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Red velvet hearts
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Spread love with Valentine's Day cakes.
Ingredients:
  • 215g (1 cup) caster sugar
  • 145g butter, at room temperature, chopped
  • 8.80 gm vanilla extract
  • 2 tsp red gel food colouring, plus extra, to decorate
  • 150g (1 cup) self-raising flour
  • 75g (1/2 cup) plain flour
  • 20.00 gm Cocoa Powder
  • 1.25 gm bicarbonate of soda
  • 185ml (3/4 cup) buttermilk
  • 300g (2 cups) icing sugar mixture, sifted
  • 2-60.00 gm water, boiling
Instructions:
  • Preheat the oven to 170C/150C fan forced. Grease ten 10 x 10cm fluted heart-shaped tins with removable bases. In a bowl, use electric beaters to cream together caster sugar and 125g butter until pale and creamy. Add the eggs and continue beating until well incorporated. Mix in the vanilla and food coloring until combined.
  • Sift the flours, cocoa, and bicarbonate of soda into a bowl. Gradually combine the butter mixture and buttermilk with the dry ingredients until fully mixed. Divide the batter into the pans and bake for about 25 minutes or until the cakes spring back to the touch. Let them cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
  • For the icing, combine the icing sugar and butter in a bowl. Pour in 1 tablespoon of boiling water and stir until smooth. Gradually add more water until the icing is easily spreadable. Transfer 2 tablespoons of the icing to a small bowl and color it red with food coloring. Then, place the red icing into a small piping bag with a fine nozzle.
  • Spread white icing generously over each cake, then delicately pipe dots with red icing on top. Use a toothpick to swirl each dot into heart shapes. If the icing thickens, simply add a touch of hot water. Allow the cakes to set before serving.

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