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


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