Zeni
09-26-2013, 06:44 PM
http://www.passionforbaking.com/wp-content/uploads/2011/02/41.jpg
http://www.passionforbaking.com/wp-content/uploads/2011/02/IMG_3327.jpg
The recipe for the cake base, cream and mousse come here, enjoy!
Red Velvet Cake (12 bits)
3.5 dl sugar
2 eggs
3.5 cups flour
1-2 tbsp. Kakou
1 tsp. baking soda
1/2 tsp. salt
1 tbsp. vanilla extract
1 tbsp. white wine vinegar
1 cup canola oil
2.5 cups sour milk
2 tbsp. red color confectionery
1 tsp. Sponge cake stabilizer (can be omitted)
Preheat oven to 175 C.
http://www.passionforbaking.com/wp-content/uploads/2011/02/DSC_00034.jpg
Mix this well together.
Add 1 tsp. Sponge cake stabilizer (can be omitted), this allows the dough becomes superbra.
Check at a bakery if you can buy it there, or I may mention that sprinkles & others will take it in for the coming week.
http://www.passionforbaking.com/wp-content/uploads/2011/02/DSC_00071.jpg
Mix well for about 5 minutes
http://www.passionforbaking.com/wp-content/uploads/2011/02/DSC_00391.jpg
Mix together flour, cocoa, salt and baking soda ...
http://www.passionforbaking.com/wp-content/uploads/2011/02/DSC_00462.jpg
Now it has become a nice fluffy (which has become quite stiff due sponge cake stabilizer)
http://www.passionforbaking.com/wp-content/uploads/2011/02/DSC_00622.jpg
http://www.passionforbaking.com/wp-content/uploads/2011/02/DSC_00672.jpg
http://www.passionforbaking.com/wp-content/uploads/2011/02/DSC_0539.jpg
http://www.passionforbaking.com/wp-content/uploads/2011/02/IMG_3322.jpg
http://www.passionforbaking.com/wp-content/uploads/2011/02/DSC_01383.jpg
,
http://www.passionforbaking.com/wp-content/uploads/2011/02/DSC_0169.jpg
http://www.passionforbaking.com/wp-content/uploads/2011/02/DSC_05091.jpg
http://www.passionforbaking.com/wp-content/uploads/2011/02/IMG_3327.jpg
The recipe for the cake base, cream and mousse come here, enjoy!
Red Velvet Cake (12 bits)
3.5 dl sugar
2 eggs
3.5 cups flour
1-2 tbsp. Kakou
1 tsp. baking soda
1/2 tsp. salt
1 tbsp. vanilla extract
1 tbsp. white wine vinegar
1 cup canola oil
2.5 cups sour milk
2 tbsp. red color confectionery
1 tsp. Sponge cake stabilizer (can be omitted)
Preheat oven to 175 C.
http://www.passionforbaking.com/wp-content/uploads/2011/02/DSC_00034.jpg
Mix this well together.
Add 1 tsp. Sponge cake stabilizer (can be omitted), this allows the dough becomes superbra.
Check at a bakery if you can buy it there, or I may mention that sprinkles & others will take it in for the coming week.
http://www.passionforbaking.com/wp-content/uploads/2011/02/DSC_00071.jpg
Mix well for about 5 minutes
http://www.passionforbaking.com/wp-content/uploads/2011/02/DSC_00391.jpg
Mix together flour, cocoa, salt and baking soda ...
http://www.passionforbaking.com/wp-content/uploads/2011/02/DSC_00462.jpg
Now it has become a nice fluffy (which has become quite stiff due sponge cake stabilizer)
http://www.passionforbaking.com/wp-content/uploads/2011/02/DSC_00622.jpg
http://www.passionforbaking.com/wp-content/uploads/2011/02/DSC_00672.jpg
http://www.passionforbaking.com/wp-content/uploads/2011/02/DSC_0539.jpg
http://www.passionforbaking.com/wp-content/uploads/2011/02/IMG_3322.jpg
http://www.passionforbaking.com/wp-content/uploads/2011/02/DSC_01383.jpg
,
http://www.passionforbaking.com/wp-content/uploads/2011/02/DSC_0169.jpg
http://www.passionforbaking.com/wp-content/uploads/2011/02/DSC_05091.jpg