Friday, February 20, 2009

The Red Velvet Rainbow Cake

For week #1 of my Wilton class I decided on Red Velvet cake with Vanilla Buttercream. (I just couldnt frost this with the Wilton frosting...*GAG*) This was my first "go" at red velvet. I have had a few recipes just sitting in my recipe binder for probably a few years but just never got around to it.

My vow for my wilton class was to try recipes I have never used because after all...thats what this class was about, trying new things, and practice.

The Verdict: The red velvet cake was quite nice. It had a soft crumb and a light chocolate flavor. Caveat: Not chocolate enough for me, and mine didn't turn out with enough 'red'. (Although I can't say I am a huge fan of food dye in the first place).

The decorating process for this cake was a sinch! All you do is outline the rainbow with piping gell on a sheet of parchment and then rub it on the cake. And voila! you have an outline of a rainbow and all you have to do is pipe the little stars in between the lines. So easy....but clever!

Red Velvet Cake
Recipe derived from: Joy of Baking

2 cups all purpose flour
1/2 teaspoon salt
2 tablespoons (15 grams) Dutch-processed cocoa powder
1/2 cup (113 grams) unsalted butter, at room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large egg
1 teaspoon pure vanilla extract
1 cup (240 ml) buttermilk
2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda

Preheat oven to 350 degrees. Place cupcake liners in cupcake pan. Cut up 24 pieces of aluminum foil and roll them into little balls about the size of a marble. Set aside.

Sift together, flour, cocoa powder, and salt. Set aside.

Mix buttermilk and food coloring together. Set aside.

In a large mixing bowl (or stand mixer), beat butter until creamy. Add sugar and beat on low speed for about 3 minutes. Add eggs, one at a time, allowing each to incorporate into the mixuture before adding the other. Scrape down the sides of the bowl. Add vanilla extract and mix until fully incorporated.

On low speed, alternate adding the flour mixture and buttermilk mixture starting and ending with the flour mixture.

Combine vinegar and baking soda. Let it fizz and then immediately fold it into the cake batter.
Pour the batter into the prepared cupcake pans with an ice cream scoop or 2/3 full. To create a heart shaped cupcake, put the aluminum foil balls or marble between the cupcake liner and the pan. You should see the shape of a heart. Bake for about 15-20 minutes. The cake is done when a cake tester is inserted into the middle and comes out clean. Cool completely before frosting.

Vanilla Buttercream
Recipe courtesy of Mirepoix Cooking School

2 lb pure cane confectioners’ sugar 10x
1 12 oz. can of evaporated milk
1 lb. Sweetex shortening (found at cake supply stores)
1 lb. unsalted butter
1 tablespoon vanilla extract

In a stand mixer fitted with the paddle attachment, combine sugar and evaporated milk. Mix on low to incorporate. Continue mixing for 15-20 minutes until fully incorporated. Then add butter and shortening 1-2 tablespoons at a time. Beat until fully incorporated.

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