Red Velvet Birthday Cake

I made this red velvet birthday present cake for a friend's birthday, but also as a test run for a wedding cake that I will be making later this year. I made one batch of the batter for each layer of the cake (essentially tripling the recipe) and it worked out beautifully! 

This cake turned out delicious! The crumb was perfect and it had a wonderful, rich, moist flavor! The cream cheese icing didn't hurt either. It was so good!

Since it was a birthday cake, I decided to decorate it with some fondant to make it look like present!

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Red Velvet Cake 

Note: To make a 3 layer 10 inch square cake I tripled this recipe.

Ingredients:

• 1 cup FLOUR
• 1/2 tsp BAKING SODA
• 1/2 tsp BAKING POWDER
• 1/2 tsp SALT
• 2 Tbs COCOA POWDER
• 1/4 cup + 2 Tbs CANOLA OIL
• 1 cup SUGAR
• 1 EGG, large
• 1/2 cup BUTTERMILK, room temperature
• 1 tsp VANILLA
• 2/3 tsp RED FOOD COLORING PASTE or 1 oz. RED FOOD COLORING
• 1 tsp WHITE VINEGAR
• 1/4 cup BREWED HOT COFFEE

Directions:

1. Preheat your oven to 320 degrees F.
2. Mix the oil, sugar, and egg using an electric mixer. 
3. Add the buttermilk, vanilla, and food coloring. Mix until everything is well combined.
4. Mix in the vinegar and coffee. 
5. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. 
6. Slowly mix the dry ingredients into the wet ingredients in the bowl of the electric mixer. 
7. Once all of the ingredients are well combined, divide the batter equally into greased and floured cake pans. 
8. Bake the cakes for 20 to 25 minutes.

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Cream Cheese Icing

NOTE: You will need to double this recipe if you make the full sized cake!

Ingredients:

• 1 sticks BUTTER, softened
• 3 & 3/4 cups POWDERED SUGAR, sifted
• 1 (8 oz.) package of CREAM CHEESE, sifted
• 2 tsp VANILLA EXTRACT

Directions:

1. Using an electric mixer cream the butter and cream cheese together using the paddle attachment. 
2. Once the mixture is smooth, turn the mixer down to a low speed and start adding the powdered sugar. 
3. After all of the powdered sugar has been mixed in, add the vanilla. 
4. Turn the mixer up to medium speed and continue mixing for about 3 minutes to make sure everything if fully incorporated. 

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I found this red velvet cake on this website: http://vintagetrinkets.blogspot.sg/2013/08/red-velvet-cake-with-vanilla-cream.html

Nancy's Vanilla Cake

I have been searching for a good vanilla cake recipe for about a year now and I have finally found one that I like! This cake has good flavor and has a fairly dense crumb.

Preheat oven to 350 degrees F. Then use the paddle attachment on a stand mixer to cream together the sugar and butter for 2 minutes. Add the eggs one at a time.

Whisk together the cake flour, all purpose flour, baking powder, and salt. Measure out the milk and the vanilla in a measuring cup.

Alternate adding the dry and wet ingredients at a medium speed starting and ending with the dry ingredients. 

This batter measured to be about 6 - 6 & 1/2 cups of batter. 

Divide the batter evenly between two 9 inch cake pans. Bake for 30-35 minutes. 

Here is a 6 inch cake...

Look at that crumb!

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Nancy's Vanilla Cake

Ingredients:

• 2 cups SUGAR
• 2 sticks BUTTER, room temperature
• 4 LARGE EGGS, room temperature
• 1 & 1/2 cup CAKE FLOUR
• 1 & 1/4 cup ALL PURPOSE FLOUR
• 2 tsp BAKING POWDER
• 3/4 tsp SALT
• 1 cup WHOLE MILK, room temperature
• 1 tsp VANILLA EXTRACT

Directions:

1. Preheat oven to 350 degrees F.
2. Use the paddle attachment on a stand mixer to cream together the sugar and butter for 2 minutes.
3. Add the eggs one at a time. 
4. Whisk together the cake flour, all purpose flour, baking powder, and salt.
5. Measure out the milk and the vanilla in a measuring cup.
6. Alternate adding the dry and wet ingredients at a medium speed starting and ending with the dry ingredients. 
7. Divide the batter evenly between two 9 inch cake pans. Bake for 30-35 minutes. 

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I found this recipe on the following website: http://www.foodnetwork.com/recipes/nancy-fuller/vanilla-birthday-cake-with-chocolate-frosting.html

Half Sized Four Layer Chocolate Cake with Swiss Meringue Buttercream

To make this adorable cake you will need 3 recipes. Using these recipes, you will end up with a 6 inch, 4 layer chocolate cake with a Swiss meringue buttercream and marshmallow fondant!

