Doing all the frosting at once might peel off some of the cake crumbs and it just makes for more neat cake decorating. Make sure to allow the first layer of frosting to set up before you finish frosting the cake.If you make them ahead, after they are cool, make sure they are transferred into an air-tight container or wrap in plastic or reusable bees wrap ( beeswax-coated cloth) to retain the moisture of the cake. You can make them a day ahead of time before assembling the cake so that you don’t have to do it all at once. Make sure you allow the 2 cake layers to cool completely before frosting so that the frosting does not melt.Things to Remember for a Successful Red Velvet Cake cake spinner (optional, but very helpful for frosting the cake, I use one by Ateco, available on ).cake decorating comb (you can also just use an offset spatula and/or dough/bench scraper).baking strips (I used ones by Wilton which come in a 2 pack) – these are optional, instead of “domed” layers, the baking strips give you even, flat layers which are easier for frosting.sifter (for sifting flour and confectioner’s sugar).2 round sheets of parchment paper for the pans.flowers fresh or dried – I used food grade dried red roses from bMAKER () to decorate this cake.cake crumbs, grated with a fine cheese grater.Tip: I found Lorann Professional Kitchen Red Velvet Bakery Emulsion on and at Michael’s – after trying a few different types of food coloring, this is the absolute best! Ingredients for Decoration (optional) 1 teaspoon pure vanilla extract, organic. 2 cups confectioner’s sugar, sifted to remove any lumps.1 cup (2 sticks) unsalted butter, room temperature.16 ounces (2 blocks) regular cream cheese, room temperature.Ingredients for the Cream Cheese Frosting 3/4 cup Canola oil (can substitute vegetable oil).2 tablespoons unsweetened red Dutch-process cocoa powder (I use “ Guittard Chocolate Cocoa Rouge Cocoa Powder, Unsweetened“, you can substitute regular Dutch process cocoa powder).
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