Pre heat oven to 180 degree C for 15 minutes then Grease the baking pan and keep aside,Sieve all dry ingredients in one bowl. Give it a quick mix with a dry spoon
Mix all wet ingredients in another bowl including food colour, mix very well
Add the dry ingredients to wet ingredients and mix until just combined, do not over mix.
Transfer the batter into the greased pen and tap it lightly and Bake them for 25 - 30 minutes or until a toothpick inserted into the center comes out clean. Do not over bake.
Let it rest for 10 minutes in the pan then turn out onto a cooling rack and allow to cool completely
For the Frosting
Combine the butter and cream cheese in a deep bowl and beat it using an electric beater till smooth.
Gradually add the sugar and beat again till smooth. Cover with a lid and refrigerate for at least 30 minutes.
For the sugar syrup
Combine the sugar and water in a microwave safe bowl and microwave on high for 2 minutes. Mix well and keep aside.
Place the red velvet sponge cake on a flat, dry surface and slice it horizontally into 2 equal layers. Keep aside.
Place both the layers of the red velvet sponge cake on dry surface and soak it with sugar syrup evenly over each layer.
Put cup of the prepared cream cheese frosting on the lower half of the sponge and spread it evenly.
Cover with the other half with the soaked sugar syrup side facing upwards and press it lightly.
Spread 1 cup of the prepared cream cheese frosting on top and at the sides of the cake with the help of a palette knife.
put the remaining prepared cream cheese frosting in a piping bag with a star nozzle fitted in. Decorate the circumference of the cake by making any design of your choice.
Make few swirls at equal distance
Sprinkle some cake crumb and edible coloured sprinklers and balls.
Refrigerate for atleast 1 hour, Cut into wedges and serve chilled.
Notes
I have used Americolor super red gel colour 1 tablespoon.
