Ingredients — what you'll need
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- 125 gram Unsalted Butter
- 10 gram Food Coloring
- 40 gram Cake Decorations
- 250 gram All-purpose wheat flour
- 500 gram Mascarpone
- 300 milliliter Whipping Cream 33%
- 40 gram Powdered Sugar
- 250 gram Granulated Sugar
- 5 gram Vanilla Extract
- 14 gram Baking Powder
- 250 gram Cultured Buttermilk
- 2 piece Chicken Eggs
- 3 gram Salt
Step-by-step method
At a glance
You're creating two romantic red velvet desserts: elegant plated rounds stacked with creamy frosting, plus charming layered jar desserts from the cake trimmings. The main steps involve creaming butter and sugar, folding in flour and food coloring, baking the cake while you whip up a mascarpone cream, then using a cutter to shape elegant rounds—with a clever bonus where nothing goes to waste.
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Cream the butter and sugar
First, beat together the sugar and butter. Whip for about three minutes, then add the egg. Keep beating until the mixture is lovely and creamy.
Ingredients
- 250 gram Granulated Sugar
- 125 gram Unsalted Butter
- 2 piece Chicken Eggs
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Preheat the oven
Preheat the oven to 170°C and line a baking tray with baking paper. Position the oven rack in the middle.
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Fold in the flour
Add the flour, mixed with a pinch of salt and baking powder, into the creamed sugar, butter and egg mixture.
Ingredients
- 250 gram All-purpose wheat flour
- 3 gram Salt
- 14 gram Baking Powder
