Oh the things that didn’t go wrong!


I can’t believe it, no disaster in the kitchen, my large cakes turned out. Big sigh of relief. I think everyone’s fear when bringing food to a party, is to be that full plate at the end of the evening that nobody has eaten. I needn’t have worried about that. I was concerned the cake would be dry as it had to stay in the oven for so long to cook the middle, being larger than the cake I normally bake. But being such a moist recipe it was just right. I’m so delighted I could burst, why does making cakes make me so happy?

Large red velvet cake

1 1/2 cups softened butter
4 1/2 cups caster sugar
9 eggs(or 8 large)
45 ml red food colouring
4 1/2 tbsp cocoa powder
4 1/2 cups plain flour
1 1/2 cups of buttermilk
1 1/2 tsp vanilla essence
3/4 tsp salt
1 1/2 tsp bicarbonate of soda
1 1/2 tbsp white vinegar

Preheat oven to 165 C. Grease and flour two 25 cm round cake tins. Cream the butter and sugar. Add the eggs one at a time, beating in well after each one. In another bowl mix together the red colour and cocoa and beat into the butter mixture. Add the flour alternately with the buttermilk mixing well. Add the vanilla and salt. Mix. In another bowl mix the bicarbonate with the vinegar gently stir into the mixture. Divide into tins and bake for at least one hour to one hour fifteen minutes or until a knife comes out clean when inserted into middle of the cake. Cool on rack.

White chocolate icing

750 g cream cheese at room temp
560 g white chocolate
375g butter softened
First of all make sure your cheese is at room temp or when you add the cooled chocolate it will turn the chocolate back to a solid too fast. Melt the chocolate slowly. Allow to cool to luke warm. In a large bowl beat the cream cheese. Gradually beat in the melted chocolate and softened butter. Beat until it is the consistency of whipped cream.


To assemble

Carefully slice the cakes into two. Lay one piece onto cake stand. Spread your icing over evenly. Add your next layer and ice and so on until you have all four in place. Spread a thin layer of the icing all over the cake to seal in all the crumbs. Then coat it with a thick layer of icing. I then made a comb with thick plastic cutting a saw shape into the edge. You could probably use cardboard. First of all I used the flat edge to even the edges then carefully pulled the comb all the way around to give the textured effect. On the top, starting in the middle pull the comb around until it meets when you started. Ta da!


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