Boiled Flour Butter Cream Frostingrefer Notes for recipe link
First set the oven for pre-heating at 180°C for 20 mins. Grease the baking trays with butter and dust off with flour. Line the baking trays with parchment paper.
In a mixing bowl add butter and beat until fluffy. Add sugar and beat for a minute.
In a small bowl add dutch processed cocoa powder and tomato red liquid food color and mix well.
Bring all the beaten butter together and add the cocoa powder food color mixture along with whisked curd.
Beat again for a couple of minutes until everything is mixed well.
Sieve flour into the butter mixture. And beat again for a minute until the flour is combined well.
In a small bowl add baking soda and vinegar. The mixture turns frothy.
Quickly add it to the batter and beat again for a minute. The batter becomes light and fluffy.
Pour the batter equally between the two baking trays.
Bake for 30-35 mins at 180°C and insert a tester to check if the cake is baked. Remove from the oven. Cool them down for 5-7 mins before inverting them onto a plate. Let them cool down completely before frosting.
Optionally, you can sprinkle sugar syrup on the cakes after they are cooled down.
Apply the frosting on top of 1st cake and spread it evenly.
Then place the 2nd cake on top of it and crumb coat it evenly on all sides.
Now add additional frosting on top and decorate the cake as you please. Sprinkle any bits of remaining red velvet cake crumbs on top. Decorate with silver balls or sprinkles.
Store the cake in an airtight container and consume within a week.