You will need
3 extra large eggs, at room temperature
¾ cup (180 ml) canola oil
¼ cup (60 g) butter, melted
¾ cup (180 ml) fresh full cream milk, warmed
1 x 580 g Ina Paarman’s Red Velvet Cake Mix
smooth berry jam
1 cup (250 ml) fresh cream
2 T (30 ml) Ina Paarman’s Lemon Flavour Cheesecake Mix *
16 fresh raspberries *
purple violas or any other edible flowers, or rose petals
* We always keep an opened and pegged pack of Lemon Flavoured Cheesecake Mix in the fridge. It helps to stabilise whipped cream for desserts and cakes.
*Strawberries, halved, look equally good instead of the raspberries.
Adjust oven rack to the middle position, preheat to 180°C.
Butter a 22 cm square cake pan generously and line with baking paper.
Beat eggs, oil and melted butter together for 30 seconds on high speed until well blended.
Add warmed milk and beat briefly on high speed.
Add the contents of the pack and gently mix in by hand with a spatula. Mix only until combined. It is important not to over mix.
Pour mixture into the prepared pan and level the top with the back of a tablespoon.
Place in oven and bake for 35 – 40 minutes. Cake is done when a thin-bladed knife inserted into the centre comes out clean or cake pulls away slightly from the sides of the pan.
Transfer pan to wire rack and allow cake to cool for 10 minutes in the pan. Invert onto cooling rack and cool. Transfer cooled cake to a wooden board, flat side up. Spread with jam.
Cut the cake into 16 squares and plate on a serving platter.
Half whip the cream, add dry Cheesecake Mix and re-whip cream until soft peak stage.
Pipe or spoon a generous blob onto each square. Top each square with a raspberry and an edible flower.