Frenchness (received my confirmation letter in the mail today!!!) I brought a bottle of bubbly as well as cookies and a Red Velvet cake :) I was hesitant bringing an American style cake (not worried about the cookies, they've proven themselves time and time again) because they have a tendency of being too sweet with cloying icing. But with all the rage of Red Velvet these days and help from a Jamie Oliver recipe (which I like since it is in grams instead of cups) I busted one out.
The batter was unbelievable, silky smooth and so sexy. I made the cake at home as well as the frosting (cream cheese with real Philadelphia! YUM!) and then put it together once we arrived with some fresh charlotte strawberries from the market on top.
Needless to say it was a huge success, even those who were not the biggest cake fans really enjoyed it and the cake itself was very chocolaty but not too sweet. I had avoided making a layer cake thinking that too much icing would have been overkill but everyone said that next time I should do it :) Happy days.
The weekend was really fun, relaxing and just hanging out. The weather turned into thunderstorms with wild flashes of lightening on Saturday night and then it poured buckets all day on Sunday which was too bad. But with yummy desserts, fantastic coffee and their new "tea machine" we managed to suffer through it :)
Red Velvet - Jamie Oliver (serves 24, I halved it)
200g unsalted butter, room temp
4 tsp vanilla
12 tbsp red food coloring (I didn't add this)
8 heaping tbsp cocoa powder
2 tsp bicarbonate of soda
2 tbsp white wine vinegar
300g unsalted butter, room temp
600g powdered sugar
450g cream cheese
3 tsp vanilla
lemon zest and juice
Preheat oven to 180C. Line the bases of 2 x 25cm cake tins with greaseproof paper. Cream butter and sugar together until light and fluffy. Beat in the eggs, vanilla, food coloring and salt. Fold in cocoa and flour carefully then stir in buttermilk.
Mix the bicarb and vinegar together in a small bowl until it fizzes, then stir into cake batter.
Divide the mix between the two tins and bake for 25-30min until risen and cooked through. Let sit for 15 minutes to cool and then remove from tins and cool completely.
For the frosting, cream the butter and powdered sugar together. Beat in the cream cheese. Fold in vanilla and lemon zest/juice. Chill until needed.
When the cakes are cool top one with a layer of frosting, carefully place the second layer on top and using a spatula spread the rest of the frosting on top.
MilkJam tip: top with fresh strawberries and call it "velours rouge" :)