RED VELVET CAKE

All used red food coloring, but the reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in cocoa and keeps the cake moist, light, and fluffy. This natural tinting may have been the source for the name "red velvet", as well as "Devil's food" and similar names for chocolate cakes.

INGREDIENTS:•½ CUP (102 GRAMS) SHORTENING

(OR BUTTER, MARGARINE, OR ANY TYPE OF FAT USED FOR BAKING AND MAKING PASTRIES)•1 ½ CUPS (300 GRAMS) SUGAR•3 EGGS•2 TABLESPOONS COCOA•1 ½ OUNCES RED FOOD

COLORING•1 TEASPOON SALT•2 ½ CUPS (315 GRAMS) FLOUR•1 TEASPOON VANILLA•1 CUP (240 ML) BUTTERMILK•1 TEASPOON BAKING SODA•1 TABLESPOON VINEGAR

FOR FROSTING:•16 OUNCES CREAM CHEESE, SOFTENED•2 CUPS (400 GRAMS) POWDERED SUGAR•1 TEASPOON VANILLA•1 STICK BUTTER (APPROX 110 GRAMS)

PROCEDURE FOR MAKING RED VELVET

CAKE:

PART ONE:Gather and measure out all of the ingredients. Good bakers know that moving quickly and efficiently in the kitchen leads to better cakes and smaller messes. Measuring out ahead of time makes it possible.[1]

PART TWO:Cream shortening and gradually add in sugar. Use an electric mixer set to medium speed. Add the sugar along the edges and slowly work it in to avoid sugar splatter.

PART THREE:

Add eggs one at a time, beating well after each egg is added. Mix in well, keeping your beater moving. It is okay if you add them both at once, too.

PART FOUR:Make a paste out of the cocoa and food coloring, then add to cream. In a separate bowl, use a whisk to blend the food coloring into the cocoa.[2] o Fun Fact: The original red velvet

cakes got their color because imported cocoa was actually red tinted. The food coloring came later.[3]

PART FIVE:Add salt, flour, baking soda, vanilla, and buttermilk, beating well after each ingredient is added. You can also mix the flour, salt, and baking soda in a separate bowl, adding at once. You can also add it all together into the batter one at a time, using the electric mixer to get a nice consistent batter.[4] o Add the flour slowly to avoid splatter. It

can help to add it with the buttermilk.

PART SIX:

Pour vinegar over the batter. Just a splash is all you need -- it will give it a nice subtle tanginess.[5]

PART SEVEN:Stir until well mixed. You want a thin, consistent batter with not chunks of flour or dry ingredients left. Want a little more red color? Add a few more drops of red food coloring.[6]

PART EIGHT:Pour the cake in a large cake pan or 2 layer cake pans and bake in a 350ºF. The cake should take roughly an hour to cook. When it is done, you'll know through the toothpick test -- stab the center of the cake with a knife or skewer-- if it comes out without still-wet batter on it, it's done.

PART NINE:Wait about 20 minutes to cool before frosting. After 5 minutes, remove from the pan and let cool on a wire rack. Don't frost a hot cake -- the warmth with thin out the frosting and make it difficult, if not impossible, to add smoothly.[7]

PROCEDURE FOR MAKING FROSTING:

PART ONE:Set the butter and cream cheese on the counter to warm to room temperature. You'll be whipping the butter and cream cheese up, but that only works if it is soft enough to whip! Set the two dairy products out for 15-30 minutes to get soft. o In a pinch, you can gently microwave

them to speed things up, but keep it very brief. You don't want liquid.[8]

PART TWO:Combine butter and cream cheese. An electric mixer is best, as it will make quick work of the dairies, but a wooden spoon and whisk work well too. They don't have to be perfectly combined, just well mixed.

PART THREE:Add powdered sugar slowly, keeping the mixing going throughout. Powdered sugar will want to poof and fly out as you mix it. To avoid a mess, add it in 3-4 parts, mixing almost all of the first part in before adding the second.

PART FOUR:Add vanilla and whip until creamy. Keep the mixer (or your mixing hand) going until the frosting is nice smooth texture. If you want to thin it out a bit so it spreads better, add 2 tablespoons of cold milk.[9]

PART FIVE:Cut the cake into layers and frost. Place a little pat of icing on the bottom of our plate or cake dish to keep the bottom layer from sliding around.[10] Then frost it and stack another layer on top, frosting the top of that. Don't worry too much about the sides yet. o Do not try to frost the cake while it is still

hot. Let it cool completely.[11]

PART SIX:Assemble the layers and continue frosting. Stack the layers up high, frosting between each layer with a 1/4" of frosting or so, adding more to taste.

PART SEVEN: Frost the cake and enjoy! For bakery quality frosting, keep the knife clean after every pass, using a little warm water to ensure your frosting knife applies the icing smoothly and evenly. Use big globs of icing at a time and don't try to spread it too thin. By working in small areas, not spreading too thin, and cleaning the knife regularly, you can get a quality frosted cake.

If you've got time, real pros will "double frost." Start with a thin layer of frosting everywhere -- it is okay if it pulls up crumbs. Then freeze the cake for 15 minutes, pull it out, and frost "for real." You'll be astonished how easily it goes on![12]

PART EIGHT:

Finished and enjoy eating.

THANK YOU FOR WATCHING!!!

By: Cypril UlanGrade 11 - ARB