Love is often expressed artistically by an arrow piercing a Red heart.
Blood = Red
Danger = Red
Love = Red
By the transitive property, Danger = Love = Blood (shed).
Didn’t you always wonder if the mathematical properties you learnt at school had any real life application?
If my formula doesn’t tell you something about love, guess nothing will. And that implies you will probably be celebrating the coming Valentine’s Day. How about sharing this Red Velvet cake with your Valentine?
The colour of blood is Red. Red also indicates grave danger. Love is often expressed artistically by an arrow piercing a Red heart. Blood = Red Danger = Red Love = Red By the transitive property, Danger = Love = Blood (shed). Didn’t you always wonder if the mathematical properties you learnt at scho
Cooking Time: 60 mins
For the Red Velvet Cake
1 1/4 cups Plain flour ,
1 tablespoon Cocoa powder ,
1/2 cup Curd ,
1 teaspoon Red food color ,
1/4 cup Butter ,
3/4 cup Sugar ,
1 Egg ,
1 teaspoon Vanilla Essence ,
1/2 teaspoon Vinegar ,
1/2 teaspoon Soda Bicarbonate ,
For the Butter cream frosting
2 cups Softened unsalted butter ,
7 cups Icing sugar / Powdered sugar ,
3 teaspoons Vanilla essence ,
2 teaspoons Red Food color ,
4 tablespoons Milk / Cream , approximately
For the cake
Pre heat oven to 180C. Butter two heart shaped cake tins (each of 500 ml capacity) and sprinkle with some plain flour. Tap off excess flour. Line the tins with butter paper or parchment paper.
In a mixing bowl, beat together curd and food colour. In another bowl, beat butter till soft. Add sugar and continue beating till soft. Mix in egg.
Pour the colored curd into the butter and whisk at low speed. Sift together plain flour and cocoa powder into the bowl, and whisk at low speed just till all the ingredients come together.
Mix soda bicarbonate and vinegar in a glass. It should bubble up immediately. Pour quickly into the batter, and mix quickly.
Divide the batter equally among the cake tins.
Bake at 180C for 12 to 15 minutes, or till a skewer inserted comes out clean.
Cool for five minutes and ease the cakes out of the tins. Let them cool completely.
For the Butter cream frosting and filling:
Beat 1/2 cup butter in a bowl till soft and fluffy. Add 1 1/2 cups of icing sugar, one cup at a time, and beat on low speed after each addition till incorporated. Increase speed and continue beating. Add 1 teaspoon vanilla essence and beat for a minute more. This is the white filling for the cake.
For the frosting, beat the remaining butter in another bowl. Mix in remaining sugar, one cup at a time and beat until well incorporated. Add color and remaining essence and continue beating till soft and fluffy. Adjust the consistency by using milk or cream.
Place one cake on cake stand. Spread the frosting evenly over it. Cover with the other cake upside down, so that the top is smooth. Apply a tin layer of the coloured frosting all over the cake. Then pipe rosettes over the cake, starting with the side and then on the top.
~ The recipe for cake is adapted from Vanitha.
~ Recipes for butter cream frosting usually use a lot more sugar. Adjust according to your taste.
~ You’ll need much lesser frosting if you are not doing rosettes.
~ I know I didn’t do a neat job of the rosettes. Check out thevideo hereto see how to pipe rosettes.