Monday, March 26, 2007

Despite the last minute rush, a beautiful recipe

I made this cake in my head so many times. I had already made it for real once a few years ago, using the recipe in the first Magnolia cook book. My first attraction to it was because of its bright red colour, contrasting with the icing. When I joined the Daring Bakers group I got quite happy about the challenge of the month as I thought that it would be my chance to redeem myself and ice my cake really well. Plus make it well in advance.

As it turned out it did not happen quite like that and I am here just fighting against the clock, just waiting for the cake to cool so that I can post it. What a poor start. I am disappointed with myself. I had an unexpected visit from a friend on Saturday and ended up spending the whole day with him and another couple of friends. That was meant to be my baking day as on Sunday I had engagements.

I chose the recipe that Peabody used. I wanted to try something different from my original post. The icing is also Peabody’s recipe and I just loved it – couldn’t stop picking on it. The pecans just make it a delicious icing. Yum!!

Since I started the post there have been developments:

Cake has been iced, pictures have been taken and I have eaten a generous slice of it. I really liked the cake texture and the contrast with the crunchy and sweet icing. I did have to drink a big glass of water afterwards but it does not take away the yummy factor. I can see this cake being a big crowd pleaser. I have enjoyed this last minute stress though and even though I did not prepare a cake as gorgeous as I wanted I have just about managed to do it.

Thank you for the opportunity to share this experience – even though I am the very last person to post.

Peabody's recipe - which has been adpated from Mrs. Wilkes’ Boardinghouse Cookbook: Recipes and Recollections from Her Savannah Table by Selma Wilkes:

Red Velvet Cake

2 eggs
1 1/2 cups sugar (270g)
1 1/2 cups vegetable oil
1 tsp white vinegar ( I ended up using cider vinegar )

2 1/2 cups cake flour ( 315g)
1 tsp baking soda
2 to 3 TBSP cocoa powder
1 cup buttermilk ( 240ml)

1 tsp vanilla
5/8 ounce bottle red food coloring ( I had a bit less )

Preheat the oven to 350F. Cream the eggs, sugar, oil and vinegar. Sift the cake flour, baking soda, and cocoa together. Add the flour mixture to the creamed ingredients while beating.
Slowly add the buttermilk. While still beating, add the vanilla and the food coloring.


Pour into three 8-inch layer pans and bake for about 25 minutes. Press lightly;if the layers are spongy, then the cake is done. Frost the cooled layers, assemble and frost the top and sides.

Serves 12 to 14.

Red Velvet Cake Frosting

1(8 ounce) package cream cheese, softened
1/2 cup butter
1 (1 pound) box confectioners sugar
1 cup chopped pecans

1 tsp vanilla extract

Combine the cream cheese and butter and melt over very low heat. Add the sugar, pecans and vanilla and mix well. If the frosting becomes too thick, add a little milk. Frost one 8-inch or 9-inch layer cake.

Source: Adapted from Mrs. Wilkes’ Boardinghouse Cookbook: Recipes and Recollections from Her Savannah Table by Selma Wilkes

Check out the other Daring Bakers - and by far more organized:

Peabody, Quellia, Mary, Ivonne, Elle, Morven, Hester, Brilynn, Lisa, Tanna, Helen, Jen,

Mary(Bread Chick), Veronica and Freya.

15 comments:

Lis said...

Awww Valentina, am so sorry you got rushed - it happens to the best of us, though - ask Ivonne. heheee

Regardless your cake looks way yummy - yours is the first one that really shows all the pecans - quite pretty!

Thanks for joining us! Looking forward to next month's challenge =)

xoxo

Mary said...

Even though you were hurried, your cake looks wonderful. I love the pictures of the oh-so-very-red batter.

Helene said...

I love the look of the cake and the pecans really show well. I have to try that next time.

Patricia Scarpin said...

My dear friend,
I'm in awe with your cake - it looks superb!
That color is so intense and vibrant!
What a wonderful group of bakers, you are all so talented! Wow!

Ivonne said...

Hi Valentina,

I think the cake looks great so you absolutely shouldn't feel badly about it!!!

And I admire your dedication to making it. I hate when I have baking planned and the plans have to be postponed, even though I'm sure you were happy to see your friends!

Elle said...

Valentina, you should pat yourself on the back for making it all work out. The cake look so moist and yummy and the photos of the unbaked batter are excellent...really red batter, right? I posted in the late evening since I had to work all day, so I may have even been later that you were, but it's all in good fun. Glad we are both part of this daring group!

Freya and Paul said...

It looks great even if it was a rush! Elle is right, it looks so moist and I could eat a slice right now for breakfast!

Pille said...

I'm amazed how red the batter looks!!! I've heard of the Red Velvet Cake, but haven't tried making it myself yet. Fascinating!!

MyKitchenInHalfCups said...

Redder than red!
Wonderful pictures!
When is it ever too late for cake!
Well, done!

breadchick said...

You would never know you had been rushed! It is perfect and lovely and boy was your batter RED. You did fantastic!

Claire said...

I love the reddness of the batter...so pretty! Your cake looks great. Sounds like you had a fun a busy weekend.

sher said...

Rushed or not--the cake looks delicious! I would love to have a slice with some milk right now!

Quellia said...

You did great! Glad to have you as a Daring Baker Buddy!

Pilar said...

Gracias Valentina por visitar mi blog. Yo había visitado el tuyo con anterioridad y te confieso que la receta de mi "Tarta de nata con fresas y queso" es una mala imitación de tu "Tiramisú de fresas".

Un abrazo

mzno said...

my frosting was kinda soupy. it tastes awesome! i could just eat it out of the bowl without the cake.
should i have let it set?

thanks for the images of the batter. i would have been tempted to toss it. omg--i've never seen a batter so flippin' red. geez. it's kinda freaked me out too.

hopefully, mine will be a crowd pleaser!
cheers!
N

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