Search Results for: Red Velvet

Red Velvet Cake Batter Ice Cream

So tomorrow’s Valentine’s Day, but unless you’ve been living under a rock I’m sure you already knew that.  But maybe you forgot – so let this be a subtle reminder.  

Have you sorted out what your doing tomorrow?  Flowers, chocolates, a romantic dinner?  I’m afraid I can’t help you with any of those, but I can help you make a really delicious dessert!  Remember that birthday cake batter ice cream I made last month?  Well I’ve updated the recipe for Valentines Day and I’m sharing it with you.  So before you read any further, I suggest you go get your ice cream maker out of storage and get it chilling in the freezer!

When you think of a Valentine’s Day dessert, what automatically comes to mind?  I’m just going to assume you said Red Velvet, cuz that’s what I’d think of too.  These days it seems like everyone is doing red velvet “something.”  I’ve seen red velvet pancakes, red velvet martinis, red velvet crepes, red velvet fudge, and red velvet brownies.  You name it, I’ve seen it.  Heck, I’ve even got an entire board dedicated to the Red Velvet creations I’ve come across on Pinterest (check it out, and feel free to follow me!)  I’ve come across one or two red velvet ice cream recipes as well, but nothing at all like this one! 

Unlike the other red velvet ice cream recipes I’ve seen, my version incorporates red velvet cake mix which gives it’s rich red velvet colour and taste, but it’s also got big chunks of red velvet cake AND swirls of cream cheese icing inside.  But wait!  There’s more!  I’ve also topped it off with even more gooey cream cheese icing. Oh, and some cute little heart sprinkles just as an added reminder that it’s Valentine’s Day.  

So do you want to know how to make my Red Velvet Cake Batter Ice Cream?  Well, most importantly you’ll need a box of Red Velvet Cake Mix (UK residents, you can order the Red Velvet Cake Mix herehere, or here.)  You’ll also need a few other things, so check out the recipe below.

Red Velvet Cake Batter Ice Cream
Serves 2 – feel free to double the recipe, but my ice cream maker only holds a small amount. 


1/2 Cup (125ml) Whole Milk 
1/4 Cup (113g) White Sugar 
1 Egg Yolk 
1 tsp Vanilla 
1 Cup (250ml) Double Cream or Whipping Cream 
1/2 Cup Red Velvet Cake Mix, sifted 

1 Cup Cubed Frozen Red Velvet Cake**
Cream Cheese Icing, divided (recipe below)
Sprinkles to garnish

Cream Cheese Icing:

4.5oz (125g) Cream Cheese
1 Cup (130g) Icing Sugar
1/2 tsp Vanilla


1.  First you’ll need to make your cream cheese icing which will be used as the swirl inside the ice cream, as well as the topping. Combine the cream cheese, icing sugar and vanilla in a medium sized bowl until smooth.  The icing should be slightly runny, but not watery.  Set aside, until it’s ready to be used in step 4.

2.  To make the ice cream mixture, pour the cream and vanilla into a medium sized bowl (one that has a lid), sift in the cake mix and whisk until well combined, set aside.  In a small saucepan whisk the milk, sugar, and egg yolk together until well blended. Cook the mixture over medium-low heat until stirring constantly until it reaches 160ºF (70ºC).  

3.  Remove the mixture from the heat and pour it into the cream and cake mix mixture. Whisk together until well combined.  Put the lid on the bowl, and place in the refrigerator overnight or for several hours until the liquid is cold.  

4. Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer’s directions until it reaches “soft-serve” consistency. Gently stir in the frozen red velvet cake chunks.  Pour 1/2 of the of the ice cream mixture into a plastic container (one that has a lid), and then swirl a few spoons of the cream cheese icing into the mixture.  Pour the other half of the ice cream mixture on top, and then swirl in a few more spoonfuls of the cream cheese icing.  Place the ice cream in the freezer for several hours or overnight until it has firmed up a bit.

5.  When you’re ready to serve the ice cream, put a few scoops in a bowl, and top it off with a few more spoonfuls of the cream cheese icing and some sprinkles.  Enjoy!

