19th Birthday Cake

My youngest cousin turns 19 today, man does that make me feel old!!  I can remember holding her just after she was born. Time sure does fly.  I was thrilled when asked to make her cake.  Andrea wanted me to make her student card, like an I.D. card with a much younger photo on it.  I thought it was a great idea! I was thinking back to my college days, my student card was white, had the name of the school, my picture and a bar code, no problem.  So you can imagine my surprise when I opened up a photo she sent me of Amy’s student card.  There was a giant building, huge field of greens, colours were fading and change into different ones.  I responded with a “holy good Lord!” I was assured that I only really had to put the photo and like colours along with “now give your sister her ID back” and a “happy Birthday”.  I could not settle for that!  If i was going to do the ID card I was going to try my best to make it look like the original.

definitely not a replica, but came out pretty good.

How cute is she!!

Daring Baker’s do Fresh Frasiers

Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.

First off I want to thank everyone for the wonderful feedback on last months challenge, I had an amazing time hosting.  It took me over a week but I think I visited everyone’s blog who posted on the “Completed Forum”.  WOW, there were some beautiful baklava’s and such creative fillings.  I am such a “by the recipe” baker, I wish I had the creativity and knowledge of flavour combinations that a lot of people have. When I made baklava again I will definitely be using some of your ideas.

Ok, enough of that lets move onto this months challenge…

I have to admit when I first saw what we were making I though, blah…I am not a huge fan of desserts with fruit.  I am of the thinking if you’re having dessert it has to be chocolatey, gooey, and super sweet, and that fruit is a refreshing snack, not something I consider a dessert.  Don’t get me wrong, I LOVE fruit especially this time of year with all the fresh berries, just not for dessert.

Fresh Frasiers, with my limited ability to understand french I was able to get that it has something to do with strawberries, but I had never heard of it before.

Here is the challenge rules from Jana

Mandatory Items: You must make a cake with exposed fruits, edible flowers, etc. around the sides of the center layer. You must make all components (cake, pastry cream mousse, simple syrup) from scratch. You may not make a trifle. It must be a free-standing cake on a platter.

Variations allowed: Have fun with this idea! I love creativity so feel free to mix up the strawberries for other fruits or edible flowers, freeze the mousse as an ice cream etc. Making a cake, a filling, maintaining the structure of the cake with the exposed fruits is mandatory, but the flavors and methods should be just plain fun! I am providing you with a basic chiffon cake and many alterations (lemon, orange, coconut, and chocolate) to it! You may be as creative or traditional as you like! For the Vegan and Gluten-Free crowd I have provided links at the end to help with the portions of the recipe that will not suffice.

Basic Chiffon Cake:

Ingredients:
1 cup + 2 tablespoons (270 ml) (5½ oz/155 gm) all-purpose flour
1 teaspoon (5 ml) (4 gm) baking powder
3/4 cups (180 ml) (6 oz /170 gm) sugar
1/2 teaspoon (2½ ml) (1½ gm) salt, preferably kosher
1/4 cup (2 fl oz/60 ml) vegetable oil
3 large egg yolks
⅓ cup + 1 tablespoon (3.17 fl oz/95 ml) water
1 teaspoon (5 ml) pure vanilla extract
3/4 teaspoon (3¾ ml) (3 gm) lemon zest, grated
5 large egg whites
¼ teaspoon (1¼ ml) (1 gm) cream of tartar

Jena provided is with a few options I chose the Lemon one

Lemon Chiffon Cake

Ingredient Alterations:
Reduce water to 1/4 cup (60 ml)
Add 1/8 cup (30 ml) lemon juice
Increase lemon zest to 1½ teaspoon (7½ ml) (5 gm)
Remove the vanilla from the recipe

Directions:

1. Preheat the oven to moderate 325°F
2. Line the bottom of an 8-inch (20 cm) spring form pan with parchment paper. Do not grease the sides of the pan.
3. In a large mixing bowl, stir together the flour and baking powder. Add in all but 3 tablespoons (45 ml.) of sugar, and all of the salt. Stir to combine.

4. In a small bowl combine the oil, egg yolks, water, lemon juice and lemon zest. Whisk thoroughly.

5. Combine with the dry ingredients and mix thoroughly for about one minute, or until very smooth.

6. Put the egg whites into a stand mixer, and beat on medium speed using a whisk attachment on a medium speed, until frothy. Add cream of tartar and beat on a medium speed until the whites hold soft peaks. Slowly add the remaining sugar and beat on a medium-high speed until the whites hold firm and form shiny peaks.

