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Add An Extra Red Touch To Your Easter Celebrations

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By Author: Kitty Smith
Total Articles: 16
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Are you Easter-ready yet? If you are confused with the choice of cakes and other goodies that will best suit the occasion, here is an exciting cake recipe especially conceptualised for Easter. It’s none other than our most favourite ‘Red Velvet’ cake. The only thing different in this cake is that it’s going to be slightly mushier than usual with a filling of butter-cream made of white chocolate.



The mystery revolving the red velvet


People have still not been able to discover its true secret. Red Velvet’s origin continues to be a mystery. The decadent cake was once served to a lady at Waldorf-Astoria hotel located in New York. After having the dessert to her heart’s content, she was so impressed with the cake’s deliciousness that she asked for its recipe.



The restaurant shared their little kitchen secret and while the lady went on to pay the bill, she found out that the former had charged her 100$ extra for sharing the recipe of the dessert. This set the lady in rage and she bounced back with revenge by sharing the cake recipe with several people. Thus, the recipe no longer remained a secret.



Since this is an "extra red" red velvet cake for Easter, you can use the "Red extra food colour" for the sugarpaste. It's available mostly in concentrated form. This cake craft recipe for people in Malta and across the world is suggested for an 8’’ cake which is round in shape. Post baking this red dessert you can store it fresh in a tin with air-tight lid. Its better you don’t keep it in the fridge.



The recipe of the red velvet with mushier white chocolate filling is really easy to make. Follow the steps below and surprise everyone this Easter with a sumptuous red delight.



First in a mixing bowl add flour, baking soda, cocoa powder and a pinch of salt. Now make a mixture of buttermilk and extra red food colour. Mix butter and caster sugar, add eggs alongside apple cider vinegar. Pour around 1/3 portions of dry ingredients and 1/3 of portion of dyed buttermilk. Blend and mix another 1/3rd of dry ingredients and dyed buttermilk. Repeat with the remaining third and blend thoroughly. Mix in low pace for about 4-5minutes. Pour the mixture in greased tin. Now bake the mixture at 140 degrees for around 1 hour. Meanwhile you will need to melt at least 300gms of white chocolate and leave it aside. Create butter-cream using butter as well as icing sugar and also add the white chocolate. After your bake has cooled down use the leveller to cut around the extras and split the wonderful cake into 3 separate sections. After you have the three different parts, cut upper portions of the white chocolate bunnies because you will want their heads to stick out like they are peeping out of their burrow. Take a spoon of white chocolate buttercream and pour it in the piping bag with nozzle at is end. Start decorating the cake in parts using the buttercream. First spread buttercream on the cake portions and make a layer. Then squeeze the piping bag to create rounds of the buttercream. Do the same with the middle layer; put the bunnies and white chocolate cubes. Now, that’s a fantastic dessert for Easter.



About the Author: This contribution has been made by Kitty Smith who has written a number of articles on cake craft in Malta and provides fruitful information. For more information, please visit: www.thecakestory.com.mt.

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