Sunday, January 30, 2011
tiffany cake, part deux
red velvet cake with cream cheese frosting
I had my first piece of red velvet cake while I was in school in South Carolina. They made giant slabs of it for lunch on Sunday in the cafeteria. So, so good. The best part for me is always the frosting----butter, sugar and cream cheese whipped together until smooth and fluffy.
This was a 30th birthday cake for Cara. I made her wedding cake a few months ago and her new husband Chris contacted me about making her birthday cake. Her favorite flavor is red velvet so I was extremely excited to make this cake. I made seven thin layers so it would look elegant when when sliced. I wish I could have seen the inside because one of my favorite color combinations is deep red and Tiffany blue.
My partner in crime, Anthony, helped with this cake as well. I baked and stacked the cake and he came over yesterday to help decorate it. For our last cake, Anthony made the roses, so I volunteered to make the flowers for this cake. It's been a while since I made roses, so this was good practice. Once the flowers are dry, they last forever, and will be a nice keepsake for the birthday girl.
We used the pasta roller again to roll out the sugar paste for the ribbons on the cake. Anthony is letting me store it at my place now so I think I will have to have a pasta night coming up....
cream cheese frosting
2 pounds cream cheese, room temperature
1 pound butter, room temperature
1 pound confectioner's sugar
Beat the butter and cream cheese together until smooth.
Add the sugar and beat until blended.
The cream cheese must be at room temperature. Leave it out overnight if you have to. You will have lumps if you try to beat it while it is still cold.
This recipe is a general ratio (2:1) that you can increase or decrease according to how large your cake is. For my seven layer, 12" square cake I used 6 pounds cream cheese and 3 pounds each of butter and sugar. That's right baby, 6 POUNDS of cream cheese.