If you are holding a cake sale for Red Nose Day traybakes are the ideal way to quickly bake lots of cakes and raise more money for your sale. Comic Relief is a great cause and these red velvet cakes with a white chocolate buttercream and crushed malteser topping are bound to be a hit and the red nose maltesers hit the theme perfectly.
- 115g butter
- 225g golden caster sugar
- 2 medium eggs
- 160g plain flour
- 1 tablespoon cocoa powder
- 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
- 3/4 tsp white wine vinegar
- 125ml buttermilk
- 1/2 tsp vanilla extract
- red food colouring
- 150g butter cubed and left to soften at room temperature
- 300g icing sugar
- 75g white chocolate
- 150g crushed maltesers
- 18 maltesers
- 50g red candy melts
- 25g double cream
Grease and line with greaseproof paper a 30x20cm traybake tin.
Preheat the oven to 160C (fan)
Weigh out all the ingredients ready in 3 bowls. Put the butter and sugar in a large bowl. In a separate bowl hand whisk together the flour, cocoa powder, bicarbonate of soda and salt. In a further bowl mix the buttermilk, vinegar, vanilla and food colouring. I went for it with the food colouring on this one as I wanted a strong red colour for the theme. I use Sugarflair red extra paste about 1/2 tsp, try to use strong pastes or gels rather than supermarket colours as they don’t have the strength to get a good finished colour.
Cream the butter and sugar together until light and fluffy
Add the eggs one at a time and mix well between each addition until fully incorporated.
Add 1/3rd flour mix and half the buttermilk, fold in carefully. Repeat, then finally add the last of the flour. Fold in then beat briefly to get a smooth batter.
Fill and level the traybake tin and put in the oven for 25 mins or until the sponge springs back when touched and a cocktail stick comes out clean when pushed into the cake.
Leave to cool in the tin for 10 mins then carefully lift out using the overhang of the greaseproof to transfer to a cooling tray.
Whilst cooling make the ‘noses’. Put the candy melts into a microwave proof bowl and the cream in a jug. Put the candy melts in the microwave for 1 minute. then warm the cream for 30 seconds. pour the cream over the candy melts and stir well to get a nice glossy smooth ganache. Use a cocktail stick to pick up the maltesers and coat in the ganache. Tap on the edge of the bowl and swirl to remove the excess and completely coat the malteser. Place of a sheet of greaseproof on a small baking tray, repeat with all 18 and place in the fridge to set.
If you cant easily get hold of the ready coloured chocolate use white chocolate to make the ganache and add red food colouring once the ganache is made.
To make the buttercream beat the softened butter until smooth and creamy, stir in the icing sugar and beat until smooth. Melt the white chocolate in the microwave, I find two blasts of 1 minute does the trick. Add this to the buttercream, give it a stir then beat in.
When the cake is cool spread the top with the buttercream.
Crush the maltesers in a plastic bag with a rolling pin.
Sprinkle the mixture over the top of the buttercream, press lightly to stick to the top, cut into 18 equal pieces (6 x 3) and pop a ‘red nose’ on each piece.