Friday, July 31, 2009

- 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

13 comments:

FoodTravelDiva said...

Gorgeous cake! Love the step by step photos too.

Hua Bin ^ Ngoc Anh said...

so delicious and lovely

Beachlover's Kitchen said...

beautiful cake!

Cookie said...

Wow, what an elegant tier cake!

Anonymous said...

I really love it, very beautiful!!! Could you tell me, how size were your tins?

Anonymous said...

I really love it, very beautiful!!! Could you tell me, how size were your tins?

dailydelicious said...

I use 9", 7", and 6" tins

Anonymous said...

Hi Pook,

Could you tell me why you use all purpose flour and corn flour in this cake instead of cake flour? What difference will it make? Thanks

Oh btw, i'm so glad i found you page the other day accidently and now i'm a frequent reader. Thanks for posting all your recipes with great picture.

dailydelicious said...

For this recipe the original recipe comes from UK (the book "Bake" by Rachel Allen)so the ingredients are suitable for people in UK to follow. There are no cake flour in supermarket (the low gluten one will come as self rising flour). The all purpose flour will be too tough to use in this cake but when adding a bit of corn starch, it will tenderize the texture of the cake.

Anonymous said...

Dear Ms Pook, I'm just a ten year old girl and I really love baking thanks for sharing this recipe. Now I can bake it for my family .

Anonymous said...

Now I can bake this for my family (and I'm only ten )

Fify Gao said...

That looks gorgeous. I had a tempt of the red velvet cake, but 30 min definite not enough as when I checked after 30min, I can clearly tell the middle still liquid and not set....

dailydelicious said...

Hi, Fify
Each oven acts differently, so the best way is to check when you bake, my given time is only a guide ^^.

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