Well one recipe I have yet to try properly from scratch is a true red velvet cake, now with a couple of orders coming up later in the year it is time to experiment (The office girls at my day job have been warned they got a test cake coming in haha)
Right...ingredients at the ready...
Right...ingredients at the ready...
The recipe I have chose to try this time is the Hummingbird Bakery Red Velvet cake (thought it was found via a different source).
One of the reasons to test this as a giant cupcake is to see if I had the correct quantities needed for the size of the molds.
One of the reasons to test this as a giant cupcake is to see if I had the correct quantities needed for the size of the molds.
This made a "wet" mixture, as you can see i filled the molds generously, yet allowing enough space for a rise...and did it rise!
Note to self...lower oven temperature for a longer bake to try and prevent the volcano top.
I also tried a different spray to grease the mold and for some reason this made the outside edge of the cake very "holey"...the inside is perfect though, and usually the outside would be covered with a chocolate or candy melt shell and the buttercream or frosting anyways.
 |  Normally this style of cake would be covered with a cream cheese frosting, I chose to use a normal vanilla buttercream and topped with red sugar sprinkles. |
It was very well received by my work colleagues
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