RED VELVET FOR PRESIDENT… Well, I love baking. Always have, since I was a kid. And I love being creative. So of course I love baking for friends, and this cake I am sharing here is the wedding cake I made for my good friend (and copy editor) Amy in May 2016 for her vintage wedding.
It is a Red Velvet Cake layered and frosted with a
Italian Vanilla Meringue Buttercream and drizzled with a Chocolate fudge sauce. The macaroons are vanilla flavored with the same buttercream filling, the hearts are Red velvet roll-outs that are dead easy to make.
This type of cake is inspired by the quirky Katherine Sabbath and her style of cakes. It hopefully shows that yes, it looks impressive, but is actually not that hard to do- it just takes time and love.To not overwhelm anyone I will only share the red velvet cake here, and in posts Red Velvet #2 and Red Velvet #3 (and so forth) I’ll show the rest.
TIP 1 How to bake a leveled cake – three ways.
a. Using cake strips – you soak these insulated cloth strips and then wrap around the cake tin before baking. It prolongs the baking time of the outside of the cake giving the inside of the cake more time to cook and rise evenly, or something like that. I especially like using them for cheesecakes, but any other cake works too. You’ll get them on ebay.
b. After the baking process take a moist towel and with it press down the centre of your cake. It works rather well, but do not press too hard or too long, otherwise all the fluffy texture is gone – with mudcakes I guess it wouldn’t matter all that much. Obviously doesn’t work with cheesecakes.
c. Cut the risen baked dome of the center off – you can use the rim of the caking tin as leveler – tada. Later you will need to deal with the crumbs when frosting over the cut surface, though. Anyway, its a good way of knowing how the cake tastes that you made… hehe.
Let’s get started:
for 2x 8inch cakes (conversion for larger cakes see below step 1)
RECIPE RED VELVET CAKE, for layered cakes, simple
2 1/2 c all-purpose flour
1 1/2 c granulated sugar (white is fine)
1 tsp baking soda
1 tsp salt
2 tbsp natural, unsweetened Cocoa Powder
3/4 cup vegetable oil
1 cup buttermilk (or let 1 cup milk with 1 tbsp vinegar sit for 10min)
2 lge eggs
1 tsp to 1 tbsp red food colouring (however red you want it)
1 tsp white vinegar
1 tbsp vanilla extract
1. Prepare 2×8 inch cake pans, lined it with baking paper. For 2×9 inch make recipe 1 and 1/4 times, for 2×10 inch 1 and 1/2 times, when doubling the recipe I got 3 single layers in a 10 inch baking tin, etc
2. Preheat oven to 350F/180C/160C fanforced
3. In a large bowl sift together most dry ingredients: flour, baking soda, salt and cocoa powder
4. In a second bowl mix all wet ingredients (and sugar) together: vinegar, sugar, veg. oil eggs, vanilla and buttermilk
5. Add all liquid ingredients to dry ones and whisk together to smooth batter, but do not overmix, so don’t don’t do this for longer than ’15-20 turns’
6. Divide batter in prepped tins and bake immediately in mid rack for 30-35 min
7. When a wooden skewer came out clean, take out and let cool for 5 min in tin (a good time to level the cake with a wet towel if that’s your chosen method), then take out of tin but keep baking paper with it to transfer on a wired rack. You can turn them easily when smaller, when larger I find it a bit too scary sometimes. There are special tools for it, in case you bake a lot of layered cakes.
Notes: -cut baked cake horizontally in half in case it is too high for your layers – for the life of me I can’t remember what I did. If I cut them or made another batch. Its 7 months ago… sorry.- after they’ve cooled down I recommend to always wrap in the single layers well in cellowrap/gladwrap and freeze them even if you want to use them on the same day.
Freezing helps with a. handling the layers to build your cake, b. the crumbing while frosting, it seems not as bad.
Also frozen they lasts for at least 2-3 weeks, so if you know you’ll make an elaborate cake, you can start early with the prep. Good, eh?