Desserts > Cake > Special Occasion Cakes > American Cakes > Red Velvet Cakes

Red Velvet Rose Mirror Cake Recipe

Ingredients with Measurements:
- 1 box red velvet cake mix
- 3 eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1/2 cup sour cream
- 1/2 cup sugar
- 1/4 cup water
- 1/4 cup corn syrup
- 1/4 cup sweetened condensed milk
- 1/4 cup white chocolate chips
- 1/4 cup heavy cream
- 1/4 cup gelatin
- 1/2 cup cold water
- Red food coloring
- Edible rose petals

Special equipment needed:
- 8-inch cake pan
- Mixing bowls
- Whisk
- Electric mixer
- Saucepan
- Silicone mold
- Cake board
- Pastry brush
- Piping bag

Step-by-step instructions:

1. Preheat the oven to 350°F. Grease an 8-inch cake pan and set aside.
2. In a mixing bowl, combine the cake mix, eggs, vegetable oil, water, and sour cream. Mix until well combined.
3. Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
4. Let the cake cool completely before removing it from the pan and placing it on a cake board.
5. In a saucepan, combine the sugar, water, corn syrup, sweetened condensed milk, and white chocolate chips. Heat over medium heat, stirring constantly, until the chocolate chips are melted and the mixture is smooth.
6. Remove the mixture from the heat and let it cool for a few minutes. Add the gelatin and stir until dissolved.
7. Add a few drops of red food coloring to the mixture and stir until the desired color is achieved.
8. Pour the mixture into a silicone mold and let it set in the refrigerator for at least 2 hours.
9. Once the mixture is set, remove it from the mold and place it on top of the cake.
10. Using a pastry brush, brush the edible rose petals with a little bit of water and place them on top of the mirror glaze.
11. Pipe some whipped cream around the edges of the cake and garnish with more edible rose petals.


Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Setting time: 2 hours
Temperature:
Oven temperature: 350°F
Serving size:
8 servings

Nutritional information:
Calories per serving: 420
Fat per serving: 21g
Carbohydrates per serving: 55g
Protein per serving: 4g

Substitutions for ingredients:
- Instead of red velvet cake mix, you can use a chocolate cake mix.
- Instead of corn syrup, you can use honey or maple syrup.
- Instead of sweetened condensed milk, you can use evaporated milk.

Variations:
- Instead of edible rose petals, you can use fresh strawberries or raspberries.
- Instead of whipped cream, you can use cream cheese frosting.

Tips and tricks:
- Make sure the cake is completely cooled before adding the mirror glaze.
- Use a silicone mold that is slightly smaller than the cake to create a nice border around the mirror glaze.
- To make the mirror glaze shiny, make sure it is at the right temperature before pouring it onto the cake.

Storage instructions:
Store the cake in the refrigerator for up to 3 days.

Reheating instructions:
The cake can be served cold or at room temperature.

Presentation ideas:
Serve the cake on a cake stand or platter.

Garnishes:
Edible rose petals or fresh berries.

Pairings:
Serve with a cup of coffee or tea.

Suggested side dishes:
Fresh fruit salad or a green salad.

Troubleshooting advice:
- If the mirror glaze is too thick, add a little bit of water to thin it out.
- If the mirror glaze is too thin, add a little bit more gelatin to thicken it up.

Food safety advice:
Make sure to use fresh ingredients and store the cake in the refrigerator.

Food history:
Red velvet cake is believed to have originated in the southern United States in the early 1900s.

Flavor profiles:
Sweet, chocolatey, and tangy.

Serving suggestions:
Serve the cake as a dessert for a special occasion or as a treat for yourself.

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Taste: Rich, Sweet, Creamy, Velvety, Floral