Скачать или смотреть Velvet Volcano Sheet Cake | Cooks The Books | Cupcake Jemma

I'm cooking THE book today and getting high on my own supply because this week, I'm baking from the Crumbs & Doilies book. But this time, I'm tweaking recipes, scaling recipes down so I can use a different tin, trying things I've never tried before with Swiss Meringue Buttercream, it's WILD!

You can of course buy the book all all good book retailers or signed copies here - https://cupcakejemma.com/products/the...

INGREDIENTS for a 9" x 13" rectangular cake

Red Velvet Sponge
170g buttermilk (or 115g plain yoghurt + 55g water)
1/3 tsp vanilla extract
1 tsp red extra food colour paste
167g soft unsalted butter
400g caster sugar
4 large eggs
250g plain flour
33g cocoa powder
1/3 tsp sea salt
1 tsp apple cider vinegar
2/3 tsp bicarbonate of soda

Cookie Dough
120g soft unsalted butter
100g plain flour (toasted if you like)
70g caster sugar
45g soft light brown sugar
1/2 tsp sea salt
1/2 tsp vanilla extract
2 tbsp yoghurt
50g dark chocolate chips

Salted Caramel (will make way more than you need!)
175g double cream
1/2 tsp vanilla extract
1/2 tsp sea salt
175g caster sugar
75g water

Oreo Swiss Meringue Buttercream
75g egg whites
150g caster sugar
180g soft unsalted butter
pinch sea salt
1/4 tsp vanilla extract
2-6 tbsp finely ground Oreo crumbs (to taste)

Cream Cheese Icing
63g soft unsalted butter
pinch sea salt
100g cream cheese (room temp)
350g icing sugar, sifted

Optional Extra Bits
Chocolate ganache or melted chocolate for drizzling
Oreo cookie pieces for decoration

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