7. Using a grease free rubber spatula, scoop about ⅓ of the whites into the yolk mixture and fold in gently. Gently fold in the remaining whites just until combined.

8. Pour the batter into the prepared pan.

9. Bake for 45 to 55 minutes or until toothpick inserted into the center comes out clean.

10. Removed the cake from the oven and allow to cool in the pan on a wire rack.

To unmold, run a knife around the sides to loosen the cake from the pan and remove the spring form sides. Invert the cake and peel off the parchment paper. Refrigerate for up to four days.

Pastry Cream Filling:

Ingredients:
1 cup (8 fl oz/250 ml) whole milk
1/2 teaspoon (2½ ml) pure vanilla extract
1/8 teaspoon (1/2 ml) (¼ gm) salt, preferably kosher
2 tablespoons (30 ml) (10 gm)cornstarch
1/4 cup (60 ml) (2 oz/55 gm) sugar
1 large egg
2 tablespoons (30 ml) (1 oz/30 gm) unsalted butter
3/4 teaspoon (3¾ ml) (4 gm) gelatin
1/2 tablespoon (7½ ml) water
1 cup (8 fl oz/250 ml) heavy cream

Directions:

1.  Pour the milk, vanilla, and salt into a heavy sauce pan. Place over medium-high heat and scald, bringing it to a near boiling point. Stir occasionally.

2. Meanwhile, in a stand mixer add the cornstarch and sugar. Whisk to combine

3. Add the eggs to the sugar and cornstarch and whisk until smooth.

4. When the milk is ready, gently and slowly while the stand mixer is whisking, pour the heated milk down the side of the bowl into the egg mixture.

5. Pour the mixture back into the warm pot and continue to cook over a medium heat until the custard is thick, just about to boil and coats the back of a spoon.

6. Remove from heat and pass through a fine mesh sieve into a large mixing bowl. Allow to cool for ten minutes stirring occasionally.

7.  Cut the butter into four pieces and whisk into the pastry cream a piece at a time until smooth.

8. Cover the cream with plastic wrap, pressing the plastic wrap onto the top of the cream to prevent a skin from forming. Chill in the refrigerator for up to five days.

9. In a small dish, sprinkle the gelatin over the water and let stand for a few minutes to soften.

10. Put two inches (55 mm) of water into a small sauce pan and bring to a simmer over a medium heat.

11. Measure 1/4 cup (2 oz/60 ml) of the chilled pastry cream into a small stainless steel bowl that will sit across the sauce pan with the simmering water, without touching the water.

12.  Heat the cream until it is 120 F (48.8 C). Add the gelatin and whisk until smooth.

13. Remove from the water bath, and whisk the remaining cold pastry cream in to incorporate in two batches.

14. In a stand mixer, fitted with the whisk attachment, whip the cream until it holds medium-stiff peaks. Immediately fold the whipped cream into the pastry cream with a rubber spatula.
*forgot to take pictures of these last few steps*

Simple Syrup:

You may choose to flavor the syrup. One way is to use flavored sugar (for example: apple cider sugar, orange sugar, or vanilla sugar) or to stir in 1-2 teaspoons of flavored extract. You may also infuse with herbs or spices, if desired or add four tablespoons (60 ml) of fruit juice or liqueur while the syrup is cooling.

Ingredients:
1/3 cup (2⅔ fl oz/80 ml) (2⅔ oz/75 gm) of sugar, flavored or white
1/3 cup (2⅔ fl oz/80 ml) of water

Directions:

1.  Combine the water and sugar in a medium saucepan.
Bring the mixture to a boil and let the sugar dissolve. Stirring is not necessary, but will not harm the syrup.

2. Remove the syrup from the heat and cool slightly.

3. Transfer syrup to a lidded container or jar that can be stored in the refrigerator. Simple syrup can be stored for up to one month.

Fraisier Assembly:

Components:
1 baked 8 inch (20 cm) chiffon cake
1 recipe pastry cream filling
⅓ cup (80 ml) simple syrup or flavored syrup
2 lbs (900 g) strawberries
Directions:

1. Line the sides of a 8-inch (20 cm) spring form pan with plastic wrap. Do not line the bottom of the pan.

For some reason this was the most difficult part of the challenge, had a huge fight with the plastic wrap!!  I actually had to walk away for a few minutes.

