Red Velvet Cupcakes

I first came across the red velvet cupcake a few years ago whilst queuing at the Hummingbird Bakery in London.  I noticed everyone leaving with a red cupcake and thought to myself, why would anyone buy such a thing with all that red food colouring – it made my stomach turn! In typical herd mentality, I figured if everyone else was getting one, I might as well too!  

 

If you can get past all that red food dye, red velvet cupcake is really quite delicious! It’s got a hint of chocolate flavour as it uses unsweetened cocoa powder, but the flavour is really neither chocolate nor quite plain vanilla.  

It’s said that the reaction between the cocoa powder and the baking soda (or the buttermilk) is what gives the vibrant red to the cupcake, but in reality, a lot of food colouring is used.  

 

The recipe I used is one from Magnolia Bakery and I’m so happy with how these cupcakes turned out.  The cupcake turned out wonderfully moist, yet light and fluffy.  After the chocolate layered cake I made last week, I was really after a cake that was light and fluffy, so I did my research and came across the red velvet.  

Apparently buttermilk is what gives the cake its moist and tender crumb.  Oh, and following from last week’s post where I said I was on the hunt for the perfect chocolate cake recipe, well I’ve narrowed it down, and I believe the cake I am after is a devil’s food cake.  I know this now because the red velvet is said to be a devil’s food cake with red food colouring. 

And of course, the cream cheese frosting tops these little cupcakes off.  I love cream cheese frosting and just like a little kid, I was licking the frosting off the beaters and spoons.  

I’m really in love with these red velvet cupcakes and really recommend the Magnolia Bakery recipe which can be found here.

Donna Hay's Chocolate Layered Cake

Chocolate cake is always a winner with my nephew so it was only fitting that for his 7th birthday last weekend, I baked him one.  It's the first time I'd ever baked anything in his honour and I was only too happy to do so.  It's  funny how when my niece turned 7 some 5 years ago, that was when I first baked her a birthday cake so 7 seems to be the magical number for my niece and nephew to get a celebratory cake from their "favourite" aunt!

I opted for a chocolate layered cake and used a Donna Hay recipe which she used on Junior Masterchef some years ago.  I was supposed to only make two sponges and cut them horizontally so that I would end up with 4 layers, but for some reason, my cakes never rose and I ended up having to bake three separate layers.  I don’t understand how 8 year old contestants on Junior Masterchef can get it so right and I get it so wrong?! Anyway, I’ve decided to brush over the fact that junior masterchefs seem to have greater competency than me...!

The recipe also calls for a chocolate cream cheese frosting which is quite nice, but I think I prefer a simple chocolate ganache.  I drizzled chocolate ganache over the top of the cake and the idea was that the ganache would ooze sexily down the sides in large beautiful drips so that I would end up with a beautiful cake where you could clearly see the layers amongst the clearly defined chocolate drips, but unfortunately, I ended up with a clumsy chocolate mess.  

 

So at the very last minute, before I presented the cake to my nephew, I decided to make chocolate shards to cover up the horrible mess I’d made of the sides! If time permitted, I would definitely have attempted tempering chocolate. 

I think the saving grace of the cake (presentation wise) is the fresh strawberries which I decorated in a flower shape.  I couldn’t quite pinpoint what the flower was until my sister said it reminded her of a lotus. 

I have to admit that I was somewhat disappointed with the texture of this cake.  Although it is moist, it was quite dense. I followed the recipe to a tee so I believe it’s meant to be like this.  The disappointment lies in the fact that when I think of chocolate cake, I think of a cake that is really moist, yet light and fluffy.  So I am now on the hunt for that perfect chocolate cake recipe!

You can find the recipe for this cake here.

Battenburg

Things have been so hectic lately I very nearly did not get a chance to bake.  So when I found some time yesterday, I decided I had to bake something that wasn't as technically difficult as what I've been attempting to make in the past couple of weeks! I settled on a battenburg as it's simply a sponge cake, trimmed down to size, glued together with apricot jam and wrapped by marzipan or fondant.  

I love this cake because it’s so English.  In fact, it was originally created by the chefs of the British Royal Family in honour of the marriage between Queen Victoria’s grand-daughter to the German Prince of Battenburg.  

I'm really pleased with the symmetry achieved, which I thought I would struggle a bit with.  However, the most tricky part for me was actually working with the ready to roll fondant, which I'm not accustomed to using.  As you can see, the fondant is slightly thicker than what I would like, but  any thinner and I was having problems with lifting the fondant without it tearing.  I think in hindsight, I should have rolled the cake into the fondant, rather than lifting the fondant to surround the cake, if that makes any sense!

I do like the cross stitch pattern of the cake - it reminds me of the Chanel cross stitch handbags which I love!!

 

The almond in the sponge was very subtle and likewise the apricot jam that glues each rectangle together.  Having said that, the sponge is really quite nice and goes perfect with a cup of tea!