Red velvet cake
The ingredients for a Red velvet are all the usual for any chocolate cake, except the interesting addition of buttermilk. This, indeed, is what provides the cake its very distinguishing texture as well as the perfect taste. You keep the people guessing whats the secret ingredient and smile to yourself thinking they will never know buttermilk is what made all the difference
Traditionally red velvet was made with beetroot juice which gave it the classic red tint. This recipe is a contemprary version with food colouring to lend the red hues.
Ingredients:
1 1/2 cup caster sugar
2 cups plain flour
1 tsp baking powder
1/2 cup butter
2 large eggs
1 tsp vanilla extract
1 cup buttermilk
2 tsp red food colour
1/3 cup Coco powder
1. Heat the oven to 180°c. Butter and dust 2 round baking pans 2. Put the flour, coco powder and baking powder in a bowl and mix to combine 3. In a seperate bowl mix together the buttermilk and red food colour 4. Beat butter and sugar till soft peaks are formed 5. Beat in one egg at a time 6. Beat in the dry mix and buttermilk in an alternate fashion starting and ending with dry ingredients 7. Bake the cakes for 25-28 mins checking after 25 mins till done
Now that the amazing cake sponges are ready, let them cool and begin with the swirl rose icing:
What you will need:
1 tsp vanilla extract
100gm Butter
200 gm Icing Sugar
100 gm heavy whipping cream
One star tip icing nozzle and icing bags, few drops of strong expresso coffee
Method:
1. We prepare a simple buttercream icing
2. Beat in butter and icing sugar until the butter turns absolutely light and the colour changes to white
3. Add few drops of vanilla extract
4. Whip cream in a separate bowl till stiff
5. Add the whipped cream to butter icing - this will make the volume to drop a little bit, only gently fold in, do not beat.
6. You can add more sugar to reach desired consistency
7. Let the icing set in refrigerator for about half an hour
Assembling the cake:
1. I find this the most interesting and irresistible task
2. Remove the dome shaped crust from each cake to get 2 flat round sponges
3. Spread 2 tablespoons of icing on first round
4. Gently place the second round and pat with your palms
5. Now cover the entire cake with a thin layer of icing - this is called crumb coat
6. Just before you fill in the icing bag, separate a small amount of icing and mix few drops of coffee with it.
7. Now fill in the icing bag with a combination of coffee flavoured and plain icing - this creates shades in the roses
8. Squeeze in about 2 rounds of swirls to create impression of roses.
9. Fill in the empty spaces with edible sugar pearls