World Series Won, Part One.
November 7, 2009
In honor of the Bronx Bombers winning the World Series on Wednesday here is a custom cake with a frosting recipe. I’ll do this post in two parts otherwise I feel like it will get a little long.
So I started with this cake thinking what flavor should this be? I finally settled on red velvet…well actually its blue velvet. The most common way to achieve the deep hue of Red velvet is by using plain old food coloring, so I simply substituted blue for red. I will post a red velvet cake recipe soon, but it will include the original way the red was achieved by including beet juice in the batter.
Red velvet Cake is a mildly chocolate flavored cake, most popular in the south. Its gotten increasingly popular with all the cake shows now on television. I once saw Geoff on Ace of Cakes make a Blue Velvet Guitar Cake for Paula Dean so I figured I’d make my own attempt.
It was only after I started baking that I realized I have a baseball shaped pan that I haven’t broken in yet…Next time.
Red Velvet cake is traditional topped off with Cream Cheese frosting. You’ll also find this on Carrot Cake and a couple other desserts. Its pretty easy to make.
Cream Cheese Frosting
8 oz of Cream Cheese (1 block)
1 stick of butter (1/2 c)
1 tsp clear vanilla extract
1 tsp salt
4 c confectioners sugar
Beat cream cheese and butter and vanilla until uniform and smooth. Add salt and confectioners sugar. If you have a kitchenaid counter top mixer don’t forget that sweet trick that will keep your wall and your entire kitchen free of that thin layer of powdered sugar. Throw a wet dish towel over the top of your mixer once you’ve added all the sugar. Hit the on button and all those sugar particles will stay at bay.
This icing will come out stiff-ish. The cream cheese will inevitably keep it from the stiffness that butter cream has. You can add a tbsp of water to thin or just omit some of the sugar to thin. In this case I wanted a stiff icing as I was ultimately covering the cake with fondant and a thin icing would only ooze out the sides.
Some tips on Fondant to come in my next post.