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.....