I too tried to make the day special for him. Apart from the gift, I made special lunch for him and also baked the heart shaped red velvet cake for him. He was pleasantly surprised and loved the cake.Cake not only turned out delicious but beautiful too. As the name says, this cake has a dramatic red color which is usually offset by the white cream icing. I did some little decoration with whatever little time I had in hand before my husband could show up for lunch :)
I was going over the recipes from different sites and loved the presentation and recipe at Wilton's site. I followed the recipe as is from there and the results were gorgeous. I recently order the basic cake decorating set from Wilton and tried a couple of designing tips from there.While working with disposable icing bags (in Wilton set) not only the cake but my clothes ate the icing too :D Hoping to improve with each bake.
Look at the vibrant and beautiful red color with layer of delicious butter-cream icing in between. This is the first time I made the butter-cream icing. It turned out smooth and delicious and very easy to work with.
Here is the recipe (Click here for printable version)
1 cup all purpose flour
1 tbsp cocoa
1/2 tsp salt
1/4 cup butter or margarine, softened
3/4 cup granulated sugar
1 tsp pure vanilla extract
1/2 cup buttermilk
3/4 tsp baking soda
1 tbsp red icing color
1/2 tbsp white vinegar
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter softened
1 tsp clear vanilla extract ( i just used the regular vanilla extract)
3 cups powdered sugar
1-2 tbsp milk (depending on the consistency you prefer, medium or thin)
Makes 3 cups of icing. Extra can be stored in refrigerator for upto 2 weeks.
1. Pre-heat oven to 350 degree F. Prepare about greasing a 9 inch round pan.
2. In a bowl, sift together flour, cocoa and salt. Keep aside.
3. In a large bowl, beat butter, sugar and vanilla extract until light and fluffy.
4. Add the eggs and red icing color; mix well.
5. Add flour mixture alternately with the buttermilk to the butter mixture, blending until well blended. Stir baking soda into vinegar and fold into the batter carefully.
6. Pour the batter into the prepared pan and bake for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting the cake onto cooling rack. Then cool completely.
In a large bowl, cream shortening and butter with the electric mixer. Add vanilla. Gradually add sugar, 1 cup at a time, beating well at medium speed. When all sugar has been mixed, icing will appear dry. Add milk, 1 tbsp at a time and beat well until icing is fluffy and creamy. Keep the icing refrigerated until ready to use.
Assembling the Cake
1. Level the cake by scraping the sides and the top. Then cut the cake into half horizontally using a serrated knife.
2. Spread some icing in between and put the two layers together. Cover the cake completely with icing and smooth it out using flat spatula. Decorate as you please using colors of your choice.
Cool the cake in the refrigerator for a while before slicing. Then...Dig in!! :)