2 tier Red Velvet 25th Birthday Cake

I know it is pretty late to write this post, but I haven’t had the physical time to do so. But now I can 🙂

As I promised last time, I made another dessert for my birthday to share with more people this time 🙂 Can you imagine if I ate this all by my self? I know my flatmate could… fact!

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Because I made more layers, this is the amount I used. I made two layers in a small round tin and then other two layers in the jumbo cupcake silicon mould.

INGREDIENTS

For the CAKE: 6eggs, separated

4 1/2 cups flour

1 1/2 cups oil

2 tsp baking powder

2 tsp lemon juice

red food colouring

1 1/2 cups buttermilk (I just had milk and added 1tsp lemon juice, same effect)

150 gr butter

3 tsbk cocoa powder

For the BUTTERCREAM:

50ogr of butter

500 gr of icing sugar

For the CREAM CHEESE frosting:

250gr cheese cream

100gr butter

2 cups of icing sugar.

Turn oven 180°. In a bowl, mix the dry ingredients.

In another bowl, whisk sugar and butter. Once combined add the oil. It will be quite liquid and split, but as long as it is combined it’s ok. Add the food colouring until you reach the desired shade. Add the eggs. Then, alternate between dry ingredients and buttermilk. Add the lemon last.

Put aside. Whisk the egg whites until they reach soft peaks. With a a spatula, fold in the rest of the batter.

Fill 3/4 of a slightly greased tin. Leave in the oven for 20minutes. I only had one tin so I had to repeat this twice and then same thing with the silicone mould. This is what you should get. IMG_8703

With a serrated knife, cut the top of the cakes and then the sides.

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For the cream cheese frosting, whisk the butter and cream cheese together and then add the icing sugar.

Put some frosting on the bottom of a cake stand to keep the cake still.

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Place the first layer on it and then start frosting the layers together and then cover the whole cake.

IMG_8710It’s fine if there are some crumbs coming off, that is why we do this process before decorating the cake. Now place this in the fridge for at least 30-60minutes.

In the meantime I made the roses and the leaves. For the buttercream I mixed 200gr of butter and 2cups of icing sugar. Then i divided this in 3 bowls, one I tinted red, one green and the other left as it was. I cut some parchment squares so I could pipe on those and then put them in the freezer. I put some frosting on the piping nail, placed the square on it and then piped. I apologise I don’t fully explain how I did this, but nobody was home to film or take pics while I was doing it, so the next time I will make a post expressly on this 🙂

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When I finished with the leaves and the roses,  I put them in the freezer so it would be easier to place them on the cake later on. Up to you how many flowers to make I didn’t really count, in face many were left aside.

Get they cake out of the fridge, it should be set by now. Beat the rest of the butter and icing to make the last batch of buttercream to make the basket around the cake.

There is a basket weave nozzle, tip 47. I have a big one for cakes so it was easier. Put all the buttercream in a piping bag and start piping one of the layers. To make the basket weave you need to start with a straight line.

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Do another straight line next to this and another two across where the space is left. These will differently positioned compared to the first ones you made.

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And you keep on like this all around the cake.

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With a star tip and V movement, finish the basket weave, as closing knot.

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Now you can start placing your roses and leave 🙂

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Tadah! this time round I didn’t go crazy it was all really relaxed and straight forward. Just make sure to have heaps of time to actually get this done and extra time in case something goes wrong you can fix it!

 

Enjoy! Ciao for now! xox

 

2 thoughts on “2 tier Red Velvet 25th Birthday Cake

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