Red Velvet Christmas Cake

Red Velvet Cake:

• 180g butter, softened
• 1½ cups (315g) CSR Caster Sugar
• 1 tsp vanilla extract
• 2 eggs
• 2½ cups (375 g) White Wings self-raising flour
• 2 tbsp cocoa powder
• 1¼ cups (250ml) buttermilk
• 1 tbsp white vinegar
• 1 tsp bicarbonate of soda
• 2 tbsp red liquid food colouring

Buttercream Icing:

• 300g unsalted butter, softened
• 2 x 250 g packets CSR Vanilla Buttercream Icing mixture
• 6 tsp water

Cranberry Jam:

• 3 cups frozen cranberries, thawed
• 1 cup CSR Caster Sugar
• 1 cup water
• 1 tsp grated orange or lemon zest

Red Swirl Meringue Kisses:

• 1 egg white
• ¼ cup CSR Caster Sugar
• 2-3 drops vanilla extract
• Red gel food colour

Crystallised Rosemary Leaves:

• 6-7 fresh sprigs of Rosemary
• 1 egg white
• 4 cups CSR Caster Sugar

1. Preheat oven to 180°C. Grease and line the bases of three 6 inch round (base measurement) cake pans with baking paper.
2. Use an electric mixer to beat the butter, sugar and vanilla in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour, cocoa powder and buttermilk, in batches, until well combined. Add the vinegar, bicarbonate of soda and food colouring and stir to combine.
3. Spoon mixture evenly among the prepared pans. Use the back of a spoon to smooth the surface. Bake in preheated oven for 25-30 minutes or until a skewer inserted into the centre of the cakes comes out clean. Remove from oven. Set aside for 5 minutes before turning onto a wire rack to cool completely.
4. Using an electric mixer, beat softened unsalted butter until pale and fluffy. Gradually add buttercream icing mix and water, beating continuously for 3-5 mins. Spoon into piping bag and set aside.
5. Put all the ingredients in a large saucepan over medium heat. Bring to a boil, stirring occasionally. Continue boiling for 5-10 minutes or until the cranberries become a soft mush and sauce has thickened. Cool to room temperature. Pour into a clean jar and refrigerate until needed.
6. Preheat oven to 90°C fan-forced. Line 2 baking trays with baking paper.
7. Using an electric mixer, beat egg whites until stiff peaks form. Add caster sugar. Beat for 8 minutes or until sugar has dissolved. Continue to beat until meringue is glossy with stiff peaks.
8. Place mixture into a piping bag fitted with a 5mm fluted or plain nozzle and lightly streaked with red gel food colour. Pipe meringue kisses onto prepared trays, allowing 2cm gap between each of them. Bake for 45 minutes or until meringues are firm. Turn off oven. Allow to cool in oven with door slightly ajar.
9. Line a baking tray with baking paper. Place the egg white in a small bowl and the caster sugar onto a small plate. Make sure the leaves are dry before you start. If not pat dry with a kitchen towel. Working one at a time, dip each beetroot leaf into the egg white (scrape off excess against the bowl) and then dip into the plate of caster sugar, turning it to ensure an even coat on both sides. Lay the leaves in a single layer on the tray lined with baking paper to dry out. Leave aside for 24 hours, turning once in between.
10. Place one layer of cake on a cake stand or plate. Spread a thin coat of cranberry jam. Take a piping bag fitted with a round nozzle and streak it with red gel colour on one side. Fill the bag with the vanilla buttercream icing. Pipe buttercream kisses all over the cake layer. Place the second layer and repeat. Repeat with the third layer. Decorate with meringues, crushed candy canes, frozen cranberries (thawed) and crystallised rosemary leaves.