This weekend I invited my mum and dad over for coffee and cake, with a little help from my friend Betty. Baking goddess Betty Crocker recently sent me a package full of goodies to celebrate the launch of its new Vanilla Icing and Rainbow Sprinkles gorgeousness and in this package was a red velvet cake mix and delicious cream cheese icing. With red velvet cake being mum's favourite I thought I'd make the most of a free Sunday afternoon and get them round for a sugar overload.
I'm usually against using cake mixes as I presumed they wouldn't taste "homemade" - yes, I know technically it's not homemade but I expected it to taste more processed. But with this mix all I need to do was add three medium eggs, 4 and a 1/2 tablespoons of vegetable oil (I used Rapeseed so don't worry if you haven't get vegetable) and 205ml of water.
Use a whisk to make the mix super smooth and pop into two greased baking tins. I wanted this to be more of a red velvet loaf hence the oblong tins. Bake this in a pre-heated oven on 160 degrees in a fan oven and gas mark 4 otherwise, then wait 30 minutes for it to do its thang.
Once it was out and cooled I covered it in the cream cheese which comes already prepared and then crumbled a few pieces of the cake over the top. Hey presto! A delicious cake ready for the rentals to come and taste. My dad didn't actually know it was a ready-made mix and said it super light and moist. Plus, inviting them around gave me a good excuse to get the blue and white china out.
The verdict? Speaks for itself really doesn't it. Thanks Betty.