My mom requested a red velvet cake for her birthday this year. Since it was on my bucket list of things to make, I jumped at the opportunity to do it. Also: I love my mom. If she wants a cake, she gets a cake! Things in my life got crazy, which is not unusual, and I ended up outsourcing some of the work. I don’t know if I can tick it off my bucket list when I got Bobatt to make the cake? I iced it though, so I did help. I really feel that I outdid all of the cooking related things I’ve ever done with this icing too.
Red velvet cake is so special. Rich, moist, chocolatey and very, very red. In this particular cake though, it was hard to look at anything but that icing. I saw this icing technique on Pinterest, investigated, and found that it’s simpler to ice a cake this way than with a conventional spatula! It’s striking, beautiful, and well, impressive. People will think you’re quite the pastry chef after seeing this kind of cake.
I’m happy to report that my mom loved her cake. Here are a few links and recipes to help you make this beautiful cake too.
Rose Icing Tutorial Links:
Red Velvet Cake with Vanilla Buttercream Roses
Yield: 1 – 4 layer, iced cake
Prep Time: 30 minutes | Cooking Time: 20 – 25 minutes | Cooling Time: 1 hour | Icing Time: 15 – 30 minutes
2 1/2 cups cake flour, sifted
1/2 tsp salt
2 tbsp cocoa
1/2 cup lactose-free butter, at room temperature
1 1/2 cups white sugar
1 tsp vanilla extract
1 cup lactose-free buttermilk (If making your own butter for this cake and icing, use the resulting butter milk. Otherwise, remember to treat store-bought buttermilk at least 24 hours in advance.)
2 tbsp liquid red food coloring
1 tsp white vinegar
1 tsp baking soda
2 recipes of Vanilla Bean Buttercream Icing (recipe follows)
Vanilla Bean Buttercream Icing
1/2 cup lactose-free butter
1/2 cup vegan margarine
4 cups icing sugar
3 tbsp lactose-free milk
1/4 tsp salt
1 vanilla bean
1 tsp vanilla extract
1. Add the butter and margarine to the bowl of your stand mixer fitted with the paddle attachment. Beat until light and fluffy.
2. Sift the icing sugar into the butter. Beat well.
3. In a measuring cup, dissolve the salt in the milk. Add the milk, salt, vanilla and the vanilla bean seeds. Mix well.
(Adapted from Jerilyn Brusseau’s Butter Cream Frosting found on TasteSpotting at http://www.tastespotting.com/features/coconut-cream-cupcakes-with-coconut-buttercream-frosting-recipe)