• Blend eggs, water and red velvet mix on low speed for 1 minute, scrape down.
• Blend on top speed for 2 minutes, scrape down.
• Commence blending on second speed whilst adding the vegetable oil.
• Do not overmix.
• Fill tin 3/4 full, do not overfill.
• Bake at 160˚C for approximately 60 – 90 minutes.
****(This is a rough estimate, each oven cooks differently. Please test with a skewer to ensure your cake is fully cooked in the middle)
• Bake at 170°C for 15 – 20 minutes for cupcakes.