Red Velvet Littlest Pet Shop Island Cake
Wow, 9 years have flown!!! My daughter Asha had her birthday today and requested a Littlest Pet Shop cake, specifically she wanted an island for them all to play on. After looking through the Martha Stewart’s Wedding Cakes book she decided that she would like to try Red Velvet Cake.
I was quite happy to oblige as it looked to be quite a simple recipe and as it turned out, it was 🙂
The ten cups of batter in the recipe below filled a 20 cm round pan and a 15 cm round pan perfectly. We used the Cream Cheese Frosting also in Martha Stewart’s Wedding Cakes book and it was delicious.
To make the “sand” I crushed some Digestive biscuits in the food processor. The palm tree, frangipanis, and surfboard were all made by hand out of fondant.
Red Velvet Cake
(makes 10 cups batter)
¼ cup cocoa powder
5 cups cake flour (not self raising), sifted
2 teaspoons salt
3 cups sugar
3 cups canola oil
4 large eggs
¼ teaspoon red gel-paste food colouring
2 teaspoons vanilla extract
2 cups low fat buttermilk
1 tablespoon baking soda
4 teaspoons white vinegar
Preheat oven to 180 degrees C. Grease and line cake pans.
Whisk together flour, salt, cocoa powder in a medium bowl .
In an electric mixer, whisk together sugar and oil on medium speed until combined.
Add eggs one at a time, mix well after each addition.
Mix in food colouring and vanilla.
Add flour mixture in three batches, alternating with buttermilk. Scrape down sides of bowl as needed.
Stir together baking soda and vinegar in a small bowl. Add baking soda mixture to the batter and mix on medium speed for 10 seconds.
Pour batter into prepared pans. Bake until cake tester comes out clean.
Let cool completely in pans on wire racks.
Cream Cheese Frosting
(Makes 4 cups)
450 grams cream cheese, at room temperature
½ teaspoon vanilla extract
4 tablespoons (56grams) unsalted butter, at room temperature, cut into pieces
450 grams icing sugar, sifted
Mix cream cheese and vanilla on medium speed until light and creamy, approx 2 mins.
Gradually add the butter with mixer running, mix until combined.
Reduce speed to low, gradually mix in icing sugar.
Store in fridge until ready to use, up to 3 days. Bring to room temperature and beat until smooth before using.
I have also been busy making a cake for Asha to take to swimming training, will attempt to post the details and picture tomorrow.