Ingredients
- RED VELVET CAKE:
- 170g (6 oz) of butter
- 280g (1¼ cups) of caster sugar
- 100g (1/2 cup) of brown sugar
- 3 large eggs
- 1 tsp of vanilla extract
- 50ml (1.5 oz) of liquid red food colouring
- 3 tbs of water
- 300g (2½ cups) of plain (all purpose) flour
- 3 tbs of cocoa powder
- 1½ tsp of baking powder
- ¼ tsp of fine sea salt
- 250ml (1 cup) of buttermilk
- 1 tsp of baking soda
- 1 tbs of vinegar
- ITALIAN BUTTERCREAM FROSTING:
- 6 egg whites
- 380g (1⅔ cups) of caster sugar
- 1 tbs of glucose syrup (light corn syrup or golden syrup)
- 100ml (6¾ tbs) of water
- 600g (5¼ sticks) of butter
- ½ tsp of peppermint essence (oil based), or to taste
- DECORATION:
- 6 candy canes, crushed