Skip to Content
icon
×
image

Red Velvet Cakes with Marshmallow Butter Icing

A cake with an unusual and delicious icing. The double sized red velvet cake is baked in three separate cake pans of various sizes. The icing is not as rich as an all-butter icing. It is also ideally suited for cupcakes, because it has more volume than a plain butter icing. The red velvet cake and icing will keep fresh for two to three days.
Red Velvet Cakes with Marshmallow Butter Icing
  • icon
  • icon

You Will Need:

Cakes
  • 3 extra large eggs, at room temperature
  • 4 egg yolks
  • 1½ cups (375 ml) canola oil
  • ½ cup (125 ml) butter, melted
  • 2 cups (500 ml) fresh full cream milk, warmed
  • 2 x 580 g Ina Paarman’s Red Velvet Cake Mixes
Butter Icing
Marshmallow Icing
  • 4 egg whites
  • 1 x 250 g Ina Paarman’s Vanilla Icing Kit
  • crimson pink colour (optional)
Decoration
  • pink ribbon
  • fresh flowers

Method:

Cakes

Adjust the oven rack to the middle position, preheat the oven to 170 °C.

Butter three cake pans (20 cm, 18 cm, 15 cm) generously and line with baking paper.

Beat whole eggs and yolks, oil and melted butter together for 30 seconds on high speed until well blended.

Add warmed milk and beat briefly on high speed.

Add the contents of the packs, and gently mix in by hand with a spatula. Mix only until combined. It is important not to over mix.

Divide the mixture between the prepared pans and level the tops with the back of a tablespoon.

Place in the oven and bake. Small 15 cm cake for 20 minutes, Medium 18 cm cake for 30 minutes and Large 20 cm cake for 35 - 40 minutes.

Cakes are done when a thin-bladed knife inserted into the centre comes out clean or cakes pull away slightly from the sides of the pan.

Transfer pans to wire rack and allow cakes to cool for 10 minutes in the pans. Invert onto wire rack and cool.

Buttery Marshmallow Icing

Start with the marshmallow icing

Use a large spotlessly clean glass mixing bowl for the egg whites. Add the

Buttery Marshmallow Icing

Start with the marshmallow icing

Use a large spotlessly clean glass mixing bowl for the egg whites. Add the Vanilla Icing mix into the whites. Stir in.

Place the bowl over a slightly smaller saucepan with boiling water, keep stirring with a hand whisk over the boiling water for 8 - 10 minutes the mixture must be warm to the touch (warmer than bath water ± 70 °C).

Remove mixing bowl from the heat and beat vigorously with an electric beater on high speed for 10 minutes until cool, double in volume and fluffy. Leave on one side. Now mix the butter icing in a separate bowl, using the same beaters. Beat the butter until creamy, add the icing sugar and beat in. (No liquid)

Make sure that the marshmallow icing is cold before beating it into the butter icing. Beat just until blended. Streak through 2 - 3 drops of pink colour.

Pipe icing over cakes with our orange nozzle fitted into an extra-large piping bag.

Wrap pink ribbon around one of the cakes and decorate as in photo.

Red Velvet Cakes with Marshmallow Butter Icing

A cake with an unusual and delicious icing. The double sized red velvet cake is baked in three separate cake pans of various sizes. The icing is not as rich as an all-butter icing. It is also ideally suited for cupcakes, because it has more volume than a plain butter icing. The red velvet cake and icing will keep fresh for two to three days.
Red Velvet Cakes with Marshmallow Butter Icing

You Will Need:

Cakes
  • 3 extra large eggs, at room temperature
  • 4 egg yolks
  • 1½ cups (375 ml) canola oil
  • ½ cup (125 ml) butter, melted
  • 2 cups (500 ml) fresh full cream milk, warmed
  • 2 x 580 g Ina Paarman’s Red Velvet Cake Mixes
Marshmallow Icing
  • 4 egg whites
  • 1 x 250 g Ina Paarman’s Vanilla Icing Kit
  • crimson pink colour (optional)
Butter Icing
Decoration
  • pink ribbon
  • fresh flowers

Method:

Cakes

Adjust the oven rack to the middle position, preheat the oven to 170 °C.

Butter three cake pans (20 cm, 18 cm, 15 cm) generously and line with baking paper.

Beat whole eggs and yolks, oil and melted butter together for 30 seconds on high speed until well blended.

Add warmed milk and beat briefly on high speed.

Add the contents of the packs, and gently mix in by hand with a spatula. Mix only until combined. It is important not to over mix.

Divide the mixture between the prepared pans and level the tops with the back of a tablespoon.

Place in the oven and bake. Small 15 cm cake for 20 minutes, Medium 18 cm cake for 30 minutes and Large 20 cm cake for 35 - 40 minutes.

Cakes are done when a thin-bladed knife inserted into the centre comes out clean or cakes pull away slightly from the sides of the pan.

Transfer pans to wire rack and allow cakes to cool for 10 minutes in the pans. Invert onto wire rack and cool.

Buttery Marshmallow Icing

Start with the marshmallow icing

Use a large spotlessly clean glass mixing bowl for the egg whites. Add the

Buttery Marshmallow Icing

Start with the marshmallow icing

Use a large spotlessly clean glass mixing bowl for the egg whites. Add the Vanilla Icing mix into the whites. Stir in.

Place the bowl over a slightly smaller saucepan with boiling water, keep stirring with a hand whisk over the boiling water for 8 - 10 minutes the mixture must be warm to the touch (warmer than bath water ± 70 °C).

Remove mixing bowl from the heat and beat vigorously with an electric beater on high speed for 10 minutes until cool, double in volume and fluffy. Leave on one side. Now mix the butter icing in a separate bowl, using the same beaters. Beat the butter until creamy, add the icing sugar and beat in. (No liquid)

Make sure that the marshmallow icing is cold before beating it into the butter icing. Beat just until blended. Streak through 2 - 3 drops of pink colour.

Pipe icing over cakes with our orange nozzle fitted into an extra-large piping bag.

Wrap pink ribbon around one of the cakes and decorate as in photo.

Basket

Your Basket is Empty