250g butter
200-250g castor sugar
4 eggs
250g self raising flour
1 tsp of vanilla
4 tbsp of milk
Pinch of salt
1.
Cream butter and sugar till fluffy
2. Add vanilla & add egg one at a time till creamy
3. Add in sifted flour & salt by 2 or 3 portion mix well
4. Add in red food colouring (skip this if you are making plain butter cake)
5. Finally add in the milk (you may use beet root juice to replace for Red Velvet Cake)
6. Mix till well combine.
7. Bake at 180degC for 18-20min for cuppie and 45mins for an whole cake.
2. Add vanilla & add egg one at a time till creamy
3. Add in sifted flour & salt by 2 or 3 portion mix well
4. Add in red food colouring (skip this if you are making plain butter cake)
5. Finally add in the milk (you may use beet root juice to replace for Red Velvet Cake)
6. Mix till well combine.
7. Bake at 180degC for 18-20min for cuppie and 45mins for an whole cake.
Cream
Cheese Frosting
1
block of Philadelphia cream cheese (250g)100-150g icing sugar
1.
Cream the cream cheese till fluffy
2. Add in the icing sugar and continue mixing till well combine.
3. 1 drop of pink colouring to the cream cheese for effect
2. Add in the icing sugar and continue mixing till well combine.
3. 1 drop of pink colouring to the cream cheese for effect
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