Start off by making the cake! Using the recipe for a half batch at the bottom of this page, I split the batter into two 6 inch cake pans. After they came out of the oven I split each layer which is how I ended up with four! Wrap each layer in cling wrap and put them in the freezer for an hour or two.

While the cake is baking, make a half batch of the Swiss meringue buttercream!

Take the layers of cake out of the freezer and start assembling the cake!

Make your marshmallow fondant as directed in the recipe at the bottom of this page and then start decorating!

Here are some pictures of my cake:

Inside the cake!

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Chocolate Cake (Half Batch)

Ingredients:

• 1 cups SUGAR
• 3/4 cup + 2 Tbs FLOUR
• 1/4 cup + 2 Tbs COCOA POWDER
• 3/4 tsp BAKING POWDER
• 3/4 tsp BAKING SODA
• 1/2 tsp SALT
• 1 EGGS
• 1/2 cup MILK
• 1/4 cup VEGETABLE OIL
• 1 tsp VANILLA EXTRACT
• 1/2 cup BOILING WATER

Directions:

1. Preheat the oven to 350 degrees F and coating three 8 inch baking dishes in nonstick cooking spray and then flour to make the cake easier to remove from the dish after baking. 
2. In an electric mixer combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt. 
3. Add the eggs, milk, vegetable oil, vanilla extract, and the boiling water making sure each ingredient is incorporated before adding the next.
4. Divide the batter equally into the three baking dishes and bake for about 25 minutes.  Bake until you can insert a toothpick and have it come out clean. Let the cakes cool for at least 10 minutes before removing from the baking dishes. 
5. Tip: If you aren't in a rush, wrap each layer of cake cling wrap and put it in the freezer over night (or at lest for a few hours). This makes the cake much easier to assemble!

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Swiss Meringue Buttercream (Half Batch)

Ingredients:

• 3 EGG WHITES
• 3/4 cup SUGAR
• 1 cup POWDERED SUGAR, sifted 
• 6 Tbs VEGETABLE SHORTENING, room temperature
• 2 sticks BUTTER, room temperature
• 1/2 tsp VANILLA EXTRACT

Directions:

1. Start boiling a pot of water to use as a double boiler.
2. Then whisk together the egg whites and granulated sugar over the pot of boiling water. You are just trying to dissolve the sugar into the egg whites so you don't need to do this for very long. Once the mixture has reached 115 degrees F and/or the mixture no longer feels gritty when you rub it between your fingers, then remove the bowl from the heat!
3. It should look something like the picture below.
4. After taking the egg white and sugar mixture off of the heat, place it onto the stand mixer fitted with the whisk attachment and whisk on high until stiff peaks form. You want firm, glossy, white peaks!
5. Once you have achieved stiff peaks, add the powdered sugar and continue whisking. (Start slow and increase speed so you don't end up with a face full of powdered sugar!)
6. Once the powdered sugar has incorporated, it is time to start adding in the butter and vegetable shortening. Cut the room temperature butter and vegetable shortening into chunks and add them into the mixer in 2 to 3 additions fairly quickly while the mixer is still whisking on medium to medium-high.
7. Once the ingredients are well incorporated, it should look something like this! Lastly, whisk in the vanilla extract.
8. At this point the icing is pretty much done! I switched over to the paddle attachment for a few minutes to whip up the icing a little more to make it lighter in color as well as in texture.  Now it's time to ice the cake!

Note: This buttercream will keep for 4 days at room temperature, 2 weeks in the fridge, and 2 months in the freezer.

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Marshmallow Fondant

Ingredients:

• 8 oz. MARSHMALLOWS
• 1 lb. POWDERED SUGAR + 2-3 cups extra to roll in
• 2 Tbs WATER

Directions:

1. Start off by microwaving the marshmallows in a glass bowl for 60 seconds. 
2. Using a spatula, stir in the water. 
3. Next, start stirring in the powdered sugar. You may need to use your hands. It will be VERY sticky!
4. After you have mixed in 1 lb. of powdered sugar, turn the fondant out onto a heavily powdered sugar-ed counter. Start to knead the fondant. This is where the extra 2-3 cups of sugar come in. Keep kneading and adding sugar until it is no longer sticky. 
5. Add food coloring if desired and continue kneading until the fondant is no longer marbled with food coloring. 
6. Then roll the fondant out to the desired shape and cover the cake! 

