15 Feb 2012

RED VELVET CAKE



What an elegant red cake right???I'm very satisfied with the finish product...this cake was pretty complicated in the making step just like making my Rainbow birthday cake, need to bake in several layers..since my oven is quiet small, i'd to worked on batches, plus i'm running out of buttermilk so i'd to figure out the solution, luckily i'd the basic knowledge of replacing certain ingredients with other options...almost to be a disaster... Well, patient is a virtue that carries a lot of wit,haha.... 



I take picture for every step in the process making, it's not that easy for sure, taking picture & baking at the same time, really challenging but never tought of hiring a photographer anyway,hahaha...Well, I'm using philadelphia cream cheese for the frosting since Mascarpone cheese is not available, it's quite rich but really match the cake...but still i think it's best served when cold..any cake with cheese will do..So, to bake this cake the first thing you should do is to check for ingredients, make sure everything is ready & complete...check out the list & equipment, it'll be easier to work with complete ingredients & tools especially this type of cake...and always a good cake will need such a long steps & technique...don't worry, it will help you develop your baking skill, a good thing right???So here's the recepi with picture for the cake & frosting....gud luck...: )


Red velvet cake


Ingredients / Bahan2:
250g cake flour / tepung kek - i use superfine
1/2 tsp salt / garam - i skip this since i'm using salted butter
2 tbsp cocoa powder / serbuk koko
1/2 cup (113 g) unsalted butter,room tempt / mentega tanpa garam, suhu bilik - i use salted 
300g sugar / gula
2 large eggs /telur bersaiz besar
1 tsp vanilla / vanila
240ml buttermilk / mentega susu - i used evaporated milk + 2 tbsp vinegar
2 tbsp liquid red food coloring / pewarna makanan merah cecair 
1 tsp white distilled vinegar / cuka
1 tsp baking soda / soda

Cream Cheese Frosting / Sapuan krim keju:
227 g cream cheese, room tempt / krim keju, suhu bilik
227 g Mascarpone cheese, room tempt / keju Mascarpone, suhu bilik 
1 tsp vanilla / vanila
115 g powdered sugar, sifted / gula halus, diayak
360 ml cold whipped cream / Krim putar sejuk

Red Velvet Cake: 
1. Preheat oven to 175 degrees C and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.
1. Panaskan oven pd suhu 175 darjah C & letakkan rak di tgh oven. Griskan dua - 9 inci (23cm) loyang bulat & letakkan ketas minyak. Ketepikan. (Saya guna 3 loyang).


2. In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
2. Dlm mangkuk ayakkan bersama tepung, garam & serbuk koko. Ketepikan.



3. In an electric mix, beat the butter until soft. 

3. Dlm pengadun elektrik, pukul mentega hingga lembut.



4. Add the sugar and beat until light and fluffy. 
4. Masukkan gula & pukul sampai kembang & gebu.



5. Add the eggs, one at a time, beating well after each addition. 
5. Masukkan telur satu persatu, pukul hingga sebati sebelum masukkan lagi satu.


6. Add the vanilla and beat until combined.
6. Masukkan vanila & pukul hingga sebati.


7. In a measuring cup whisk the buttermilk with the red food coloring. 
7. Dalam cawan penyukat, gaulkan buttermilk dgn pewarna makanan merah.



8. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
8. Dgn kelajuan perlahan, masukkan berselang seli campuran tepung & mentega susu ke dlm adunan mentega, dalam tiga bahagian, mulakan & akhiri dgn campuran tepung.




9. In a small bowl combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
9. Dalam mangkuk kecil, campurkan cuka & soda. Biarkan berbuih & segera masukkan dalam adunan, gaul sebati.





10. Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with a spatula. 
10. Buat dgn cepat, bahagikan adunan dalam dua loyang (saya guna 3) yg di sediakan & ratakan bhgn atas kek dgn spatula.




11. Bake about 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. 
11. Bakar lebih kurang 25-30 min, atau hingga kek keluar dgn bersih bila di cucuk dgn pencungkil gigi.



12. Cool the cakes in their pans on a wire rack for 10 minutes. Invert the cake, then reinvert until cool completely. 
12. Sejukkan kek dlm loyang atas redai selama 10min. Terbalikkan kek, kemudian terbalikkan lagi sampai sejuk sepenuhnya.




13. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour/overnight to make filling and frosting the cakes easier.
13. Bila kek sdh sejuk sepenuhnya, balut dgn pembungkus plastik & sejukkan sekurang-kurangnya 1 jam /semalaman spya mudah untuk menyapu inti & krim.




Cream Cheese Frosting :

1. In an electric mixer, beat the cream cheese and mascarpone cheese until smooth. 
1. Dalam pengadun elektrik, pukul krim keju & keju mascarpone sampai lembut.



2. Add the vanilla & sugar and beat until smooth. 
2. Masukkan vanila & gula, pukul sampai lembut.




3. Gradually add the whip cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.
3. Masukkan sedikit demi sedikit krim putar & pukul sampai agak pekat. Tambahkan gula atau krim putar jika perlu.



