Jon's Red Velvet Birthday Cake Jon's Birthday was last Wednesday so me and Florence got up early, bought all the presents up to bed and helped him unwrap them all. Jon had to go to work so while the cat was away the mice played! I have never baked and iced a cake.... ever. So I thought it would be a fun thing for us to do and got all the ingredients together to bake a Red Velvet Cake using a recipe from the Hummingbird bakery cook book. Prep time: 15 mins Cook time: 65 mins Yield: Makes a 6" cake, 2 tiers. I halved the recipe and made a 3rd tier. The original recipe yields 12 cupcakes. Ingredients... For the cake: 60g unsalted butter, at room temperature 150g caster sugar 1 egg 10g cocoa powder 20ml red food colouring (preferably Dr. Oetker brand) ½ tsp vanilla extract 120ml buttermilk 150g plain flour ½ tsp salt ½ tsp bicarbonate of soda 1½ tsp white wine vinegar For cream cheese frosting: 300g icing sugar, sifted 50g unsalted butter, at room temperature 125g cream cheese, cold
Method... For the cake: Preheat the oven to 170°C. Beat butter and the sugar on medium speed until light and fluffy and well mixed. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated. In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extra ct to make a very thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Turn the mixer up to slow speed, slowly pour in half the buttermilk. Beat until well mixed, then add half the flour and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again. Turn the mixer up to high speed and beat until you have a smooth, even mixture. Turn the mixer down to low speed and add the bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes. Pour into a lightly greased 6" cake tin. Bake for about 40 mins or until done. Check for doneness by inserting a toothpick in the middle, should come out clean if done. Leave to cool slightly in the tin before turning out onto a wire cooling rack to cool completely. Frost with cream cheese frosting. For cream cheese frosting: Beat the icing sugar and butter together on medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy (at least five minutes). Do not overbeat, as it can quickly become runny.
Because I wanted to decorate the cake myself I bought Florence a Pepper pig cupcake mix which we quickly mixed together and whilst I decorated Jon's cake she had creative control with her own little cakes. She loved doing something on her own with a little help from her lovely Jaja. The Red Velvet cake was delicious, perfect for everyone and not too sickly. The icing is to die for... use this for any cake and your guests will not be dissapointed!