Recipes

Sarah's Red Velvet Layer Cake with Lemon Ginger Cake Heart

Sarah's Red Velvet Layer Cake with Lemon Ginger Cake Heart

     

Ingredients:

250g butter
1 t vanilla
3 C sugar
3 eggs
30ml red food colouring
3 T cocoa
3 C flour
1 C buttermilk
½ t salt
1 t b/soda
1 T vinegar

Method:

Preheat oven to 170 degrees Celsius. Cream sugar, vanilla and butter. Add eggs one at a time beating well after each addition. Add cocoa and colouring. Add half the flour and salt and mix untiljust combined. Add half the buttermilk and mix until just combined. Add remaining flour and salt and mix until just combined. Add remaining buttermilk and mix until just combined. Mix b/soda and vinegar together and a small dish and pour into cake batter. Fold into cake batter until just combined being careful not to over mix. Divide mix into 4 greased and lined 20cm round cake tins. Bake for 25-30 minutes or until done. Remove from oven and cool.

Lemon and Ginger Cake

Ingredients:

1 C flour
1 C sugar
2 eggs
100g melted butter
2 t b/powder (heaped)
3 T custard powder (heaped)
½ C milk
1 t lemon juice
Zest of one lemon
2 t ginger powder

Method:

Preheat oven to 180 degrees Celsius. Place all ingredients into a mixing bowl and mix until well combined. Pour into greased and lined cake tins. Bake until cakes spring back when touched lightly or a skewer comes out cleanly. Remove from oven and cool.

Lemon Curd

Ingredients:


1 c sugar
3 eggs
2 egg yolks
3/4 cup fresh lemon juice
Zest of 2 lemons
110 g butter (melted)

Method:
 
Put melted butter, zest, juice, eggs, egg yolks and sugar into microwave proof bowl and mix well. Microwave on high for 1 minute at a time whisking well between each minute. Curd is ready when it is thickened and coats the back of a spoon. Remove from microwave and cool

How to Assemble:

Bake and cool red velvet cakes and lemon ginger cakes.

Place a dollop of icing on a 20cm cake board. Place one layer of red velvet cake on top of cake board. Place a layer of icing on cake, making sure it’s level.Place another layer of red velvet cake on top of icing and crumb coat both layers.Place in fridge to let icing set firm.Ice the other two layers of cake in the same way, but don’t stick bottom layer of cake to the cake board for these two layers.

Once icing is set firm, carve out the bottom half of the heart shape from one of the two cake layers.Carve out the top half of the heart shape from the other two cake layers.

Crumble the lemon ginger cake into pieces.Spoon in some cream cheese icing and mix together until cake crumbs stick together.Use Lemon Ginger Cake mixture to fill-in heart cavity in red velvet cakes, leaving a small cavity in the middle of both layers which can be filled with lemon curd.

Flip top heart layers onto bottom heart layers and complete crumb coat to make sure layers stick together.

Finish icing with fondant pleats or as desired.

Become a fan of TV3 on Facebook , on Twitter .


These recipes have not been tested by MediaWorks NZ or Chelsea Sugar.
 

Follow Us On Pinterest

NZ's Hottest Home Baker Pinterest

Follow Us On Pinterest!

Baking Inspiration

Healthy Black Forest Baked Oatmeal

Healthy Black Forest Baked Oatmeal

Want to impress guests but also stay relatively healthy? Then try this fantastic recipe for Healthy Black Forest Baked Oatmeal.

Fig and Walnut Cupcakes

Fig and Walnut Cupcakes

Take a look at this phenomenal and simple recipe for fig and walnut cupcakes. Yum!