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It was my husband’s birthday over the weekend. The man who always speak to me in sweet honesty and truth, my number one supporter, chief food taster for K’s Cuisine, my manager (as Hariat – a friend and sister jokingly put it), my best friend, my love, father of my adorable daughters, my all in all. I know you’re reading and smiling. You see people, he’s probably the first person reading this post- told you he’s my number one fan 🙂
I thank God for the day I met you hun and for the journey so far. Cheers to the beautiful years ahead of us. Love you much Mr Amusa my K baby..heheee.
For his birthday, I made two cakes. A coconut cake covered in fondant and a red velvet cake frosted in buttercream (though red velvet is traditionally frosted with cream cheese). Since I haven’t put up a recipe for red velvet on the blog, I decided to put it now.
Red velvet cake is chocolate cake coloured red. It is traditionally layered and topped with cream cheese. It is moist, chocolatey, delicious and red! By the way, red is one of my favourite colour. Below is my recipe for red velvet cake and I promise to make a post soon on cream cheese frosting. So here we go:
Preparation time: 20 minutes
Baking time: 1 hour
INGREDIENTS (8 inch pan)
Dark or bright Red Colouring (depending on the shade you want to achieve) I used dark red on this occasion as that was the colour I had available.
1 teaspoon Vanilla extract
500g Self raising flour
1 teaspoon Baking Soda
1 and 1/4 teaspoon Cider Vinegar
3 tablespoons Cocoa powder
Tip: Measure all ingredients ready, grease and line the bottom of the baking pan with baking sheet before commencing.
1) In a mixing bowl add the butter and sugar and beat with electric mixer till it’s fluffy and turns pale.
2) Break the eggs into a bowl, add vanilla extract, lemon zest and beat the mixture lightly.
3) Add the eggs to the butter/sugar mixture very slowly while still mixing with electric mixer. This is to prevent the mixture from curdling. If it does curdle, don’t worry about it.
4) Add cocoa powder , vanilla extract and red colouring and mix lightly.
5) Add in flour alternating with buttermilk till all incorporated.
6) Put cider vinegar in a small bowl, add the baking soda and whisk a little till it bubbles. Add this to the cake batter and do one final mix.
Note: The vinegar/baking soda mixture makes the colour develop and stay red when cake is baked.
7) Pour batter into baking pan and bake in preheated oven
8) Bake in pre heated oven at 180 degrees centigrade ( gas mark 4) for 45-50 minutes or till cake is done.
Tip: To check if cake is done, dip a toothpick or skewer in the middle of the cake, if it comes out clean then the cake is ready. If it comes out wet then bake some more.
9) When the cake is done, take it out of the oven and let it cool for about 20minutes then remove from baking pan onto a rack and leave till it is well cooled.
10) Remove the baking sheet from the base.
Got so busy that i unfortunately stopped taking pictures. I promise to update with more pictures when next I bake a red velvet cake.
I had to takeout the leftover cake picture from the freezer to take this picture below…lol
Below are pictures of the second cake. Coconut cake covered in fondant.
Happy baking 🙂
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Some of you have asked me to make a blog post on decorating cake. If you would like to see a blog post on that drop a comment below.