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Jun
17

The Red Velvet Cake

I have been getting my Red Velvet Cake fixes at Pasarbella and some other cafes and decided that it’s time to make my own and share with my family. I just needed to make my own! 🙂 I started off with Betty Crocker’s recipe again for the Red Velvet cake mix. This is a simple and straightforward recipe that’s good to make for kids too. Betty Crocker's Super Moist Red Velvet Cake There’s something about a red velvet cake that always makes me feel good inside. And it’s not just the taste. It’s the memories it brings of family, holidays and home. The best occasion to eat this traditional cake is during Christmas and I totally love the holiday season. Red Velvet Cake Betty Crocker Super Moist Cake Mix (Red Velvet) 1 1/4 Cups of water 1/2 Cup Vegetable Oil 3 Eggs 1. HEAT  Heat oven to 350 degrees F / 165 degrees C for shiny metal or glass pan or Heat oven to 325 degrees F for dark or nonstick pan. Grease the bottom and sides of your pan (use paper baking cups for cupcakes). Ensure that the Glass Pan is well greased 2. BEAT Beat the cake mix, water, oil and eggs in a large bowl on low speed for 30 seconds, then on medium speed for 2 minutes, scraping bowl occasionally (batter will be lumpy).  The completed mixture Pour into Glass Pan when done. 3. BAKE The bake time differs according to the size of pan you use. 13″ x 9″ = 30-35 mins Two 8″ Rounds = 30 – 35 mins Two 9″ Rounds = 25-30 minutes 24 Cupcakes (2/3 full) 18-23 minutes 12-Cup Fluted Tube (bundt) = 40-45 minutes For the glass pan that I used, I baked for about 35 minutes. Use a toothpick and insert it into the center, it should come out clean. Otherwise, continue baking a while longer until your toothpick comes out clean. Cool for 10 minutes before removing from pan. Baking's done for the red velvet cake Cool completely before frosting. Suggestion: Once the Red Velvet Cake layers have been baked and cooled, it is recommended to place the cake layers in the refrigerator (for several hours) or freezer (for at least an hour) before frosting. This extra step makes the spreading of the frosting a much easier task as a freshly baked cake is quite fragile and when you try to spread the frosting there is a tendency...
May
14

Xy’s Kitchen – StrawBerry Cheesecake (No Bake)

For some reason, I was in the mood of making a strawberry cheesecake. I bought this Strawberry No-Bake Cheesecake like a couple of months back and finally took it out to make! It was my first time making a strawberry cheesecake and the instructions look rather straightforward so I decided to try it since it was still raining. I called in Laura to help since she was also waiting for the heavy downpour to stop before going for a swim. Inside the package, you’ll be able to find the Biscuit Crumbs (110g), Pudding Mix (150g), Strawberry topping (100g). According to the instructions, I needed to get 400ml of fresh milk and 90g of melted butter as it is not provided in this box. The measuring cups and flasks can be purchased at any daiso store for SGD$2 each. Step 1: Blend the biscuit crumbs with melted butter. Blend the biscuit crumb with melted butter. Ideally, we should use a 18cm to 20 cm loose-base round glass bowl as suggested. As I couldn’t find one at home, i made do with my mum’s floral metal round based tin which did the job just fine. We’ll then have to press the biscuit mix with back of the spoon to cover the base of the container. After which, place the mix into the fridge for about 15 mins.   Pressed Biscuit Crumbs with Melted Butter Step 2: Beat the pudding mix with fresh milk In the meantime while waiting for the biscuit mixture to be ready, we moved on to step 2. We hand beated the pudding mix with the milk in a mixing bowl on low-medium speed until it gets thick and creamy. Recommendation: It is important that the mixture is THICK & creamy, otherwise your cake will come out really liquid.  Laura helped with whipping up the mixture Time to put the mixture onto the biscuit crumbs  By the time we are done with the above pudding mixture, our blended mixture of biscuit crumbs and butter were ready too in the refrigerator.  We then spread the above beaten mixture of pudding and milk on top of the biscuit base and refrigerate it for at least 2 hours.   Step 3: Decorate your cake with the Fruit Toppings The Good news is that the Betty Crocker’s No-Bake Strawberry Cheesecake Mix comes with the required fruit toppings too for you to decorate it just the way you want to. You’ll only be required to pour the fruit toppings on top and...

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