2. Cut the cake in half horizontally to form two layers.

3. Fit the bottom layer into the prepared spring form pan. Moisten the layer evenly with the simple syrup. When the cake has absorbed enough syrup to resemble a squishy sponge, you have enough.

4. Hull and slice in half enough strawberries to arrange around the sides of the cake pan. Place the cut side of the strawberry against the sides of the pan, point side up forming a ring.

**I must take a moment to thank my Poppa for the beautiful strawberries he picked for me.  He tends to spoil me a bit.  At 81 he was in the berry field on hands and knees picking baskets and baskets of strawberries.  I was lucky enough to be the recipient of some of those.  Thanks Poppa!!!

5.  Pipe cream in-between strawberries and a thin layer across the top of the cake.

6. Hull and quarter your remaining strawberries and place them in the middle of the cake. Cover the strawberries and entirely with the pastry cream.

7. Place the second cake layer on top and moisten with the simple syrup.

I chose to fancy it up a little and finished it off with the rest of the fresh berries.

8. Cover with plastic wrap and refrigerate for at least 4 hours.

9. To serve release the sides of the spring form pan and peel away the plastic wrap.  Serve immediately or store in the refrigerator for up to 3 days.

The verdict? Delicious!

Thank you Jana for a wonderful challenge.  Our Fraisier was gone within 2 days.  Everyone LOVED it.  My parents who really aren’t dessert people had seconds.  I will be making this again for sure!

Boston Cream Pie

After watching Bobby Flay’s Boston Cream Pie through down Mike decided that was the cake he wanted for his birthday.  Stupid me, I thought Boston Cream Pie was a pie. Nope!  it’s a cake.   Two layers of sponge cake are filled with thick vanilla custard and topped with a chocolate glaze. We were rather impressed with the presentation that Eunice, from the Through down, had with her Cake so I thought I would make it. It was a disaster from the word go!

First off I burnt the first round of cream and had to do it all over again. Then the cake we picked ended up being dry and tough. Then total disaster it fell apart before our eyes…..

Pastry Cream:

1/4 cup (50 grams) granulated white sugar

3 large egg yolks

1/8 cup (20 grams) all-purpose flour

Scant 3 tablespoons (20 grams) cornstarch

1 1/4 cups (300 ml) milk

1 teaspoon vanilla

Directions

1. In a medium-sized heatproof bowl, mix the sugar and egg yolks.

2. In another bowl, sift or whisk the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste.

3. Meanwhile in a small saucepan, bring the milk just to a boil over medium heat.

4. Pour the milk slowly into the egg mixture, whisking constantly to prevent curdling. (Strain if necessary.)

Forgot to take pictures of the next few steps

5. Then place the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, continue to whisk constantly for another minute or so until it becomes thick.

6. Remove from heat and whisk in the vanilla extract.

7. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Let the cream cool in the refrigerator for a few hours.

Cake I picked was try, crumbly and tough!  Sadly with time we had to resort to a box cake

Chocolate Ganache

8 oz. Semi Sweet Chocolate

2 T corn syrup

2 cups whipping cream

1.  Over a double boiler melt chocolate and syrup

2. Remove from heat and stir in cream, it takes a bit but comes together nicely.

3. Allow to cool slightly

Assembly

1. Level out the bottom layer of cake

2. Cut centre out of second layer

3. Fill center with Pastry Cream

At the bottom of this picture you can see the disaster starting

4. Cube remaining centre cake and pile on top

The dam is breaking!!!

Oh No!!

Had to quickly wrap it in plastic wrap until it was time to eat

When it was time I quickly poured the chocolate on top, ran out side to sing Happy Birthday

By the time we finished singing this is what it looked like

We literally watched it in slow motion fall apart the ream oozed out and the cake slowly fell down.  I was so angry!! But in the end it was delicious! Everyone loved it.  I now see why they had a dry, tough cake, it holds things together!!  Even though it looked horrible it was great!

Bachelorette Party Cake

I was asked to make a friend’s Bachelorette Party cake.  This was really the first time creating a cake with marshmallow fondant, other then the wedding cake.  With the design they requested icing wouldn’t do it justice.  It turned out pretty good for my first one.  It is amazing the possibilities when you use fondant.  Everything looks so much cleaner and you can do so much more!  I did find that the fondant changed flavour a little with the Rose colour, went a little bitter, maybe because I had to add so much to get the bright colour.  Hope she liked it!

