Life Tastes So Good

Exploring life one taste at a time.

Roses.

on November 24, 2011

So I’m going to just flat out apologize, I’ve neglected me poor blog so badly, BUT I have good news! I got a job…yes a JOB. (Choir sings) Therefore between training and getting all ready for my job I haven’t had any time to do much of anything, literally, anything. Thus I declared this week, since it is holiday season and baking season I need to post.

 

I’m not going to say where I work but the title might give it away.

 

Anyways!…I have made a few yummy things the past few weeks, and I apologize for the horrid photo I got of this cake,…it was taken on a not so great camera phone seconds before heading out for Thanksgiving day. While making this cake all I kept telling myself is “Don’t screw it up don’t screw it up….”, honestly, if I didn’t mess it up I don’t think you could either! If you have never made a Red Velvet cake, A) You are missing out on a great chocolate cake, and B) Watch what your wearing and using ’cause everything, I mean EVERYTHING turns red. Make note I  used a large quantity of icing to make these roses, if your not looking to make the roses and are simply making a regular design by all means scale down the frosting or you will have a ton left over. Over all the cake was a hit, though I made two and I swear the first one came out so much more moist, but eh, you can’t win them all, I just try my best.

 

 

 

 

 


Red Velvet Cake


2 1/2 cups sifted cake flour*

1 teaspoon baking powder

1 teaspoon salt

2 Tablespoons cocoa powder (unsweetened)

2 oz. red food coloring

1/2 cup unsalted butter, at room temperature

1 1/2 cups sugar

2 eggs, at room temperature

1 teaspoon vanilla extract

1 cup buttermilk, at room temperature

1 teaspoon white vinegar

1 teaspoon baking soda

 

 

1. Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans or three 8-inch round cake pans.

 

2. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside.  In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.

 

3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes.  Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go.  Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

 

4. Make sure you have cake pans buttered, floured, and nearby.  In a small bowl, mix vinegar and baking soda.  Yes, it will fizz!  Add it to the cake batter and stir well to combine.  Working quickly, divide batter evenly between the cake pans and place them in a preheated 350 degree oven. Bake for 25-30 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean.

 

5. Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan.  Allow cakes to cool completely before frosting. Frost with buttercream or cream cheese icing (recipe below).

Recipe Notes: *Sift cake flour once before measuring, then sift again with the other dry ingredients per recipe instructions. Wear an apron and be careful with the red food coloring–no matter how hard I try, I always end up staining something!  As you’re mixing the cake batter, use a spatula to scrape down the bowl frequently throughout the entire process.

 

 

Amazing Cream Cheese Frosting

 

 

4, 8-oz. packages cream cheese, softened

2 sticks unsalted butter, softened

2 tsp vanilla

4 1/2 cups powdered sugar, sifted

 

Mix the softened cream cheese and butter in a large bowl, add vanilla.

Adding 1/2 a cup to a full cup of sifted powdered sugar at a time.

 

 

PS ~ I deeply wish I could remember where I got this recipe but honestly it’s December and I made this almost a month ago so I couldn’t tell ya. By no means is the cake recipe an original, but the frosting, that’s all me folks!

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