Now, the chocolate brownie cakes I have made before and the chocolate cream topping I had made before, but I thought I would have a go at chocolate transfers. I perused a few designs and then saw the perfect one for a maths department - Curves of Pursuit!! (Yes, I know, only a mathematician would get excited over curve of pursuit transfers). I melted dark chocolate and spread it over the transfer, then, after it had cooled, I cut out circles with a cutter and peeled them off the transfer to reveal perfect decorations:
Then came the red velvet cakes which I hadn't made before. It seemed a standard recipe with buttermilk and white wine vinegar, but I used gluten-free flour since a member of my department is gluten intolerant.
Now here's the mystery.
They looked beautiful when they came out of the oven.
They tasted light, fluffy and velvety (well, I had to try one to make sure!).
But then, as they cooled, the cakes came away from the cake cases!
Now these were Squires Kitchen top quality cake cases which I always use because they never, ever lose their colour. So was it the buttermilk, the vinegar or the gluten free flour? If anyone can tell me why they came away from the cases, and how to avoid it in future, please let me know.
Luckily, I managed to salvage a few: