13-15 minutes
or until top of cake springs back when touched.Immediately loosen & turn cake onto prepared towel. Carefully peel off wax paper. Roll up cake & towel together from each end meeting in the center. Turn cake onto it's side so both rolls are stacked one on top of the other. Gather ends & tie shut using a rubber band. Allow cake to rest on it's side on a wire rack until cool.To make the filling: Using the paddle attachment of your stand mixer, beat cream cheese & butter until incorporated & smooth. Should not take more than 1 minute Add vanilla & powdered sugar all at once. Mix until combined.Carefully unroll cake. Spread cream cheese mixture over the cake leaving a generous amount down the seam where the two rolls meet (this will be the bottom point of the heart, so you want extra icing there.) Re-roll each end as tight as you can until both ends meet in the center. Stack rolls on it's side, one on top of the other, & slice. If needed, gently help shape the cake into a heart & serve.Yield:
Add eggs, buttermilk, vanilla, red food coloring and vinegar to jar and secure lid. Cut off rounded top of one of the cakes and use that cake as the bottom layer
RedVelvetCake Mix. Ingredients. Add cake mix, flour, vanilla and salt. Signature RedVelvetCake Mix. Shape into a ball, then roll into a rectangle shape, mine measured about
Eggless RedVelvetcake recipe – thought of making something special for valentines day. I made this as three layeredcake and I baked each layers separately to get equal size
Turn RedVelvetCake Recipe into RedVelvet Trifle Dessert Easily. I love the fact this delicious RedVelvet Trifle is make-ahead, serves a crowd and has a “wow” effect
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I settled on this RedVelvetCheesecakeCake -a layer of redvelvet, and then a layer of cheesecake (anything with cheesecake in it is a go in my book), and then another layer of redvelvet
Prepare the redvelvetcake according to the directions on the box. It called for regular Oreos but lo and behold…I found RedVelvet Oreos at the store…I was SO excited
Sift the Dry Ingredients and whisk to combine in a bowl. Divide batter between cake pans. Add vegetable oil, vinegar, vanilla, buttermilk and red food colouring
Before I even go on I need to say I have never had redvelvetcake previous to this one. I’ve been put off by the amounts of food dye and the unnatural look of the bright redcakes
Sometimes, especially in the case of my precious son, this makes for a busy day of baking for me, but no matter how busy it gets and how much work his generosity entails for me, I really do love every second of it – Which is why I made a dozen redvelvetcakes two weeks ago – and twenty two miniature ones just this past weekend
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