Can you believe? I’m officially a second semester senior!!!!!!!!!!!! No school for two whole weeks! To start off our break with a bang, my friends Devina and Alice are having a combined birthday party tonight. Of course, being the baker in our group I offered to make them a cake. Since they’re such good friends and we’re so close, I decided to make not one, but two cakes, one for the each of them. The first thing that Devina said when I offered to make the cake she requested red velvet. Red velvet cake is a chocolate cake known for its bright red food coloring. But unfortunately being the klutz and silly goose I am, I knocked over the red food coloring and spilled some of it on my counter. Luckily, I had already made two cakes but since I decided to make a third layer, this layer is more pinkish to give a contrasting hue. I found this recipe from Joy of Baking, one of my new favorite websites.
(My mom took the camera to work so I borrowed Devina’s camera, she has yet to send me the pictures)
So let me tell you a story about what happened to us at BJs. I think when I’m with my girls interesting things always happen, I mean why not? We’re funny, crazy, outgoing, and hott(especially on the dance floor). So Roya, Alice, Olga, Connie, Josephine, Neesha, and I decide to order two medium pizzas because we weren’t super hungry. We order the Great White and Barbecue Chicken. Everyone’s dishes starts coming out even the people who order after us. We see two waiters carrying four pizzas past us but turns out they’re just for the buffet. This boy even fishes his whole dish and still we didn’t get our food yet! We start talking about complaining and saying that we shouldn’t tip and get a free pizookie. Finally when we complain they bring our two pizzas. We start digging in and Olga says, “What does this pizza have chicken in it?” I reply, “No.” Turns out that pizza wasn’t a great white but the Meditteranean pizza and they had given us two larges. So we semi finish eating and the waitress goes, “You’re other pizza is coming out.” You should have seen the look on Connie and Olga’s faces, it was priceless. So we ended up paying for only two mediums and getting three pizzas. Yay!
Spreading the cream cheese frosting on the bottom layer. Tip: since the red velvet cake is very crumbly make sure you pile on a heap of frosting and then spread it out. It’s better to put on too much frosting than too little because you can always take the frosting off. Also, you don’t want crumbs in your cake!
Coloring the buttercream. I used Billy’s Vanilla Buttercream. Found here.
2 1/2 cups (250 grams) sifted cake flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons (15 grams) Dutch-processed cocoa powder(I used regular unsweetened cocoa powder)
1/2 cup (113 grams) unsalted butter, at room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup (240 ml) buttermilk (I added one table spoon of vinegar to regular milk)
2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda
Red Velvet Cake:Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two – 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.
In a mixing bowl
sift together the flour, baking powder, salt, and cocoa powder. Set aside.
In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk, in three additions, beginning and ending with the flour.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 – 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)
Oh ya, props to Olga and Alice’s amazing picture taking skills! That’s why some of the photos are so beautiful.