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.