We chatted to Kelvin and Jarlyne Joel, owners of the JHB Culinary & Pastry School – try Kelvin’s incredible recipe for Red Velvet cake – everybody’s favourite. Ingredients   125 mlOil 250 mlButtermilk 3Eggs 30mlCrimson Pink Colouring 10mlWhite Vinegar 15 mlVanilla Essence 5 mlOrange essence 300 grSugar 350grCake Flour ½ tspBicarb ½ tspCream of tartar 1 tspBaking Powder pinchSalt 4tspCocoa powder For the Vanilla Cream Cheese Icing  115 mlPhiladelphia Cream Cheese at room temperature 250 grIcing Sugar 250 grSoft Butter 1 mlLemon Juice   Method

  1. Whisk together all the wet ingredients and sugar
  2. Mix together the dry ingredients and whisk to incorporate into a smooth batter
  3. Pour into cupcake cups at 3/4 full
  4. Bake at 160 degrees for approximately 12 to 15 minutes
  5. For cakes, bake in thin layers in a greased, lined cake pan at 180 degrees for
  6. approximately 15 to 20 minutes

Icing

  1. Mix all the ingredients and whisk until soft and smooth
  2. Pipe onto the cupcake/cake and decorate as desired

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