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White Cake with Vanilla Buttercream

To make a 2 layer 8 inch cake you will need:

• 2 cups FLOUR
• 4 Tbs CORN STARCH
• 1 cup MILK
• 6 EGG WHITES
• 1-2 tsp VANILLA
• 1 & 3/4 cup SUGAR
• 4 tsp BAKING POWDER
• 1 tsp SALT
• 1 & 1/2 stick UNSALTED BUTTER (12 Tbs)

To make a 3 layer (3 & 1/2 - 4 inches tall) 6 inch cake you will need:

• 1 & 1/2 cups FLOUR
• 3 Tbs CORN STARCH
• 3/4 cup MILK, room temperature
• 4.5 EGG WHITES, room temperature
• 1-1.5 tsp VANILLA
• 1 & 1/4 cup + 1 Tbs SUGAR
• 3 tsp BAKING POWDER
• 3/4 tsp SALT
• 1 stick + 1 Tbs UNSALTED BUTTER (9 Tbs softened but still cool), cubed

To make enough vanilla buttercream to cover the 3 tier 6 inch cake (but not much extra):

• 1 stick UNSALTED BUTTER
• 3 cups POWDERED SUGAR
• 4 Tbs MILK
• 1 tsp VANILLA

Preheat the oven to 350 degrees F. Start off by mixing together the milk, egg whites, and vanilla in a small bowl.

Sift together the flour, corn starch, sugar, baking powder, and salt into the bowl of a stand mixer. Use the paddle attachment to continue mixing.

Add the cubed butter, and continue beating on low for 1-2 minutes.

It should turn into a fine meal.

Add all but 1/3 cup of the milk mixture. Mix for 1-2 minutes. Then add the rest of the milk. Mix for another minute.

Pour batter into pans that have been sprayed with cooking spray. When making a 3 tier 6 inch cake, bake for 27-35 minutes. Bake longer than expected! Cake keeps falling...

To make the buttercream, cream the butter until light, add the vanilla, then slowly add the sugar and milk, alternating between the two to keep a smooth consistency.

After the cakes have cooled, level them, and decorate!

Look at that crumb!

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White Cake

Ingredients:

To make a 2 layer 8 inch cake you will need:

• 2 cups FLOUR
• 4 Tbs CORN STARCH
• 1 cup MILK
• 6 EGG WHITES
• 1-2 tsp VANILLA
• 1 & 3/4 cup SUGAR
• 4 tsp BAKING POWDER
• 1 tsp SALT
• 1 & 1/2 stick UNSALTED BUTTER (12 Tbs)

To make a 3 layer 6 inch cake you will need:

• 1 & 1/2 cups FLOUR
• 3 Tbs CORN STARCH
• 3/4 cup MILK, room temperature
• 4.5 EGG WHITES, room temperature
• 1-1.5 tsp VANILLA
• 1 & 1/4 cup + 1 Tbs SUGAR
• 3 tsp BAKING POWDER
• 3/4 tsp SALT
• 1 stick + 1 Tbs UNSALTED BUTTER (9 Tbs softened but still cool), cubed

Directions:

1. Preheat the oven to 350 degrees F. Start off by mixing together the milk, egg whites, and vanilla in a small bowl.
2. Sift together the flour, corn starch, sugar, baking powder, and salt into the bowl of a stand mixer. Use the paddle attachment to continue mixing.
3. Add the cubed butter, and continue beating on low for 1-2 minutes. It should turn into a fine meal.
4. Add all but 1/3 cup of the milk mixture. Mix for 1-2 minutes. Then add the rest of the milk. Mix for another minute.
5. Pour batter into pans that have been sprayed with cooking spray. When making a 3 tier 6 inch cake, bake for 27-35 minutes. Bake longer than expected! Cake keeps falling...
6. After the cakes have cooled, level them, and decorate!

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Vanilla Buttercream

Ingredients:

To make enough vanilla icing to cover the 3 tier 6 inch cake (but not much extra):

• 1 stick UNSALTED BUTTER
• 3 cups POWDERED SUGAR
• 4 Tbs MILK
• 1 tsp VANILLA

Directions:

1. To make the icing, cream the butter until light.
2. Add the vanilla.
3. Then slowly add the sugar and milk, alternating between the two to keep a smooth consistency.
4. If it is too thick, add more milk, if too thin, add more powdered sugar.

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I got the white cake recipe from: http://iambaker.net/the-perfect-white-cake/

The buttercream recipe came from: http://www.marthastewart.com/336452/billys-vanilla-buttercream

Red Velvet Cake Taste Test!

So last week I decided to have a little red velvet taste testing session. I compared three cake recipes and two icing recipes. This is what it did to my kitchen... and I cleaned as I went! :/

One thing you definitely need with red velvet cake is plenty of red food coloring!

The batters all turned out so pretty and bright!

Ok, now to the point. The comparison! I cut three different recipe by four so I didn't have bazillions of cupcakes. 

                                          Batter #1:                                 Batter 2:

Batter 3:

And here is how they cooked up!

Ok, now onto the icings!

The first one I tried was a flour icing and can be seen below....and I uhhh...didn't make it right and it was uhhh...pretty bad. I'll have to try that one again sometime and see if it turns out better...