Assemble / cara menyusun: 

1. With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. 
1. Guna pisau bergerigi, potong setiap kek kpd separuh. Anda akan dpt 4 lapisan kek (saya guna 3 lapisan).

2. Place one of the cake layers onto your serving platter. Spread the cake layer with a layer of frosting.
2. Letak 1 lapisan atas kek board atau pinggan yang rata. Sapukan sapuan krim keju atas kek.






3. Place the second layer & spread the frosting. Continue with the top layer. Spread thin layer of the frosting on top & around the cake. Chill up. Spread the remaining final frosting. 
3. Letak lapisan kek yg kedua & sapukan krim. Letakkan pula lapisan atas kek. Sapukan tipis krim pd bhgian atas & sekeliling kek. Sejukkan sebentar. Keluarkan kek & sapukan lagi lebihan krim sebagai lapisan yg terakhir.










READY TO SERVE........







my gorgeous red velvet cake.....

19 comments:

aZuMaya said...

salam...dah bnyk kumpul resepi rvc..tapi tak berani nk mencuba ,..salam perkenalan

MY BAKING WORKSHOP said...

Hi salam perkenalan....knpa x pernah cuba???masa baca resepi nampak ssh tapi sebenarnya tak juga,saya ada bagi cara2 dgn gambar skali..cubalah...tq sbb sudi singgah azuMaya...

Anonymous said...

pernah try buat....rasa ok tp kaler tak jadi camtu huhuhu...

Lyn Hasan

Evelyn Gemina said...

Masa try buat 2 guna colour serbuk atau cecair???cuba try guna pewarna yang oil base, cantik hasilnya.

koleksi hasil kerja tanganku said...

rasa nak mencuba tapi takut sangat2 takut tak jadi,,,

Evelyn Gemina said...

Tak cuba maka tak tahu, tak susah juga nak buat kek ni, soal deco fikir kemudian, kalau nak yang simple saja buat macam kek saya tu, ratakan saja cream cheese frosting atasnya, janji rasanya sedap : )

CJ Ruth said...

Kalau nak order boleh tak?..nampak sedap sgt..

Evelyn Gemina said...

Boleh CJ Ruth, stay dkt mana????saya stay shah alam...

Aiza said...

boleh tahu, kalo tak guna mascarpone, boleh ke pakai cream cheese keseluruhan?
atau just abaikan mascarpone?

Evelyn Gemina said...

Hi aiza, kalau susah nak dapatkan mascarpone cheese tu, gantikan saja dengan cream cheese biasa, maksudnya guna keseluruhan (454g / 500g)cream cheese k....

chikadakbiru said...

hai...saya dh buat kek nih malam td..tapi tak rasmi lagi kek ni...nanti sy bgtau sedap ke tak sedap...anyway saya tak bubuh whipping cream seperti dlm sukatan..sbb takut tercair sangat...i bubuh dlm 5 tbs shj..tq for sharing

Evelyn Gemina said...

Hi, thnks sbb sudi mencuba resepi kek ni, anyway saya baru perasan, whipping cream yg tertulis dlm resepi tu sebenarnya whipped cream/krim putar, takkan cair guna dlm sukatan tu, kena pukul lama ckit sampai pekat...

chikadakbiru said...

yeke..ihihhi nanti i hantar laporan kat myresepi gambar kek tuh...sedap laa...kwn2 semua puji...i guna whipping cream biasa jaa....nasib baikkkk laa i tak letak byk hihihihi...thnks again..ade akaun fb tak?

Evelyn Gemina said...

Hi...wah dah siap ya, hehe...saya nak panggil apa ya???takkan nak panggil chikadak biru kan??hehe, akaun fb saya dah kena hack la, tapi saya baru buat lagi satu...cari nama Evelyn Gemina....thnks for tryin : )

Anonymous said...

awk..sye ade problm dengan cream cheese frosting....sye penah cube dgn krim putar brand anchor...sye gune handmixer...tp x jd....sepatutnye kalau terbalikkn mangkuk tu cream cheese xjatuh kn...ni jgn kate la...cair sgt....!dh bnyk kali cube still xjd...last2 sye skip krim putar..just butter,icing sugar,vanilla n cream cheese je...tu pown kalau dh rom temprture jd cair...xcntek dh...:( hope awak dpt bntu kebuntuan sye ni... terinagin sgt nk buat cream cheese cntek2...ini email sye... shakira_kikie@yahoo.com ...sye takut x perasan kalau awk reply kat blog sini...:)

Evelyn Gemina said...

Salam...sebenarnya awak dah tersalah guna cream tu, kena beli whipped cream (fresh cream), bukannya whipping cream....kalau guna whipping cream, teksturnya mmg tak stabil, ssh nak pukul sampai pekat & tak sesuai utk deco...

Mawar Othman said...

Resepi evelyn ni mmg superb. Mantap... sedap.... tk dapat nk kata la. Kwn2 yg teringin nk mkn or nk buat red velvet cubala resepi evelyn ni... mmg tk menyesal mencubanya

Evelyn Gemina said...

Hehe, tqvm dear kak rose :)

mamamujahid said...

Nnt sy nk try yg you punyer resepi...

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