Saturday, December 25, 2010

Red Velvet Cake

I made this cake for Christmas Day dessert and absolutely loved how it turned out. It was fun to make and so incredibly impressive. I also used some darling wafer paper that I found at Fancy Flours to adorn the sides of the cake. 

2 1/4 C. sugar
3/4 C. vegetable oil
3 eggs
1 1/2 T. white vinegar
1 1/2 tsp. baking soda
1 1/2 T. cocoa
3 oz. red food coloring ( I used 2 oz)
3/4 tsp. salt
1 1/2 C. buttermilk
3 3/4 C. flour
1 1 /2 tsp. vanilla
     Cream sugar and oil, then mix in eggs one at a time, beating
 after each one. 
     Mix vinegar and soda and set aside.
     Add cocoa and food coloring to egg mix (you can cut it to
2 oz, but it won't be as vibrant of a red.)
   Beat in the flour alternating with the buttermilk.  Add soda
mix and vanilla. 
     Line bottoms of 3- 8 inch pans with parchment paper.  Do
 not grease the pans.  Pour batter evenly into the pans.  Bake
at 350 for 30 minutes or until springs back.
(Makes 3 - 8 or 9 inch layers)

Directions for Frosting
Cream together 2 1/4 C. soft butter and  24 oz. marshmallow creme 
 Add 1 1/2 tsp clear vanilla and 3/4 C. powdered sugar
I chilled my cakes before frosting them and also did a crumb coat (crumb coat is a baker’s trick for sealing in the moisture of a cake, and for making frosting the cake much easier. It seals in any crumbs so these later don’t show up when you frost your cake. It is a thinned layer of frosting applied to the cake, as it is almost cool, or just cooled. This layer is allowed to set for one to two hours before the cake is frosted and decorated). 

Directions for Chocolate Trees

To make the white chocolate trees I simply melted some white chocolate in a small ziploc bag and snipped off a small hole in one corner. I made zig zag designs on parchment paper, sprinkled on some small circular jimmies and placed in fridge to set.  I used a little extra frosting to help hold up the trees.

Merry Christmas and Happy Holidays!


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