Next I made a vanilla icing with a vegetable shortening base and it was delicious! Definitely a keeper! Scroll down to the bottom of this post for the recipe!

Cupcake #1:

Cupcake #2:

Cupcake #3:

After they were all iced, it was time for the taste test! The best part!

After tasting all of them this is what I decided:

Cupcake 1: Very moist! Maybe too moist for a cupcake because it was hard to get out of the paper, but would be perfect for a cake. Also had great flavor! It didn't fluff up very much though.

Cupcake 2: A little dry. Easy to get out of the paper. Didn't rise very much. Overall, not great...

Cupcake 3: Beautiful, rose nicely. Came out of the paper easily.  Great texture. (And just so happen to be my mom's recipe! I guess mother really does know best!) Could use a little bit of a flavor boost compared to cupcake 1 though...sorry mom!

What I decided was that I basically want to cross the 1st and 3rd cupcake to get the flavor and moistness of the 1st, but the texture and looks from the 3rd. I also decided that chocolate cake is better than red velvet cake. Sorry, I know this is supposed to be about red velvet cake, but I like my chocolate cake better!

Ok, so for a delicious RED VELVET CAKE follow this recipe! (I will post a cupcake recipe once I play with combining the 1st and 3rd recipes) To make a fabulous, moist, flavorful two layer, 5 inch, round cake you will need (to make a 2 layer, 9 inch, round cake just double this recipe!):

• 1 cup FLOUR
• 1/2 tsp BAKING SODA
• 1/2 tsp BAKING POWDER
• 1/2 tsp SALT
• 1 Tbs COCOA POWDER
• 1/2 cup CANOLA OIL
• 1 cup SUGAR
• 1 EGG, large
• 1/2 cup BUTTERMILK, room temperature
• 1 tsp VANILLA
• 1 tsp RED FOOD COLORING PASTE
• 1 tsp WHITE VINEGAR
• 1/4 cup BREWED HOT COFFEE

Directions:

1. Preheat your oven to 320 degrees F.
2. Mix the oil, sugar, and egg using an electric mixer. 
3. Add the buttermilk, vanilla, and food coloring. Mix until everything is well combined.
4. Mix in the vinegar and coffee. 
5. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. 
6. Slowly mix the dry ingredients into the wet ingredients in the bowl of the electric mixer. 
7. Once all of the ingredients are well combined, divide the batter equally into greased and floured cake pans. 
8. Bake the cakes for 20 to 25 minutes.

To make the delicious VANILLA ICING you will need:

• 2 cup SHORTENING 
• 8 cup POWDERED SUGAR
• 0.5 tsp SALT
• 2 tsp VANILLA
• 6 oz. HEAVY CREAM

Directions:

1. Cream the shortening until it is fluffy using an electric mixer. 
2. Slowly mix in the powdered sugar. 
3. Add the salt, vanilla, and cream. Mix until well combined. 
4. If it is too thick add more cream, if it is too thin add more powdered sugar.

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Red Velvet Cake 

Ingredients:

• 1 cup FLOUR
• 1/2 tsp BAKING SODA
• 1/2 tsp BAKING POWDER
• 1/2 tsp SALT
• 1 Tbs COCOA POWDER
• 1/2 cup CANOLA OIL
• 1 cup SUGAR
• 1 EGG, large
• 1/2 cup BUTTERMILK, room temperature
• 1 tsp VANILLA
• 1 tsp RED FOOD COLORING PASTE
• 1 tsp WHITE VINEGAR
• 1/4 cup BREWED HOT COFFEE

Directions:

1. Preheat your oven to 320 degrees F.
2. Mix the oil, sugar, and egg using an electric mixer. 
3. Add the buttermilk, vanilla, and food coloring. Mix until everything is well combined.
4. Mix in the vinegar and coffee. 
5. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. 
6. Slowly mix the dry ingredients into the wet ingredients in the bowl of the electric mixer. 
7. Once all of the ingredients are well combined, divide the batter equally into greased and floured cake pans. 
8. Bake the cakes for 20 to 25 minutes.

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Vanilla Icing

Ingredients:

• 2 cup SHORTENING 
• 8 cup POWDERED SUGAR
• 0.5 tsp SALT
• 2 tsp VANILLA
• 6 oz. HEAVY CREAM

Directions:

1. Cream the shortening in an electric mixer until it is fluffy. 
2. Slowly mix in the powdered sugar. 
3. Add the salt, vanilla, and cream. Mix until well combined. 
4. If it is too thick add more cream, if it is too thin add more powdered sugar.

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I found this red velvet cake on this website: http://vintagetrinkets.blogspot.sg/2013/08/red-velvet-cake-with-vanilla-cream.html