Red velvet cake with fruit
A traditional American red velvet cake. Velvety soft with a delicious white topping and red on the inside. Who doesn’t like it? It is not only delicious as a cake, but also as a cupcake, cake pop or cookie!
What you need to make your red velvet cake with fruit:
- 660 g FunCakes Mix for Red Velvet Cake
- 200 g FunCakes Mix for Enchanted Cream®
- FunCakes Flavour Paste Mascarpone Cream
- 260 ml water
- 200 ml milk
- 130 ml plantbased oil
- 4 eggs (approx. 200 g)
- FunCakes Bake Release Spray
- Wilton Decorator Preferred Deep Round Baking Pan Ø 20x7,5cm
- Wilton Cake Leveler 25cm
- Wilton cooling grid
- Wilton Basic Turntable
- Wilton Decorator Preferred Spatula Angled 22,5 cm
- PME Plain Edge Side Scraper
Prepare 330 g FunCakes Mix for Red Velvet Cake according to the instructions on the package. Pay attention! Prepare this over 2 cakes (this amount is not suitable for baking in one baking pan) Spoon the batter for 1 cake into the greased baking pan. Bake for about 30-35 minutes and, after baking, put it on a cooling grid to let it cool. Repeat above steps for another red velvet cake.
Preheat the oven to 180°C (convection oven 160°C).
Prepare 200 g FunCakes Mix for Enchanted Cream® according to the instructions on the package and flavour with the mascarpone flavor paste. Add to your taste.
Cut both red velvet cakes twice with a cake leveler. Crumble the two top halves, stack the other 4 parts on top of each other with the Enchanted Cream®. You start and end with a bottom slice to straighten your cake nicely.
Cover the cake all around with a thick layer of Enchanted Cream®, use the turn table and the side scraper to get a nice smooth and smooth cake.
Stick the crumbled cake along the bottom edge of the cake and also sprinkle crumbled cake on top of the cake. Decorate the cake with the fresh fruit.