Heritage Red Velvet Cake
Heritage Red Velvet Cake
Ingredients
Cake:
2 1/2 cups all purpose flour
1 tsp salt
2 cups of sugar
1 cup butter softened
2 eggs
1 tbsp cocoa powder
1 1/2 tbsp liquid red food coloring
1 cup buttermilk
1 tsp vanilla extract
1/2 tsp baking soda
1 tbsp cider vinegar
Frosting:
2 – 8 oz packages of cream cheese softened
1 cup butter softened
2 tsp vanilla extract
4-5 cups sifted confectioners’ sugar
Instructions
Please visit: http://www.sprinklebakes.com/2011/02/heritage-red-velvet-cake.html
Pink Velvet Valentine’s Day Cake
INGREDIENTS
Pink Velvet Cake:
1 1/2 cups all-purpose flour
1 1/2 tsps baking powder
1/2 tsp salt
1/2 cup unsalted butter room temperature
1 cup granulated sugar
3 large egg whites room temperature
1 tsp vanilla
3/4 cup milk room temperature
pink color gel
Vanilla Buttercream:
5 large egg whites
1 1/2 cups granulated sugar
1 1/2 cups unsalted butter room temperature, cubed
1 tsp clear vanilla extract
Assembly:
2 Tbsp seedless raspberry jam optional
2 packs Wilton Candy Hearts
a variety of pink and white sprinkles if desired
INSTRUCTIONS
Pink Velvet Cake:
- Preheat kitchen appliance to 350F and grease and flour 3 6″ cake rounds, line with parchment.
In a medium bowl, whisk flour, leaven, and salt. Set aside. - Using a stand mixer fitted with the paddle attachment, beat butter till swish. Add sugar and beat on med-high till pale and flossy (2-3mins).
- Reduce speed and add egg whites one at a time, totally incorporating once every addition. Add vanilla.
- Alternate adding flour mixture and milk, starting and ending with flour (3 additions of flour and a pair of of milk). totally incorporating once every addition.
- Add alittle quantity of pink color gel employing a pick. combine to include however strive to not overmix.
- Spread batter equally into ready pans. swish the topnotch with a spatula.
- Bake for approx. twenty five minutes or till a pick inserted into the middle comes out principally clean.
- Place cakes on wire rack to chill for 10mins then end up onto wire rack to chill utterly.
Vanilla Buttercream:
- Place egg whites and sugar into the bowl of a stand mixer, whisk till combined.*
- Place bowl over a quandary tub on the stove and whisk perpetually till the mixture is hot and now not sandy to
- Place bowl on your stand mixer and whisk on med-high till the topping is stiff and cooled (the bowl is not any longer look at the bit (approx. 5-10mins)).
- Switch to paddle attachment. Slowly add cubed butter and blend till swish. Add vanilla and still whip till swish.**
Assembly:
- Place one layer of cake on a cake stand or serving plate. high with close to 2/3 cup of ice and unfold equally making a small amount of a lip on the sting. Fill with one Tbsp raspberry jam.
- Repeat with remaining layers and apply a skinny coat of ice everywhere the cake. Chill for 20mins.
- Frost and swish the perimeters and pipe ruffle dollops on high employing a 1M tip. Chill for 20mins.
- Place candy hearts indiscriminately round the cake — beginning with the darker hearts at rock bottom and dealing your high to the highest and lighter colours.
- Sprinkle high of cake with a spread of pink and white sprinkles if desired.