Featured Recipe

Red Velvet Petit Cakes

  • 25g Red food colouring
  • 400g Anchor Sour Cream
  • 7g White Vinegar
  • 200g Anchor Unsalted Butter
  • 450g Caster sugar
  • 4g Vanilla essence
  • 230g Eggs
  • 500g Plain Flour
  • 5g Baking soda
  • 5g Baking powder
  • 25g Cocoa powder
  • 250g Anchor Cream Cheese

To assemble this dish you will need:

  • Once the red velvet cake is cool remove from the tray and cut into 60mm rounds
  • Brush each round with raspberry coulis and assemble by piping a quantity of frosting on the base of one round cake, place some fresh raspberries on top (or freeze-dried or frozen if out of season) and sandwich with another round
  • Decorate the top with more frosting and then sprinkle
    with chopped pistachios, freeze-dried raspberries and garnish as desired

You will need:


Mix the red colour, half the sour cream and vinegar together


Cream the softened butter, vanilla and caster sugar, add eggs gradually


Fold in 1/2 of the sieved dry ingredients, fold in 1/2 of the sour cream mix, fold in the remaining dry ingredients, fold in the remaining sour cream mixture


Spread the mixture evenly onto the prepared baking tray and bake at 160°C for approximately 25-30 minutes


Method - Cream Cheese Frosting

  • Beat cream cheese until smooth and then add the softened butter and blend through
  • Add the icing sugar and lemon juice and blend until smooth and light