- Chicken Farm Special Project: The Quest for The Real Red Velvet Cake! -

This month, the Chicken farm members had decided to have a special project. The reason for this project came from the problem of the new member.

She made the red velvet cake using the recipe from the Hummingbird Bakery Cookbook by Tarek Malouf, and the result was not edible (the reason is the book has a problem from the publishing process you can download the correction here: http://www.hummingbirdbakery.com/bakingtips.pdf )
So, we have an idea that we like to find the delicious red velvet that will make us happy!

I searched for the recipe from my cookbook collection, and I got about 10 recipe!
But for the frosting, after I made the white frosting, and ate it with the cake, I felt it's not the one that I looking for. I talked to my friend (Koy) and she suggested this cake will be great when pairing with the cream cheese frosting. So, I choose the cream cheese frosting from the book ...............

As I made the second time, I didn't want to make the same plain cake, then I decided to turn the simple red velvet cake into the three tiers wedding cake. I frosted the cake with the cream cheese frosting then cover the cake with the fondant.
And now I got the red velvet cake that I like, delicious and beautiful ^ ^.

Note: I didn't take the photograph of how-to make the fondant and how-to decorate it. I will show you next time that I make it because this is my first time to use the fondant to decorate the cake.

Red Velvet Cake
Make 9inch two layers cake

Cake
150g	Unsalted butter softened
300g	caster sugar
1tsp	vanilla extract
3	Egg separated
250g	Plain flour
25g	Corn flour
1tsp	baking powder
15g	good-quality cocoa powder
250ml	buttermilk
	Red food colouring (use2tbsp liquid colour or ½ tsp thick red food paste) - I use ½ tsp thick red food paste with 1 tsp liquid colour
	Pinch of salt
1 tsp	white wine vinegar
I tsp	bicarbonate of soda
Cream cheese frosting
130g	Unsalted butter
300g	Cream cheese
160g	Icing sugar (sifted)

Preheat the oven to 180°C (350°F), Gas mark 4. Butter and flour the sides of two-9 inch cake tins and line the bases with parchment paper.

Measure the buttermilk ‘with the food colouring and mix together. It should be very red, so add more if you need to.

Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and beat until the mixture is pale and fluffy. Add the vanilla extract and the egg yolks, one by one, beating well after each addition.

Sift one-forth of the dry ingredients into the butter and eggs mixture until just combined.

Then pour in one-third of the buttermilk mixture and mix until just combined. Continue, combining a third at a time, until both are incorporated.

Whisk the egg whites and salt in a large, spotlessly clean bowl until stiff peaks form.

Add one-quarter to the batter and mix. Add the remaining egg whites in three stages, folding them in gently with a large metal spoon until just incorporated, leaving as much air in the egg whites as possible. In a small bowl, mix the vinegar and bicarbonate of soda until it bubbles up, then gently fold this into the batter.

Quickly pour the batter into the two prepared tins and smooth the tops. Bake in the oven for 25-30 minutes or until a skewer inserted into the middle comes out clean.

To make the icing, beat all the ingredients together to a thick cream. With a palette knife, spread a layer of icing on one cake, then press the other on top. Spread the rest of the icing over the top and side of the cake, swirling it attractively. Refrigerate for at least 2 hours before serving, and keep in the fridge as the icing will soften at room temperature.

- Chicken Farm Special Project:
The Quest for The Real Red Velvet Cake! -
The red velvet wedding cake