Red Velvet Candy Cane Cake with Cream Cheese Frosting

Red Velvet Candy Cane Cake with Cream Cheese Frosting

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A light red velvet sponge cake and cream cheese frosting are the perfect base for this festive Christmas candy cane cake!

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Not everyone is a fruitcake fan – in fact, I think I know more people who hate fruitcake than love it! This cake is for all of you fruitcake haters. The beautiful colour of the red velvet cake still makes it festive and piling candy canes on top? Well, that’s always a good idea – and a very effective way to decorate a Christmas cake. Otherwise, try this idea or this one

The red velvet cake is made the old-fashioned way with cocoa powder, vinegar, bicarbonate of soda and buttermilk which gives it the red colour – although I have bumped the colour up a bit using red food colouring. I do this mainly because it’s almost impossible to find natural (not Dutch-processed) cocoa powder in South Africa. But if you can find it and you’d prefer a more natural, old-fashioned colour, then simply leave out the colouring and let the chemistry magic happen. 

This recipe comes straight out of my (now famous) Great Aunt May’s cookbook which is a good 60 years old. The recipe specifically calls for Stork Bake and since Great Aunt May knows best, I don’t mess with tradition! It makes the sponge light, fluffy and so moist. And since we’re splurging with full-fat cream cheese for the frosting, I added Stork Bake in the frosting too.  Because not everyone can afford to take out a bond just for a block of butter, right?! Do you have an old family recipe that you always love to make? Tell me about it in the comments below! 

Red Velvet Candy Cane Cake
Serves 8
A light red velvet sponge with cream cheese frosting and a festive Christmas touch.
Print
Prep Time
30 min
Cook Time
40 min
Total Time
50 min
Prep Time
30 min
Cook Time
40 min
Total Time
50 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
8
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the sponge
  1. 240g Stork Bake, softened
  2. 600g castor sugar
  3. 4 large eggs
  4. 40g The Kate Tin Cocoa Powder
  5. 80ml liquid red food colouring (or a few drops red gel food colouring)
  6. 2 tsp vanilla extract or essence
  7. 600g cake flour
  8. pinch of salt
  9. 500ml buttermilk
  10. 2 tbsp white vinegar
  11. 2 tsp bicarbonate of soda
For the icing
  1. 200g Stork Bake margarine, softened
  2. 1,2kg icing sugar, sifted
  3. 480g full fat cream cheese
  4. 2 tsp vanilla extract
  5. Candy canes, to decorate
Instructions
  1. Preheat the oven to 190 degrees Celcius (170C fan forced). Grease and line 3 x 20cm cake tins.
  2. Cream the Stork and castor sugar until light and fluffy – about 8 minutes. Add the eggs one at a time, beating well between each addition.
  3. Add the cocoa powder, food colouring and vanilla and mix well.
  4. Sift together the flour and salt and add this to the creamed mixture, alternating with the buttermilk.
  5. Mix the vinegar and bicarbonate of soda together then add this to the cake mix and mix well. Divide the batter between the cake tins, smooth the top of each cake and bake for 30-40 minutes or until springy to the touch and a skewer inserted in the middle comes out clean. Allow the cakes to cool for 10 minutes then turn them out on a cooling rack.
  6. Prepare the frosting by creaming together the Stork Bake and icing sugar together until light and fluffy – about 8 minutes. Add the cream cheese and mix until just incorporated. Add the vanilla extract. Place the frosting in a piping bag fitted with a plain nozzle.
  7. Once the cakes are cool, level off the tops (save the cake crumbs), then start assembling the cakes by piping blobs of icing onto each layer and stacking them on top of each other. Finish the cake with blobs of icing, press the candy canes into the top, sprinkle with the crumbled up leftover cake and serve.
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calories
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The Kate Tin https://thekatetin.com/
Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes with Cream Cheese Frosting

I never bake for myself. If I bake, it’s for a reason; to spoil a friend, to share with colleagues or to (hopefully) inspire someone on this page to create something delicious to share with their friends or families – like a ripple effect of baking love! So when I discovered that this year’s theme for World Baking Day on Sunday 18 May is #PledgetoBake for someone special, I decided to do what I usually do and bake with love, but this time, it’s for the person who inspired my love for sweetness and baking, the sweetest person I know – my mom (who, by the way, is probably the only person who can take down a tin of condensed milk faster than I can – I know, hard to believe isn’t it?!).
 
It was a mini baking set I received for Christmas at 6 years old that sparked my passion for whipping and whisking but it actually began way before that, with me poking my nose over the kitchen counter and watching my mom and grandmother baking up all sorts of delights. My mother would bake fresh bread each morning and churn butter from the cream skimmed off the top of the milk that came from our cows on the farm. Homemade strawberry jam was also a regular thing in our kitchen. Despite insisting she isn’t a talented baker, we still got the most beautiful, creative birthday cakes each year, made in the dead of night. Wishing wells, Humpty Dumpty’s and Garden walls crawling with sweetie insects were the cakes I could only dream of. But didn’t have to.

