

Take brulee out and cool in fridge for at least four hours.