Red Velvet Cake Recipe (500gr pkt) Method: Get all ingredients to room temperature. Blend together 58gr eggs (1 egg) with 133ml water add to 500gr cake mix, mix on low speed for 1 minute. Scrape down, blend on high speed 2 minutes, scrape down, blend high speed add 70ml vegetable oil mix for 2 minutes (do not over mix) For a 6″ tin bake at 150C approx 1 Hour. For a 8″ tin bake at 150C approx 1.5 – 2 Hours. For a 10″ tin bake at 150C approx 2 – 2.5 Hours. For a 12″ tin bake at 150C approx 2.5 – 3.3 Hours. Any Bigger it is recommended to bake in layers Cupcakes bake at 140C for 45 – 60 min. Cakes are cooked when skewer comes out clean. Approximate Quantities for Tin size 6″ (15cm) Round 500gr 7″ (18cm) Round 750gr 8″ (20cm) Round 800gr 9″ (23cm) Round 1kg 10″ (25cm) Round 1.5kg 11″ (28cm) Round 1.75kg 12″ (30cm) Round 2kg 6″ (15cm) Square 750gr 7″ (18cm) Square 1kg 8″ (20cm) Square 1.25kg 9″ (23cm) Square 1.5kg 10″ (25cm) Square 2kg 11″ (28cm) Square 2.5kg 12″ (30cm) Square 3kg Cupcakes 408 size (medium) 500gr = 12-15 Cupcakes 550 size (large) 500gr = 10