Red Velvet Cake

last weekend try buat Red Velvet Cake

kekonon sempena christmas lah, ececeh, feeling cam omputih sket

yela, nak makan ayam belanda, mana ada jual sekor gabak camtuh kan

nak men salji lagi lah toksah berangan kan

Rasenye nilah kek yang paling cantik dan meriah pernah aku buat...haha

Yummy

Kek tuh sepatutnya kaler merah, tapi sebab aku tersalah beli kaler oren, so terpaksa pakai kaler merah yg tinggal sket kat umah tuh, jadi x brape nmpk sangat lah merah nya

coating dia pakai cheese, tapi sebab aku kedekut hehe beli satu kotak je cheese instead of 2, maka nya coating dia jadi cair leleh gitu...hehehe

Resepi taken from Joy of Baking

aku ikut bulat-bulat je, alter sket2 je

kalo ikut resipi ni boleh dapat 1 kek besar makan 6-8 orang kot

Sepatutnya berwarna merah begin...

Red Velvet Cake recipe:

2 1/2cups (250 grams) sifted cake flour (pkai self-raising flour je)

1/2 teaspoon salt

2 tablespoons (15 grams) regular or Dutch-processed cocoa powder

1/2 cup (113 grams) unsalted butter at room temperature

1 1/2 cups (300 grams) granulated white sugar

2large eggs

1 teaspoon purevanillaextract

1 cup (240 ml) buttermilk

2 tablespoons liquid red food coloring

1 teaspoon white distilled vinegar

1 teaspoon baking soda

Cream Cheese Frosting:

1 - 8 ounce (227 grams) cream cheese, room temperature

1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature (x pakai pun, tak jumpe jual kat mana)

1 teaspoon pure vanilla extract

1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted

1 1/2 (360 ml) cups heavy whipping cream

Method:
1. Beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. 

2. In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

3. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. 

4. Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon.Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. 

Cream Cheese Frosting:

1. Beat the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth.

2. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.

3. Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting.  Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. 

Done. Happy indulging!!!

Read more:http://www.joyofbaking.com/RedVelvetCake.html#ixzz19PilaNYv