So I was very lucky to be able to buy a new
Kenwood Chef recently. I decided to go for
John Lewis as the price was good, delivery excellent and after service with a good reputation.
A massive box with all the accessories arrived:
Food processor with 6 cutting discs and a chopping blade- this has revolutionised my pastry making and coleslaw preparation!
K beater for cakes, pasta and general beating
Stainless steel whisk for whisking from 1 lone egg to 12!
The creaming beater is great for cake making
The ThermoResist glass blender- makes easy work of soup blending as well as smoothie making.
The dough hook for great bread making
It was so exciting to unpack each item and find out where it went and what it did!
Instructions with each accessory helps the novice through the learning curve!
Kenwood also include a quick start cook book with some great starter recipes. I decided to try the red velvet cake included in the book as I have always wanted to give it a go.
So I used a
fluted savarin mold. I then piled lovely raspberries in the centre and added a few cute white chocolate stars.
This is a delicious, moist cake that is a great change from Victoria sponge or carrot cake.
I changed the recipe slightly from the one in the book.
For the cake:
120g butter
300g butter
2 eggs
1 tsp vanilla extract
1 tsp baking powder
1 tbspn cocoa powder
240ml of butter milk
Red food colouring (I used a small quantity of a red food colour paste)
For the icing:
600g of icing sugar
100g of butter
250g cream cheese
2 tsp vanilla extract
Method using the Kenwood:
1. Put butter and sugar into the bowl and using the creaming beater mix on medium speed until pale and fluffy. Add eggs and vanilla extract and mix on medium speed until combined.
2. Remove creaming beater and attach K beater, add flour, baking powder and cocoa a bit at a time, mixing on a slow speed between each addition until fluffy and well combined (it is handy to use the splash guard here to prevent dry ingredients from flying everywhere!)
3. Measure out butter milk into a jug and mix with the right amount of red colouring to give you your desired shade. Add this mix to the cake mixture in the bowl a little at a time on medium speed until you have a smooth deep red mixture.
4. Pour your mixture into your fluted savarin mold or into 2 cake tins and bake for 30 minutes or until a knife inserted into the sponge comes out clean. Remove from the oven at this point and leave to cool. Turn onto a cooling rack to completely cool when you are able to safely handle the cake tin.
Icing
1. Add butter, cream cheese and vanilla extract to the bowl and using the creaming beater, beat until smooth and well combined. Gradually add the icing sugar (again the splash guard may be useful here), mix until you have a creamy icing. Scrape the mixture into a smaller bowl, cover and place in the fridge for 30 mins.
2. Cut the cake through the middle lengthwise and spread the bottom half with some of the creamy icing. Place the top half back on to the creamy covered base and then cover the top with the rest of the mixture. If you are using 2 cake tin method there is no need to cut the cake in half, just spread the top of one cake with the icing and place the other cake on top and smother the icing over the top of this.
Rough icing is best with this cake so go for it and rough it up!!
Finally pile fresh fruit in the centre or on top and serve and enjoy!
Have you made red velvet cake? Is your recipe the same?
Do you have a Kenwood or other kitchen machine?
Happy Cooking!
XXXOOOOXXXX
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