Friday, 15 March 2013

Green Velvet Cake



St. Patties is just two days away!! It doesn't seem too long ago the last time I was funneling wine and soliciting free pizza outside of Little Caesars. Let's hope this year doesn't get as crazy...or, at least I wanna stay up past 5 pm. Working the next day will be an episode, keeping in mind that my job requires a lot of driving.





The recipe I used for this cake is from Crumb Boss but it was wayyyyy too sweet. I'm going to adjust the measurements here so you don't have to go into a sugar coma like I did.

Ingredients:
1 1/2 cup sugar
2 sticks butter
2 eggs

2 1/2 cup cake flour
1 tbsp cocoa powder
1 tsp salt

1 cup buttermilk
2 tsp gel green color
1 tbsp vinegar
1/2 tsp baking soda



Cream together sugar and butter until pale and fluffy. 


Add eggs one at a time and whisk until incorporated.


Combine all the dry ingredients in a bowl and mix it slightly.


When you combine the baking soda and vinegar, it's going to bubble up like a science experiment. Red velvet cakes didn't always have artificial colour added to them. Initially, the red was caused by a chemical reaction from combining the baking soda, vinegar, and cocoa powder. I guess people liked the red a little too much and decided to enhance it.


When you are happy with the colour, pour into buttered/floured pans and bake at 350 until done...I baked mine in 8-inch pans so it took me about 35.

I wanted my cake to be smaller so I cut out 6-inch rounds from the 8-inch cake. It did two things: It made my cake look taller than it really is, and it gets rid of the over-cooked edges.


go to my carrot cake recipe for the cream cheese frosting. I don't usually do this, but because the cake was so green, I crumb-coated it first. Didn't wanna risk getting green crumbs all mixed up in the icing.

Refrigerate the crumb-coated cake until set then do the final coat.

I crumbled up the cut-outs from the cake and decorated the sides and top with it. For the shamrock pattern on top, I just placed a cookie cutter on top and filled the inside of it with crumbs then removed the cutter. I will use the remaining crumbs and icing to make cake pops!

1 comment:

  1. I prefer cakes that are not too sweet too.

    Now that you mentioned, I do agree that 1 1/2 cup of sugar plus frosting for 8 inch (or your 6 inch) cake might be a little too much in this case.

    Greeting from Australia and nice to know you via blogging. Love all your bakes and cooking and here I am being your latest follower. Hope to hear from you soon.

    Zoe

    ReplyDelete