Christmas Red Velvet Cake – Cheap Healthy Food Recipe For Happy New Year Party


  1. First, we are going to prepare beet cakes. Preheat oven to 150 ºC (302 ºF)
  2. Prepare four 10 cm cake pans (butter and flour the bottom and the sides of the pans)
  3. Grate raw beet and then add lemon juice and vinegar, and puree it in food processor to as fine a texture as possible. Add sour cream, and beat until smooth in texture
  4. In a large bowl, place butter and sugar, and mix well. Add eggs one by one
  5. Add beet puree and vanilla extract, and whisk until combined
  6. Add flour, unsweetened cocoa powder and baking powder,
    and stir until combined
  7. Divide the batter evenly between the cake pans and bake for 20-25 minutes
  8. Leave the cakes in their pans on a wire rack for 10 minutes and then turn out to cool. Gently turn cakes back up, so the tops are up
  9. When cold trim any doming or top crust from cake layers using a very sharp serrated knife. Reserve whilst preparing the cream cheese frosting
  10. Combine all ingredients for the cheese frosting in the bowl of an electric mixer fitted with the paddle attachment. Switch to the whisk attachment, and mix until smooth and slightly fluffy.

To decorate our mini cakes:

  1. Line a serving plate with pieces of paper parchment (so that they can be easily removed when you have finished with decoration). Place the bottom cake layer on top of your serving plate
  2. Place 1 dollop frosting on top of the cake layer, and spread evenly with a small offset palette knife. Gently place second cake layer, face up, on top. Put a generous scoop of frosting on top, spreading evenly with a small offset palette knife and working your way down the sides until you have a thick layer of frosting over the entire cake. Freeze until set, about 15 minutes, and repeat the process with the other minicake. You do not need a perfect finish on your cakes, since they will be covered with shredded chocolate
  3. To finish decoration, take small handfuls of shredded chocolate and press them onto the sides and top of the cake. Add cranberry & leaf. Keep in the fridge until consumption.

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