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Composition Red Velvet Cake with Orange Cream Cheese Icing and Cherries:
- Give 180 grams butter (softened)
- Give 1 1/2 cup - caster sugar
- Need 1 tsp - vanilla essence
- Get 2 tbsp cocoa powder
- Make ready 1 tbsp - white vinegar
- Need 1 tsp baking soda
- Get 1 tbsp - red food colouring
- Need 1 fresh cherries to serve
- Need 250 grams - cream cheese (softened)
- Need 60 grams butter (softened)
- You need 1 cup icing sugar mixture
- Require 2 tsp - orange zest
- Take 2 tsp - orange juice
- Need 2 each eggs
- Need 2 1/2 cup - self-raising flour
- Make ready 1 cup buttermilk
Red Velvet Cake with Orange Cream Cheese Icing and Cherries process:
- Preheat oven to 180°C. Grease and line round cake tin with baking paper.
- Beat 180g butter,sugar and vanila in large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition.
- Sift flour and cocoa together. Add flour mixture and buttermilk, in batches,until well-combined (start off with flour them buttermilk,alternating and finishing with flour).
- Add vinegar, baking soda and food colouring. Stir to combine then spoon mixture evenly into cake pan. Use back of spooon to smooth surface.
- Bake in oven for 25-30 mins r until skewer inserted into centre comes out clean. Remove from oven and set aside for 5 mins before turning into wire rack to cool completely.
- To make icing: Beat cream cheese and butter until creamy. Add icing sugar,orange zest and juice thenbeat until well-combined.
- Place cake in turn table or keep on wire rack with tray underneath. Cut little bit of top off to smooth out (keep for crumbing). Ice whole cake and gently cover top and sides with crumbed cake top. Sprinkle cherries evenly and transfer to serving plate. Refrigerate to set cream cheese icing and serve when ready to eat.
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