Birthday Vanilla and Red velvet cake with whipping Cream. Leave a comment

Vanilla and Red velvet cake with whipping Cream.

An elegant yet simple cake to make

This cake was definitely easy to make, the taste was great, texture was fluffy and moist.  We tried the new Pristine Cake mixes we recently stocked in our store to make this four layered cake.  And frosted with our all-time favorite Pristine whipping cream. This cake was 9” by 4” and achieved by using 500g of each of the premix.

Making the vanilla Cake.

500g of Pristine Vanilla Cream Cake Premix.
175g eggs
150g vegetable oil
113g water. 

  • Grease a baking pan with some cake release.
  • Mix the Pristine Vanilla Cream Cake Premix and the eggs in a stand mixer for 1 min. 
  • Mix Further on a medium speed for additional 3 mins
  • Add Oil and water for 3 mins
  • Pour the cake batter and bake for 40 minutes  at 180 degrees until ready.

The recipe for the red velvet is slightly different , what we love about this premix it has powdered eggs so no need to  add eggs.



Recipe for Red Velvet .

  • 500g Pristine Red velvet Premix
  • 330g Water
  • 59g Vegetable oil.
  • The mixing process is in phases. First you will need to mix the 500g of the premix  and 122g of water then mix on  a mixer for 3 minutes.
  • Add 108g of water and mix on slow speed , scrape down and mix again for 2 minutes on medium speed.
  • Lastly add 59g of vegetable oil, and 100g water mix on slow speed for 1 minute , scrape down mix for another 2 minutes on slow speed.
  • Pour your batter on the greased pan and bake for 40 minutes at 180 degrees or until when you insert  a skewer comes out clean.
  • Allow to cool.

Decorating & Assembling.

  • Take 500g of chilled  pristine whipping cream , whip it for about 5 minutes until stiff .
  • Cut the each cake into two layers. Assemble the cake by alternating each flavor and Sand-witch with whipping cream. Finally cover the whole cake and decorate with 1M nozzel to make the rossettes and top it with non edible butterflies.

Best Served Chilled and Happy Baking

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