Red Velvet Pancake Stack

INGREDIENTS

• 160g unsalted utter
• 1 ¼ cups caster sugar
• 1 ¼ tsp vanilla paste
• 2 eggs
• 1 ½ cups plain flour
• 3 ¼ tsp baking powder
• 1/3 cup cocoa powder
• Pinch bi-carbonate soda
• 1/3 cup milk
• 1/3 cup sour cream
• 1 ½ tubes of 15g red food gel

CREAM CHEESE ICING

• 750g cream cheese – softened
• ½ cup caster sugar
• 1 ½ tsp vanilla paste

GARNISH

• ½ tsp red food safe glitter
• Coloured sprinkles

DIRECTIONS

1. Using the KAMBROOK bench mixer cream the butter, sugar and vanilla together until pale and fluffy. Add the eggs one at a time until combined.
2. Mix together the sour cream and milk.
3. Sift the plain flour, baking powder, cocoa powder and bi-carbonate together.
4. Add the milk mixture and the flour mixture alternately to the creamed butter and sugar mixture and fold through until incorporated.
5. Add the red food gel and fold to incorporate.
6. Pre-heat the KAMBROOK golden pancake maker until the green READY light is illuminated.
7. Place ¼ cup of red velvet mix into each pancake well and close the lid and cook for 3 minutes. Remove the pancakes carefully using a silicon spatula and let cool on a wire rack.
8. Continue cooking until the pancake batter is depleted.

FOR THE ICING

1. Using the KAMBROOK bench mixer, beat the cream cheese, sugar and vanilla together until smooth.
2. Place the cream cheese mixture into a piping bag that has a round piping nozzle in it.
3. Pipe the icing on the top of a pancake – start around the outside and then fill in. Place another pancake on top and pipe around and then fill in – continue these steps until your pancake stack is the desired height – keeping 1 pancake spare for the star on top.
4. Carefully place sprinkles around the outside by pressing them into the cream cheese or roll the whole pancake stack on a plate with sprinkles on it.
5. Using a star cookie cutter – cut out a star and sprinkle with food grade glitter. Pipe a little of the cream cheese on top and place the star on top.