One of my dearest friends in the world, Esther Morales, turned 40 this week.  She requested a red velvet cake with vanilla icing.  And, so, with the help of some friends, I set to.  We baked the cakes the Thursday before the party.  We made three 12 inch rounds and three 9 inch rounds.   

IMG_20140306_140153.jpg

We made the cakes in two batches, and you can see we had a hard time matching the color perfectly.  Since the red velvet would be the inside of the cake, it was really unlikely that anyone would notice. 

I triple wrapped the cakes in plastic wrap and froze them so they'd keep fresh for the party.  On Saturday morning, I woke up early and took the cakes out of the freezer to defrost.  That afternoon, I made the buttercream, and frosted the cakes.  For sprinkles I used non pareils; the pink ribbon was something I found at the bottom of my gift wrapping bin.  The ribbon was silk, and I had an issue with grease from the buttercream staining the ribbon.  After a bit of searching, I found that folks on the internet recommend lining the ribbon with wax paper by ironing it onto the back.  I was already running late, so I just scotch taped the cake side of the ribbon.  The scotch tape acted as a barrier and prevented the grease from bleeding through.

Transporting the cake to the party took at least 4 years off my life expectancy.  I called an Uber, and although the poor driver was trying his best to keep the car steady, the non pareils on the bottom layer acted like tiny ball bearings, and the top layer was slipping and sliding all over the place the entire two miles to the party.  I ended up using my fingers to hold the cake in place as we drove.  When I got to the party, I slid the ribbon over the finger marks so you couldn't see where I'd blemished the icing.  I'm going to have to figure out more effective cake transportation in the future. 

Recipe

Red Velvet Cake

Swiss Buttercream

 

 

Comment