Saturday, 12 December 2009

Red Velvet cake......Mood=Decadent

Iv been asked many times for my red velvet recipe and to be honest with you i just never really got around to passing on the information till i found out about writing a blog. Many of my friends tell me not to post recipes or give away my secrets, but to be honest it gives me pleasure and if i enjoy it i hope other people enjoy it too....



What i learnt in my childhood by having so many brothers and sisters is that sharing is good. We always gave each other things and passed on ideas and blame.... But the most important was about food. Be it a good restaurant, a great recipe or a good technique for making something we have done a million times.

My red velvet recipe is simple and quick, but like everything, you must have the right ingrediants and measure evrything to the T. Im not sure where red velevet cupcakes originated from but the first time i saw a cake this deep red velevt colour was in a movie call 'Steel Magnolias' with Julia Roberts 1n 1989. It was an armadillo cake and i just thought to myself that it was very original.

Many believe that the red velvet cake originated in the Waldorf Astoria in New York as their signature dish in the 1920's. But instead of red dye, they used beetroot to colour the cake and also to add moisture. Either way the recipe below is one to try and enjoy.


Ingrediants:

350g flour
300g caster sugar
350g oil
1tsp bicarbonate of soda
1T cocoa powder
1tsp salt
250ml milk or buttermilk
2 eggs (room temperature)
3tsp red food colouring or beetroot reduction
1tsp vanilla essence


Method:

  • Whisk oil and sugar till light and fluffy
  • Add the eggs in one at a time.
  • Add the milk, or buttermilk.
  • Add the food colouring and vanilla essence.
  • Sift the flour, cocoa powder and salt and bicorbonatoe of soda and mix till smooth. Dont over beat otherwise you will get a heavy stodgy cake.
  • Place in the oven at 180 degrees, and bake for 20-25 minutes
Cream cheese icing:

400grams philadelphia
200grams softened butter
200 grams icing sugar
2T vanilla essence

Method:

  • Cream the butter and philadelphia together, make sure they are the same temperature, otherwise the butter will get hard and lumpy
  • Add the icing sugar and vanilla essence and then cream your cake. Make sure your cake is cool when you do this and then place in the fridge to set and serve
This is for you princess mananaswiss!!!! (Happy Birthday)

12 comments:

Anonymous said...

thank you for postin this, im gonna go tomorrow and get the ingredients thats missing :) :) very excited about trying it, can this work as cupcakes/muffins?
the coco powder is it tsp or tbsp?
will let u know how it goes xox

JKCatering said...

Hey you should, it was delicious. The cocoa powder is 1 Tablespoon. And yes you can make these as little muffins and cupcakes. The taste will be the same, but cooking time will be different. I would check them after 12 minutes and then again 3 minutes later to make sure they are fully cooked through.... Let me know how it goes.

Anonymous said...

I tried a similar recipe for a wedding cake testing session. That recipe had a bit of vinegar in it - apparently reacts with the buttermilk to release a richer colour from the cocoa. Loooove Red Velvet :o) x

JKCatering said...

yes thats true.... i usually use it but some people dont want to buy a whole bottle of vinegar for this recipe just for a drop. So i leave it out. But it does work either way. As you can see the colour is still very vibrant ... I love red velvet cake too. Its so beautiful, you almost dont want to eat it.

Anonymous said...

OMG so i did this as muffins and it was amazing... everyone loved it... even the cake mix tasted amazing... however i had some problems with the icing, for some reason it was smooth but looked like cottage cheese, u know that texture, dont know why as i followed the recipe... the only thing i can think of is that i used the wrong thing on my kitchen aid, i used the flat one, maybe i should have used the whisk? i dont know, also i used philadelphia light, does that matter? can u help?

JKCatering said...

Basically what probably happend is that your phildelphia was much colder than your butter and that is why it curdled. It makes the butter harden and you wont be able to whisk it properly to make it smooth. I have made this mistake before when i was in a rush and it turned out badly. You have to make sure everything is room temperature before you start the icing. I also use the whisk attachment not the paddle as it gets through everything. Hope that helps. Let me know how it goes .... Philadelphia light does not make a difference. Its just the temperature.

Anonymous said...

attempted this today again and it was amazing.. the cake was much lighter and flufflier than last time also the icing was smooth :) :) :) but it was a little runny so i put it in the fridge to harden a bit and then iced the cupcakes.. but it was amazing :) a friend of mine came over and she loved them, it was her 1st time to eat them and she found them amazing... guided her to ur blog :)

Anonymous said...

would u have an idea why the icing would have been runny?

JKCatering said...

Hi Anonymous, the icing is always a little runny. I think i forgot to mention in my method that you have to let it harden slightly after mixing. Place it in a bowl and put it in the fridge and then use it to cover your cake. That was my mistake. So when its done, let it chill then use it. And then put your cake back into the fridge again for a little whie this will help harden the icing a little more all around the cake. Also make sure your cake or cupcakes are cold before you put the icing on. Never use a warm cake. hope that helps. But i m glad that the icicng worked for you this time.

Anonymous said...

they were amazing, even the next day :) thank you xox

Anonymous said...

If i have white vinegar at home already, would you recommend that i use it for this cake? if so, how much should i put and do i need to reduce the amounts of anything else?
thanks! :)

tasteofbeirut said...

This is my kids favorite cake and I have never made one! Now i have your recipe to turn to so no more excuses !