Red velvet cake mixed with vanilla buttercream, dipped in glazing chocolate
Red Velvet Cake Ingredients
All-purpose flour 255g
Cocoa powder 30g
Salt 4g
Unsalted butter 113g
Granulated sugar 280g
Vanilla extract 5g
Large whole eggs (2pcs) 102g
Red food color gel Desired color shade
Buttermilk 226g
Baking soda 6g
White vinegar 15g
Directions
Preheat oven to 350F.
Cream butter and sugar together with a paddle until smooth.
Combine flour, cocoa powder, and salt together and set aside.
Add eggs one at a time to the butter mixture and beat until incorporated.
Add vanilla extract and food coloring, and mix to incorporate.
Add buttermilk and flour mixture alternating until incorporated.
Stir baking soda into vinegar and fold into batter by hand.
Pour into a 1/2 sheet pan and bake for about 15 minutes or until the cake bounces back when touched. Set aside to cool completely.
Make vanilla buttercream.
In a mixer, mix 300g of cooled red velvet cake with 120g buttercream and mix until combined.
Place 45g of cake mixture into each cake pop mold and press down firmly.
Place cake pops in the freezer to set. Once frozen, remove pops from the mold and dip in glazing chocolate, and decorate as desired.
American Vanilla Buttercream Ingredients
Unsalted butter 226g
Vanilla extract 5g
Salt 1.5g
Powdered sugar (sifted) 453g
Heavy cream 23g
Directions
Beat butter with a paddle until smooth.
Add vanilla extract and salt, and mix to incorporate.
Slowly add half of the sugar, then add heavy cream, and the remainder of the sugar.
Mix on low speed until fully incorporated. If the frosting is too thick, add 1 tbsp of cream at a time to thin it out.
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