So when I started hosting my own cooking shows in our family kitchen, with every single ingredient neatly measured out in a gazillion little prep bowls (a la Delia Smith-style), my mom never complained about the mountain of washing up (despite it driving her nuts inside!). The older I got, the more challenging the recipes I attempted became. I never stuck to the simple stuff; having once seen spun sugar in a food magazine, I attempted to make it myself, only to leave my mother chiseling molten sugar off her kitchen floor and walls for weeks afterwards! Yet still, she was always encouraging of my dream.

 Mom, this recipe and post is for you. You’ve always supported and encouraged me; from your kind words after little flops on national television to sending me countless recipes from your cookbooks and the many, many dishes you’ve washed during my endless photoshoots. But most of all, it’s a little thank you for the passion and love you gave me for food.  These pretty red velvets remind me of my mom. Graceful and elegant; I’ve always thought of the red velvet cupcake as the lady of all the cupcakes. It’s bright and cheerful and sweet as can be. But who will you be baking for on World Baking Day, which by the way, is this Sunday (18 May 2014)? Let me know in the comments below and also, WHAT you’ll be baking for them!  Don’t forget to make your pledge official here – it puts your #pledgetobake into a cute little card that you can share on social media and also allows you to tag the lucky person you’re baking for so that the world knows how awesome they are!  Happy World Baking Day!

Red Velvet Cupcakes with Cream Cheese Frosting

Recipe by Stork Bake

Makes 12

 

180g Stork Bake

2 large eggs

1 tsp vanilla extract

1 tsp salt

400g (2 1/2 cups) cake flour

315g (1 1/2 cups) castor sugar

Red food colouring (I used the gel variety)

2 tbsp The Kate Tin Cocoa Powder

250 ml (1 cup) buttermilk or natural yoghurt

3 tsp baking powder

 

Frosting

55g Stork Bake

300g Icing sugar, sifted

125g smooth full fat cream cheese

 

Preheat the oven to 180C. Line a 12 hole muffin tin with cupcake cases. Cream the Stork Bake and sugar until light and fluffy. Add eggs one at a time, beating well between each addition.  In a separate bowl, combine the cocoa, food colouring and 2 tbsp water then beat into the mixture.  Combine the flour, baking powder and salt and add into the mixture gradually, alternating with the buttermilk and beating on a low speed.  Spoon the batter into the cupcake cases, filling them 3/4 full.  Bake for 20-25 minutes or until springy to the touch, or a skewer inserted into the middle comes out clean. Cool on a cake rack, before frosting.  For the frosting, cream the Stork Bake until light and fluffy then add the icing sugar and beat well. Once very light and fluffy, add the cream cheese.

 

Red Velvet Raspberry Sweetie Pies

Red Velvet Raspberry Sweetie Pies

South African’s have a serious soft spot for sweetie pies (around the world they’re known as cutie pies, wagon wheels, moon pies or mallow puffs). But whatever you choose to call them, their squishy marshmallowy centres covered in a thin layer of chocolate will turn anyone to mush. I don’t know about you, but I love them for the fact that sharing is not an option, the treat is designed for a solo indulgence(best done in the car on the way home so you can hide the wrapper and no one will know!). I thought outside the cake box and added a red velvet spin to mine, with some bright raspberries swirled in for good measure. The red hue transforms this childhood favourite into a sexy little red number, perfect to make for your sweetie.
In the spirit of a different kind of luuuurve, my super-talented sister and I teamed up to do this very special post. Sarah-Jane from Art Strings has transformed my boring recipe text into the most beautiful illustration so feast your eyes before you feast on the sweetie pies!

Red velvet raspberry sweetie pies

Makes 20

 

2 egg whites

1/2 cup caster sugar

1 tsp liquid glucose

1 tsp vanilla extract

few drops red gel food colouring

¼ cup raspberry puree

20 fresh raspberries

20 round biscuits or wafers

250g The Kate Tin Dark Baking Chocolate, melted

 

Whisk the egg whites in a heatproof glass or metal bowl until soft peak stage. Add the castor sugar gradually until the meringue turns glossy. Place the bowl over a pot of gently simmering water and beat the meringue on high until the mixture feels hot to the touch (or 60C on a thermometer). Then add the liquid glucose. Remove the bowl from the heat transfer to a new bowl and beat on high until cool. Fold in the vanilla, red colouring and raspberry puree then place in a piping bag. Pipe a swirl onto each biscuit, insert a raspberry into the middle then finish piping more marshmallow on top. Dip the sweetie pies in chocolate and allow to set on a wire cake rack.

 

TIP The marshmallow fluff can be stored in a jar in the refrigerator for up to 1 week.