Red Velvet Cake Liquid Filling


  • Red velvet cake, cut into cubes 1 kg 2 lb 3.2 oz 66.67%
  • Water 350 g 12.35 oz 23.33%
  • Corn syrup 150 g 5.29 oz 10


  1. Combine all of the ingredients in a blender cup and blend until smooth. You may need to adjust the consistency if the liquid is too thick simply by adding more water. The final texture should be similar to that of crème anglaise.
  2. Use the purée in truffles or store for later use. The purée may be stored in the refrigerator for up to 1 week.