Saturday, July 17, 2010

A BRIDE CAN BAKE: RED VELVET CAKE

A BRIDE CAN BAKE: RED VELVET CAKE





              Last spring, almost all the people from lab, went to a wedding in Cape Code. Seth, my college, got married to Terry, that we slowly, slowly, know and love. Seth came from Texas, and he loves Terry, and he
loves “Dallas Cowboys”.

                                                            Red Velvet CUP CAKE
              Before the wedding, Terry sent us a “red velvet cake” as an inheritance of her “deep south” cooking. I heard about this southern tradition cake, I see it in the movies, I see the picture of the cake in different magazines, but I never imagine how good it is.

              I was amazed as good, moist, tasty, beautiful, is the cake: dark, deep red and the clean, white, creamy frosting. Her recipe is exceptional, because I tried the “cheese cake factory” dark velvet cake and it is not the same, by far not…..

              This is why I was happy to have her recipe and her “cooking tips” bringing experience and work together in your kitchen. this is Terry's recipe with Terry'special notes:

Ingredients:


2 1/4 cup Cake flour ( I find Swan Cake Flour works best, I have tried King Arthur but didn't care

for it much)

1 tsp Baking soda

1 tsp Salt

1/4 cup Baking cocoa

1 1/2 cup Sugar

1 1/2 cup Oil

2 Eggs

1 tsp Vanilla

1 tsp White vinegar

1 cup Buttermilk or Sour Cream (8 - 10 ounces)

1 or 2 bottles of red food color ( add as much as you want, for the color you want)

Frosting: you can change up the frosting , I prefer a butter cream and cream cheese mixture frosting:

1 pack 8 oz cream cheese

1 Stick butter

1 lb Box powdered sugar

1 tsp Vanilla

Milk as needed


Preparation:

CAKE:

Grease and flour 2, 9 inch pans and line with paper.

In a large bowl combine flour, baking soda, cocoa and salt.0

In another bowl with mixer at low speed or spoon beat sugar and oil until blended. Add eggs, one at a time to blend well. Blend in food color, vanilla and vinegar. Scrape bowl down with spatula.

Alternately blend in flour mixture and buttermilk, using about 1/3 each time and scraping bowl down at least twice. Do not beat on high or cake will be tough.

Pour into prepared pans and bake in a preheated 350 degree oven 20 to 25 minutes or tested done with toothpick.

Cool on racks 5 minutes and remove from pan and cool completely. Frost layers when cold.

FROSTING:

Beat cream cheese until softened and smooth. Add butter and continue to beat till softened. Beat in sugar a little at a time and then vanilla. If too thick blend in cold milk a tablespoon at a time till desired consistency.

                                          red velvet DARK CHOCOLATE BALLS

                                               


History

Red velvet cake, the creamy red decadent cake, has traditionally been a Southern specialty. The main ingredient most Southerners will not do without in their homemade recipes is cocoa. Many believe the additional ingredients of vinegar and buttermilk will turn the cocoa into a deeper red color. During World War II, some bakers who refused to forgo the cake's signature color despite food rations, used boiled red beets instead of food coloring for their secret recipes.
The Legend
The exact history of red velvet cake is unknown. There is, however, a well known story of how the recipe came to be. The legend claims a woman was staying at the Waldorf Astoria in New York. She loved the cake she had sampled there so much that she wrote to the hotel, asking for the baker's name and a copy of the recipe. The recipe arrived in the mail alongside a rather large bill. The story explains that the woman was so furious, she copied the recipe and sent it to everyone she knew.
Red Velvet On Film
A red velvet cake was featured in the 1989 film Steel Magnolias, which led to a great resurgence of Southerners recreating the recipe for themselves. The armadillo-shaped red velvet cake served as a groom's cake for one of the film's main character.





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