My little girl turned two recently. Do you know that making specialty cakes are not my specialty? And while I like to have more practise, I usually just do two cakes a year for my kids’ birthdays. But some practise is still better than no practise right? My hubster is quite picky with cakes. While my kids love cakes, my fridge usually has very little space to store a whole cake. But to be honest, after making this frosted cake, I am a little bit motivated to do more, whether there is an occasion or not. This cake took me two days, not because it has the level of difficulty that is like OUT there….but I can only do my bakes late towards the night when the kids are asleep and all the other chores have been taken care off. And with frosted cakes, you have to slot in the cooling period because you cant cut the cake till it’s cooled and neither can you frost a warm cake, the frosting will just melt away. So, making a whole cake like this requires plenty of careful time planning on my part. But I did it, I made it and I am quite proud of it although it is a simple cake.
I have been watching and following these comprehensive baking videos on YouTube by Anna Olson. She teaches you the basics first and slowly advance towards the more difficult. If I have a lot of time, I want to do all the bakes she teaches in these videos. The red velvet was number two in the chocolate cake series. I like her videos compared to most cake making videos because hers felt more comprehensive and easy to understand.
My little girl and the brother or course….are just ecstatic over cakes. Any cakes you give them…are an indication of parties or special occasion because mummy rarely makes them. Haha…actually I don’t have a reason not to bake more frosted or decorated cakes. Who will ever complain about more cakes? And to see the looks on their faces when the cake is brought out is something you will remember always.
RED VELVET CAKE WITH CREAM CHEESE FROSTING
(recipe from bake with Anna Olson)
152 grams unsalted butter
2 cups fine sugar
2 room temp eggs
2 teaspoons vanilla extract
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup cocoa powder
1/4 teaspoon salt
1 1/2 cups room temp buttermilk
1 tablespoon red food colouring
1 tablespoon white vinegar
227 grams softened unsalted butter
340 grams softened cream cheese
1 1/2 teaspoon vanilla extract
3 1/2 cups icing sugar (sifted)
1. Line and grease a round, deep 8 inch baking pan. Pre-heat your oven to 180C. In a cake mixer, cream the butter and sugar together. Add the eggs one at a time and mix till light and fluffy.
2. Add vanilla extract.
3. Sieve the flour, baking powder, baking soda, cocoa powder and salt together.
4. In intervals, add the dry ingredients first by scoops, then the buttermilk and then dry ingredients and so on till everything is mixed in. Start on low first before turning to the fast mode.
5. Lastly, mix the red food colouring with the vinegar and pour in the mix. Do not over mix, if there are uneven colour streaks left, use a spatula to mix it.
6. The original recipe uses two 8 inch square pans, I use a deep 8 inch pan. Bake for about 50 mins. If the top is browning too fast, cover with foil.
7. Let the cake cool completely before cutting and frosting.
8. To make frosting, cream the butter, cream cheese and vanilla extract together till incorporated. Add the icing sugar a bit at a time on low speed before going high. Make sure the consistency is stiff enough to hold but soft enough to spread.
9. Put the cooled cake on a cake board. Cut the cakes down the middle and level the top, you don’t have to cut the top if you don’t want to, but I like a flat top. I used my special cake slicer for this job.
10. Take out the top half and put aside. Put two big scoops of frosting on the bottom half. With a palette knife, spread it to the sides. Make sure the thickness is leveled.
11. Put the top cake back. Put quite an amount of frosting on top and spread it from the middle to outwards. Then add more and bring it down the sides.
12. Cover the whole cake with frosting and with a smaller palette knife, make swishing patterns.
13. With the off cuts of the cake, crumble it on top of the cake.
14. Chill before cutting.