i got out of bed at 8:30 this morning and started upstairs to begin making red velvet cake for my friends birhtday dinner this weekend. i asked her what kind of cake she liked and she mentioned chocolate as being her favorite. i have been wanting to try to make a red velvet cake for a long time, and i was inspored to make a cake after my last weekend in perth-andover with my two ESLT friends.
red velvet cakes have always been interesting to me mostly for their awesome color and contrast betweent the cake and the while white frosting. the last time i made a cake i didnt even get to try it (a marble sheet cake for my step-rents mom), so this time i know i am going to be able to try it.
it didnt take too long to prepare the cake, and i did everything from scratch, meaning NO box mixes. the bright red color of the crumb was achieved by adding two tablespoons of red food colouring to the buttermilk. in the olden days of making this cake, the red colour is said to be created from a reaction between the cocoa and the vinegar added to the batter. after about 45 minutes i pulled the fire red cakes from the oven and let them cool for approximately 10 minutes in the pan, i then inverted them on wire cake racks to cool further before splitting each cake in half and refrigerating the four layers. tomorrow i will attempt a cream cheese frosting with coconut and coloured sprinkles.
my friend is pushing 29 - again.
No comments:
Post a Comment