Monday, September 12, 2011

Red Velvet 101.

Hey all,
I am re-posting one of my posts from my other blog cause your the apple to my pie. I wrote this before I started this one, but I really want y'all to also enjoy it here (just in case you are too lazy to open my other blog). So here it goes:

okay, so the other day i, somehow, decided to bake my very own red velvet cake for my home gathering on fridays. i thought it wont be that hard…but….it took me basically 5 hours to prep, bake and clean. i think it was prolly i was trying to take pictures here and there etc, so it took me that long. one suggestion: ask someone to bake with you, not only that it’ll be more fun but it’ll also take a lot faster.
i found some recipes from and i just randomly chose the one looks easiest to bake. also i use some other recipes to make the icings and fillings. since i really like chocolate, so i made some chocolate pudding for the filling and topping. and i use vanilla+almond icings for the sides. (just go on and read you’ll understand what i’m trying to say).
so i started with making the chocolate pudding first.
  • 1 (3.5 ounce) packages instant vanilla pudding mix
  • 1 cups heavy cream
  • 1/2 cup milk
  • unsweetened hershey chocolate powder (to the liking)

mix everything in a small bowl, cover with plastic foil and put it in the fridge.

and now the real thing…the cake.

Ingredients for the cake

  • 1 cup butter
  • 1/2 cup shortening
  • 3 cups white sugar
  • 5 eggs
  • 3 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1 cup milk
  • 2 ounces red food coloring
  • 1 teaspoon vanilla extract
okay, obviously i’ve never bake before so i didnt know what shortening was and it took me forever to find it in the market. and also a friend of mine just told me that you can actually replace the shortening with butter, it’s much healthier. shortening creeps some people out… so if you are going to use the shortening, dont tell them! haha.
so here it goes:

Preheat oven to 325 degrees F (165 degrees C).
Grease and flour a 10 inch pan like so…

Sift together the flour, cocoa and baking powder; set aside.

In a large bowl, cream together the butter, shortening and sugar until light and fluffy.

Add the eggs one at a time, beating well with each addition. (i think that’s what they call it “fluffy”)

beat until it looks something like this.

Add the flour mixture alternately with the milk.

Mix well…

then stir in the vanilla extract and red food coloring.

Pour batter into a 10 inch pan.

Bake for 60 to 90 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
while waiting for the cake, we can make the icing:

Combine powdered sugar, vanilla and milk in a mixing bowl. Stir in additional milk 1 tsp. at a time. I used 2 cups of sugar.
mix very well, cover with plastic foil and put inside the fridge.

after the cake seems ready, pull out and cool down a little bit…

cut the cake in half horizontally…

take out the chocolate pudding from the fridge and spread it on the bottom half of the cake. also if you like almonds, put some crushed almonds on it.

put the top back on it.

after everything is cooled down, then we’ll put the left over pudding and icing on it. also, you can put anything you want on it. i like almonds and chocolates, so i put those on.
My final product!

taadaaaaaa!!! :D

1 comment:

  1. Looks very delicious!!! guess who iam!