Wednesday, October 22, 2014

Pomegranate Bundt Velvet Cake Recipe

Halloween is in a few days time. Just remembered some childhood scary nightmare where in a pool of blood with tons of eyes looking out for help!

Loading this picture to facebook and share with some of my friends on my creation and I have a mix votes of scary vs porn. Oh My! What do you think? Drop a comment before you tell me how you feel.

Also, one question we need help here!!! Anyone knows what kinda brand/country we can grab to get soft seed pomegranate?

Pink Velvet Recipe

Pre Mixed Dry Ingredients
180g Top Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Fine Salt
1 teaspoon Baking Powder

For convenience, Place a plastic bag on your weighing machine to weigh the flour. Follow by adding all the other ingredients, twist the plastic bag to leaving a little air inside and give it a nice shake until it is evenly distributed.

Other Ingredients
58g Salted Butter
150g Fine Sugar
2 Eggs
170ml Buttermilk
1 teaspoon White Vinegar
1 teaspoon Vanilla Extract
0.5 teaspoon Red Food Colouring

Step 1 Line cupcake paper in cupcake moulds.
Step 2 Pre-heat oven at 180°C.
Step 3 Mix Buttermilk, Vanilla Extract and Red Food Colouring in a cup and mix until the colouring is disolved. Set aside.
Step 4 Cream the Salted Butter and Fine Sugar until all the Sugar dissolve.
Step 5 Add in one Egg at a time and mix well.
Step 6 Add in the Buttermilk mixture and mix well.
Step 7 Add White Vinegar and continue mixing.
Step 8 From here on, slowly fold in the Pre Mixed Dry Ingredients (splitting it to 3 parts) by hands. Beware not to overmix.
Step 9 Pour the batter in the Bundt Pan.
Step 10 Bake for approx 30mins to 40mins or when you insert the cake tester, when it come out clean then the cake is done.
Step 11 Leave it to cool in the tray for 15mins before removing to fully cool on a wire rack.

Covered with Whipped Fresh Cream Frosting Recipe & Tips. For recipe Click here!

3 cups of Pomegranate
18 to 20 pairs of Homemade Chocolate Eyes
Cover the Pomegranate and look how pretty it is! Apologize It's my 1st time froasting whipped cream was told to put at least 1cm thick in between so it'll look much more prettier.

We love this recipe. It's a keeper.


Some tips from us after our 1st attempt:
- If possible find Soft Seed Pomegranate as it gets pretty annoying if the seends are hard and big.
- Volcano Top: Generally, the smaller the cake the higher the temp but shorter time, vice versa, the bigger the cake the lower the temp but longer time. How much longer or shorter depends on individual oven. If the big ones is baked after the small ones, the oven might be hotter than 180 degrees by the time the big ones were sent in.

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

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