I had a tea party birthday this summer and I had the best time baking and decorating for the occassion. I searched all the local charity shops for lovely china and cake stands and Bargoed St Davids Hospice shop really came through for me.
Here are a few photos from the day...
The cute food picks and floral cake toppers are both from Truly Scrumptious.
Here is the recipe for the Red Velvet cake
You will need:
120 g unsalted butter at room temperature
300 g caster sugar
2 eggs
20 g cocoa powder
40 ml red food colouring (preferably Dr. Oetker Red Food Colouring)
1 teaspoon vanilla extract
1 teaspoon vanilla extract
240 ml buttermilk
300 g plain flour
½ teaspoon salt
1 teaspoon bicarbonate of soda
1 teaspoon bicarbonate of soda
3 teaspoons white wine vinegar
Cream Cheese Frosting
Preheat the oven to 170°C (325°F) Gas 3.
Put the butter and the sugar in a freestanding electric mixer
with a paddle attachment (or use a handheld electric whisk)
and beat on medium speed until light and fluffy and well mixed.
Turn the mixer up to high speed, slowly add the egg and beat
until everything is well incorporated.
In a separate bowl, mix together the cocoa powder, red food
colouring and vanilla extract to make a thick, dark paste. Add
to the butter mixture and mix thoroughly until evenly combined
and coloured (scrape any unmixed ingredients from the side
of the bowl with a rubber spatula). Turn the mixer down to slow
speed and slowly pour in half the buttermilk. Beat until well
mixed, then add half the flour, and beat until everything is well
incorporated. Repeat this process until all the buttermilk and
flour have been added. Scrape down the side of the bowl
again. Turn the mixer up to high speed and beat until you have
a smooth, even mixture. Turn the mixer down to low speed and
add the salt, bicarbonate of soda and vinegar. Beat until well
mixed, then turn up the speed again and beat for a couple
more minutes.
Spoon the mixture into the tins and bake in the preheated oven
for 20–25 minutes, or until the sponge bounces back when touched.
for 20–25 minutes, or until the sponge bounces back when touched.
A skewer inserted in the centre should come out clean. Leave the cupcakes to
cool slightly in the tray before turning out onto a wire cooling
rack to cool completely.
When the cakes are cold, spoon the cream cheese frosting on top.
1 comments
Red Velvet.... mmmm..... nomnomnom :) xx
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