Happy Mothers day to my Mum and all the other Mums (or Moms) out there, I hope you have had a wonderful day and have been spoiled. My Mum and I have been tiling the kitchen in my studio for the past two days, she deserves a medal for putting up with me and everything I get her to do:) Love you Mum. We have another day of tiling as I have to cut all the tiles to fit, which I have been putting off, then we have to grout them all. Because of all this tiling work I prepared a cake for mothers day a few days ago, so hope you enjoy it.
I can’t say I’m a fan of the Red Velvet Cake I find they don’t have much taste, I can think of much nicer cakes out there to be had, in particular a mud cake or carrot cake, yum!!
So to resolve the lack of taste I have covered it in sugary meringue goodness just for you and your mums.
If you have a mouth watering Red Velvet cake recipe that you think will change my mind please share, they’re not as popular in Aussie as they are in other countries.
Red Velvet Cake
1 2/3 cup white sugar
1 cup buttermilk
150g butter (melted)
3 cups plain flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/3 cup cocoa powder
1/2 cup milk
2 teaspoon red food colouring
2 cup caster sugar
1/2 cup water
1 teaspoon cream of tartar
4 egg whites
Place the eggs, sugar, buttermilk and melted butter into a bowl and stir to combine. Sift in the flour, baking soda, baking powder, and cocoa powder and stir through. Add the milk and red food colouring and fold in until everything is incorporated then pour into two 20cm cake tins. Bake for 50-60 mintues or until cooked. Set aside to cool completely before icing.
To make the frosting, heat the sugar, water and cream of tartar in a saucepan until the mixture starts to bubble and the sugar has melted.
In a separate bowl whisk the egg whites with an electric mixer until soft peaks form, then slowly add the liquid sugar and beat until glossy.
Cut the cakes into two and ice.