Additional information
| Weight | 600 g |
|---|---|
| Dimensions | 136 × 39 × 180 cm |
Red Velvet Cake and Frosting Perfect Partner 550g
£3.00
Green’s Red Velvet Cake and Frosting mix bundles includes:
1x Red Velvet Cake Mix 300g
1x Vanilla Frosting Mix 250g
1 x Recipe Card
You can make an 18cm (7″) cake or up to 30 cupcakes decorated with a delicious cream cheese frosting.
31 in stock
Ingredients
CAKE MIX: Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Sugar, Chocolate Chips (6%) (Sugar, Cocoa Mass, Cocoa Butter, Emulsifier: Soya Lecithin; Flavouring), Thickeners: Modified Maize Starch, Xanthan Gum (Soya), Raising Agents: Disodium Diphosphate, Sodium Bicarbonate; Fat Reduced Alkalised Cocoa Powder (2%), Cornflour, Hen Egg Albumin, Vegetable Oil (Soya, Rapeseed), Flavouring, Colours: Carmine, Curcumin; Sweetener: Sucralose.
FROSTING MIX:
Icing Sugar, Cornflour, Flavouring
ALLERGEN ADVICE:
For allergens, including cereals containing gluten, see ingredients in bold.
CAKE MIX: Also may contain milk and oats
FROSTING MIX: Also may contain wheat, oats, milk and egg.
Nutrition Information
| Typical Values | Cake Mix Per 100g | Frosting Mix Per 100g |
|---|---|---|
| Energy | 1392kJ | 1703kJ |
| – | 331kcal | 401kcal |
| Fat | 14g | 0.3g |
| of which saturates | 2.3g | 0.2g |
| Carbohydrate | 46g | 100g |
| of which sugars | 24g | 97g |
| Protein | 5.6g | <0.1g |
| Salt | 0.61g | 0.01g |
| Cake Mix: Information based on product prepared as per pack instructions using two medium sized eggs and vegetable oil.
Frosting Mix: Information of product as sold. |
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Preparation Instructions
You Will Need: 2 medium sized eggs, 75ml of vegetable oil, 25g softened butter, 100g cream cheese, water
Cream cheese frosting is the traditional filling and topping for Red Velvet cakes, however if you don’t have soft cheese, you can replace it with 100g extra softened butter for a simple Vanilla Flavour frosting.
TO PREPARE THE RED VELVET CAKE MIX
Pre-heat the oven to 185°C (165°C for a fan oven), 350°F, Gas Mark 4.
Prepare two 18cm/7” cake tins by lightly greasing and lining with baking paper.
In a large bowl, whisk together 2 medium sized eggs, 75ml of vegetable oil and 140ml of cold water.
Add the sachet of cake mix and whisk together for 2 – 3 minutes until thick and creamy.
Divide the cake mix evenly between the two prepared cake tins, and bake in the middle of the oven for 20 – 25 minutes.
Once cooked, remove from the oven and allow to cool before removing from the tins.
Once completely cooled, remove the baking paper and prepare the frosting.
TO PREPARE THE FROSTING
Place 100g of soft cheese and 25g of softened butter into a large bowl and whisk on a high speed for a few seconds until well mixed.
Add the frosting mix to the cheese and butter mixture, and 20ml of water and whisk on high speed until light and fluffy.
Use your frosting mix to sandwich the red velvet cakes together and decorate the tops and sides of the cake.
If not serving straight away, store in the refrigerator and consume within two days.