Wedding Cakes, Wedding Cakes and More Wedding Cakes!!!

At Christmas time my good friend Jen got engaged!  I was so happy for her.  She asked me if I wanted to make her wedding cakes.  I was kind of taken aback, I had made many a cake but never a wedding cake!  I think I even tried to talk her out of it, are you sure? I’ve never done a wedding cake before.  She told me she had complete confidence in me and wasn’t worried at all,  I’m glad someone wasn’t because I was terrified.   So after I agreed to take on the challenge I questioned the “Wedding Cakes”? Thought maybe she made a mistake or perhaps there was going to be a grooms cake.  Nope! She wanted 14 wedding cakes, that were also doubling as centre pieces on each table.  I thought it was a really nice idea, had never heard of doing that before.

After many ideas, including a few really bad ones (we won’t mention those) Jen decided she wanted 2 layer round, red velvet, fondant covered cakes with simple red calla lilies and a few leaves.  A simple elegant look.

This is the picture she sent me for inspiration, she wanted it to look like just the top layer.

The Tale of Jens Wedding Cake

First off I must apologize to everyone, I was a bit obsessed with this project and its pretty much all I have talked about for the past month, so for that I’M SORRY.  I know it would bore more people but it was exciting to me.

The flowers

I needed to make 75 flowers, really only needed 65 but made extra just in case, and I am glad I did, a few didn’t make it.

It started here, 3 bags of gum paste and 3 jars of red die

I didn’t feel the need to purchase expensive tools that are made for this project so I got creative!  I made 75 cones out of note pad paper.  In order to get the angle on the flower I could not just sent them down to try, they had to hang on a slant.  It took me a half hour (yes, I know how sad is that) of searching around the house for a way to dry them. My solution, knitting needles in glasses.  It worked perfectly!! Once they set I was able to set them down flat

The flowers centres

Put together

Now onto the baking of the cakes…

I really didn’t think it was going to be as big of a job as it was.  After the 4th cake I had the recipe memorized, I’m pretty sure I will never forget it.  It took 20 hours but the cakes were baked! Now where do I put them?  Wrapped tightly in the living room was the only place I had room.

In between each cake while they were baking I made 10 batches of butter cream icing and 5 batches of marshmallow fondant so they would be ready to assemble the next day.

Assembly

The cakes had to be leveled.  I am left with something that reminds me of a Seinfeld episode lol

Iced

Forgot to take a picture of them all fondanted

Final product ready for the ride to the wedding

Cakes on all the tables

Approximately 60 hours and an astronomical amount of ingredients later my job was done, cakes were delivered and places on the tables

The table Jen and Martin sat at had their cake topper on top.  It suited them so well.  Him on the phone and her cheering on her sports teams

All other tables

Destroyed in seconds…

The cakes were a hit.  Got many complements and everyone said they tasted great…relief!

What an amazing experience!  A lot more work then I thought but would do it again in a heart beat! I was honored to be part of Jen and Martins day and wish them a lifetime of love and happiness.

Thanks Jen

Cupcakes, Cupcakes and more Cupcakes!

This weekend I had the honour of make the wedding cake for my  sister-in-law-to-be and her bride.  Months ago when Kristy and Selena asked me to do their wedding cake I was terrified!!!  To me the wedding cake is a huge deal, EVERYONE sees it, EVERYONE eats it, most people photograph it.  I see it as a huge part of the day.  I actually tried to talk them out of it because it was like nothing I had taken on before.  They assured me that they had faith in me and absolutely wanted me to do it.  I accepted the challenge.

Knowing that the cupcakes were going to be tasted by A LOT of people I got right to work testing recipes.   This is where everyone at work came into the equation.   Kris and Selena wanted a variety of flavours, chocolate peanut butter, vanilla, banana,  carrot and red velvet.  I tried 2-3 recipes for each flavour, (yes everyone at work had A LOT of cupcakes!!!) everyone at work tried them and gave feedback then the best ones were presented to Kris and Selena. The recipes and icings were picked and I nervously awaited the big day.

I live in Ontario and the wedding was in New Jersey so I was not able to bring familiar ingredients, only measuring spoons and cups and spatulas.   Friday was shopping day, struck off to Shoppe Rite to get almost everything I needed.   I was a little worried because a few things I have baked down there in the past didn’t turn out as they usually do.  I am not sure if it is the ingredients or the weather but I was hoping it would not be affected this time.

