Baking with Tracey

This weekend just passed I decided to make a cake.  Not just for fun; I was having lunch with some friends and it was my job to bring dessert.  So I decided to make this Red Velvet and Raspberry Supreme cake from Sweetapolita.  Rosie’s website is my go-to when I need cake inspiration.

So I baked the cake, aiming for six layers.  I made one small change to the recipe – I used sour cream instead of mayonnaise as that’s what I had in the fridge.  I can only assume it was a suitable substitute as the cake turned out wonderfully.  I also decided not to do the whipped cream layers, mostly because I am not a fan of whipped cream on anything (except maybe hot scones).  So I doubled the marshmallow cream cheese frosting and used that in every layer instead.


I put fresh raspberries on every second layer of marshmallow cream cheese, and they really added to the overall taste.


It turned out pretty well, I think, although I suspect my piping skills leave a bit to be desired…


But who cares when the cake is this tasty?


I think next time I might also increase the cocoa in the recipe, as this wasn’t quite chocolatey enough for my liking. It’s not my favourite red velvet cake recipe, but it’s pretty damn good and the marshmallow cream cheese is spectacular. SPECTACULAR.


4 responses to “Baking with Tracey

  1. The Army of Four November 19, 2013 at 8:57 am

    This cake is going to haunt me until I make it. It looks so beautiful!!!

  2. Debstar November 21, 2013 at 9:41 am

    I’m pretty sure I gained a kilo just from looking at the photos. Thanks for that!

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