Red Velvet Layered Cake
Recipe
| Ingredients | Kg | % |
|---|---|---|
| Red Velvet Cake | 1.000 gr | Cake ingredients |
| Eggs | 350 gr | Cake ingredients |
| Sunflower oil | 300 gr | Cake ingredients |
| Water | 225 gr | Cake ingredients |
| Margarine Princess | 500 gr | Buttercream ingredients |
| Dip White (covering) | 1.000 gr | Buttercream ingredients |
| Fine Cream Fresh Dairy | 100 gr | Buttercream ingredients |
| Dip White (covering) | 200 gr | Covering ingredients |
| Sunflower oil | 40 gr | Covering ingredients |
| Fat soluble food colouring (red) | 3 gr | Covering ingredients |
| Colored candies | Extra ingredients | |
Preparation
Use the flat beater to mix all the cake ingredients at medium speed for 5 minutes.
Pour the mixture into preferable molds and fill them up to 2/3.
Bake at 160°C for 45-50 minutes and once they have cooled down, remove from the molds and cut into 2 cm layers.
Use the wire whisk to mix all the buttercream ingredients at high speed until the cream is well whipped and has formed a smooth texture.
Assemble the layered cake by placing the cake layers and 1 cm buttercream layers consecutively.
Finish assembling the layered cake with a final spread of buttercream. Freeze for a few minutes.
Decorate with coloured candies.
The healthiest food is delicious.