Tuesday, February 26, 2008

Red Velvet Cake


Apparently, I made this cake for Valentine's Day! I was originally thinking of baking cookies for my Richard but I find too simple for the occasion. I found this while browsing through my recipe collection, and I thought the touch of red would be nice for V-day. ;o) I wanted to make them all cupcakes but I ran out of muffin papers so I made the last batch a single layer cake using my favorite heart-shaped pan. I topped the cake and some of the cupcakes with gummy cherry-lips I bought from the Candy Corner. I would want to sprinkle my cupcakes with red confetti candies but I didn't have the time to go to baking specialty stores; the gummy lips was the best the mall could offer. ;o) I also bought strawberry-flavored candy syrup that I piped on top of the cupcakes, but it was way too watery, it was dripping all over. I finally had to let it go and just stuck to my gummy lips. Too bad, the strawberry syrup tasted really good!


And really that's all I could boast about this cake. If I didn't have fun decorating I probably would've thrown all these and start over with the cookies I was planning to make! For starters, the cake was a little too bland for my taste. It lacked a certain flavor. I probably used a little too much flour than necessary because the cake had a really tough crumb. And the worst part was, the frosting was a little too salty than it should be! It was probably because of the brand of cream cheese or white chocolate that I used... which was a shame, really, since they were the most expensive ingredient in this recipe! It felt like it was such a waste of money... But anyway, we learn from our mistakes. I just probably didn't pick a good recipe... Or maybe cakes aren't really my thing. ;o)

the sloppy first batch ;o)


But I guess it's the thought that really counts... I know my efforts are appreciated, no matter how bad the taste. ;o)


Red Velvet Cake (from Allrecipes.com)

1 cup butter, softened
3 cups white sugar
6 eggs
1 ounce red food coloring
3 tablespoons unsweetened cocoa powder
3 cups all-purpose flour
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon white vinegar

2 (8 ounce) packages cream cheese
12 ounces white chocolate
1 cup butter, softened


1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8 inch pans.
2. In a large bowl, cream 1 cup butter with sugar. Add eggs one at a time, beating well after each addition. Mix food coloring with cocoa and add to mixture.
3. Add flour alternately with buttermilk. Add vanilla and salt.
4. Mix baking soda with vinegar, and gently stir into mixture. Be careful not to over mix.
5. Divide batter into three prepared 8 inch round pans. Bake at 325 degrees F (165 degrees C) for 25 minutes. Allow to cool.
6. To make the White Chocolate Cream Cheese Icing: Melt the white chocolate and allow to cool to lukewarm. In a large bowl, beat the cream cheese until light and fluffy. Gradually beat in melted white chocolate and softened butter. Beat until it is the consistency of whipped cream, then use to fill and frost the cake.

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