World Series Won, Part One.

November 7, 2009 Ella

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.

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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.

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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.

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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.  

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Some tips on Fondant to come in my next post.

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Entry Filed under: ButterCream,Frosting

2 Comments Add your own

  • 1. Mrs. G.  |  November 8, 2009 at 9:24 pm

    We were going to carve the pumpkin with the NY Yankees logo and thought that was a masterpiece. This looks magnificent!!!

  • 2. World Series Won, Part On&hellip  |  November 9, 2009 at 9:31 pm

    […] 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 … 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. …Read More… […]


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