Sometimes less is more. And in this case less is more, not in height size.
That's 6 tiers of absolute red goodness.
I think this cake is definitely a visual image of the quote 'Less is More' not necessarily in the size, but definitely in the cake decorating. Some may say its too boring but I think it's beautiful.
Red velvet cake is a relative new invention, it has originated from USA and is a good new recipe for the recipe books. The definition of a red velvet cake is a rich chocolate flavoured sponge cake with a distinctive reddish colour, typically with layers of cream cheese frosting.
The simple piping technique of meringue kisses on top is very effective but yet is so simple to do. I love it! I love the cream cheese frosting because name me one person who doesn't like cream cheese frosting.
I remember reading somewhere explaining why us humans all enjoy cream cheese frosting so much. Because cream cheese is such a sour substance and then when you add sweetness it's a great palette balance of sweet and sour.
So if you are ever deciding on a frosting to ice your cake with, know that cream cheese frosting is a winner in everyone's taste buds.
I love this composed photo shoot, it is so elegant looking and so simple that I think that is why it works so well. So that all the attention is on the cake and not the new props.
I love the boldness of the red. I always thought red velvet cake was yuck because I had seen it in cafes in their cabinet. The cake would look very dry and very uppetising.
Lets dive into the epic photo tutorial.
Yeh, I wish I was sponsored by Skins so I could get free apparel. But afraid I'm not :(
Beautiufl Niamh and Bells munching on their piece of cake^^
Thank you 2nd XII for putting up with me on tourny, you are all such a beautiful bunch!! Love you heaps, I hope you enjoyed your cake <3
-Preheat oven to 180 degrees (not fan bake) the two lines the oven setting.
-Combine the buttermilk, colouring and vanilla in a bowl and set aside.
-Cream the butter until it is white and fluffy, add your sugar once the butter is pale in colour.
-Add the eggs in at one at a time, beating well between each addition.
-Sift your dry ingredients in a separate bowl.
-Mix a third of the butter mixture into the dry ingredients. Mix a third of the wet ingredients into the dry ingredients. Alternating until you have a nice smooth batter.
Like below
-Grease and line cake tins any size you wish your cake to be. I used 20cm but alter your baking time to the size of your tin.
-Pour the red cake batter into the tins and bang on the bench till they are flat on top.
-Place the cakes in a preheated oven and allow them to bake until a skewer comes out with only a few crumbs attached. Do not overbake!! This cake is an easy cake to dry out.
-When your cakes are finished baking, take them out of the oven and allow them to cool on a cooling rack in their cake tins.
-Take the cakes out of the cake tins when they have finished cooling down. Slice the domes off the top of the cakes, so you have flat surfaces to stack and layer with.
-Slice the cakes in half with a long serrated knife, use toothpicks to mark your spots if you find that makes it easier.
-Begin stacking your cake, layer by layer, make sure you put an even amount of frosting between each layer and that you are layering them up symmetrically.
-Using an offset spatula will help aid you in this process.
-Once you come to the last layer of the cake it is essential you flip it over and have the bottom of the cake as the top. This ensures a crumb free flat top.
-Begin icing the cake and crumb coating the cake, crumb coating is a cake decoarators term for a thin icing that seals in all the crumbs. Place in the freezer for 30 minutes till the frosting has firmed up.
-Repeat another layer of icing, and this will be your good layer of icing, so make sure you have smooth edges, this makes the cake really stand out.
-Pipe with a 1A tip or a big circle tip, pipe with your piping bag vertical (90degrees) and apply pressure until its about 1cm in diameter. Then pull it up not applying pressure.
-This cake will keep in an airtight container for 2-3 days, but if you do a good job of this cake, there will be nothing to keep, it will be all eaten.
-Now all you have to do is admire your work of art!
Recipe (I 2.5 multiplied this recipe, but my cake was huge so I could create 6 tiers)
Cake Batter
2 Tbsp (30ml) liquid red food colouring 1 tsp good-quality vanilla extract 1 cup (250ml) buttermilk, at room temperature 2? cups (290g) plain flour ¼ cup (30g) Dutch cocoa, sifted 1 tsp salt 125g unsalted butter, at room temperature 1? cup (300g) caster sugar 2 free-range eggs 1 tsp baking soda 3 tsp white vinegar
Cream Cheese Frosting
250g unsalted butter, at room temperature 350g full-fat cream cheese, at room temperature 7 cups (1050g) icing sugar, sifted 2 tsp good-quality vanilla extract
Method
-Preheat oven to 180 degrees (not fan bake) the two lines the oven setting.
-Combine the buttermilk, colouring and vanilla in a bowl and set aside.
-Cream the butter until it is white and fluffy, add your sugar once the butter is pale in colour.
-Add the eggs in at one at a time, beating well between each addition.
-Sift your dry ingredients in a separate bowl.
-Grease and line cake tins any size you wish your cake to be. I used 20cm but alter your baking time to the size of your tin.
-Pour the red cake batter into the tins and bang on the bench till they are flat on top.
-Place the cakes in a preheated oven and allow them to bake until a skewer comes out with only a few crumbs attached. Do not overbake!! This cake is an easy cake to dry out.
-When your cakes are finished baking, take them out of the oven and allow them to cool on a cooling rack in their cake tins.
-When your cakes are finished baking, take them out of the oven and allow them to cool on a cooling rack in their cake tins.
-Slice the cakes in half with a long serrated knife, use toothpicks to mark your spots if you find that makes it easier.
-Begin stacking your cake, layer by layer, make sure you put an even amount of frosting between each layer and that you are layering them up symmetrically.
-Using an offset spatula will help aid you in this process.
-Once you come to the last layer of the cake it is essential you flip it over and have the bottom of the cake as the top. This ensures a crumb free flat top.
-Begin icing the cake and crumb coating the cake, crumb coating is a cake decorators term for a thin icing that seals in all the crumbs. Place in the freezer for 30 minutes till the frosting has firmed up.
-Repeat another layer of icing, and this will be your good layer of icing, so make sure you have smooth edges, this makes the cake really stand out.
-Pipe with a 1A tip or a big circle tip, pipe with your piping bag vertical (90 degrees) and apply pressure until its about 1cm in diameter. Then pull it up not applying pressure.
-This cake will keep in an airtight container for 2-3 days, but if you do a good job of this cake, there will be nothing to keep, it will be all eaten.
Until our next culinary adventure lovelies..
