Petit fours:
125g softened butter
250g castor sugar
2 extra large eggs
200g cake flour
15g NOMU Cocoa Powder
1 tsp baking powder
1/2 cup (125ml) buttermilk
60ml liquid red food colouring, or a few drops of red gel food colouring
Icing:
50g softened unsalted butter
250g full fat plain cream cheese
250g icing sugar, sifted
1 tbsp NOMU Vanilla Paste
Preheat the oven to 180 °C. Grease and line a 30 x 20 cm Swiss roll pan.
Using a stand mixer, cream together the butter and sugar. Add the eggs one at a time and beat until pale and fluffy.
Sift the dry ingredients together in a separate bowl, and combine the food colouring and buttermilk in a jug.
Fold all the ingredients together to form a smooth batter and pour the mixture into the prepared pan and smooth out with a spatula. Bake the cake for 15-20 minutes, or until cooked through. If you touch the cake lightly it should spring back when cooked. Remove from the oven and set aside to cool. Once cooled, cut the cake into 16 small squares and set aside.
For the icing, cream the butter and cream cheese together until smooth. Add the icing sugar and Vanilla Paste and mix until just combined – don’t over-mix as the icing can become runny. Dollop or pipe the icing onto the top of each cake square.
Package 4 red velvet petit fours into a box and garnish each one with a sliver of vanilla pod.
Petit fours:
125g softened butter
250g castor sugar
2 extra large eggs
200g cake flour
15g NOMU Cocoa Powder
1 tsp baking powder
1/2 cup (125ml) buttermilk
60ml liquid red food colouring, or a few drops of red gel food colouring
Icing:
50g softened unsalted butter
250g full fat plain cream cheese
250g icing sugar, sifted
1 tbsp NOMU Vanilla Paste
Preheat the oven to 180 °C. Grease and line a 30 x 20 cm Swiss roll pan.
Using a stand mixer, cream together the butter and sugar. Add the eggs one at a time and beat until pale and fluffy.
Sift the dry ingredients together in a separate bowl, and combine the food colouring and buttermilk in a jug.
Fold all the ingredients together to form a smooth batter and pour the mixture into the prepared pan and smooth out with a spatula. Bake the cake for 15-20 minutes, or until cooked through. If you touch the cake lightly it should spring back when cooked. Remove from the oven and set aside to cool. Once cooled, cut the cake into 16 small squares and set aside.
For the icing, cream the butter and cream cheese together until smooth. Add the icing sugar and Vanilla Paste and mix until just combined – don’t over-mix as the icing can become runny. Dollop or pipe the icing onto the top of each cake square.
Package 4 red velvet petit fours into a box and garnish each one with a sliver of vanilla pod.
There are no reviews yet. Be the first one to write one.
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…
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…
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
Subscribe to our Newsletter
SAFE & SECURE SHOPPING
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…
How can we (ahem) serve you today?
Looking for information on a specific product, or simply want to get in touch? Please complete the form below, and we’ll get back to you as soon as possible.