Tuesday, December 30, 2014


Hey guys, if you are on my Instagram timeline you would know what I was up to today. Yep! After 4 years of not baking I picked up my spatula and baking pans and got baking.

I was bored one day and decided that it was time to bake again. I wanted to bake something different so I went to YouTube to check out some tutorials. I decided to try red velvet cake. I watched almost 10 videos and each had different styles of making it. But I settled for one from a lady in U.K (can't remember her name).

Here is the recipe:


235g Flour
15g Cocoa Powder
250g Sugar
3/4 teaspoon salt
270g Margarine
4 large eggs
3 tbs buttermilk (alternative)
A few drops of red colour paste
1 tsp Vanilla extract
3/4 tsp Bicarbonate of Soda
1 tsp Vinegar
1 tbs Baking powder


Cream the margarine and sugar till it is really fluffy. I mixed till I couldn't anymore. I don't have an electric mixer and I couldn't continue creaming until it was really fluffy.

Add all the eggs slowly and mix.

Add flour (sifted), baking powder, salt and cocoa little by little and mix.

At this point, I added mixed fruits and a little amount of brandy (it is not part of the recipe but i don't like cakes without mixed fruits and I added brandy to preserve the cake). I then removed some to bake as plain chocolate cake.

Add half of the buttermilk (i used the alternative as I have no idea where I would get the buttermilk. I used 1 tsp of vinegar to 1 cup of low fat milk and used it within 5 mins. The milk curdles immediately).

Then mix the red color paste with the other half of the buttermilk and add to the cake batter.

Mix your vinegar and baking soda and immediately pour it in the batter then mix.

Line your muffin pan with cupcake cases, pour and bake in a preheated oven for 25 mins. I have no idea about the temperature i used but I used the lowest level of heat in our oven which was one.

The mistake....the bottom layer came of
1/4 cup of Margarine
1/4 cup of Shortening
2 tsp of milk
2 cups of Icing sugar
1 tsp of vanilla extract

Cream the margarine and shortening till it was fluffy.

Add the icing sugar in bits and mix it.

Add the vanilla and milk and cream till it is really fluffy. You can color it if you desire.

Here are pictures, hope you like it.

Colored sugar....

The cakes were amazing. I made a mistake with the large cake when removing it but it was still okay. I had always wondered why cakes made in other countries were softer, I always thought it was because of the butter used. I just realised it was because of the flour, sugar and margarine ratio.

I had fun making them and my grandma was in awe of the process and was truly marveled at my skills. This should be the first time that she has seen me bake from start to finish. She actually stayed with me throughout the process (she usually sleeps a lot but she was awake through out and even tried to cream the butter). My decorating skills needs some serious upgrading but I know I would be good soon.

It was a real fun day and I am glad baker diva is back. Now I need to try out new cake recipes...

That is all folks. Hope you try out the recipe and have fun baking.

Thanks for stopping,

Luv ya,
Petite Diva


  1. I waaant!! They're lovely. You're patient o. I never do the piping on my icing. I bought the kit and I used it just once. I just paint it on. Lol.
    Are you still in Lagos?

    1. Thanks. I want to improve so I need to use the bag. Yes I am.....

  2. Babes if not because I'm watching my weight, would have asked for my own. Looks delicious. Happy new yea mi love

    1. You can still indulge in half of it. Thanks, it was. Same to you....

  3. Replies
    1. Sorry....lol. Happy new year dear...

    2. Apology not accepted diva. If you give me whipped shea butter I'll forgive you *whispers* I want to go natural

    3. Okay I would see what I can do. Have you researched on going natural? It is not beans o. You need to be determined because sometimes it can be frustrating.


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