Salam semua. Today is my sis-in law b-day. Happy B-Day Kak Ita.May you live a happy life always. Apa?????????????? nak sekeping ,tunggu dulu b-day girl belum tengok lagi. Party at 3 so later will update the photos again ya. For time being layar gambar kek tu dulu .
Ok party dah habih doh, dan baru balik so sapa-sapa nak makan boleh sambil tu tengok gambar skali ya.
Sorry baby farel dont feel well today... so cannot smile
Excuse me......can i have some..
Is the cake for me nekngah???
Tengok la kek yang merah menyala ni. Rasanya boleh tahan with the cream cheese.Kek pun lembab dan lembut
sorry la dah makan habis baru teringat nak ambil gambar
Red Velvet Cake Recipe
2 1/2 cups (250 grams) sifted cake flour (P.Ros used normal flour)
1/2 teaspoon salt
2 tablespoons (15 grams) cocoa powder (P.Ros put 1 1/2 only)
1/2 cup (113 grams) unsalted butter, at room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup (240 ml) buttermilk – see recipe below (P.Ros used milk + lemon)
2 tablespoons liquid red food coloring (P.Ros added 3 tablespoon)
1 teaspoon white distilled vinegar
1 teaspoon baking soda
1/2 teaspoon double action baking powder (P. Ros added this)
Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two – 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.(Puan Ros guna acuan love shape dan potong kek kepada 2 bahagian sebelum sapu cream ditengah)
In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 – 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)
Add 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup (240 ml) of milk. Let this mixture stand 5 to 10 minutes before using.
Cream Cheese Frosting
250ml whipping cream
200ml cream cheese
1/2 cup confectioner sugar
Mix everything in a big bowl and whip the cream until stiff peaks formed.
Assemble: With a serrated knife, cut each layer in half, horizontally. You will now have four layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut.
P/s Puan Ros made own recipe for the cream. Next time will write the recipe ok.