IMG_0013_1
ORANGE-GLAZED PORK SAUSAGES
C&D Photo_0468
VANILLA SUGAR
C&D Photo_0792
SWEET & SOUR PORK
C&D Photo_0488
SUGAR-CURED SALMON
C&D Photo_0785
BALSAMIC & ROASTED GARLIC GLAZED DUCK
C&D Photo_0505
CARAMEL GINGER CHICKEN
C&D Photo_0418
BLUEBERRY JELLY
C&D Photo_0430
BRANDY SNAPS
C&D Photo_0448
CINNAMON SCROLLS
GingerCustard03
Ginger custard
GingerPudding03
Ginger pudding
GingerRibs04
Pork ribs with mandarin & ginger beer glaze
GingerPrawns04
PRAWN AND PICKLED GINGER SALAD
GingerGarlicRelish00
GINGER AND GARLIC RELISH
GingerPickle02
PICKLED GINGER
GingerCalamari03
CRISPY AROMATIC SQUID
GingerIce-cream02
GINGER PRESERVE
GingerBeer02
GINGER BEER
Nougat Cranberry & Almond
Cranberry and almond nougat
C&D Photo_0397
Macadamia butterscotch brittle
Red velvet layer cake
A stunning centrepiece for celebrations. Decorate your cake with fresh red berries, edible flowers, white chocolate curls or meringue kisses for an extra special touch.

Red velvet layer cake

Servings: 6-8

Ingredients

240g unsalted butter, softened
600g caster sugar
4 eggs
10g NOMU Cocoa Powder, sifted
60ml red food colouring
1 tsp NOMU Vanilla Extract
600g cake flour
½ tsp NOMU Sea Salt
450ml buttermilk
2 tsp bicarbonate of soda
2 tbsp white wine vinegar

CREAM CHEESE FROSTING:
125g unsalted butter, softened
500g cream cheese
500g icing sugar, sifted
½ tsp NOMU Vanilla Extract

Directions

Preheat the oven to 180°C and prepare 3 round 20cm cake tins.

Cream the butter and sugar together in a stand mixer until pale and fluffy. Add the eggs one at a time, beating thoroughly after each addition. Add the Cocoa Powder, food colouring and Vanilla Extract and mix thoroughly until completely incorporated.

Sift together the flour and salt and add this to the batter in two batches, alternating with the buttermilk and mixing thoroughly after each addition. Lastly, in another bowl, mix the vinegar and bicarbonate of soda together by hand and add it to the cake batter, mixing it in until it is fully incorporated.

Divide the batter between the cake tins so that they are two-thirds full. Place in the oven for 30 to 40 minutes or until a skewer comes out clean. Place on a cooling rack and allow to cool completely before carefully cutting each cake into 2 layers.

For the Cream Cheese Frosting, beat the butter until pale and fluffy. Add the cream cheese and beat on high speed until smooth. Sift in the icing sugar, add the Vanilla and mix until everything comes together. Continue to mix until light and fluffy.

Carefully frost and stack the cake, finishing off with a generous layer of frosting over the whole cake.

 

Notes: This recipe is adapted from The Hummingbird Bakery Red Velvet Cupcake recipe in Cake Days

Ingredients

240g unsalted butter, softened
600g caster sugar
4 eggs
10g NOMU Cocoa Powder, sifted
60ml red food colouring
1 tsp NOMU Vanilla Extract
600g cake flour
½ tsp NOMU Sea Salt
450ml buttermilk
2 tsp bicarbonate of soda
2 tbsp white wine vinegar

CREAM CHEESE FROSTING:
125g unsalted butter, softened
500g cream cheese
500g icing sugar, sifted
½ tsp NOMU Vanilla Extract

Directions

Preheat the oven to 180°C and prepare 3 round 20cm cake tins.

Cream the butter and sugar together in a stand mixer until pale and fluffy. Add the eggs one at a time, beating thoroughly after each addition. Add the Cocoa Powder, food colouring and Vanilla Extract and mix thoroughly until completely incorporated.

Sift together the flour and salt and add this to the batter in two batches, alternating with the buttermilk and mixing thoroughly after each addition. Lastly, in another bowl, mix the vinegar and bicarbonate of soda together by hand and add it to the cake batter, mixing it in until it is fully incorporated.

Divide the batter between the cake tins so that they are two-thirds full. Place in the oven for 30 to 40 minutes or until a skewer comes out clean. Place on a cooling rack and allow to cool completely before carefully cutting each cake into 2 layers.

For the Cream Cheese Frosting, beat the butter until pale and fluffy. Add the cream cheese and beat on high speed until smooth. Sift in the icing sugar, add the Vanilla and mix until everything comes together. Continue to mix until light and fluffy.

Carefully frost and stack the cake, finishing off with a generous layer of frosting over the whole cake.

 

Notes: This recipe is adapted from The Hummingbird Bakery Red Velvet Cupcake recipe in Cake Days

Shop the products

You may also like

/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips