Red velvet cAKE
This celebration show stopper was introduced to me via the legend from the Waldorf Astoria during world war two. Originally I picked up the recipe and story in the food column of the New York Times. I have since noticed a lot of variations out there.
Butter & Buttermilk is a must for me and the "Gravy Icing" which I found in my vintage Mary Mead cookbook. I later learned that this Southern Gravy Icing was the same. Traditionally, red velvet cake is iced with a French-style butter roux icing (also called ermine icing)
I have never served it with anything else.
The frosting is gorgeous.
More Red Velvet Cake Wikipedia History.
My husband Don has two favorite cakes that he asks for on his birthday. German Chocolate and Red Velvet.
It's a Red Velvet year. I promise I will post the recipe for my German Chocolate in the near future. I have confessed many times I do not consider myself an actual "Foodie".
I bake, cook, set beautiful tables from the side of "Hospitality". It's all about the atmosphere. Tables should be as attractive as the paper, bow and card on a gift. So, I set my heart in gear by playing a well-loved movie via my instant Amazon Prime, about my favorite Authoress. "Becoming Jane". This film, so repeatedly watched, all I need is my headphones on, and I've set the stage, filled it with sugar plum fairies, brave defenders and a beautiful thought to bake.
Happiness to my soul. Happy Baking.
1/2 cup butter, at room temperature
3 Tablespoons cocoa powder
1 1/2 cups sugar
2 eggs room temperature
2 teaspoons vanilla
6 Tablespoons red food colouring (4 fl. oz.)
1 teaspoon salt
1 teaspoon baking soda
2 1/2 cups flour sifted or Cake flour adding 6 tablespoons
1 cup buttermilk
1 tablespoon vinegar
Heat Oven to 350 degrees. Prepare three 9 inch cake pans with butter or shortening, lightly flour or with cocoa, tapping the pans to coat and discard extra dust.
Cream butter and sugar together. Add room temperature eggs one at a time and beat vigorously until light and fluffy. Mix in vanilla.
In a separate bowl or, I prefer my two cup Pyrex glass measuring cup. Make a paste of cocoa, food coloring. Then add and mix in the buttermilk and vinegar. Sift together remaining dry ingredients. Alternating between wet and dry ingredients combine into butter mixture. Mix on high for 2 min.
Divide batter among three pans. This is when my food scale comes in handy, I weigh them to make sure batter is even. Bake 20 to 25 minutes. Cool five minutes and score the outside of the pan and flip onto a wire rack. (wire rack, wiping or spraying with oil to keep from sticking) Cool completely before frosting. Dust crumbs from the outer edge of cake. They will bleed into your frosting.
Frost with Gravy Icing/Ermine Icing
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