RED [PAIN IN THE CAKE BUTT] VELVET
It has taken me a while to get to this, but as promised (back in January) and as requested here is the Red Velvet recipe I used back in my shop days.
This cake, was in my top three for cake flavours that my beautiful clients would request for their wedding or special occasion cakes. It then grew that popular, I had to list it on our [EATdelicatelee] Bake Menu.
This cake has a beautiful balance and I found when paired with a creamy white chocolate ganache it was worth it's temperamental pain.
For those that followed my insane shop life, many times I would have to bake, re bake and RE BAKE AGAIN as for some reason or another I always seemed to leave out SOMETHING in this recipe.
This cake has a beautiful balance and I found when paired with a creamy white chocolate ganache it was worth it's temperamental pain.
For those that followed my insane shop life, many times I would have to bake, re bake and RE BAKE AGAIN as for some reason or another I always seemed to leave out SOMETHING in this recipe.
So this recipe and I have a love hate relationship but when you do get it right, its AMAZING!
Baking is a science, it really is/was (I haven't done much baking since closing the shop as my beautiful oven is in storage) a passion of mine and one of my biggest lessons I have learnt and want to pass on is... KNOW YOUR OVEN you should know your oven better than your best friend, especially when it is a temperamental recipe like this one. I can give you oven temps etc, but at the end of the day it really is going to depend on your oven and I DON'T KNOW YOUR OVEN so trust your baking skills or gut and just try, the only way to get to know your oven is to bake...
Baking is a science, it really is/was (I haven't done much baking since closing the shop as my beautiful oven is in storage) a passion of mine and one of my biggest lessons I have learnt and want to pass on is... KNOW YOUR OVEN you should know your oven better than your best friend, especially when it is a temperamental recipe like this one. I can give you oven temps etc, but at the end of the day it really is going to depend on your oven and I DON'T KNOW YOUR OVEN so trust your baking skills or gut and just try, the only way to get to know your oven is to bake...
This recipe is enough for 4 x 1" layers of an 8" round cake. YES for the best results, you will need to bake in layers.
RED [PAIN IN THE CAKE A&%^$] VELVET
makes an 8" round cake
Butter, at room temperature please
[240grams]
Caster Sugar
[600grams]
Eggs, at room temperature please
[4]
-Red Mix [Mix together into a paste Cocoa, Colour and Vanilla]
Dutch Cocoa Powder
[40grams]
Queens Red Colour
[80grams]
Vanilla Extract
[2teaspoons]
Buttermilk
[480mls]
-Dry Mix [Sift into a bowl together and mix through using a spoon]
Plain Flour
[600grams]
Salt
[2teaspoons]
Bicarb
[2teaspoons]
White Wine Vinegar
[6teaspoons]
Cream together butter and sugar, until pale, fluffy.
Add one egg at a time, don't over mix/beat as it will split BUT don't freak, it will still be ok.
Then add your red mix and mix until all combined, make sure you scrap down the side of your bowl.
Add in batches flour and buttermilk, try not to mix for too long.
Add the vinegar and WA LA.
Divide into the four tins and bake... depending on your oven... The "DL" oven would be at 180 degrees fan force for 25-30 minutes.
NOW... go bake and send me some off cuts.... please I MISS MY RED VELVET
Delicate-Lee Cake Specialist
Comments
Post a Comment