Hey foodies!
A few weeks back I was on a trip in Amsterdam. There, I went to a nice little bakery that I found by chance. They offer a wide variety of American baked goods. I ordered their Red Velvet Cake. It was one of the best cakes I have ever tasted. :O
Last weekend, I craved this cake so much that I decided to start the quest to reproduce it. Luckily, there was a family event. So, I already had some people who could serve as guinea pigs. :D
I made the cake after this recipe: https://sallysbakingaddiction.com/2015/02/09/red-velvet-layer-cake-with-cream-cheese-frosting/
The cake turned out to be really great. So, I will stay with this recipe. But unfortunately, the frosting turned out to be too soft. Maybe this is because of the cream cheese in my country. We only have spreadable cream cheese here. Next time, I will drain the cream cheese before making the frosting. Stay tuned for another post! ;)
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nice work and presentation.
Thank you @abontikazaman! :)
I love red velvet cakes! The best one I've ever had was in Moscow. They used real beetroot inside for the colouring and the texture =D That's as authentic as it gets hehe. Would love to see your recipe for this one if you have it written down :)
Wow, that sounds great. I would love to try one of these you're talking about.
The recipe is from sallysbakingadiction. You can find it here: https://sallysbakingaddiction.com/2015/02/09/red-velvet-layer-cake-with-cream-cheese-frosting/
Thanks for your comment @foodie.warrior! :)
Thanks for the link dear. I wish you could try it some day too! :)
No problem. We foodies must stick together =D
That red velvet cake looks great!!! I love Sally and I have her books! But she tends to put a big amount of sugar. I always reduce the quantity of the sugar for her buttercream recipe (her fudge choco frosting especially coz I dont normally use American Buttercream). Maybe your cream cheese frosting was a bit runny because too much powdered sugar. I got a tips from YouTube concerning cream cheese frosting. Keep the butter or the cream cheese cold (choose one) before mixing. It helps to keep the frosting in a good consistency. Hope it's useful :-)
Thank you for your helpful comment @ikaputri3! :)
That's a great tip. All the recipes suggest an awful amount of sugar and the also say that you should keep butter and cream cheese at room temperature. I will try it like you said.
I also found a recipe for cream cheese frosting that uses milk powder. Maybe that's also a way to get it firmer.
Thanks again! :)
Anytime @alinalisa! I find it hard as well getting the right consistency for cream cheese frosting. I'll have a look for the milk powder one. Thanks for your tip also.
It's the recipe from TheScranLine, btw. :)
I'll check it out. Thank youuuuu :-)