Tag Archives: red velvet cake

happy red velvet birthday!

24 Feb

There’s always a red velvet cake in February – somewhere around the 22nd, my mom’s birthday.

Red velvet is her favorite, so I’m always ready to whip one up this time of year – plus I feel like red velvet is the perfect cure for late winter exhaustion. It’s bright and cheery, but resembles the weather with the snowy white frosting. (PS – Frosting video blog to come in the next week or so! 🙂

Much like I’ve said in the past, I’m not so great at repeating recipes. I mean my oatberries are always a success, as well as my graham cracker cake, but when it comes to red velvet, I’m always reading about high rated recipes on twitter or in food emails and I came across this post. The only change I made here was I only used a little more than 1 ounce of food coloring (I actually like the look of a brighter cake anyways), but I think I may have waited a little too long to add the vinegar/baking soda to the rest of the ingredients because I didn’t feel like my cake was very fluffy.

I loved the discussion about the addition of more cocoa in a red velvet and actually my brother and my dad commented on the chocolate taste versus any other red velvet, which I thought was interesting. Personally I thought the cake was a little dry, but that may have been due to the ratio of frosting to cake (I used fat free cream cheese upon my mom’s request and I think it thinned my frosting), or potentially because I was getting sick and my taste buds weren’t up to par.

Either was it was a cute little birthday cake and everyone enjoyed it – my favorite part of a red velvet is the inside picture 🙂

I also continued the red velvet theme with my present to my mom – I’ve been searching EVERYWHERE for this wine for her, almost for a year and I finally found it!

Happy Birthday Mom!

 

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A Slightly Slimmer Sweet

26 Jan

I love making desserts for others to share and enjoy, in fact that is the whole reason why I bake – to make people happy! And that includes making desserts for my friends and family’s special occasions. Last week, my mom had a group of her friends over for their monthly lunch and so I, of course, provided the sweet ending, but with a slight twist or a lower calorie slice of decadence.

I found this recipe via Weight Watchers and knew my mom would love it – she is a big fan of red velvet cake, so this red velvet angel food dessert sounded perfect, and it really was. I actually liked it more than most of the red velvet cakes I’ve made and it had no butter in it! Not even a tablespoon!!

I will give a warning for this recipe though, it overfilled my bundt cake and toppled onto the cookie sheet I placed underneath (luckily I anticipated the mess). But it still worked, so if you don’t have the pan it called for, just like I didn’t, you can still use a regular bundt pan, but maybe save some extra batter and place it in a mini loaf pan or something to reduce the overflow.

Either way, it really was delicious, and actually had quite a lot of cocoa flavor, which i think is generally missing from red velvet. Plus, the cake wasn’t as airy as most angel food, it actually had some depth – yum – perfect complement to a dollop of cool whip or some vanilla ice cream!

 

Mom’s Red Velvet Birthday

21 Feb

This weekend I felt like I was rewarded for something – I managed to finally get Saturday night off to spend with my family celebrating my mom’s birthday, and also happened to get Sunday & Monday off, too!

My mom always wants the same cake for her birthday – red velvet, which is fine because it’s pretty and it’s still February. This year I decided to use a recipe from the Food Network, from Sonny Anderson. It got good reviews, though I didn’t get to taste is because of the cocoa powder and no chocolate until Easter for me! I did get to eat all of the extra frosting though – my favorite, favorite vanilla buttercream. I always play around with the vanilla content to get a great taste, but I just really like the ratio of butter to sugar.

My mom wanted cupcakes, but I wanted to make a cake since it’d been so long, so I made both. The recipe calls for a jelly roll pan, but instead I went with 2-6inch circles and 12 standard cupcakes.

It ended up being perfect for the party since we only had 4 cake eaters. We sliced the cake and sent the cupcakes home as leftovers, with a few remaining for my parents the next few days, and since my mom’s birthday isn’t actually until Monday, she’ll have some leftover for then. Happy Birthday, Mom! 🙂

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