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To check if your glaze is thick enough, take some on a spoon and hold it vertically. If the glaze moves slowly, like thick syrupy honey, you’ve mastered it! If it seems too thick, just add a splash of whole milk or cream from home to thin it out a little.
To avoid making a mess, place a piece of foil or wax paper under the wire rack to catch any drips before you start to pour the glaze.
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, preheat the oven to 350ºF. Using no more than a tablespoon of butter provided, grease a 12-cup Bundt pan. Then flour pan with less than a tablespoon of flour provided.
In a medium bowl, sift together the flour, baking soda, salt, pepper, cinnamon, allspice, and ginger. Set aside. In a large mixing bowl, beat the eggs with granulated sugar and brown sugar (for cake) until light and fluffy. Mix in the applesauce, vegetable oil, and vanilla, beating until smooth.
Using a spatula, fold in the dry ingredients, being careful not to over-mix. Pour the batter into the prepared pan and bake for 40 to 45 minutes, until a toothpick inserted in the center of the cake comes out clean.
Cool the cake for 10 minutes in the pan on a wire cooling rack, then remove from pan and cool completely. Make sure the cake is not at all warm before you apply the glaze. In a medium bowl, sift the confectioner's sugar and set aside.
In a medium saucepan, melt the butter with the brown sugar (for glaze), heavy cream, and salt over medium heat. Bring to a furious boil, stirring constantly with a heatproof spatula. Boil for one minute exactly, then remove the pan from the heat.
Leave the pan to cool for a couple of minutes. Whisk in half of the confectioner's sugar, then gradually add more until the glaze is thick but pourable (you may not need all the sugar so go slow!). Immediately pour the glaze over the cake, moving slowly and evenly to cover as much of it as possible. Let the glaze set before serving.