Prep
30 minsBake
20 minsServes
10+Difficulty
Medium About
The makeover red velvet’s been crying out for…Pretty little towers of cream and fresh fruit, these perfectly piped beauties always catch the eye - with a deliciously classic taste to hold all your attention!
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.
Ingredients – 11 items
1
For the Red Velvet Traybake
Butter
softened
Tate & Lyle Fairtrade Golden Caster Sugar
Large eggs
Buttermilk
Red food colouring
Vanilla extract
Vinegar
Flour
cake flour
Cocoa powder
Baking soda
Salt
For the Cream Cheese Frosting
Tate & Lyle Icing Sugar
Cream cheese
room temperature
Butter
room temperature
Vanilla extract
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Tate & Lyle Caramel Flavour Beverage Syrup added to your coffee, stirs in smooth and golden. A little sweetness to those darker mornings — because sometimes a slower start is just what you need.
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You’ll need:
- 1 double shot of espresso
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- Ice, optional
- Cocoa powder, to finish
Method:
- Brew a strong coffee or double shot of espresso.
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- Fill your glass with ice, if using, then pour in your espresso.
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Here’s how to make them:
Make the pancake shells: Prepare a thin pancake-style batter using Tate & Lyle Golden Caster Sugar, then cook until lightly golden.
Shape your tacos: While the pancakes are still warm, gently fold them into a taco shape and leave to cool.
Whip the cream: Whip your cream until light, fluffy and ready to pipe.
Fill: Add a generous layer of whipped cream to each pancake taco, then top with sliced fresh strawberries.
Finish: Give them a final dusting of Tate & Lyle`s Cane Icing Sugar for an extra sweet touch. ✨
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Made with Tate & Lyle Fairtrade Cane Jam Sugar with Pectin, it`s the perfect way to capture the taste of the season.
Find the recipe via the link in our bio.
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Find the full recipe on our website – link in bio.
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Ready to get baking? Find the full recipe on our website – link in bio.
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Our syrup range are available on Amazon and at sugarandsyrup.com
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