Raspberry Purée Filling

Ingredients:

• 1,000 g raspberry purée

• 100–200 g granulated sugar (adjust to taste)

• Optional: 10–15 g pectin (for thicker and more stable purée)

Method:

1. In a saucepan, combine raspberry purée and sugar.

2. Cook over medium heat, stirring until sugar dissolves and the mixture starts to boil.

3. Reduce heat and simmer for 5–10 minutes until slightly thickened but still pipeable.
   If using pectin, mix it with a little sugar first, then add to the boiling purée and cook briefly until thick.

4. Strain the purée to remove seeds so it becomes very smooth.

5. Let it cool completely.

6. Transfer to a piping bag and refrigerate until needed.

   
   

   ---

Red Velvet Cake

Ingredients: 

• 600 g all-purpose flour

• 80 g cocoa powder

• 5 g baking soda

• 5 g salt

• 226 g unsalted butter, room temperature

• 600 g granulated sugar

• 4 large eggs, room temperature

• 10 ml vanilla extract

• 480 ml milk

• 15 ml white vinegar

• 30 ml red food colouring (or enough to get a deep red colour)

Method:

1. Preheat oven to 175°C (350°F). Prepare 5 × 5 cm square silicone molds.

2. Make buttermilk: mix milk and vinegar, let sit 5–10 minutes until slightly curdled. Add vanilla and red colouring.

3. In a separate bowl, sift flour, cocoa powder, baking soda, and salt.

4. Beat butter and sugar until pale and fluffy.

5. Add eggs one at a time.

6. On low speed, alternate adding dry ingredients and buttermilk in three additions, starting and ending with dry ingredients. Do not overmix.

7. Fill molds and level the surface.

8. Bake 18–25 minutes until a toothpick comes out clean.

9. Cool 10 minutes, then remove and cool completely.

10. Wrap and freeze until solid. Cake must be frozen for assembly.

Soft Cream Cheese Filling

Ingredients: 

• 500 g cream cheese, room temperature

• 250 g unsalted butter, room temperature

• 200 g powdered sugar, sifted

• 5 ml vanilla paste or extract

• 1 g salt

   

Method:

1. Beat butter, powdered sugar, vanilla, and salt until very light and fluffy, about 5–7 minutes.

2. Add cream cheese gradually on low speed.

3. Mix only until smooth. Do not overmix or the filling will become runny.

4. Transfer to piping bags and refrigerate until ready.

   ---

Cake Assembly

You will need: 

• Frozen red velvet cakes
• Cream cheese filling
• Raspberry purée

Method:

1. Remove frozen cakes from freezer.

2. Trim tops and slice each cake horizontally into 3 equal layers.

3. Pipe cream cheese on the bottom layer.

4. Pipe raspberry purée in zigzag or dots.

5. Add second layer and repeat.

6. Top with the final cake layer.

7. Optionally apply a thin crumb coat of cream cheese on the sides.

8. Freeze assembled cakes for at least 2 to 3 hours until completely solid.

   ---

Chocolate Coating and Decoration 

Ingredients

• 2.5 kg Embassy Azalea Milk Chocolate Couverture 34%

• White cocoa butter

• Red cocoa butter

• Frozen cake bricks

Decoration (Optional)

1. Melt white and red cocoa butter separately.

2. Brush or splatter onto baking paper to create patterns.

3. Let set, then break into shards.

   ---

Chocolate Coating

1. Temper the milk chocolate.

2. Place a cooling rack over lined trays.

3. Take one frozen cake at a time from the freezer.

4. Place on rack and pour tempered chocolate generously over the cake.

5. Let excess drip off.

6. Add cocoa butter shards before chocolate sets.

7. Transfer carefully to clean paper or a plate.

8. Repeat for all cakes.

9. Let chocolate set fully.

10. Slice in half to reveal the beautiful layers.