![]() ![]() baking strips (I used ones by Wilton which come in a 2 pack) – these are optional, instead of “domed” layers, the baking strips give you even, flat layers which are easier for frosting.sifter (for sifting flour and confectioner’s sugar).2 round sheets of parchment paper for the pans.flowers fresh or dried – I used food grade dried red roses from bMAKER () to decorate this cake.cake crumbs, grated with a fine cheese grater.Tip: I found Lorann Professional Kitchen Red Velvet Bakery Emulsion on and at Michael’s – after trying a few different types of food coloring, this is the absolute best! Ingredients for Decoration (optional) 1 teaspoon pure vanilla extract, organic.2 cups confectioner’s sugar, sifted to remove any lumps.1 cup (2 sticks) unsalted butter, room temperature.16 ounces (2 blocks) regular cream cheese, room temperature. ![]() Ingredients for the Cream Cheese Frosting 3/4 cup Canola oil (can substitute vegetable oil).2 tablespoons unsweetened red Dutch-process cocoa powder (I use “ Guittard Chocolate Cocoa Rouge Cocoa Powder, Unsweetened“, you can substitute regular Dutch process cocoa powder).3 tablespoons Lorann Professional Kitchen Red Velvet Bakery Emulsion ( and at Michael’s).1 teaspoon instant espresso powder (I used Anthony’s, available on ).4 cups cake flour (you can substitute the same amount all-purpose flour), sifted to remove any clumps.cooking spray or unsalted butter, for greasing the pan.You cake then sprinkle them however you want them. You can do this by leveling the cake by cutting the domed tops off and then using a fine cheese grater to grate the cake crumbs finely. I have also made this cake decorated with grated cake crumbs in the past. ![]() You can decorate with different kinds of fruit, grated red cake crumbs and/or sprinkles. You could also do red fruit (strawberries), flowers like other rose colors and baby’s breath. I chose to decorate this cake with food grade, red roses (source below). In my version, I did a “naked cake” style of frosting the sides which is part way between not frosting the sides and frosting the sides – showing peeks of the lovely red layers, just to tease! Exposed cake layers are common to show off those red layers. I use a cream cheese frosting that has plenty of butter in it to give it that rich, smooth butter flavor. Traditionally, Red Velvet Cake has a white cream cheese frosting or Buttercream. This recipe is moist with a fine cake crumb and delicious texture. It’s a subtly and deliciously flavored with red Dutch-process chocolate, buttermilk cake with fragrant vanilla tones. It’s a tall, 2-tiered cake, it’s dramatic and gorgeously crimson red. It’s one of those elusive and special cakes that has so many versions. This cake is festive, attractive and perfect for year-round celebrations, birthdays and gatherings! This Red Velvet Cake recipe is a tall, dramatic, 2-tiered cake recipe that uses red cocoa, espresso powder, and is topped with a delicious cream cheese frosting. ![]()
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