Red velvet Rose Cake




 We celebrated our wedding anniversary last month with this beautiful (well ...almost!) rose cake. The cake tasted really good except that the frosting way wayyyy to sweet for us!! But I picked this frosting coz buttercream frosting is said to give sharper roses! I even reduced the sugar in the cake to 3/4 cup. The original recipes uses 1.5 cups.

I was so excited to make this cake after I saw this on priyas blog. She was helpful enough to clear a few of my never ending doubts... The piping does look a bit tricky, does'nt it? well.....I practiced a few roses on a tray first and then started on the cake( phew!!)

I followed the recipe for the red velvet cakes from joy of baking and followed the frosting from priyas page. 


I was a bit disappointed with the outcome of the cake! Speaking from experience........one big advise......please do not proceed with the piping without a wilton 1M nozzle!!.......I couldnt find one anywhere here so I thought any wide flower shaped nozzle would do!!.............
             
End result: the roses ended up looking like murukkus! yeah yeah!.......laugh all u want...hmphh!



 INGREDIENTS:
for the cake: 
2 1/2 cups (250 grams) sifted cake flour
1/2 teaspoon salt
2 tablespoons (15 grams) regular or Dutch-processed cocoa powder
1/2 cup (113 grams) unsalted butter, room temperature
3/4 cup granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup (240 ml) buttermilk
2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda


for the buttercream frosting:
4 cups icing sugar, sifted
1 1/4 cups unsalted butter, room temp
1 tbsp vanilla extract
1/4 tsp salt
4-5 tbsps milk

PROCESS:
  • Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.
  •  In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
  • In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down  the sides of the bowl. Add the vanilla extract and beat until combined.
  • In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
 
  • In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
  • Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight like I did). (This is done to make filling and frosting the cakes easier
 

for the frosting:
  • beat the butter on high until pale and fluffy.
  • Add the icing sugar little by little beating well for 3 mins after every addition.
  • Add the vanilla and salt and beat until combined
  • Add milk little by little as required to make the frosting easily spreadable/ easy to pipe the roses
  • Fill the piping bag with the frosting with the wilton 1M tip intact .
 
 
PUTTING THE CAKE TOGETHER:
  • Place the first cake on a cake base. Put a dollop of frosting and level it evenly with a spatula.
  • Place the 2 nd cake on top. Repeat the frosting on top and sides of the cake. Refrigerate the cake for about 30 mins.
  • Start piping the roses on the cake, You can watch a tutorial on how to pipe the roses here

Post a Comment

LinkWithin

Printfriendly