** I found it was easiest to divide my red velvet cake mix into three equal parts.  Since the cake mix calls for 3 eggs, it’s easy to divide the extra required ingredients (oil & water) into three so you can just bake 1/3 of the cake.  I baked my cake in a 8 inch round pan, and froze the round once it was baked.  Then once the cake is frozen, it’s really very easy to cut into cubes and then refrozen until you need it for your ice cream.

Oops!  After taking the time to photograph my ice cream it got a little melty!  

Red Velvet Whoopie Pies – They’re Not Just For Valentines Day!

So, the last few weeks have been pretty crazy for me, which once again has resulted in a lack of posts.  Eeek!  Even though I can’t post, it doesn’t mean I’ve stopped baking!  And once again our computer stopped working.  The hard drive basically died, which meant I was without a computer for an entire week – all my baking pictures were on it, so there wasn’t much I could do.  Luckily we’ve got it repaired which will tied me over until get my brand new Mac Book Pro in a week or so!!!   

 So, as you can probably tell by some of the sprinkles I used, I had intended for these Red Velvet Whoopie Pies to be up in time for Valentines Day – which obviously didn’t happen.  Now, I do know that Red Velvet Whoopie Pies were extremely popular this Valentines day, so perhaps a lot of you got a bit sick of seeing one Red Velvet Whoopie Pie after another.  Hopefully you’ve all had a break from them, and won’t moan and groan when you see these! 

I’d wanted to make Red Velvet Whoopie Pies for ages, and since Red Velvet cupcakes are my husbands absolute favourite, I thought it would be quite fitting I make him these for Valentines Day.  This recipe made about 18 whoopie pies, and we froze some since we couldn’t eat them all at once.  It’s now 2 weeks later, and my husband is still sneaking these from the freezer and they taste exactly the same as the day I made them. 

The original recipe (from Better Homes and Gardens) called for a basic cream cheese frosting filling, but I wanted to try my hand at doing a traditional marshmallow fluff filling with a cream cheese twist.  These whoopie pies looked beautiful with their bright and vibrant red colour.  Normally in the UK I think their red colour may have scared off a lot of people – especially parents, as food colourings are commonly frowned upon here.  It’s very hard to find any kind of vibrantly coloured decorating sprinkles or sugars here, as most of them are made with natural colourings and as a result their colours are very muted and bland.  Because of this I end up buying most of my sprinkles in North America whenever I get the chance to go back.  Even the smarties here (FYI: they don’t have chocolate smarties in the US, but they’re very similar to M&M’s) are now made with natural colourings, and as a result not only are they far less vibrant than the Canadian smarties, but the UK ones also taste different!  The yellow smarties taste a like lemon, and the orange ones of orange.  I really don’t like them because they all taste a bit fruity due to their natural colourings. Basically, I’m a fan of the saying “everything in moderation”.  One or two of these bright red whoopie pies isn’t going to kill you, and I don’t think they’ll make your kids go crazy either, but if you’re not a fan of the added food colouring, then feel free to leave it out.  The whoopie pies will taste exactly the same – bright red or not. 

Red Velvet Whoopie Pies

2 Cups (250g) Flour (plain/all purpose)
2 Tbsp Cocoa Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1/2 Cup (114g) Butter, softened
1 Cup (200g) Packed Brown Sugar
1 Egg
1 tsp Vanilla
1/2 Cup (125ml) Buttermilk
2 1/2 Tbsp Liquid Red Food Coloring  

1. Preheat oven to 375°F (175°C). Lightly grease 2 baking sheets, or line with parchment paper and set aside. In medium bowl combine the flour, cocoa powder, baking soda, and salt; set aside. 
2. In large mixing bowl beat the butter on high speed for 30 seconds. Add in brown sugar and beat until light and fluffy. Beat in the egg and vanilla. Combine the food colouring and buttermilk  together in a measuring cup.  Alternating between the buttermilk mixture and the flour mixture, add in each to the brown sugar and egg mixture, making sure to beat after each addition until just combined.  
3. Pour your batter into a piping bag and pipe your whoopie pies onto your cookie sheets.  You can also spoon the batter in 1- or 2-inch rounds, about 1/2-inch high on prepared baking sheets, allowing 1.5 inches between each round. 
4. Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely before filling. 

