Bloody Red Velvet Cake
It’s ok to let a little blood flow with Halloween, right? This Red Velvet Cake with bloody drip will do the trick!
What you need to make your bloody red velvet cake:
- 500 g FunCakes Mix for Red Velvet Cake
- 300 g FunCakes Mix for Enchanted Cream®
- 1 jar FunCakes Glaze Topping – Strawberry
- FunCakes Flavour Paste – Strawberry
- 3 eggs (ca. 150 g)
- 100 ml vegetable oil
- 400 ml water
- 200 ml milk
- FunCakes decorating bags
- FunCakes Bake Release Spray
- 2x Wilton Decorator Preferred® baking pan Ø20 cm
- Wilton spatula
- Wilton cooling grid
- Wilton cake leveler
Preheat the oven to 180°C (convection oven 160°C). Grease the baking pans with Bake Release Spray.
Prepare 500 g of FunCakes Mix for Red Velvet Cake as indicated on the package. Divide the batter into the two baking pans and bake the cakes for 40-45 minutes. Then, let them cool down on a cooling grid completely.
Prepare 300 g of FunCakes Mix for Enchanted Cream® as indicated on the package and add to taste the strawberry flavour paste.
Cut both red velvet cakes in half once, fill with the strawberry cream and stack back on top of each other. Cover the outside of the cake roughly with the strawberry cream, making horizontal lines in the cream with the spatula, to make it look like a bandage.
Fill a decorating bag with half of the strawberry glaze topping, cut off a small tip and let the glaze drip along the edges of the cake downwards. When you’ve reached the desired drip effect, cover the top of the cake with the rest of the glaze and make it smooth with the spatula.
This drip won’t dry. So after applying the drips, they will keep on sliding a bit. We therefore recommend to serve the cake right after applying the drip, or if this isn’t an option, try on of our other drip products that do dry completely. Read here everything about the different drips we have.
As a finishing touch stick a knife straight up into the cake.