1. Preheat the oven to 180°C/gas mark 4. Grease a 23cm Bundt tin really well with butter and set aside on a baking tray. 2. Peel the beetroot and coarsely grate. Add to a food processor with the ...

The bold colour of a red velvet cake is a delight to the eye and, with its rich cream cheese vanilla icing, it’s even more of a joy to eat. Preheat the oven to 180C/160C Fan/Gas 4. Grease two ...

So over the past couple of days I have cooked Red Velvet Cake. The first one I threw in ... Scrape the sides of the bowl every now and then when adding the icing sugar. Use a serrated knife, cut the ...

Spoon into a lightly greased 20cm-round cake tin lined ... 40 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 10 minutes before turning onto a wire rack to cool ...

This is my boy’s all-time favourite cake ... of bold, red, cocoa-flavoured sponge and hints of almond and vanilla, sandwiched and covered with rich vanilla cream-cheese frosting, you can ...

Sift the icing sugar and add, along with some coconut liqueur to taste. Cook's note: This makes 2 cakes that you can sandwich together using the icing, though you can also only make one, keeping in ...

Most red velvet cakes ... If your cakes have domed a bit, level the tops using a long serrated knife. Step 4: In a medium bowl, beat the mascarpone with the icing sugar, pinch of salt and vanilla ...

Red Velvet Poke Cake starts with a box of red velvet cake mix and has cheesecake pudding poured into the holes and is topped ...

Add the egg mixture to the dry mix, then fold in. 3. Divide the cake mixture between the tins, and bake for 30 minutes or until a skewer comes out clean. Allow to cool. 4. To make the icing, beat the ...