Its been too long since Bake of the Week last posted, I know. I have very good reason though, we spent last weekend in London with Millie with synchro. She received an invitation the previous weekend as a result of her performance at Nationals. We are extremely proud that she has been accepted as one of the 11 members of the England Talent Age Group Squad! She works so hard (as do most synchronised swimmers) and is rightly super pleased with herself. I’m trying to gloss over the fact that not one friend or teacher asked how she got on or congratulated her when she went into school this morning. People eh?! More coming soon on what the next year has in store for us all …
There has been small amounts of baking still going on in between all the gallivanting though – I’m sharing with you today my Red Velvet Truffles. These are most definitely the cake version of truffles (similar to cake pops without the stick) rather than the ugly expensive foraging type of truffle.
Obviously the cake recipe is gorgeous to eat just on its own but I urge you to try at least a few truffles – They are super easy and quick & perfect for Christmas Do’s. I’ve even been known to roll a few for emergency presents (Everyone forgets people’s presents don’t they?)
RED VELVET CAKE TRUFFLES
| Serves | 30-35 |
| Prep time | 55 minutes |
| Cook time | 40 minutes |
| Total time | 1 hours, 35 minutes |
| Meal type | Dessert |
| Misc | Child Friendly, Serve Cold |
| Occasion | Christmas |
INGREDIENTS
- 125g Butter (Softened for 10 seconds in the microwave)
- 300g Caster Sugar
- 3 Medium Eggs
- 180g Plain Flour
- 1 teaspoon Bicarbonate of Soda
- 3 tablespoons Cocoa Powder
- 1 pinch Salt
- 120ml Milk
- 1 heaped teaspoon Red Gel food colouring (I use Extra Red Sugarflair Gel colouring as it doesn’t leave an aftertaste – Liquid food colouring will not work)
- 2 teaspoons Vanilla Extract
- 2 teaspoons White Wine Vinegar (Red wine vinegar is fine if this is what you have in)
- 50g Cream Cheese
- 200g Icing Sugar (Plus quite a bit extra for rolling in for decoration)
- 2 tablespoons Double Cream
NOTE
Red velvet cake can be frozen before being mixed with the cream cheese mixture
DIRECTIONS
| 1. | |
| Preheat the oven to 170C and line an 8″ round cake tin – a square will do but it will be shallower | |
| 2. | |
| Using an electric mixer, whisk together the butter and the sugar until well combined. | |
| 3. | |
| Add the eggs whilst still mixing on a medium setting, scraping down the sides of the bowl to make sure all the mixture is thoroughly combined. Add the vanilla and the red food colouring. | |
| 4. | |
| Mix together the bicarb and the flour and spoon into the butter/sugar mix. Stop mixing as soon as the last bit of flour has been added. it doesn’t matter if it is not all fully combined at this point. | |
| 5. | |
| Remove from the mixer and stir in the white wine vinegar and the milk. Use a figure of eight motion to keep the mix as light as possible. | |
| 6. | |
| Pour into the cake tin and bake for 35-40 minutes or until a skewer comes out clear. Leave to cool on a wire rack. | |
| 7. | |
| Meanwhile mix together (by hand is fine) the cream cheese, icing sugar and cream – You want a fairly thick mixture. Add more icing sugar if the mixture if still loose. | |
| 8. | |
| When the cake has cooled, chop into 2 semi circles (we are only using half the cake – either freeze the other half or eat it or make double the cream cheese mixture if you want LOADS of truffles) | |
| 9. | |
| Break the half cake you are using into crumbs and mix with the cream cheese mixture. | |
| 10. | |
| Form into small balls – about the size of a large malteser and place on a tray covered with baking parchment. Leave to chill in the freezer for 30 minutes then roll in the extra icing sugar | |
| 11. | |
| If giving as a gift, place into mini cake cases and advise the recipient to eat within 2 days – Keep in the fridge until eaten | |
Yuuuum! These look so amazing. I love that they’re actual cake mixed with cream cheese – so easy and I bet you could do it with any kind of cake you like.
These look like such a lovely festive treat. Can you believe that I only tried red velvet cake for the first time about 6 months ago?! I had been missing out.
Wow, there is far too much temptation on this page for me! Loving the look of the red velvet truffles and those salted caramel apple pies – YUM!
Janie x
Oh my goodness Helen, this is all far too tempting. I still haven’t quite decided what I’m making as gifts this year, so I’m not sure if this post helps or hinders by giving me even more choices!
Congratulations to your daughter and to the proud parents – what a fantastic achievement.
I think the truffles look fab but I have definietly moved onto looking the salted caramel apple pies. #sharefriday
These look delicious! I’m a big fan of red velvet & of truffles so I’m sure I’d be a big fan of these too.
mmmmm i could easily scoff these ! red and white is so festive x
These sounds amazing! We are having a few days of Christmas baking. Might have to try these out. xx
These look so good bs dainty. I fear I wouldn’t stop eating them if I started from thinkjng “one more little one”
I love home made gifts and these look so yummy! I think I may be panic baking tomorrow!! xx
well done to Millie on her synchronised swimming! These look so tasty, must try them.
Oh I love Red velvet how yummy they look I would love to try and bake some little red velvet cupcakes #Joseph