Red Velvet Christmas Cake


Red Velvet Cake
(adapted from Food Network)
560g plain flour
1 tsp bicarbonate of soda
2 tsp cocoa powder
340g granulated sugar
2 large eggs
340ml vegetable oil
1 tsp vinegar
25ml red food coloring
1 tsp vanilla extract
225ml buttermilk

Preheat the oven to 180ºC. Line 2 round cake tins. Sift the flour, bicarbonate of soda and cocoa together. Beat the sugar and eggs together in a separate large bowl. In another bowl mix together the oil, vinegar, food colouring and vanilla and then add to the bowl of eggs and sugar and beat until combined. Add the flour mixture in batches to the sugar/egg mixture, alternating with the buttermilk. Always start and end with the flour. Pour the batter into the prepared tins. Tap them on the table to level out the batter and release air bubbles. Bake for 25-35 minutes or until a skewer comes out clean. Let the cakes cool on a wire rack for about 10 minutes before turning out of the tin and allow to cool completely.

Cream Cheese Icing
(adapted from Raspberri Cupcakes)
250g cream cheese, softened
250g unsalted butter, softened
Juice of 1 lemon
750g icing sugar

Beat cream cheese and butter in a large mixing bowl until smooth and fluffy. Add lemon juice and icing sugar gradually, and beat until smooth.

You will also need:
125g desiccated coconut
6 mini candy canes

Using a spatula, cover the cake with the cream cheese icing. Sprinkle coconut all over the top and sides of the cake. Place the candy cane hearts on the top of the cake.