Blueberry Velvet Cake By SuperChef Deep Shah
- 1+1/4 cupAll purpose flour
- 1 tbspIcing Sugar
- 1 tbspVanilla essence
- 1/2 cupDrinking soda (optional)
- 200 gMilkmaid
- 50 gDlecta fresh butter
- 1 tbspBaking powder
- 1/2 tbspBaking soda
- 200 gCold Cocoa Butter
- 200 gDlecta Whip Topping
- 40 gBlueberry filling
- 5 gMatte Blue Spray Food Colour
- Tools:Air apray gun & compressor
Sieve the flour, baking powder & baking soda.
Beat together milkmaid,butter,icing sugar & vanilla essence. Add the flour mixture into it and make a smooth batter.
Add drinking soda alternatively avoiding any lumps and over mixing.
Pour the batter in a dusted 8 inch tin and bake it at 180 degree for 30-35 mins.
Let the cake cooled down completely at room temperature.
Beat Dlecta whip topping until peaks are formed and add blueberry filling and mix again.
Cover the cake completely with whipping cream mixture.
Refrigerate it for 4-5 hours (till the cream cools to hard)
Bring the cocoa butter to room temperature.
Add cocoa butter to the colour bowl of spray machine and add 3-4 drops of blue colour.
Mix the colour well with the butter and start spraying.
Use a baloon to make a chocolate bowl and decorate it with chocolate garnishing and ready to serve.