Decor by Elsie

28/04/2026

22/01/2026

🍰 PROFESSIONAL RED VELVET CAKE (PRO BAKERS FORMULA)
Yield:
Two 8-inch round cakes (about 2 inches high each)
or one tall 8-inch cake (4 layers when split)

🧾 INGREDIENTS
Dry Ingredients
* 320 g all-purpose flour
* 20 g cornflour (for fine crumb – optional but recommended)
* 12 g natural cocoa powder
* 5 g baking soda
* 5 g salt

Wet Ingredients 🌟
* 250 g granulated sugar
* 120 g vegetable oil
* 120 g unsalted butter (softened)
* 2 large eggs (room temperature)
* 240 ml buttermilk (room temperature)
* 10 ml vanilla extract
* 5 ml white vinegar
* Red gel food color (to desired shade)

👩‍🍳 METHOD (PRO TECHNIQUE)
Prep
* Preheat oven to 170°C (340°F)
* Line and grease two 8-inch pans.

Dry Mix 🌟
Sift together flour, cornflour, cocoa, baking soda, and salt. Set aside.

Creaming 🌟
Beat butter and sugar until light and fluffy (3–4 minutes).

Slowly add oil and mix until fully emulsified.

Eggs 🌟
Add eggs one at a time, mixing well after each.

Liquids 🌟
Mix buttermilk, vanilla, vinegar, and red color separately.

Combine 🌟
Add dry ingredients and buttermilk mixture alternately, starting and ending with dry.

Mix gently. Do not overmix.

Bake 👌
Divide evenly into pans.
Bake 30–35 minutes or until a skewer comes out clean.

Cool 😎
Cool in pans for 10 minutes, then turn onto a rack to cool completely.

🎯 PROFESSIONAL RESULTS YOU’LL GET
* Velvety fine crumb
* Moist but firm enough for stacking
* Deep red color without bitterness
* Perfect under cream cheese frosting, ganache, or fondant

🧁 PRO TIPS
Use natural cocoa, not Dutch-processed (important for color + rise).
Oil + butter combo = moisture + flavor.
Vinegar activates cocoa & baking soda..better red tone.

20/01/2026

● Tips on how to make a flat cake

1.Measure ingredients correctly
Too much flour makes a cake rise unevenly. Use level cups or a scale.

2.Use room-temperature ingredients
Eggs, butter, and milk at room temperature mix evenly and bake flatter.

3.Don’t overmix the batter
Overmixing adds too much air, causing the cake to dome. Mix just until combined.

4.Use the right cake pan size
If the pan is too small, the cake rises high in the center.

While Baking

5.Lower the oven temperature slightly
Bake at 160–170°C instead of very high heat. High heat makes the center rise too fast.

6.Use cake strips or a wet cloth
Wrap a damp cloth or baking strip around the pan to help it bake evenly.

7.Tap the pan before baking
Gently tap the pan on the counter to release air bubbles.
8. Place the pan in the center of the oven
This ensures even heat circulation.

After Baking

9 .Cool the cake upside down
Turn it out onto a cooling rack or plate to help flatten the top.

19. Trim if needed
Use a serrated knife to level the cake before decorating.

17/10/2025

17/10/2025

TheBlessedHands 🌟💫🙏 We are readly available press your order now 🚀💥🔥👍💪

05/10/2025

Theblessedhands #

Check out Mrs Biseki’s video.

14/09/2025

Turning moments into masterpiece ✨️ 💖 😍 💕

11/09/2025

For all your birthday and wedding cakes, as well as décor for any occasion, feel free to contact us on 078 846 7683."