I finished my internship, about a month ago, and then I did make up on Mozambique Fashion Week. It was amaaaazing! I can even imagine myself doing that as life, and now, I am packing to University, it has been insane! I had no idea of the amount of things I have, and clothes! Mamma Mia, how did I complained about having nothing to wear? Anyways. I leave next week, yap, the 1st of January, GO BIG OR GO HOME.
Well, today is Christmas, and like usual, I gotta have some contribution to the table, and this year, besides, roasted chicken with coconut milk, I tried Red Velvet cake, it was one of the best cakes I ever had, it just vanished! I have been wanting to do this for such a long time, and for some reason, I never made it, possibly because I thought it would be freaking hard ( don't ask ) and its even easier than making regular cake, who'd know.
The recipe I used requires this:
*250 g of all purpose flour
*1/2 tsp of salt
*2 tbs of cocoa powder
*120 g of butter
*300 g sugar
*2 large eggs
*1 tsp vanilla extract
*240 ml buttermilk
*2 tbs of red food coloring
*1 tsp baking soda
*1 tsp white vinegar.
If you don't have buttermilk, you can make some, with 240 ml of milk and one tbs of vinegar, join it and let it rest for a while.
First, you mix the flour, cocoa and salt and let it rest, then with the mixer, beat the butter and sugar, and add the eggs, one at a time and beat it, add the vanilla extract.
Then, add the red dye to the butter milk and pour it into the butter mixture, altering with the flour mixture.
On a small bowl join the baking soda and the vinegar and let it bubble, and then add to the cake batter.
Pour the batter into a cake mold and take it to the oven at 180 degrees cCelsius for about 40 minutes, or until the cake its properly baked.
Now, the best paaaaart! Cream cheese frosting! You'll need:
*230 g of cream cheese at room temperature
*230 g of unsalted butter at room temperature
*1 cup of confectioner's sugar
*1 tsp of vanilla extract.
Start by placing the cream cheese on a mixing bowl and with a rubber spatula soft it, add the butter gradually, and keep beating until smooth and well blended, sift in the confectioner's sugar and continue beating until smooth, and finally add the vanilla and stir to combine.
This part its all about your choice, you can either make many layers of the cake, or cut the cake into layers. I choose baking 3 small layers. So, after that, you start stacking the cake, first layer, cream cheese, second layer, cream cheese and keep going and top it with cream cheese, and you can either make it naked or put the frosting on the sides. Its up to you ;)
As you can see, its a pretty simple cake, no rocket science, just baking passion.
Do try this recipe and let me know how it went.
I do promise to start posting more again, and the blog might change a bit next year.
Have you ever made this cake? What's your secret?
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