Red Velvet Cake is very spongy and the tinge of mild cocoa flavour with the bright red colour makes it both taste and look delicious. This traditionally goes with the cream cheese frosting but I chose to check how it matches with the whipped cream. It did taste great with the mild sweetness of fresh cream and I loved how those flowers made it look finally. I have given my best to catch up with the photos, hope you enjoy!
- 2 1/2 cups (250 gms) of all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons (15 gms) cocoa powder
- 1/2 cup (100 gms) unsalted butter, at room temperature
- 1 1/2 cups( 300 gms) granulated white sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (240 ml) buttermilk
- 2 tablespoons red food colouring
- 1 teaspoon distilled vinegar
- 1 teaspoon baking soda
- 1 measure whipped cream frosting
1. Pre-heat oven to 180 degree C (350 degree F). Place oven rack in the middle of the oven. Grease and line a 9 inch square/ 10 inch round cake pan.
2. Sift together flour, baking powder and salt.
3. Add the red food colouring to the buttermilk and mix well until the colour is mixed up well.
4. Add the butter and sugar in the bowl of your mixer and beat until it becomes creamy.
5. Add the eggs one by one, beating well after each addition. The batter looks like this after adding both the eggs.
6. Add the flour mixture in 3 parts and buttermilk in 2 parts, alternating each other, starting and ending with the flour mixture beating well after each addition. Do not over beat after the final addition of the flour mixture.
7. This is the crucial step to get the velvety texture to the cake. Place baking soda in a small bowl and add vinegar to it. It will start foaming and immediately mix it and pour into the prepared batter and mix just until everything combines well.
8. Transfer the batter into the prepared cake tin and smooth the top.
9. Bake in the pre-heated oven for about 40 to 50 minutes until the cake is well-risen, firm to touch and a tooth pick inserted into the center of the cake comes out nearly clean.
10. Remove from oven and cool in pan for about 10 minutes and transfer the cake onto a wire rack to cool completely before frosting. You could as well refrigerate the cake before decorating to avoid crumbs while applying your frosting.
11. Colour up your frosting as desired for the flowers. I made some with pink, orange, purple and green. Place the cake on the serving plate/board and put enough white frosting on top of the cake to cover up. (I missed to refrigerate the cake and hence the crumbs)
12. Spread all over the cake including the sides and smooth.
13. Mark a circle using a round cookie cutter to fix up a margin for a chrysanthemum (or a random flower lol)
14. Using tip 143 in a decorating bag filled with orange frosting, make the petals around the round outline. Finish off one layer and make another set of petals within the first layer.
15. Finish off the entire flower going one round inside and until the center is fully covered.
16. And start with a purple hydrangea with tip 104.
17. More hydrangeas.
18. With a bigger petal tip 125 and pink frosting make rose on a flower nail and place them carefully near the chrysanthemum.
19. One more rose.
20. Third Rose.
21. Some leaves with leaf tip 352 and green frosting. Use a coupler to fit in the leaf tip.
22. Change the leaf tip to tip 2 by the help of coupler and make some stems.
23. Some leaves on the stems. (Change back to tip 352 with the help of coupler)
24. Some more flowers, hydrangeas and chrysanthemums to fill up.
25. Some more leaves for the added flowers.
26. Some stigma to the hydrangea will make it complete.
27. Complete chrysanthemum with a center.
28. That makes a complete flower cake decoration. Or may be I could have filled in with even more flowers closely populated.
Cake recipe adapted from: Joy of Baking