Tuesday, February 18, 2014

Pink Velvet Cake!

I call this Pink Velvet Cake!

I thought it would be an appropriate cake to share this month, being the love month and all... But actually, I made this cake a few months ago to sample out another red velvet cake recipe I found.

The recipe called for 2 Tbsp of liquid red food coloring, but since I ran out, I only had 1 Tbsp left to put. So that is why this cake looks more pink than red. Hence, "Pink Velvet Cake."

Pink Velvet Cake!
Recipes adapted here and here

If you want to make this in cupcake form, read more here.

I love how this cake turned out! It's not how I originally intended it to look, but after I finished decorating it, I ended up really liking it a lot.

Between this pink velvet cake recipe, which is really my second attempt at a red velvet cake, I like the taste of the first one better, the Red Velvet Birthday Cake I made my mom for her birthday >>
I initially couldn't decide between the two different red velvet recipes, but after trying the second cake, I think the first one was just moister. To read more about my red velvet cake venture, read here and here. Finding a good red velvet cake recipe is a lot harder than I anticipated. So far, I've tried two and I'm already tired.

Enough with the blabber... on to the recipe!

Pink Velvet Cake!
Recipe found here

Ingredients
Cake:
2 1/2 c cake flour, sifted
1/2 tsp salt
2 Tbsp cocoa powder, sifted (I used Ghirardelli unsweetened)
1/2 c (1 stick) unsalted butter, room temp
1 c granulated sugar
2 large eggs
1 tsp pure vanilla extract
1 c buttermilk
1 Tbsp red liquid food coloring (For a brighter red, use 2 Tbsp)
1 tsp white distilled vinegar
1 tsp baking soda

Frosting:
1 (8 oz.) package cream cheese frosting, room temp (I used Philadelphia Original)
1 stick unsalted butter, room temp
1 c powder sugar, sifted
1 c heavy whipping cream, cold
1 tsp vanilla extract
Directions
  1. Preheat oven 350 degrees F. Prepare and line two 6-inch round cake pans.
  2. In a large bowl, sift together the flour, salt, and cocoa powder, and set aside.
  3. In a glass measuring cup, mix the buttermilk and food color, set aside.
  4. In a stand mixer, beat the butter until soft and fluffy, about 1 minute.
  5. Add sugar to butter, mix until light and fluffy, 1-2 minutes.
  6. Add eggs, one at time, to butter mixture. And add vanilla. Incorporate well.
  7. In alternating portions, add flour mixture and buttermilk mixture, until well incorporated. Do not over mix. 
  8. In a small cup, mix vinegar and baking soda and allow to fizz. Then quickly fold it into the batter.
  9. Divide batter evenly between cake pans. 
  10. Bake 350 degrees F for about 15 minutes. Check done-ness with toothpick inserted in the center of cupcake.Tip: Wet toothpick means the cake is still raw, continue to bake for another 1-2 minutes. Clean toothpick means the cake is going to be dry. Moist crumbs means the cake is perfect!
  11. Remove from oven, remove from pan, and allow cakes to continue cooling directly onto wire racks. 
  12. Let cool. Then cover tightly with plastic wrap. Freeze until ready to frost.
Filling time! I used a good layer of cream cheese frosting and white chocolate chips!
Then, on to stacking!
Crumb coat time, baby!!! After making a few cakes, I finally got this crumb coating thing down!
Then in to the fridge before I can decide how to decorate it.
Once I finally decided on how to finish the cake, it was on to ganache time! 
I poured ganache all over the top of the cake and allowed it to drip down the sides a bit. Then with a small offset spatula, I just spread the ganache to cover the whole cake, similar to how I would frost a cake. 
This technique is very similar to the technique I used with the first cake here. But I just didn't distort the white frosting as much on this cake to keep it as dark as I can get it. But with some white peeking through still. It looks like a darker wood grain effect than the first cake. 

Then, I prepare pink-tinged cream cheese frosting to pipe around the edge of the top of the cake. 
I used a Wilton's 1M piping tip to create the florets. 
Last, I layered chocolate sprinkles in the center like so...
Doesn't she look preeetty!
Don't mind the over ripe bananas in the back. Those are going to make for great banana bread!
Back to the cake, did I mention how tall this thing is!
I didn't want to cut her, I swear! 
But it had to be done. 
I had to taste it.
I like the frosting of this cake, but the cake itself was just not as moist as the first red velvet cake recipe I tried. But that just means I still gotta keep making more of these "practice" cakes.

Oh well, she still looks good though. 

Enjoy!!!

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