Three of my friends have birthdays this month. Tonight will be the first one that I am attending with 13 guests. This friend has been gushing about Red Velvet Cake for months. So, it was a no brainer as to what kind of cake to bake for her.
I baked the cake layers last night, so that I would have plenty of time to assemble and frost it today. The recipe that I used is a cross between Paula Deen's and Art Smith's recipes, changing it to my liking. It turned out quite tasty and moist with a fine crumb.I decided to use Paula's frosting recipe and this is where the trouble began. The frosting is a bit runny, so I put it in the fridge and it did get stiffer. But as soon as it warms to room temperature, it gets runny again. Filling the cake and frosting the outside was manageable. I even pulverized the red velvet cake crumbs finer so I can press them against the sides for decoration. Then I tinted the leftover frosting pink and piped a scalloped border around the cake. Looking at the photos, you will see where the once pretty scallops are running! It's ruined! I can't scrape off the pink frosting because all of the frosting is too runny and it would make a big mess. I threw the whole thing in the fridge and now I am dreading the dinner party tonight.
If you see a short Chinese girl walking dejectedly on 32nd Street with a cake box tonight, that's me. I will probably have been voted off the island of Manhattan by then.I made this Chocolate and Raspberry Cake for her the other year. I should have stuck with what I know.
16 comments:
Sorry to hear about your cake disappointment. I've had similar things happen to me before. For some reason frosting seems so easiest but that's the part of the cake I most often botch. Hence, I just cover everything in chocolate ganache. The finished product is tastey and almost purty.
As long as it tastes great, I don't think there will be any complaints!
I know, chocolate ganache is my favorite thing to use, too. But I can't coat the red velvet cake with chocolate ganache. A cream cheese frosting seems to be the norm for red velvet.
Yes, the cake does taste yummy. Maybe everyone won't notice with the low lighting in restaurants these days. :-)
I loooove red velvet cake. In fact, one of my (awesome baker) friends is going to make one for my wedding!
I'm sure it will taste wonderful :) Your cake from last year was very pretty!
ONE OF THE REMEDIES that we've realized is... when making some of the old fashioned recipes, like frostings for red velvet cake.. always use WHOLE milk... and of course pure butter if the recipe calls for it... as there is a difference and the outcome is so much better. Back when these recipes came out, there was no chance of 1%, 2% and/or skim milks...
I must say though.. even though the frostings came out thin.. they still tasted the same. I'm sure your cake and its frosting will be no different. I'm sure your friend will LOVE her cake from her very generous and talented friend!!
Enjoy the cake and have a great weekend!
Despite your disappointment, I'm sure your friends will be thrilled it it!! I know I would.
If I had a friend that would make a homemade cake for my birthday it wouldn't make a diffence what it looked like:) I would be so excited...I think that it is pretty, although not what you were looking for...
I grew up in a house that was over a hundred years old and my poor Mom as much as she tried to get our b'day cakes even they always came out crooked...they still tasted good:)
I bet it was a big hit, and that you are your own worst critic. If there are any leftovers, I will take them off your hands. OR! you could try to salvage your cooking rep by making me some guo tia (with chives please) and I'll rave about them on my blog. :)
There is never bad cake. Do you hear me...never bad cake. Do you want to be my friend?? Al you have to do is relocate, please.
I bet they both taste delicious! You make so many great creations, both edible and wearable.
I think they both look great, now I'm in a cake baking mood.
Oh. My. Gosh. Can't say anything, I'm drooling all over my keyboard here... ;)
These look yummy! Any food that's such lurid colours gets my vote (chicken tikka masala and lime jelly spring to mind). PS - keep your eyes peeled for the Postie towards the end of the week... ;-)
yummy cakes!
If you haven't already given away my prize (you should have, I've been meaning to email you for ages) I've lost your email address, and my computer won't let me use the one in your side bar....
Excuses, excuses... I know.
Sorry about the cake disappointment. I'm sure everyone will love it though!
*licks screen*
If you ever decide to make the cake again, I've got a trick to the frosting for you --- this way it won't get runny when you let it sit too long. Basically replace some of your butter with shortening. I replaced 1/4 of the butter with shortening. You definitely can't tell the difference and it stands up to room temp really well that way. Hope that helps you (for a possible next time?).
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