Red velvet Cake

Red velvet Cake



Baby shower bootie cake 

The recipe calls red velvet cake but I call mine Pink Velvet cake because I dint add the red food coloring to it. Since it was made for baby shower I dint want her to get the chemicals so I choose to add some beetroot juice to give it some color.

It turned out to be very light pink, next time I make I have to add really concentrated juice of beet root to give a strong color. I replaced the amount of red food color in the recipe with beetroot juice which I grinded in the blender and took the juice using a filter.

This a simple recipe for a great tasting cake especially the cream cheese frosting . I tinted the cream cheese frosting with pink color just a dot of icing color. I know what about the chemical now its just a dot vz 1 Oz of red food color in red velvet cake.




The booties are also cake covered with frosting. I made 3 cup cakes with the same batter to make 2 booties. Place 1 cup cake upside down. Take another cup cake and cut it half horizontally.
Place one of the part in front part of bootie. Repeat the same for 2nd bootie. Cover it with frosting.

Red Velvet Cake
Recipe source:Foodnetwork

Ingredients

• Vegetable oil for the pans
• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, at room temperature (Refer Note)
• 2 large eggs, at room temperature
• 2 tablespoons red food coloring (1 ounce)or 2 tbsp. beetroot juice
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Using a  mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake.  Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting.

Cream Cheese Frosting:

• 1 pound cream cheese, softened
• 4 cups sifted confectioners' sugar
• 2 sticks unsalted butter (1 cup), softened
• 1 teaspoon vanilla extract

  Mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

Note: Buttermilk can be substituted with yogurt mixed with water. Whip well before mixing it with the flour