Red Velvet Giant Cupcake

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I made this cake as an experiment as I fancied buying a giant cupcake mould. The result was so nice and my friends were so impressed that one of them asked if I could make it for her for her engagement party.

I made the cake and was so pleased I managed to complete it as I am rubbish with timing and left myself no time to spare so I was literally icing this cake right up until the last minute.

On the night of the engagement party one of my friends came over for some pre-drinks and it suddenly dawned upon me that I had not factored in how I was going to transport the cake to the venue, I hadn’t even thought about boxing it up.

At this time I was actually living close to the city centre so I was only a 5 minute walk away from the venue so my friend and I decided to brave it and just go for it, we put the cake on to a baking tray and I walked through the centre of town carrying a giant cupcake on a baking tray. (luckily I had a couple of gin and tonics inside me) It was definitely a talking point and a good memory of which I share with this cake.

The cake itself is red velvet. This is not my usual choice of cake as it does involve quite a high volume of food colouring however, it tied in nicely in with the red theme and I considered it as a gift, therefore, a treat!

Usually you would see a red velvet cake with a cream cheese frosting which can be quite difficult to pipe due to its consistency. Buttercream is much more versatile and will help to create the beautiful roses which you see here.

Tip

It may be helpful to grease the inside of the cake tins with a light coating of oil or some butter to help release the cakes from the tins

Ingredients

125g of softened unsalted butter at room temperature

325g caster sugar

2 eggs

25g cocoa powder (I like Bournville)

1tsp vanilla extract

1 x 38ml red food colouring

325g plain flour

1tsp salt

1 tsp bicarbonate of soda

1 x 284ml carton of buttermilk

1 tbsp vinegar

4 tbsp raspberry jam

Buttercream

500g icing sugar

115g unsalted butter at room temperature

60ml milk

1tsp vanilla essence

Method

1.Beat the butter and sugar until light and fluffy. Whisk the eggs together in a small bowl and gradually add to the sugar mixture

2. In a separate bowl, mix together the cocoa powder, vanilla and food colouring and then beat this into the sugar mixture ensuring it is all combined

3. Sift the flour, salt and bicarbonate of soda into a bowl and add this into the mixture in intervals. Alternate the intervals with the buttermilk to prevent the mixture from curdling

4. Divide the mixture into the 2 cake pans (the top and bottom sections of the cake)

5. Bake in a pre-heated oven at 180 degrees (fan oven) for approximately 45 minutes, until an inserted skewer into the centre comes out clean.

6. Allow the cakes to cool fully in the tins before turning them out onto a rack.

7. Level off the bottom half of the cake base and spread the raspberry jam on top. Add the top layer and the jam should help them to stick together

8. To finish off I then made a batch of my vanilla buttercream, inserted it into a piping bag and using a star shaped nozzle began to pipe roses across the base. Start from the bottom and work your way upwards

9. I then made some edible roses to complete the cake

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