Red Velvet Cake
A red-velvet cake with deep-red sponge with chocolate notes and a vanilla butter icing, topped with a pretty red crumb.
What's in the mix?
Free range eggs, cocoa and beetroot powder and natural yoghurt create a striking deep red sponge. British butter and natural vanilla flavouring create a velvety buttercream. It is finished with a pretty red crumb on the top.
A wonderfully thick layer or natural vanilla flavoured buttercream perfectly compliments the chocolate notes in the sponge.
How do I look?
|Our Red Velvet Cake has a striking deep-red Sponge with chocolate notes. It is held together and topped with a velvety vanilla buttercream filling and sprinkled with a pretty red crumb.|
|Product||Serves||Pack Weight||Cake Diameter||Cake Depth||Ambient Shelf Life|
|Red Velvet for 8||8||1kg ℮||17.00cm||8.00cm||7 days|
|Red Velvet for 16||16||1.7kg ℮||24.00cm||8.00cm||7 days|
Have you tried?
Sugar, free range eggs, margarine (palm oil, rapeseed oil, salt, emulsifier E475, flavouring, sunflower oil, colours (curcumin, annatto), self raising flour (wheat flour, raising agents (sodium bicarbonate, mono calcium phosphate), calcium carbonate, iron, niacin, thiamin), butter (milk), cocoa powder, beetroot powder, natural yoghurt (milk), colour (E120), natural vanilla flavour.
ALLERGENS IN BOLD. Made in a bakery where almonds and walnuts are used.
All of our cakes are baked in the same kitchen and although we do all we can to minimise the risk of cross-contamination we cannot 100% guarantee this.