Tuesday was a happy but kind of sad day- it was the last class of my first Wilton course. I totally intend on signing up for the 2nd, 3rd, and 4th courses but I know not all the girls will return and I really had a great time getting to know everyone. I really learned a lot and in the course of 4 weeks I’ve learned how to make crazy looking clowns, pipe a rainbow, make drop flowers, pretty polka dots, and I’ve mastered the Wilton Rose. Ok- so maybe I haven’t mastered it yet BUT I did learn how to make it and I cranked out more flowers than anyone else in my class! So give me some credit, please. haha. 🙂
Here’s the cake I made during our last class. I made 6 purple Roses and placed them in the center of the cake (I’m all about being imperfect and who cares that they aren’t perfectly centered, lol!). I made a few leaves and then a few sweet peas across the bottom shell border (which I still haven’t perfected!).
Overall I love the way this cake looks. And my frosting skills have also improved!!! I didn’t have nearly as many “blobs” on this cake, it was pretty smooth looking!
The cake itself is a red velvet cake filled and covered in cream cheese frosting. After asking the wonderful girls on the WC board for some help finding the best red velvet recipe, I was forwarded to Bridget’s blog where she did a fabulous red velvet recipe comparison.
My co-workers probably agreed with Bridget’s findings because they all told me how wonderful this cake tasted. Mine came out SUPER moist and wasn’t too dense. It’s definitely a front runner for the best red velvet I’ve ever had. It didn’t taste as good as it could have since I had to cover it with a layer of Wilton icing (aka NOT yummy!!!)…but I’m sure fully covered in cream cheese this cake would be phenomenal. Below is the recipe:
Makes 1 8-inch 3-layer cake
For the cake:
2½ cups cake flour
1½ cups sugar
1 teaspoon baking soda
1 tablespoon cocoa powder
1 teaspoon salt
1½ cups vegetable oil
1 cup buttermilk
2 tablespoons (1 oz.) red food coloring I used gel food coloring and only used about half an ounce.
1 teaspoon vanilla extract
1 teaspoon white distilled vinegar
For the frosting:
12 ounces cream cheese, softened
12 ounces butter, softened
1½ teaspoons vanilla extract
3 cups confectioners’ sugar
1½ cups chopped pecans (optional)
1. For the cake: Preheat oven to 350°.
2. Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl.
3. Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined. Add dry ingredients and beat until smooth, about 2 minutes.
4. Divide batter evenly between 3 greased and floured 8″ round cake pans.
5. Bake cakes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean, 25-30 minutes. Let cakes cool 5 minutes, then invert each onto a plate, then invert again onto a cooling rack. Let cakes cool completely. I baked this cake in my 8″ round, 3″ deep pan- I put all the batter into this one pan and baked for about 75 minutes on 325 degrees.
6. For the frosting: Beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined. Add sugar and beat until frosting is light and fluffy, 5-7 minutes.
4. Put 1 cake layer on a cake plate, level off with a serrated knife, and spread one-quarter of the frosting on top. Set another layer on top, level, and repeat frosting. Set remaining layer on top, level, and frost top and sides with the remaining frosting. Press pecans into the sides of the cake, if desired. **Tip: after leveling cake, turn it upside down to reduce numbers of crumbs. I also did a crumb coat on the outside, let it set for ten minutes, then finished with remaining frosting. I did the same.
5. Chill for 2 hours to set frosting.
So there you have it- a deliciously yummy red velvet cake!!! Thanks Bridget!