Wednesday, May 18, 2011
green velvet cake.
My frosting curdled! I don't understand. I made this flour frosting before but it was totally fine. The last time I did not beat the frosting again after chilling but I did this time. Is that why? Before I sent it in the fridge, it looked okay, curdle-free state and all, and when I took it out to beat again, the whole bowl of frosting turned into tiny little lumps in a matter of seconds! I kept going and going, but it only seemed to be getting worse, and it was becoming soft and soupy again. Or perhaps it was because my butter was too cold when I incorporated it? Any frosting doctors around to help?
Apart from the frosting boo boo though, I was pretty pleased with the rest of the cake. I used the red velvet cake recipe from Baked, and it was definitely much more chocolaty as compared to a normal red velvet. Yes, they did it on purpose, and I'm not complaining. Red velvet cake always seem to be stuck in limbo to me. Chocolate? Nah. Tangy buttermilk-y? Not quite. The good folks from Baked gave their version a much needed push towards the dark side, I'll say.
I like the crumb a lot. It's the kind that disintegrates upon a stab with your fork, the kind that melts away in your mouth. The frosting was a giant failure, but luckily, I didn't fill the cake layers with their cinnamon frosting. I used a cinnamon pastry cream instead which I preferred immensely in comparison. I think pastry cream should definitely be the way to go for cake fillings. Easy to make, significantly less butter (yay waistline!), and indulgent enough so you don't feel deprived.
Oh and I discovered a new way to eat pecans- buttered pecans!
RED HOT VELVET CAKE WITH CINNAMON BUTTERCREAM
Yield: 1 (8-INCH) CAKE
FOR THE RED HOT VELVET CAKE LAYERS
1/4 cup dark unsweetened cocoa powder
2 tablespoons red gel food coloring
1/4 cup boiling water
6 tablespoons unsalted butter, softened, cut into small pieces
2 tablespoons vegetable shortening, at room temperature
1 2/3 cups sugar
3 large eggs
1 cup buttermilk
1 teaspoon pure vanilla extract 2 1/2 cups cake flour
1 teaspoon fine salt
1 tablespoon cider vinegar
1 teaspoon baking soda
FOR THE CINNAMON FROSTING
1 1/2 cups sugar
1/4 cup all-purpose flour
1 1/2 cups milk (1 cup)
1/4 cup heavy cream (3 tablespoons)
1 1/2 cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
1 teaspoon pure vanilla extract
2 teaspoons cinnamon
Red Hots (cinnamon imperials) candies, for decoration
MAKE THE RED HOT VELVET CAKE LAYERS
Preheat the oven to 325 degrees F. Butter three 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour, and knock out the excess flour.
In a medium bowl, whisk together the cocoa powder, food coloring, and boiling water. Set aside to cool.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and shortening until smooth. Scrape down the bowl and add the sugar. Beat until the mixture is light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
Stir the buttermilk and vanilla into the cooled cocoa mixture.
Sift the flour and salt together into another medium bowl. With the mixer on low, add the flour mixture, alternating with the cocoa mixture, to the egg mixture in three separate additions, beginning and ending with the flour mixture. Beat until incorporated.
In a small bowl, combine the vinegar and baking soda and stir until the baking soda dissolves; the mixture will fizz. Add to the batter and stir until just combined.
Divide the batter among the prepared pans and smooth the tops. Bake until a toothpick inserted in the center of each cake comes out clean, about 30 minutes, rotating the pans halfway through the baking time. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack, remove the pans, and let cool completely. Remove the parchment.
MAKE THE CINNAMON FROSTING
In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 20 minutes.
Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; beat until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.
Add the vanilla and cinnamon and continue mixing until combined. If the frosting is too soft, transfer the bowl to the refrigerator to chill slightly: then beat again until it is the proper consistency. If the frosting is too firm, place the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.