Selena had just gotten a Kitchen Aid Mixer just weeks before the wedding, I was thrilled because I didn’t have to lug KAM down.  I named hers KAMMIE cuz he was tiny

I feel in love with the splatter shield, I must get one!  Really cut down on the mess.

10:00 AM  Pulled all the ingredients out to get started…

No pictures as I usually do, I didn’t have time

11:00 PM Complete! 130 cupcakes and a layer banana cake

Red velvet with Cream Cheese Icing

Banana with Chocolate Icing

Vanilla with Chocolate Icing

Carrot with Cream Cheese Icing

Chocolate with Peanut Butter Icing

Banana Layer Cake with Butter Cream

They turned out quite well, visually, but I was still nervous about how they were all going to taste.

Now the big challenge, getting them an hour away all in once piece on the highways of New Jersey.   A major problem was averted, it was a very chilly day.  Usually it is hot as hell and humid in New Jersey, but I was lucky, so the icing stayed in tact.   When we arrived I opened the trunk holding my breath, all was well, I could breath again!  When it was time to take them into the hall…we were locked out!  We had to wait outside for 15 minutes for them to let us in.  Then I was trusting people I didn’t know to help carry them up a HUGE flight of stairs.  I was not calm until they were in the hands of the restaurant.  It was a stressful day, you would think it was me getting married lol

The restaurant displayed them beautifully!  They didn’t put them all out at once.

You would think at this point all would be fine, but I was a nervous wreck!  Usually if I make something I drop it off and I am not around when it is being eaten.  If they didn’t like how they tasted I would be devastated.

This was the stampede when they announced that the cupcakes were served…

They were a huge it!  Everyone loved them!  I finally relaxed!  One woman came up to me and told me how she is a huge fan of Red Velvet and has been buying it at a bakery in Brooklyn for years but mine was way better.  I was shocked.  She went on and on and on and said she just had to meet me and tell me.  I promised I would make her some when I came back down That comment and others like it made all the work worth it.

This was brought to my attention the day after the wedding.  I had to take a picture of it

One of their  photographer took a picture of the other holding my cupcake and posted it on their Facebook wall…

This was the comment she put under the photo

 

I was truly honored to have been part of Kristy and Selena’s day and wish them a Life time of Love and Happiness!!!

Rhubarb Cake

Every spring I see people get so excited over rhubarb, I just never understood it;  I can never remembering liking it.   As a small child my friends would pick it and dip it into a Styrofoam cup filled with sugar.  I tried to like it but ewww!!!  I didn’t even like it in pies, long story short…I hate rhubarb!…until now….

This cake was present at work on Friday, I knew it was rhubarb and though, blaaaah I’ll pass, but the crumb topping drew me in.  I figure I’ll try a very tiny piece and pick around the rhubarb.  Well that bite tuned in to quite a hefty piece.   It was delicious!!!  Gina was kind enough to share her recipe

Rhubarb Crumb Cake

Pre-heat oven 350 F

 

Ingredients

2 cups flour

1 1/4 cups white sugar

1 tsp baking soda

1/2 tsp salt

2 eggs

1 cup sour cream

2 1/2 cups chopped fresh rhubarb

1/4 cup milk (this was my addition, added a little moisture)

 

Directions

1. Combine flour, sugar, baking soda and salt in medium bowl

 

2. Combine eggs and sour cream in a large bowl

 

3. Add dry ingredients to wet gradually, I added it in thirds and it worked well, add milk.   Stir in rhubarb

4. Spray a 9×13 inch pan with Pam and spread

 

Crumb Topping

This was quite possibly the best crumb topping I’ve ever had.  I am liked it so much I made half again more.  (My changes in brackets)

1 cup brown sugar ( 1 1/2 cups)

1/4 cup flour (1/2 cup)

1/4 cup soften butter (1/4 cup + 2 tbsp)

cinnamon (1 heaping tsp)

1. Combine

2. Mix to form crumb sprinkle over top of batter

Bake for approx. 45 minutes or until tester comes out clean

Let cool slightly and serve warm or room temperature

 

I don’t know what happens to the rhubarb in the baking process in this recipe, but it turns to heaven!  I tried the rhubarb while chopping, tried it with the sugar, NOPE still gross.   I served this cake on the weekend and everyone loved it!