Fluffy Marshmallow Cream Cheese Filling

1/4 Cup Vegetable Shortening, such as Crisco or Trex
1/4 Cup Cream Cheese
2 1/2 Cups (315g) Icing Sugar
1/2 Cup Marshmallow Fluff
1/2 tsp Vanilla 

1. Beat the vegetable shortening on high speed for 30 seconds. Add in marshmallow fluff and vanilla, and beat for another 30 seconds until combined with the shortening. 
2. Gradually beat in the icing sugar until it’s all incorporated into the marshmallow fluff mixture.  
3. Fill your whoopie pies using a piping bag or spoon, and sandwich a dollop of filling between 2 whoopie pies.   

* After filling all of my whoopie pies, I found the marshmallow filling to be a tad on the soft side.  I’d suggest you have some extra icing sugar on hand in case you’d like to add in a bit extra in order to make your filling a little more stiff. 

I chose to sprinkle the edges of my whoopie pies with sprinkles.  You can choose whatever type of sprinkles and sanding sugars you like.  Simply hold your whoopie pies over a plastic container (the sprinkles will bounce off of glass!) and shake your sprinkles onto the filling so they stick.  Any unused sprinkles will fall into your container for you to save and use again.

Visiting The 2011 London Real Food Festival

What do you get when you combine fabulous wine, organic olive oils, spicy chorizo, local cheeses, gluten free brownies and adorable little baby lambs all together all under one roof?  The 4th annual London Real Food Festival that’s what!  Yesterday I attended day 3 of the 4 day event, and I had a fabulous time wandering around the festival exploring and chatting to the nearly 250 exhibitors who were showcasing their products.  It was great to see such a wide variety of food products on show, many of which were either organic or free range.

Almost every stall was giving away free samples of their food, so of course I had to take full advantage of them!  The first thing I stopped to try were some delicious handmade chocolates by Sciolti.  Their award winning chocolates use natural and locally sourced ingredients such as fruit, flowers and cream.  I tried their Kir Royal chocolate and it was delicious!  The filling was so smooth, and full of black current flavour.  I wish I would have remembered to go back and buy a selection of them to take home.  If you do get the chance to sample their chocolates I highly recommend them!

Next I stopped by My Sweet Tooth Factory and sampled some of their Oreo cheesecake squares which were really tasty.  They were also selling a variety of cupcakes and a really really nice and moist looking Red Velvet Cake – which I didn’t try, but really wish I did.  I wasn’t familiar with My Sweet Tooth Factory before today, but I was told they sell their cakes on Sundays at the Brick Lane Market.  

One of the things I was pleasantly surprised with was the Chocolate Fudge from The Old Chapel Fudge Company (their website is currently under construction).  Back home in Canada I used to love fudge, but since moving to the UK I haven’t been able to find fudge like we had back home.  Most of the fudge I’ve tried over here has been extremely sweet and rather dry and crumbly – and I’ll admit I usually end up throwing it out after a bite or two.  But not this time.  The Chocolate Fudge I tried had a rich and dense consistency, and was probably the closest thing to North American fudge I’ve tasted since living in the UK.  If you’re not a fan of chocolate fudge, don’t worry because The Old Chapel Fudge Company had a wide variety of flavours to choose from.

There were so many delicious foods on offer at the Real Food Fest, so I was really thankful for all the samples that were being given out – there was no way I could eat more than 1 or 2 full sized portions.  After wandering around and stopping off to eat one of the best hamburgers I’ve had in a long time (sorry – can’t remember the name of the place!) it was time to explore more of the baking stalls.  

One of the first things that caught my eye after lunch was the most amazing looking Rich Chocolate Tart from The Pudding Stop.  This thing was seriously good!  It had the richest smoothest chocolate filling, but still somehow managed to taste light as air and not heavy at all.  If you manage to make it down to the last day of the Real Food Festival tomorrow I’d definitely recommend trying this one!  

Another thing that got my attention was the fabulous looking cupcake display from Sweet Things.  And after reading rave reviews about their cupcakes yesterday by I Heart Cupcakes, I decided that this would be the only cupcake I would try at the festival as I absolutely hate wasting money on bad cupcakes!  Sweet things sell loads of other yummy treats beside cupcakes, and they also have a large selection of wheat free cakes.  I bought one of the last regular vanilla cupcakes they had left.  It was very nice, and had a really yummy icing on top that I’m pretty sure was  swiss meringue.  

