Cooking Steps

1. 

   Step1:Food material

2. 

   Step2:Salt free butter softens at room temperature. Add sugar powder and salt and beat until it becomes bigger, lighter, smoother and feathery

3. 

   Step3:Break up the eggs. Add them into the butter in three to four times. Mix them evenly each time before adding the next time. Mix them all well as shown in the figure

4. 

   Step4:Then add lemon juice and mix well

5. 

   Step5:Sift low gluten flour, cocoa powder and baking soda. Add the butter mixture in the previous step and mix well

6. 

   Step6:Add the red velvet essence to the milk

7. 

   Step7:Then add the mixed red milk into the batter. Mix evenly until there is no granule

8. 

   Step8:Preheat the oven at 170 ℃, and put baking paper in the mould

9. 

   Step9:Oven middle 40 minutes

10. 

    Step10:Just out of the oven. Because of the addition of baking soda, the cake will pop and crack a little. But it will not affect the use

11. 

    Step11:First cut off the tip for backup. Then divide the rest into two layers

12. 

    Step12:Whipped cream until firm with clear lines

13. 

    Step13:Cream cheese softened at room temperature. Add sugar powder and vanilla extract and beat until smooth

14. 

    Step14:Add the whipped cream into the cheese paste in three times and mix evenly. The mixed state is as shown in the figure

15. 

    Step15:Spread a layer of cream cheese cream on the first layer of red velvet cake slice

16. 

    Step16:Put another piece of red velvet cake on it. Align

17. 

    Step17:Continue to spread cream cheese cream evenly over the top

18. 

    Step18:Use a heart-shaped mold to press out a few small peach hearts. The rest of them are mashed into cake foam for use

19. 

    Step19:As shown in the picture, stick the cake foam on the side of the cake, and then decorate the small peach heart on the top of the cake.