Prepare the Vanilla Chiffon Cake

1. Mix Wet Ingredients:In a bowl, whisk together the corn oil, milk, and vanilla flavor.
2. Add Dry Ingredients:Sift in the cake flour and whisk until smooth. Add the egg yolks and mix until fully combined.
3. Meringue:In a separate clean bowl, whisk the egg whites with cream of tartar and castor sugar until stiff peaks form.
4. Combine:Gently fold the meringue into the yolk batter in three batches until just combined (do not overmix).
5. Bake:Pour the batter into a lined baking tray. Bake at 170°C for 22 minutes.
6. Cut:Once cooled, use a round cutter to create small cake discs.

Prepare the Crepe Skin

1. Blend:Combine all crepe skin ingredients (except the coloring) and blend until smooth using a hand blender.
2. Color:Add the red food coloring and blend again until the color is vibrant and even.
3. Cook:Pour a small amount of batter into a non-stick pan over low heat. Swirl to cover the base, cook until set, and remove. Repeat for all crepes.

Prepare the Red Velvet Cream

1. Mix:Take your pre-whipped topping cream and add the Red Velvet Emulco.
2. Fold:Gently fold the emulco into the cream until it reaches a consistent pink/red hue. Transfer to a piping bag.

Assembly

1. Layering:Place a cake disc on a red crepe. Pipe a layer of red velvet cream, then top with another cake disc.
2. The “Bucket”:Gather the edges of the crepe upwards around the cake and tie it securely with a decorative string to form a “bucket” shape.
3. Topping:Pipe a swirl of red velvet cream on top.
4. Garnish:Decorate with a cherry and a spoonful of diced mango/peach. Finish with a light dusting of powdered sugar.