Thanks Gina!

Wilton Fondant and Gum Paste Final Cake

For my final cake I went with a Cala Lily theme.  I love Cala Lilies, they are beautiful.  For my first attempt at covering a cake I think it went pretty well.  There are a few things I need to work on, one area had a little puckering around the bottom,  but over all I think it looks pretty good, nice and smooth.  I must admit though the fondant tastes horrible.  for my next attempt I am going to try the homemade marshmallow fondant recipe that a few people in my class made, they said it taste pretty good.

Looking forward to the next cake class Flowers and Cake Design

Click to enlarge

Christmas Cake

I know, I know…your probably thinking…Really you made Christmas cake??? Most of the population turns their noses up at this Christmas traditional treat, but there are some of us out there who enjoy it.  Now don’t get me wrong, it is not one of those things that I love but a little at Christmas is nice and will do me until next year.

This was my first time making Christmas cake and I was surprised how easy it was.  My Mom and I got together with a very good friend and we made an evening out of it.  So even if the cake was a flop we had a fantastic time doing it!

This one you will only get to see the photos as I do not have the recipe

Etta’s Christmas Cake

Plumping the raisins

Mixed Candied Fruits

Diced candied pineapple and cherries

Start of the batter

Addition of spices

To the batter adding nuts, raisins, candied fruit and flour, each in small additions

After the first addition

After the final additions

We got 6 good size cakes

Just out of the oven

Cooling

Look how beautiful it turned out!  This recipe far surpasses any store-bought Christmas cake, perfect texture, spice and taste.  Definitely will be making this again.  Thanks Etta!

Red Velvet Cake

I have only recently learned about red velvet cake, maybe about 3 years ago.  It really intrigued me, a beautiful red cake with white icing.  It was immediately added to my Bucket List of Baking.  This year at Thanksgiving I thought I would give it a try.  The trick was to find a good recipe because I had never had one or knew of anyone that had made one.  I search and searched and finally chose this one…

Easy Red Velvet Cake

Yield: 3 cake layers

3 1/2 cups cake flour
1/2 cup unsweetened cocoa (not Dutch process)
1 1/2 teaspoons salt
2 cups canola oil
2 1/4 cups granulated sugar
3 large eggs
6 tablespoons (3 ounces) red food coloring or 1 teaspoon red gel food coloring dissolved in 6 tablespoons of water
1 1/2 teaspoons vanilla
1 1/4 cup buttermilk
2 teaspoons baking soda
2 1/2 teaspoons white vinegar.

Directions

1. Preheat oven to 350 degrees.

2. Butter and flour the 3 cake pans and line bottoms with parchment.

3. Whisk cake flour, cocoa and salt in a bowl.

4. Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended.

5. Beat in eggs one at a time.

6. With machine on low, very slowly add red food coloring. (Take care: it may splash.) Next time I would use more colour, I didn’t think it was red enough

7. Add vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.

8 . Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds.

9. Divide batter among pans.

10. Place in oven and bake until a cake tester comes out clean, 40 to 45 minutes. Let cool in pans 20 minutes. Then remove from pans, flip layers over and peel off parchment. Cool completely before frosting.

Cream Cheese Frosting

• 1 cup (2 sticks) unsalted butter, softened
• 2 packages (8 ounces each) cream cheese , softened
• 8 cups confectioners’ sugar (about 2 lbs.)
• 1 tablespoon milk

In large bowl, beat butter and cream cheese with electric mixer until light and fluffy. Gradually add confectioners’ sugar and milk. Beat on high until smooth (30 – 60 seconds). If icing seems too thin, add confectioners’ sugar 1 tablespoon at a time. If it seems too thick, add more milk 1 teaspoon at a time until icing reaches desired consistency.

I wanted to leave it like this but it didn’t seem red enough so I decided to cover the whole thing

**NOTE**

Take the cake out of the fridge a few hours before you eat it!  I did not because I thought the cream cheese icing should remain in the fridge.  I was dead wrong!!!  when the cake was cold it was totally flavourless and a crumbly mess!  The next day we took it out before we started eating dinner and it was perfect for dessert, not crumbly and had much more flavour.

The cake was ok.  I will be on the hunt for another recipe  to make in the future.  I don’t think I will make this one again.  So if anyone has a Fantastic Red Velvet Cake Recipe PLEASE let me know!