This is more to remind myself, but you guys can use these recipes too :)
Red Velvet Cake Recipe (for birthday cake possibly)Ingredients
* Vegetable oil for the pans
* 2 1/2 cups all-purpose flour
* 1 1/2 cups sugar
* 1 teaspoon baking soda
* 1 teaspoon fine salt
* 1 teaspoon cocoa powder
* 1 1/2 cups vegetable oil
* 1 cup buttermilk, at room temperature
* 2 large eggs, at room temperature
* 2 tablespoons red food coloring (1 ounce)
* 1 teaspoon white distilled vinegar
* 1 teaspoon vanilla extract
* Cream Cheese Frosting, recipe follows
* Crushed pecans, for garnish
Directions
Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.
Cream Cheese Frosting:
1 pound cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.
Yield: enough to frost a 3 layer (9-inch) cake
Chocolate Covered Red Velvet Cake BallsRed Velvet Cake
* 1 cup vegetable shortening
* 2 eggs
* 1 1/2 cups sugar
* 1 teaspoon cocoa powder
* 2 – 3 ounces red food coloring (Depending on how red you want it to look)
* 2 1/2 cups cake flour
* 1 teaspoon kosher salt
* 1 cup buttermilk
* 1 teaspoon vanilla extract
* 1 teaspoon baking soda
* 1 teaspoon vinegar
Preheat oven to 350 degrees F.In the bowl of a mixer, cream together the shortening, eggs and sugar. In a separate small bowl, mix together the cocoa and food coloring. Add the paste to the shortening mixture. Sift the flour and salt together over parchment. Add to the batter alternately with the buttermilk in 3 additions. Add the vanilla extract. Fold in the baking soda and vinegar. Pour the batter into 2 greased 9-inch cake pans. Bake for 30 minutes or until an inserted cake tester comes out clean. Let cool on a cooling rack. Invert the cakes from the pans.
Cream Cheese Frosting
* 2 cups powdered sugar
* 8 oz. cream cheese, at room temperature
* 1/2 cups heavy cream
Sift powdered sugar in medium-sized mixing bowl to break up any lumps. Add the cream cheese and mix until smooth. Mix in the cream until well blended.
Cake Ball Directions
1 1/2 lbs. Chocolate of your choosing.
After the cake has cooled completely (I toss mine in the fridge), crumble into a large bowl, mixing with the cream cheese. Use your hands. There’s no good way to do it otherwise. Yes. It is messy. Get over it. Let mixture chill in the fridge for a few hours to guarantee it will keep the ball shape. Roll out mixture into quarter size balls and lay on wax paper covered cookie sheet. Toss into the freezer for an hour or so to set.
Melt chocolate in microwave per directions on package. It’s safest to do it 20-30 seconds at a time and mix between each heating to make sure it’s melting properly.
Roll balls in chocolate and lay on wax paper until firm. (Use a spoon or forx to dip and roll the balls in chocolate, tapping off the extra.)
Makes between 50-60 balls.
