Bake a red velvet cake, cool it completely and crumble in a bowl. Stir 450g (16 oz.) of cream cheese or buttercream frosting into the cake, about ½ a cup at a time. Once it reaches a nice consistency that will hold together, roll it into bite-sized balls. Place the bites on a large baking sheet and chill them for 30 minutes. Melt 500g of white chocolate, dip each bite in the melted chocolate and coat these evenly. Chill till the chocolate has hardened. Dye the remaining melted chocolate with red food colouring and drizzle it over the chilled cake bites
Food & Flavours
Soak the pad thai noodles in a bowl. Start preparing the pad thai sauce by boiling the tamarind pulp and tomato sauce for five minutes. Add sugar, salt and chopped fried onions to the concoction, and simmer for five more minutes.
While the sauce cools, pour the vegetable oil into a wok along with two eggs and stir fry for a few seconds. Add the seafood (prawns and cuttlefish) and continue stir frying for about three minutes. Then add the soaked noodles, bean sprouts, chopped spring onions and a teaspoon of salt, and cook for a few more minutes.
