Halloween Beetle Red Velvet Cake

Overview

The famous red velvet cake not only has a beautiful red velvet color, but also has a delicate texture like velvet. It is widely welcomed by sweet tooth lovers. However, many Chinese people only use red pigment or red yeast powder and other coloring agents in their red velvet cake recipes, thinking that a red cake is a red velvet cake. This is actually wrong. The special thing about red velvet cake is that you can taste the taste of chocolate even though you can't see the existence of chocolate. So next, I will introduce to you a cute beetle red velvet cake made with the recipe of a foreign master. At the Halloween party in a few days, if you come up with such a creative cake, the whole audience will definitely hold it. Come and learn how to make it with me. It’s actually very simple. Tip: The amount of sugar in the original recipe is 110 grams, which is too sweet for us Asians, so I reduced the amount by half. The quantities of all the ingredients marked can make one 12-plate plate of Xuexuechu Beetle non-stick cake mold.

Tags

• baking
• afternoon tea
• halloween
• baking powder
• cake flour
• cocoa powder
• egg
• milk or yogurt
• red food coloring
• unsalted butter
• white chocolate
• dark chocolate
• fine sugar

Ingredients

Steps

1. 1 Prepare all ingredients and soften the butter slightly at room temperature. Preheat the oven to 150 degrees for 10 minutes.

   

2. 2 Pour the caster sugar into the butter and stir until the sugar is no longer visible.

   

3. 3 Beat the egg liquid, add it to the butter in two batches, and stir until it is completely emulsified and there is no separation of water and oil.

   

4. 4 At this time, the butter and egg liquid are in a uniform paste, add half the amount of milk or yogurt and mix well.

   

5. 5 Pour the low-gluten flour, cocoa powder and baking powder into another mixing bowl, sift and mix well.

   

6. 6 Pour the powdered ingredients mixed in the previous step into the mixture in step 4, stir well and then repeat the process of "pour in milk or yogurt, stir well, pour in the remaining powdery ingredients, stir well".

   

7. 7 Add red coloring and mix well to form a smooth, delicate and shiny batter. The red velvet cake batter is ready.

   

8. 8 Put the cake batter into a piping bag and pipe it into a 12-piece non-stick beetle cake mold. Shake lightly a few times to release bubbles.

   

9. 9 Put it in the oven with upper and lower heat at 150 degrees and bake for about 18 minutes. The surface becomes elastic and non-sticky when touched lightly.

   

10. 10 Invert the mold onto another baking sheet or wire net to unmold.

    

11. 11 Because it is a non-stick cake mold, the surface is smooth and non-sticky, and it will come out automatically when you turn it upside down.

    

12. 12 Melt the dark chocolate over water and put it into a piping bag with a small opening. Draw the wings, spots and head according to the convex and concave pattern on the surface of the cake, and add a little white chocolate to make the eyes. Then use the remaining chocolate to draw thin feet and insert them around the body after cooling.

    

13. 13 When you open the inside of the cake, you will find a red-colored, delicate and moist cake structure. I broke it while it was still hot, a little steamy. Generally, it needs to be cooled before eating.