Last weekend we celebrated my aunt’s and brother’s brithdays. I was going to bake just one cake but then felt bad that they would have to share so I baked off two. A red velvet cake for my aunt and an oreo cheesecake for brother dearest.
I’ve never eaten red velvet cake before but have heard so much about it… and I must say that the color of the cake is what always gets me so enthralled. The possibilty of a cake being, of all colors, red… gasp. That ranks right up there with delicate gingerbread houses and clouds of caramel flavored meringues (I have ingenious food fantasies, as you can see).
As much as it was always at the back of my mind, I did not originally plan to make a red velvet for the birthdays because I didn’t want to risk a brand new recipe for a party. What if it didn’t turn out? And I’d never had a red velvet cake before, so I had no basis of comparison to know if I got it right.
But when I read Deb’s entry, this phrase just jumped up at me:
“People go ape shit over red velvet cake”
Okay, now… the possibility of such a reaction was just too cool to pass up. Apeshit over cake? C’mon I gotta see that!
So I read through the recipe a few times, decided I could manage it and went to work. I 2/3rd her recipe (using basically 2 egg- quantity of batter instead of 3) and made two 8″ cakes. I sliced each cake into half and got 4 layers. It turned out to be quite a tall cake… I think the original recipe would have made something really quite massive. I sandwiched and frosted everything with thin layers of cream cheese and mascarpone frosting, which made the cake even taller. I was afraid the frosting amount would be too skimpy but it worked out in the end… perfect cake to frosting ratio. As for the decor, I didn’t want to do anything too fancy, so I decided to keep it quite classic with a wreath of wafer roses and buttercream leaves.
They went apeshit.
Superbly moist cake, laced with cocoa flavor. And the burgundy color… gorgeous!