Bloody Red Velvet Cake

Method

1. 1. Preheat the oven to 180˚C/350°F/Gas Mark 4. Line two 20cm/8" circular spring form cake tins with parchment paper. Cream the butter and sugar until it becomes light and fluffy. Beat in the eggs one at a time. Use a spatula to scrape down the sides of the bowl. Mix through the vanilla extract.
2. 2. Sift the cocoa powder and flour into a bowl and then mix thoroughly into the batter in 3 batches alternating with the buttermilk until you are left with a smooth mix. Mix through the red food colouring.
3. 3. In a separate small bowl whisk together the bicarbonate of soda and white wine vinegar which will give a good fizz and then stir through the red velvet batter.
4. 4. Spoon the batter into the cake tins. Bake the cake for approximately 20 minutes. Remove from the oven allow to cool slightly and then transfer to a wire rack and leave to cool completely.
5. 5. To make the frosting, place the egg whites, sugar, vanilla extract and cream of tartar in a large heatproof bowl sitting over a pan of gently simmering water. Using a hand-held electric whisk, beat on low until the sugar has dissolved completely (check with the back of a spoon against the bowl). Remove the bowl from the heat and continue to beat for 6 minutes until the mixture has transformed into soft and glossy peaks.
6. 6. Place the first layer on a cake stand and spread with a third of the frosting. Top with the second layer and spread the remaining frosting across the top and around the sides. You can also leave the sides exposed if you want to see the layers.
7. 7. Place the ingredients for the bloody syringes in a bowl and then add a few tbsp of cold water to loosen it to dropping consistency. Fill the syringes with the blood icing and splatter all over the top.

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• Bloody Red Velvet Cake Recipe

Ingredients

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You'll Need