Method

Red Velvet Cake  

• Pre-heat oven to 175°C and grease two 22-23 cm springform pans.
• Sift together the flour, salt, and cocoa powder.
• Beat the butter and sugar with an electric mixer until light and fluffy, about five minutes.
• Beat in the eggs, one at a time, beating well after each addition.
• Add the vanilla extract and food colouring and beat until combined.
• Fold the sifted dry ingredients in, a third at a time, alternating with the buttermilk until all combined. Combine the vinegar and baking soda in a small bowl and finally fold into the cake mixture.
• Pour the mixture into the tins and bake for 25-30 minutes until cooked.
• Cool in tins on a wire rack for 10 minutes then turn out to cool completely.
• Once cool, wrap in plastic wrap and refrigerate for at least an hour before cutting each in half with a serrated knife.
• To assemble the cake, line a 22- 23cm loose bottom cake tin with plastic wrap.
• Place one layer of red velvet cake, cut side down in the base.
• Spread with a third of the Kāpiti White Chocolate & Raspberry ice cream, repeat ending in cake. wrap the top with overhanging wrap and freeze overnight or until needed. 
  

White choc & cream cheese icing  

• Place the white chocolate in a bowl over a pan of simmering water making sure the bottom of the bowl doesn’t touch the water.
• Stir gently until melted. Take off the heat to cool.
• Beat the cream cheese until light and fluffy.
• Then slowly beat in the chocolate, then the icing sugar and vanilla.
• Ice cake as soon as it comes out of the freezer.
• You can refreeze for a few hours once iced.
• To serve, remove from the tin and leave to soften for 15 minutes at room temperature before cutting and garnish with dried rose petals if desired.