Wednesday 29 August 2012


Pink Ombré Rose Red Velvet Cake

Welcome to my first post. Have tea with me and enjoy the Pink Ombre Red Velvet Cake with Swiss Meringue.

2 cups flour
1/2 cup natural cocoa powder
1/2 tsp baking soda
1 tsp salt

1 cup buttermilk
1 tbsp vanilla extract
4 tablespoon red food coloring

2 sticks unsalted butter
1 cup sugar

4 large eggs

350F for layer cakes(20-30mins),grease two 9 inch pan. Make 36 cupcakes(15-25mins)
Sift flour,cocoa,baking powder,baking soda and salt. Stir together with a spoon.
Mix the buttermilk together with food coloring and vanilla extract.
Beat butter on low speed until soft. Add the sugar in a steady stream at the side of bowl. Increase speed for 2mins until light and fluffy.
Stop mixer and scrape bowl;mixer on low,add eggs one at a time and beat for 20 seconds after each addition.
After the eggs have been added,increase the mixer speed to medium and beat for 2mins. With the mixer on low,add the flour mixture in 3 equal portions,alternating with the milk in 2 equal portions,beginning and ending with the flour.
Note: add flour and liquid ingredients in increments quickly.
After completing the last addition of flour,stop the mixer and scrape side and bottom and then,let the mixer run for 30secs on low. DO NOT OVERMIX.

6 egg white
1 cup sugar
452g unsalted butter(cubed)
2 tsp vanilla extract

Whisk egg white with 1 cup sugar in a double boiler. Whisk until sugar dissolve and not grainy.
Transfer to mixer and whisk at high speed. Whisk until mixing bowl is cool. Add in butter and continue whisking. Add 2 tsp vanilla extract.
Buttercream can be kept in the fridge for 1 week or 3 months in freezer.
Pink Ombré Rose Red Velvet with Swiss Meringue

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