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the Red Velvet Cake

Indulge yourself and your loved ones in festive and extremely delicious Red Velvet cake!

How to make
the Red Velvet Cake

OPEN LIVE MASTER CLASS
Starts on Wednesday, February 14th at 14:00 London time
Min
Sec
00:15:00
THIS OFFER EXPIRES IN:
Hours

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the Red velvet sponge cake

Enjoy making vibrant Red Velvet cake with moist and fluffy velvet sponge and tender cream cheese buttercream

  1. Bake the Red velvet sponge
  2. Prepare the Sugar syrup for soaking
  3. Make the Cream cheese buttercream
  4. Assemble the cake
  5. Prepare the Velvet crumbs
  6. Coat and decorate the cake

DURING THIS OPEN CLASS YOU WILL

Banoffee Pie

TOOLS AND INGREDIENTS

The tools you need to make the Red Velvet cake:

The ingredients you need to make the Red Velvet cake:

Ingredients:
· Cream cheese 65%
· All-purpose flour
· Sugar
· Grapeseed oil
· Greek yogurt
· Butter 82%
· Whole eggs
· Icing sugar
· Lemon juice
· Baking soda
· Red water-soluble colorant
· Powdered gelatin 200 Bloom
· Sea salt
Grams:
1040
689
653
553
520
400
278
140
30
18
6
3
2
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Tools
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· Open Star tip d=7 mm
· Acetate (guitar) film
· An adjustable cake ring h=14 cm
· Aluminium foil
· Bowl
· Cake board d=20 cm
· Cake ring d=16 cm
· Cake ring d=18 cm and h=6 cm
· Disposable piping bags
· Food processor
· Knife
· Large bowl
· Large mesh sifter
· Parchment paper
· Pastry brush
· Planetary mixer
· Plastic scraper
· Regular straight spatula
· Round piping tip d=9 mm
· Saucepan
· Scales
· Serrated knife
· Silicone mat
· Silicone spatula
· Small mesh sifter
· Small offset spatula
· Turntable

MEET YOUR PASTRY CHEF

Oleksandr Trofimenkov

  • KICA Academy Brand Chef and Pastry Lab leader
    • Leading French Pastry School Ecole Ducasse ENSP graduate
    • Opened and managed a large pastry production in Dubai, UAE

    Check what time the class starts in your city here

    Get the recipe, ask any questions, and discover the art of making the delightful Red Velvet cake!

    The class starts on February 14th at 14:00 London time

    SIGN UP FOR THE OPEN CLASS

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