Instructions
For the Red Velvet Cakes
- Preheat the oven to 180°C and butter a 33 x 46 cm half-sheet pan. Then set aside.
- In the bowl of a stand mixer or in a medium bowl with a handheld electric mixer, cream the butter and sugar together until light and fluffy.
- Add the eggs, one at a time, followed by the buttermilk, food colouring, vanilla extract and vinegar.
- Whisk together flour, cocoa powder, baking soda, and salt, then fold into the batter.
- Spread evenly in the pan and bake for 18 to 20 minutes.
- Let cool completely in the pan, then using a circular cookie cutter cut out even circles stacking the mini cakes into three layers with frosting spread between each layer.
- Decorate with piped frosting and red berries.
- Store in an airtight container in the refrigerator for up to 3 days.
For the Cream Cheese Frosting
- In a large bowl, using an electric mixer on medium-high, cream together the cream cheese and butter.
- Once light and fluffy, add in the icing sugar and vanilla, whipping until it is smooth and creamy.
- This can be stored covered in the fridge for up to 4 days.
