Red Velvet Cake Without Oven

No oven red velvet cake without frosting and cream. This cake i made for my mother's birthday and it came out wonderful and amazing. I don't have access to frosting cream and tools so i tried it making with glitter and gel.

Red velvet cake is traditionally red, crimson, red-brown, or scarlet-colored, layered with ermine icing or chocolate layer cake. Traditional cake recipes do not use food coloring, with the red color due to anthocyanin-rich cocoa and non-Dutch.

Common ingredients include buttermilk, cocoa, butter, vinegar, and flour. Beetroot or red food coloring may be added for the color. Velvet cake is thought to have started in Maryland in the mid 20th century. In the 19th century, "velvet" cake, a delicate and smooth morsel cake, came to be filled in as an extravagant sweet, as opposed to what had been the more normal, coarser-crumbed cake. Around the turn of the 20th century, devil's food cake was presented, which is the way some accept that red velvet cake happened. The critical contrast between the two cakes is that the devil's food cake utilizes chocolate and the red velvet cake utilizes cocoa.

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Ingredients:

1 cup Maida 6 tablespoon Sugar 1 Egg 1 tsp Baking soda 1/2 tsp Baking powder 1 cup and 1/4 Milk 2 tablespoon Oil 1 tablespoon Ghee Vanilla essence 1/2 tsp Liquid Food Color 2 tbsp (Tomato red color) Making Gel 1 tsp corn flour 2 tbsp sugar Vanilla essence 1/4 tsp Sugar Syrup for extra juicy cake Water 1 glass Sugar half cup Red Glitter Made from corn flour

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