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Cooking
Red Velvet – Mini Desserts for Sweethearts
· 4 servings
Cream the butter and sugar
First, cream together the sugar and butter. Beat for about three minutes, then add the eggs. Keep beating until the mixture is lovely and creamy.
Preheat the oven
Preheat the oven to 170°C and line a baking tray with baking paper. Position the oven rack in the middle.
Fold in the flour
Add the flour, mixed with a pinch of salt and baking powder, to the creamed sugar, eggs and butter.
Mix in the colouring
Whisk the food colouring into the buttermilk (about 1 teaspoon, depending on the type of colouring you use), then add this coloured mixture to the bowl with the batter. Mix thoroughly. If you're using a stand mixer, mix on a lower speed.
Bake and make the cream
Pour the batter onto the prepared tray and bake in the preheated oven for about 20–30 minutes. While the base is baking, prepare the cream. Put the mascarpone, whipping cream, sugar and vanilla powder or extract into the mixer bowl and whip until smooth and creamy.
Cut out the rounds
Once the base has baked and cooled completely, cut out rounds using a round stainless-steel food-styling cutter. Line the cutter with clear dessert acetate strips and place one round of cake inside each.
Layer and decorate
Pipe a little cream on top of the cake round, then you can add another round of cake and more cream on top. Decorate the top however your imagination takes you.
Tip: dessert from the trimmings
You can turn the cake trimmings into extra desserts served in jars. Crumble a layer into the bottom of the jar, add cream, then another crumbled layer, then more cream. You can also add a bit of fruit (ideally something red).