Heritage Red Velvet Cake

    Assalamualaikum, salam jumaat dan selamat petang semua... Hari ni aku timbul dengan kek red velvet yang memikat jiwa raga.. Huhuhuu... Kenapa memikat jiwa raga, sebab semestinya rasanya la... Sangat sedap mata memandang, apa lagi lidah yang merasa ni... Aduhh.... Sukar nak gambarkan... Kalau ikutkan tarih hari ni, ramai yang akan sambut hari kekasih. Tapi bagi aku la, tak payah sambut kot... Kalau nak sambut hari kekasih pun sambut la hari-hari. Tanda kasih sayang kita kat pasangan masing-masing. Kalau orang single macam aku ni boleh la sambut hari tanpa kekasih... Hihiii... Alang-alang dah hari kekasih ni, dengan sengaja la aku buat kek red velvet bentuk hati. Untuk bentuk hati tu aku buat cara manual. Mula-mula bakar kek dalam dua loyang bulat, pas tu baru potong bentuk hati. Bentuk hati tu boleh la lukis atas baking paper. Lepas tu letak atas kek dan potong kek ikut bentuk hati tu... Kalau ada loyang bentuk hati senang sikit... Ok la, jom tengok resepinya pulak...

Heritage Red Velvet Cake
C&P : Sprinkle Bakes


Cake:
-2 1/2 cups all purpose flour [ aku guna tepung kek + 2 sk BP ]
-1 tsp salt
-2 cups of sugar [ aku letak 1 1/2 cawan ]
-1 cup butter, softened
-2 eggs
-1 tbsp cocoa powder
-1 1 /2 tbsp liquid red food coloring
-1 cup buttermilk
-1 tsp vanilla extract
-1 /2 tsp baking soda
-1 tbsp cider vinegar

1. Preheat oven to 350 degrees. Grease and lightly flour 2 or 3 round 9" cake pans. [ aku guna 2 loyang 8'' ]
2. Sift flour and salt together, set aside. In the bowl of a stand mixer, combine the butter and sugar. Mix until light and fluffy . Add the eggs one at a time. Mix well after each addition. Add the flour mix ture to the bowl alternately with the buttermilk, beginning and ending with flour mix ture. Blend in v anilla.
3. In a small bowl, mix the 1 1 /2 tbsp red food coloring and 1 tbsp cocoa powder until a paste forms. Add to the sugar and butter mixture. Mix well. In a small bowl or condiment cup, stir together the baking soda and cider vinegar. This will foam and should be put into the batter immediately after well mixed. After adding the foam mixture, blend on medium-high speed until batter is consistent.
4. Spoon batter evenly into pans - batter will be very thick! Level top of batter with an offset spatula. Bake for 25-30 minutes, or until cake springs back when pressed in the center. Turn out on wire racks and cool completely .

Cream cheese frosting:

-2 - 8oz packages of cream cheese, softened

-1 cup butter, softened

-2 tsp v anilla ex tract

-4-5 cups sifted confectioners' sugar [ aku letak 1 cawan jee.. ]

1. In a large mix ing bowl, beat the cream cheese, butter and vanilla together until smooth. With the mixer on low, gradually pour in the confectioners' sugar. Increase the speed to high and beat until light and fluffy . If mix ture is too thick, add a little milk to loosen it. If it is too thin, add additional powdered sugar or put in the refrigerator to firm up.

*If carving cake and coating with crumbs, be sure to put the crumbs on when the icing is fresh and still sticky .

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