I don’t know about you, but I would choose baking a cake over cooking dinner any day. To help me come up with fresh ideas,it relieves the stress and keeps me to go on.
“LIVE LIFE AND LOVE BAKING “
RED VELVET CAKE.
The term “red velvet” gets tossed around a lot these days. It is – arguably – the hottest cake flavor out there if you watch food focused TV programming where all the presenters go ga-ga over a slice of the cake. But for every time I hear the praises of red velvet cake sung, I also hear someone complain about a bland cake, a cake with too much food coloring and a cake that just gives you an excuse to eat cream cheese frosting because it is better than the cake itself.
So what is red velvet?
Red velvet cake usually surfaces as a buttermilk cake with a lot of red food coloring in it to give it its distinctive color. The exact origins of the cake are unknown, and there are plenty of theories out there that try to explain how the cake got to be red. The original red velvet cake is said to have had a reddish hue that was caused by the reaction between natural cocoa powder and an acidic ingredient, like buttermilk. You can observe a slight reddish tint in chocolate cupcakes made with these two ingredients. Even a small amount of cocoa powder will tint the cake more brown than red, however, so even if this classic recipe began in this way, it really is the red food coloring that makes it what it is today. Since the color is so distinctive, it is easy to translate the cake into other recipes, like whoopie pies and pancakes, in addition to cupcakes and cakes.
Most red velvet cakes, in a nod to the traditional origin story of the cake, contain buttermilk and a very small amount of cocoa powder. These ingredients give the cake a subtle, yet distinctive and delicious flavor that is not quite chocolate and not quite plain vanilla. The cake is usually topped off with a generous amount of cream cheese frosting, which adds even more flavor to the cake and gives it a high contrast red and white finish.
- 1/2 cup shortening
- 1 1/2 cup white sugar
- 2 eggs
- 2 tablespoon cocoa
- 4 tablespoon red food colouring
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 1/2 cup sifed all purpose flour
- 1 1/2 teaspoon baking soda
- 1 tablespoon distilled white vinegar.
- 5 tablespoon all purpose flour
- 1 cup milk
- 1 cup white sugar
- 1 cup butter (at room temperature)
- 1 teaspoon vanilla extract.
PREP TIME:25 minutes
COOK TIME :30 minutes
READY TIME : 1 hour 25 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.
- Beat shortening and 1 1/2 cups sugar until very light and fluffy. Add eggs and beat well.
- Make a paste of cocoa and red food coloring; add to creamed mixture. Mix salt, 1 teaspoon vanilla, and buttermilk together. Add the flour to the batter, alternating with the buttermilk mixture, mixing just until incorporated. Mix soda and vinegar and gently fold into cake batter. Don’t beat or stir the batter after this point.
- Pour batter into prepared pans. Bake in preheated oven until a tester inserted into the cake comes out clean, about 30 minutes. Cool cakes completely on wire rack.
- To Make Icing: Cook 5 tablespoons flour and milk over low heat till thick, stirring constantly. Let cool completely! While mixture is cooling, beat 1 cup sugar, butter, and 1 teaspoon vanilla until light and fluffy. Add cooled flour mixture and beat until frosting is a good spreading consistency. Frost cake layers when completely cool.
BAKE WITH LOVE
ENJOY BAKING !!!