Finally I stopped by to see Caroline who owns and operates the fabulous Sugar Grain which specialise in gluten free and wheat free products.  I’d met Caroline once before at a food blogging event, and she was so lovely I haven’t been able to stop thinking about her and her products since!  Sugar Grain have a stall at Borough Market, and I’ve been wanting to stop by and sample some of her products for ages but just never got the chance until today.  I had a hard time choosing what to try, but I opted for the award winning Raspberry and White Chocolate Chunk Brownie and I’m so glad I did.  That thing was seriously good!  And I’m not just saying that to be nice!  The brownie was so nice and moist, and had a rich chocolate flavour bursting with fresh raspberries.  If I hadn’t have waited until I left the Real Food Festival to try it I would have gone back and bought a second one.  

There was no way I could stop and sample everything without physically exploding (or going totally broke), but there were a few other things that caught my eye, although I don’t remember the the names of companies who were selling them.

Giant meringues 

Savoury macarons accompanied by your choice of cheese

And of course there were sweet macarons too!

If you’re looking for something to do today – Sunday May 8th, then I’d definitely suggest visiting the Real Food Festival.  There are loads of different foods and products available, and don’t worry they’re not all sweet!  Like I mentioned before, there was a wide variety of meats, cheeses, fish, olive oils, spices, cereals, breads, fresh vegetables etc.  You name it, they have it!  And bring your kids too because they had the most adorable little baby lambs on display courtesy of the Real Farm Lambing School in Scotland. 


This was my first visit the Real Food Festival and I had a great time exploring and trying all of the different products that were available. I will definitely be back again next year!  If you do manage to stop by today, and if I would recommend one thing for you to try it would be Sugar Grain’s award winning Raspberry and White Chocolate Chunk Brownie.  Simply divine!

Cupcake Camp London

After months of anticipation Cupcake Camp London finally arrived last Sunday, which also happened to be Halloween.  As I’m sure you’re all aware, I helped to sponsor the event, and shared a table with Cupcake Kelly from an American Cupcake in London.  I’ll admit, that although I was a sponsor, I underestimated just how popular Cupcake Camp London was going to be.  It seemed like almost every day a new judge or special guest was being added, and more and more cupcakes were being donated. As a result I began to feel under a bit of pressure to show up to Cupcake Camp with loads of amazing cupcakes.  For some reason I hadn’t given a lot of thought to the cupcake flavours I was going to bake, and as a result found myself testing out new recipes the day before.  I don’t recommend you do this by the way.  In the end I settled on making 4 different cupcakes:    

Blood Velvet Cupcake

Cookies & Cream: Moist chocolate cake with  an Oreo cream cheese filling and Oreo crumb buttercream 

Apple Spice: Apple spice cake topped with cinnamon cream cheese icing 
Blood Velvet: Red velvet cake topped with cream cheese icing and “blood” drops 
Pink Champagne: Pink champagne cupcakes filled with white chocolate ganache, topped with strawberry champagne buttercream

Apple Spice Cupcakes with mini fondant apples

After baking nearly 100 cupcakes, I stood back, looked at them and thought – how on earth am I going to get 100 cupcakes, 3 cake stands, posters, fragile gumpaste decorations, and all my other supplies down to the venue in Camden using only the train and tube?  Let me tell you – it wasn’t easy!  Luckily I had a strong husband to help!  But seriously, I don’t recommend anyone try and lug 100 cupcakes + supplies 25 miles using only public transportation.  The only saving grace was that we were travelling on a Sunday, and not in week day rush hour traffic like I had done before for Iron Cupcake London. 

 Made With Pink’s Table Display

When we finally got to the event, I still needed to ice my Blood Velvet and Apple Spice cupcakes (the cream cheese frosting is soft & I didn’t want the swirls loosing their shape), set up my table and put the decorations on my cupcakes.  To make a long story short, I just barely managed to get everything done in time, before the public started filtering in, but I did it and I think our table looked pretty good!  Daisy Coole (the event organizer) hooked Kelly and I up with a pretty good table location as well – we were the second table in the main room which meant that our cupcakes were among the first that people would see when they entered the venue.

