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Recipe Alert! Red Velvet Cake for Valentine's Day

Recipe Alert! Red Velvet Cake for Valentine's Day

Sugar Lab Pastry Chef, Melissa Walnock, has been at it again with our 3D printed pastry shells! We received rave reviews from those adventurous customers who tried out her pumpkin cake recipe. And with Valentine's Day approaching, we wanted to give you something romantic and date-night worthy to whip up. Here is our recipe for romantic Red Velvet Cake, baked right inside a pastry shell.

Also, check out the blog of Melissa's milk chocolate mousse recipe. Of course she went big and combined the cake and mousse into one pastry shell. So if you really want to impress with your chef skills, check out these pics from Chef Melissa. You can do it, we believe in you! 

Red Velvet Cake for 3D printed Pastry Shells

Ingredients

Weight

Measure

Buttermilk

120 g

1/2 c

Vanilla

5 g

1 tsp

White Vinegar

3 g

1/2 tsp

Red Food Color

8 g

1 tsp

Sugar

225 g

1 1/8 c

Vegetable Oil

110 g

1/2 c

Egg

50 g

1 ea

Cake Flour

160 g

1 1/3 c

Cocoa Powder

20 g

1/4 c

Baking Powder

3 g

3/4 tsp

 

Instructions

  • Place a ½ pan sized glazing/cooling rack into a half sheet pan. Place the vessels onto the rack, leaving their baking cups at the base. Set aside.
  • Note: If you put the shells directly onto a traditional baking tray or in a cupcake pan, they may collapse from excessive heat, or crystallize and stick to the paper baking cups. 
  • Pre-heat convection oven to 325F.
  • In a bowl, whisk together the buttermilk, vanilla, vinegar and food color. Set aside.
  • In a separate bowl, whisk sugar, oil and eggs.
  • Sift the cake flour, cocoa powder and baking powder into a third bowl. Add the oil mixture little by little, whisking as you go in order to prevent lumps.
  • Finish by adding the buttermilk mixture little by little and continue to whisk until smooth.
  • Using a piping bag or fondant funnel, fill the vessels half full (approximately 5g, or 1 tablespoon).
  • Place in the pre-heated oven and bake for 10 minutes. The cake will be done if a tooth pick is inserted and comes out clean.
  • Garnish with a little whipped cream.   
  • This is probably more batter than you need for your pastry shells, but it's tricky to make the recipe smaller. We recommend baking the rest as cupcakes--please don't eat the batter raw!

Garnish as you wish, and serve. (We think they're amazing served on a mound of ice cream!)

These pics from the last blog are still helpful, so yah, we're including them again:

Fill batter about half way.

After baking the cake batter will rise just above the cup rim.

 

 

This video just shows how the cake looks inside the shell. We don't recommend cutting before serving. Simply pick it up and eat it.

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Let us know if you like this recipe. Tag us if you try it! @sugarlab3d

Check in each week, we’re going to share images from Melissa’s other incredible dessert concepts she imagined with these pastry cups.

Chef Melissa Walnock, Culinary Institute of America

Check out Melissa’s work on Instagram