Red Velvet sponge

Comment

Comment by Luz Iglesias on March 13, 2013 at 12:00am

Beautiful!  So nicely done!

Comment by Cheryl Lynne Botha on March 11, 2013 at 8:35am

Hi Frances

Living in a hot climate I never ever use cream cheese unless the cake is baked and eaten same day!! I think its just too risky. I use either chocolate or vanilla buttercream (made using only icing/confectioners sugar and butter or a product we here here called Stork cook and bake) U can make a light or dark chocolate buttercream - my clients have always been happy. Even a carrot cake order would get the same treatment especially if it was going to be covered with fondant! I am desperate for some other interesting fillings tho, so if u have any ideas I would be grateful!

My recipe is 350 grams of butter or Stork, 750 grams of icing sugar, 1 tablespoon of vanilla essence.

Whip the butter or Stork till creamy, slowly add icing sugar. Beat till creamy then add vanilla essence.

Hope this helped

Kind regards

Cheryl

Comment by frances on March 11, 2013 at 8:24am

Hi there

Pls advise what frosting you used under the fondant.  I have a problem using cream cheese, and seeing this was a red velvet sponge, I thought I would ask.

Thanks, Frances