LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
MEDIUM
4 HRS
2 HRS 30 MINS
1 HR 30 MINS
INGREDIENTS
2 boxes (600g each) red velvet cake premix, plus the ingredients required for the batter
1 tub (250g) store-bought vanilla icing
½ tub (115g) smooth cream cheese
12 bars (41.5g) Nestlé KitKat 4 Finger White Chocolate bars
4 boxes (40 each) Nestlé Smarties Chocolate Box
METHOD
1. Preheat the oven and prepare the boxes of red velvet cake mix according to the package instructions in a 23x22x5cm square cake tin.
2. Bake the cake according to package instructions. Insert a skewer in the middle of the cake; if it comes out clean, the cake is cooked through. Allow to cool completely on a wire rack, then refrigerate for about one hour until firm.
3. In a mixing bowl, mix the cream cheese into the store-bought icing and refrigerate until needed.
4. Cut the cooled cake, using a serrated knife, into 3 equal sections lengthwise. Cut the centre strip a third way down from the top at an angle. Assemble the cake as demonstrated or arrange the cooled cupcakes into the shape of the number 7 on a large board or cake board. *Chef’s Tip: Watch the Foodies of SA recipe video to assist with this step!
5. Using a spatula or the back of a tablespoon, apply a thin layer of the cream cheese icing all over the cake to seal any crumbs or to join the cupcakes. Refrigerate for 15 minutes.
6. Apply a thicker, smooth final layer of the cream cheese icing over all sides of the cake.
7. On a chopping board, cut the Nestlé KitKat 4 Finger White Chocolate bars in half to create short, joined KitKat Fingers. Place the KitKat pieces around the perimeter of the cake, creating a “fence”. Fill the cake by pouring in the Nestlé Smarties Chocolates.
8. Slice, serve and ENJOY!
Red Velvet KitKat Cake
LEVEL:
MEDIUM
SERVES:
TOTAL TIME:
4 HRS
PREP TIME:
2 HRS 30 MINS
COOK TIME:
1 HR 30 MINS
Red Velvet KitKat Cake
INGREDIENTS
2 boxes (600g each) red velvet cake premix, plus the ingredients required for the batter
1 tub (250g) store-bought vanilla icing
½ tub (115g) smooth cream cheese
12 bars (41.5g) Nestlé KitKat 4 Finger White Chocolate bars
4 boxes (40 each) Nestlé Smarties Chocolate Box
METHOD
1. Preheat the oven and prepare the boxes of red velvet cake mix according to the package instructions in a 23x22x5cm square cake tin.
2. Bake the cake according to package instructions. Insert a skewer in the middle of the cake; if it comes out clean, the cake is cooked through. Allow to cool completely on a wire rack, then refrigerate for about one hour until firm.
3. In a mixing bowl, mix the cream cheese into the store-bought icing and refrigerate until needed.
4. Cut the cooled cake, using a serrated knife, into 3 equal sections lengthwise. Cut the centre strip a third way down from the top at an angle. Assemble the cake as demonstrated or arrange the cooled cupcakes into the shape of the number 7 on a large board or cake board. *Chef’s Tip: Watch the Foodies of SA recipe video to assist with this step!
5. Using a spatula or the back of a tablespoon, apply a thin layer of the cream cheese icing all over the cake to seal any crumbs or to join the cupcakes. Refrigerate for 15 minutes.
6. Apply a thicker, smooth final layer of the cream cheese icing over all sides of the cake.
7. On a chopping board, cut the Nestlé KitKat 4 Finger White Chocolate bars in half to create short, joined KitKat Fingers. Place the KitKat pieces around the perimeter of the cake, creating a “fence”. Fill the cake by pouring in the Nestlé Smarties Chocolates.
8. Slice, serve and ENJOY!