When I first tried red velvet I fell in love, it was so moist and just had a different taste that I couldn't quite put my finger on. Turns out it was buttermilk, which on its own taste like the midpoint of milk and yoghurt. Which really isn't very nice, but in the cake itself it works a treat. When making this cake I completely forgot that I put a very light and fluffy Swiss Meringue dirty ice on. So when I stuck my royal icing on top... well it just did not work. It ripped and started to dent and pimple. Ooops.
|My terrible icing... :/|
I felt so defeated when I had realised what I did... spent so long making the layering look good! But there's always another day, there's always a reason for cake! I got this gorgeous bright yellow from culpitt, if you haven't already you should check out there website. It's great for cake decorators.
250g sifter cake flour
300g granulated white sugar
15g unsweetened cocoa powder
2 large eggs
1 teaspoon vanilla
2 tablespoons red food colouring
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vinegar
1. Beat butter and sugar together in a bowl.
2. In a separate bowl, sift flour, cocoa powder and salt.
3. Mix food colouring into buttermilk.
4. Add buttermilk and flour mix to creamed butter in 1/3rds. Mixing well.
5. Add vanilla extract and eggs one at a time.
6. In a small bowl mix baking soda and vinegar, when the fizzing has stopped add to batter and mix well.
7. Working quickly divide mix into 2 x 23cm greased tins.
8. Bake at 180 degrees for 30 mins or until toothpick comes out clean.
Until Next Time xo
Don't forget to tweet me any pictures of things you bake or make! @ericahenderson