Cake Decoration & Sugarcraft — December 2017

http://www.cakedecorationmagazine.co.uk December 2017 | 75

CAKE AND BAKE SHOW

Red velvet cheesecake

This recipe combines the two

bestsellers at Cake Boy – red velvet

and cheesecake. It does require a

little bit of effort, but it is worth it,

as the reward is an amazing-looking

and tasty cake.

Ingredients:

• 175g (6oz) butter, softened, plus
  extra for greasing


• 150g (5oz) golden caster sugar


• 2 eggs


• 115g (4oz) self-raising fl our


• 40g (1oz) plain fl our


• 2 tbsp unsweetened cocoa powder


• ¼ tsp bicarbonate of soda


• 125ml (4fl oz) buttermilk


• 2 tbsp red food colouring paste


• oil, for greasing
  Serves: 12
  Preparation time: 25 minutes,
  plus cooling and overnight chilling
  Cooking time: 35 - 40 minutes

For the fi lling:

• 250g (9oz) cream cheese, at room
  temperature


• 70g (2½ oz) golden caster sugar


• 2 tbsp lemon juice


• 2 tbsp warm water


• 1½ tsp gelatine powder


• 300ml ( ½ pint) double cream

For the frosting:

• 250g (9oz) cream cheese, at room
  temperature


• 60g (2¼ oz) butter, softened


• 85g (3oz) icing sugar, sifted


• ¼ tsp vanilla bean paste

1 Preheat the oven to 180°C

(fan 160°C)/350°F/gas mark 4.

Grease a 20cm (8in) diameter deep

cake tin with butter and line the

base with baking paper.

2 In a large bowl, cream the

butter and sugar together until

pale and fl uffy. Beat in the eggs,

one at a time, beating well after

each addition. Sift the self-raising

fl our, plain fl our, cocoa powder

and bicarbonate of soda together,

then stir the fl our mixture and

buttermilk, in alternating batches,

into the butter mixture. Stir in the

food colouring.

3 Spoon the mixture into the

prepared tin and bake in the oven

for thirty-fi ve to forty minutes, or

until a skewer inserted into the

centre comes out clean. Leave to

cool in the tin for fi ve minutes,

then turn out on to a cooling rack

to cool completely.

4 To make the fi lling, beat the

cream cheese, sugar and lemon

juice together in a bowl until

smooth. Put the two tablespoons of

water into a heatproof jug and add

the gelatine.

5 Place the jug in a saucepan and

add boiling water to come halfway

up the side of the jug. Stir until

the gelatine dissolves (if it seizes,

stir gently over a low heat until it

dissolves). Pour into the fi lling and

beat until combined. Whip the

cream to soft peaks, then fold into

the cream cheese mixture.

6 Cut the cooled cake in half

horizontally and trim the top to

level it, reserving the trimmings

for decoration. Brush a 20cm (8in)

diameter springform cake tin with

oil. Line the base and sides with

clingfi lm, allowing it to overhang

the sides. Put the cake base, cut

side up, into the tin and spread

with the fi lling. Sandwich together

with the remaining cake. Fold over

the clingfi lm and leave to set in the

refrigerator overnight.

7 To make the frosting, beat the

cream cheese, butter, icing sugar

and vanilla paste together in a

bowl until well combined. Turn

the cake out on to a serving plate

and spread the frosting over the

top and sides. Decorate with the

reserved sponge crumbs.

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