Red is beautiful and delicious, too!

Red makes a lot of things stand out, that’s why, red is always associated with the holiday season. Lanterns, Christmas lights, trimmings for the holiday tree more often than not, have a touch of red.   It’s

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Red makes a lot of things stand out, that’s why, red is always associated with the holiday season. Lanterns, Christmas lights, trimmings for the holiday tree more often than not, have a touch of red.

 

It’s not surprising that even with cakes and pastries, the Red Velvet has become everybody’s favorite. Fortunately, The Maya Culinary Arts Center has recently introduced its Red Velvet Mix.

 

Now, you can have your Red Velvet cake, bars, cookies anytime for all occasions. Chef Charina Cano who heads Maya’s test kitchen provides exciting recipes which are easy to follow. They are guaranteed to perk up your holiday table and please taste buds.

 

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RED VELVET STRAWBERRY CREAMWICH

Ingredients:

1 pack (400 gms.) MAYA Decadence

Red Velvet Cake Mix

Cream Filling:

1 tbsp. gelatin powder

2 tbsps. cold water

3 tbsps. hot water

1/2 cup whipping cream

1/2 cup condensed milk

1 pack instant whipping cream powder

(included in the Mix )

1/3 cup cold water

1/2 cup strawberry jam

Fresh strawberries, as needed for garnishing (optional)

Sprinkles for garnishing (optional)

 

Procedure:

1. Preheat oven to 350°F/177°C. Grease and line two 9 x 9-inch square pans. Set aside.

2.  Prepare red velvet cake mix according to package direction; except pour and equally divide the mixture into two prepared pans.

3. Bake for 10 to 15 minutes or until done. Set aside to cool  down.

4.  In a small bowl, sprinkle gelatin over cold water for a minute to soften and bloom then add hot water. Keep stirring until gelatin is completely dissolved and the mixture is clear. Set aside.

5.  In another bowl, whip the cream until double in volume. Add in the gelatin mixture and condensed milk. Lightly mix until well blended.

6. Place instant whipping cream powder and cold water in a bowl and beat until fully aerated.  Add and mix into the cream and condensed milk mixture, gently fold until well blended.

7. Add strawberry jam into the cream mixture and gently fold until well blended.

8. To assemble: Lay one square of cake on a clean flat serving dish then top and spread evenly the creamed mixture on it. Sandwich the cream with another cake. Place in the freezer or chiller to firm. Cut into desired shapes before serving.

9. Yield: 6 to 8 servings

 

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ORANGEY RED MADELEINES

Ingredients:

1 pack (400 gms.) MAYA Decadence Red Velvet Cake Mix

1 pack instant whipping cream powder

(included in the Mix)

3 pcs. eggs

1/4 cup milk

2 tbsps. whipping cream

1/3 cup butter, melted

zest of 1 orange
1 tsp. orange extract

 

Procedure:

1. Preheat oven to 350°F/177°C. Grease and flour madeleine pans. Set aside.

2. In a bowl, combine and blend together eggs, milk, whipping cream, butter, orange zest and extract.

3. Add the mix and instant whipping cream powder into the egg and milk mixture.  Beat until well blended and smooth.

4. Scoop or mound mixture into prepared madeleine pan and bake for 8 to 10 minutes or until puffed and baked. Continue doing this procedure until all mixture has been consumed.

5. Yield:  3 dozens (using big madeleine pan)

 

 

 

 

 

 

 

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