Red Velvet Cake

Cut a fresh lemon and squeeze out the juice and filter out the seeds;

Pour in the milk quickly;

Let it sit for a while, about 10 minutes. You can see some solidification at the bottom, so the buttermilk is complete;

After the butter is softened at room temperature, add fine sugar and beat until the color turns white;

Beat the eggs and add them to the butter in batches, beating well each time before adding the next one;

Add sifted red yeast powder, cocoa powder, vanilla extract, and baking powder, stir evenly;

Pour in 1/3 buttermilk and mix evenly;

Sift in 1/3 of the flour and mix evenly;

Then pour in 1/3 of the buttermilk and sift the flour; add the buttermilk and flour in turns in turns;

Cut and mix evenly and then put into two six-inch round molds.;

degrees, 40 minutes, put in the middle and lower layers of the oven;

When a toothpick is inserted without the batter, it will be cooked. Take it out, turn it upside down and let it cool before removing it from the mold;

Soften cream cheese and butter over water and mix well;

Add powdered sugar and stir, add animal butter and a few drops of lemon juice and stir evenly;

Cut the two cakes into slices respectively;

Take a portion of the cheese frosting and spread it evenly on the middle layer of the cake and around it;

Add some red coloring to the remaining part and stir evenly;

Put it into a 6-tooth medium star tip piping bag;

First, extrude a circle on the upper surface along the edge, and then draw circles on it;

Add the red pigment and stir evenly;

Then continue to draw circles below to form a flower; gradually darken the color;

Knead the excess cake slices into small pieces;

Place part in the middle of the cake, and then use a spoon to spread it around the edge;

Such a beautiful "red velvet cake" is completed.

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