Cupcake Kelly’s Table complete with Sundae, Bubble Gum, Orange Velvet & Root Beer Cupcakes

One of my cupcake stand with Cookies & Cream, Apple Spice & Pink Champagne Cupcakes

Cupcake tickets were sold for £1 each, and could be exchanged for 1 cupcake, which meant that a person could come away with 12 delicious cupcakes for only £12. A bargain!

 Cupcake Camp London also sold frosting shots!

The Camp was held at the Stables Market in Camden at a venue called Proud Galleries which was actually an old horse hospital back in the 1800’s.  I think that’s pretty cool. Unfortunately the lighting inside wasn’t great for taking pictures, so I didn’t get many good ones.  And because I had to stick near my table to hand out my cupcakes, I wasn’t able to get many pictures of  all the amazing cupcakes that the other bakers had donated, but I managed to get a few.   

 Little Work of Art Category

Halloween category

Halloween category

As you can see above, there was a also contest element for Cupcake Camp with several different categories including “Halloween”, “Best Taste”, “Little Work of Art”, “Best Vegan” and “Taste of London”.  I had been planning my Halloween entry for weeks after coming across an amazing cupcake book called A Zombie Ate My Cupcake, which had loads of Halloween inspired decorating ideas. I had planned on making the “Bleeding Heart” cupcakes, which was essentially a Red Velvet Cupcake wrapped in red fondant and coated in a slimy red piping gel to look like a real bleeding heart! 

Bleeding Heart picture courtesy of Lily Vanilli

I managed to find some gory paper plates with bloody hand prints on them to serve up my bleeding heart cupcakes, but my plans were foiled when I found out that the author – Lily Vanilli had been added as a last minute judge in the Halloween category.  I didn’t want it to look like I’d directly copied all her ideas and presented them to her at Cupcake Camp, so I had to come up with a new idea.  Something artistic, and a bit gruesome!  After a lot of thought, I settled on a Red Velvet cupcake that I covered in cream cheese frosting, and then rolled peach fondant to look like a brain.  But a just brain alone is a little boring.  It needed a something extra so I made a saw blade out of grey gumpaste, and added some shimmer dust to it to give it a metallic look. And of course, I had to add a bit of blood to complete the realistic look! 

I wasn’t sure if the Halloween category was going to be judged on looks or taste, so I also included a normal blood velvet cupcake on the plate as well.  In the end, the cupcakes were only based on looks and although my brain cupcake didn’t win, I’m still really pleased with the way it turned out.  Eerily realistic!  I’d love to make these again next year, and if people are interested I’ll even do a little tutorial to show you how I made them.  They’re not hard – I promise! 

Overall, I had a really great time at Cupcake Camp, and look forward to next years event.  A huge congratulations must go out to Daisy Coole who organized the event – I don’t know how she did it!    

There was so many cupcakes at Cupcake Camp, I don’t know how people chose!

In the end, nearly 2,500 cupcakes were donated and the total money raised for the North London Hospice Society was nearly £4,000!  All you bakers out there should be very proud of yourselves!

Happy Halloween!

I just wanted to put up a quick post to wish everyone a very Happy Halloween, and to thank those of you who turned out today for Cupcake Camp London.  It was a really fun event and we had a great turn out with thousands of cupcakes (nearly 2,500!) and loads of eaters.  There were so many amazing cupcakes, I don’t know how people decided on which ones to get!  I baked four different flavours for the event: Pink Champagne, Blood Velvet (aka Red Velvet), Cookies & Cream, and Apple Spice, and sold out in just over an hour!  All proceeds from the day went to the North London Hospice Society, and although I don’t know the total amount raised I’m sure it was a lot!  I’ll do a full re-cap of the event soon, but in the mean time I’ll leave you with a picture of my Halloween inspired brain cupcake.  Beware – it’s pretty gruesome!

Yes!  That is a cupcake!  Inside my fondant brain is a delicious “Blood Velvet” cupcake with cream cheese frosting.  I’m pretty pleased with the way it turned out. Very gruesome indeed!