Ingrédients pour Royal Blue Velvet Cake
- White Cake Mix
- Buttermilk
- Vegetable Oil
- Eggs
- Unsweetened Baking Cocoa
- Food Coloring
- Marshmallow Creme
- 1 cup (2 sticks) Unsalted Butter, softened
- 4 cups Powdered Sugar
- 1/2 teaspoon Salt
- Cooking Spray
- 1 cup Granulated Sugar
- 1/2 cup Light Corn Syrup
- 1/4 cup Water
- Blue Food Coloring
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Comment préparer Royal Blue Velvet Cake
- Preheat oven to 325°F (160°C). Grease and lightly flour three 8-inch round cake pans.
- In a large bowl, combine all cake ingredients.
- Beat with an electric mixer on low speed for 30 seconds, then increase to medium speed and beat for 2 minutes, scraping down the bowl occasionally.
- Divide batter evenly among the prepared cake pans.
- Bake for 22-27 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 15 minutes before inverting onto a wire rack to cool completely.
- While cakes cool, prepare the marshmallow frosting:
- In a large microwave-safe bowl, combine marshmallow creme and butter.
- Microwave uncovered on high for 15-20 seconds to soften the marshmallow creme.
- Beat with an electric mixer on medium speed until smooth and creamy.
- Gradually beat in powdered sugar and salt until light and fluffy.
- If necessary, trim the tops of two cake layers to create flat surfaces for even stacking.
- Place one cake layer, top side down, on a cake plate.
- Spread with 1/3 cup of frosting.
- Top with the second cake layer, top side down, and spread with another 1/3 cup of frosting.
- Place the remaining cake layer, top side up, on top.
- Frost the entire cake with the remaining frosting.
- Cover loosely and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to settle and the candy garnish to harden.
- Prepare the candy garnish (optional):
- Line a baking sheet with foil and lightly grease with cooking spray.
- In a 2-quart saucepan, combine sugar, corn syrup, and water. Stir over medium heat until the sugar dissolves.
- Bring to a boil, then continue heating without stirring until the mixture reaches 300-310°F (150-155°C) on a candy thermometer, or until a small amount dropped into cold water forms hard, brittle threads.
- Remove from heat and immediately stir in desired amount of blue food coloring.
- Pour onto the prepared baking sheet and let cool completely. Break into pieces.
- Garnish the cooled cake with the candy pieces.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
225g
Fat
43g
Carbs
24g
