Red Velvet Cake

Hepi besday to u..hepi besday to u..hepi besday to my hb..hepi 27th besday lalink!!da tmbh tua suda..hehehe..kek ni special bake tuk my lalink..tp xde la special mne..nme atas kek pn tarak..huhu..xdan kot..da lme nk wt kek ni..akhirny decide nk wt mse besday hb..1st attempt..alhamdulillah menjadi gak..resepi amik kt Joy of Baking..pastu ade nmpk kt umh kak Yat Maria..tgk resepi sme je..pa lg..godek2 la kt kitchen..kek ni len sbb pkai cuka..nk tgk la ape jd kt kek kalu gune cuke..hasilny gebus la kot..sbb ak xtau pe fungsi cuka tuh..huhu..kek ni sdp sgt..nk2 ad ecis lak..mabeles la..tang cis tu keras sket pasal lupe nk bli whipping cream so ak sub kn dgn susu segar..tu pn ltk xbyk..bajet cis tu dpt byk la..rupeny idak..lgpn mmg slh ak..ak wt half je dr resepi asl..huhu..

Ingredients:

250g sifted flour - (ak gune 200g)

1/2 tsp salt

15g cocoa powder

113g unsalted butter

300g granulated white sugar - (ak gune 200g je)

2 large eggs

1 tsp EV

240ml buttermilk - (ak gune fresh milk + 1tbsp lemon juice)

2 tbsp liquid red colouring

1 tsp white distilled vinegar

1 tsp baking soda

Cream Cheese Frosting:

227g cream cheese, room temperature

227g tub of Mascarpone cheese, room temperature

1 tsp pure vanilla extract

115g icing / powdered sugar, sifted

360ml heavy whipping cream

Method:

1) Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.

2) In a mixing bowl, sift together the flour, salt and cocoa powder. Set aside.

3) In bowl of your electric mixer,or a hand mixer, beat the butter until soft (abt 1-2 mins). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

4) In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

5) In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

6) Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon.Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.)

Cream Cheese Frosting:In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.

Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut.

sadis je gambo blur..kte camera hp..