Tag Archives: Red Velvet

Mini Red Velvet Vanilla Ice Cream Cakes

13 Feb

February 13th, 2015

Valentine’s Day is tomorrow and for those who celebrate this, I hope you have a very romantic day and evening with your special someone. And for those who prefer to make it low-key and will be staying in, may I recommend some red velvet vanilla ice cream cake? I’ve been dying to make homemade ice cream cake for some time now since one of my guilty pleasures is Baskin Robbin’s ice cream cakes. And Valentine’s Day was the perfect opportunity to experiment. I had extra layers of cake left from my previous red velvet cake post and used a similar vanilla ice cream recipe I made for these macaron ice cream sandwiches to put together these mini red velvet ice cream cakes.

To save time, you can definitely break the steps up into multiple days– bake the cake on day one, then the following day make the ice cream base, and on the third day churn the base. On the same day of churning the ice cream base assemble everything together. This dessert can be made a few days in advance and can be kept in the freezer until ready to serve.

I’m looking forward to devouring my Valentine’s Day dessert tomorrow!

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Red Velvet Cake, recipe can be found here

Vanilla Bourbon Ice Cream
1 ½ C heavy cream
1 ½ C milk
⅔ C + ⅛ C sugar
pinch of salt
6 egg yolks
½ tsp vanilla
 
Yield = 1 quart (enough to fill 6- 3×3 inch cake rings)

Directions:

  1. Heat the cream, milk, sugar and salt. Add the vanilla powder remove from the heat, cover and let steep for about 20 minutes.
  2. In a separate bowl, whisk the yolks.
  3. Temper the yolks with some of the heated milk mixture. While slowly adding the milk, whisk the mixture constantly. This prevents the yolks from curdling.
  4. Add the yolk-milk mixture back into the pot and heat on medium. Using a spatula, continuously stir and scrape the bottom of the pot.
  5. Heat until the mixture thickens and coats the back of a wooden spoon.
  6. Strain the mixture into a clean bowl. Place bowl over an ice-bath to stop the cooking.
  7. Place a piece of plastic directly on the surface of the base. Allow the ice-cream base to cool in the refrigerator overnight.
  8. Churn ice cream the next day.
  9. Place ice cream in a clean container. Allow it to firm up in the freezer for about 20-30 minutes.

Chocolate Ganache Drizzle
50g dark chocolate, chopped
50g heavy cream

Directions:

  1. Place chopped chocolate in a heat-proof bowl.
  2. Heat the cream to a slight boil. Remove from heat and pour into the chocolate. Stir to combine.

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To Assemble:

  1. Gather cake layers and cut to the diameter of the ring mold.
  2. Line molds with acetate cake collars. These can be found on Amazon in the Home & Kitchen department.
  3. Place molds on a sheet pan that will fit in your freezer.
  4. Place cut cake pieces inside the bottom of the ring. The cake piece will serve as the base for the ice cream.
  5. Once ice cream is firm enough, carefully fill the remainder of the ring with ice cream. Work quickly as ice cream will become soft. Repeat for the rest of the molds.
  6. Carefully cover the tops of the ring with plastic wrap and place the sheet pan containing the molds in the freezer for a few hours or overnight.
  7. To serve: drizzle with chocolate ganache and other desired toppings.
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Valentine’s Day Countdown- Red Velvet Cake

11 Feb

February 11th, 2015

Valentine’s Day is just 3 days away and I have my second round of Valentine’s Day desserts to share. I’m sure red velvet everything is showing up on Pinterest boards as people are most likely trying to plan what to make. I knew the red velvet cake was on my agenda for Valentine’s Day, as this is what I’m bringing to work to share.

It’s a simple cake and you can’t go wrong with a classic red velvet.

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Red Velvet Cake
2 ½ C Flour
1 ½ C Sugar
1 tsp Baking Soda
1 tsp Salt
1 tsp Cocoa Powder
1 ½ C Canola Oil
1 C Buttermilk
2 Eggs
1 tsp Vinegar
1 tsp Vanilla Extract
red food coloring

Yield = 3 – 6 inch cakes

Directions:

  1. In a mixer bowl combine the oil, buttermilk, eggs, vinegar, and vanilla extract. Using a paddle attachment, mix to combine.
  2. Add the food coloring until desired shade of red is reached.
  3. Add the sugar and mix to combine.
  4. In a separate bowl sift together the flour, baking soda, salt and cocoa powder.
  5. Add the dries to the wet mixture in three additions, mixing well after each addition.
  6. Divide batter evenly into prepared cake pans, about halfway full.
  7. Bake at 350F for 20-25 minutes. Cake should be done when it springs back from touch. Or insert a toothpick in the center and if it comes out clean, then cake is done.
  8. Allow cakes to cool completely before frosting. 2015-02-08 05.12.192015-02-08 05.16.50

Cream Cheese Frosting:
8 oz cream cheese, softened
5 oz butter, softened
12 oz powdered sugar, sifted
½ tsp vanilla extract
 
Yield= enough to frost a 4 layer 6-inch cake.

Directions:

  1. Paddle the cream cheese in a mixer bowl to soften.
  2. Add softened butter in chunks. Mix thoroughly, scraping down the sides of the bowl as needed.
  3. Add sifted powdered sugar in multiple additions, mixing and scraping in between.
  4. Add vanilla extract.

To assemble the cake:

  1. Divide cakes, lengthwise, into even layers. The cake recipe will yield more than 4 layers, so feel free to make the cake taller. (I went with four layers).
  2. Spread cream cheese frosting on the first layer.
  3. Add the second layer and repeat with the frosting. Repeat with other layers.
  4. Apply a thin crumb coat to the cake. Refrigerate to set the crumb coat.
  5. Apply a final coat to the cake.
  6. Decorate as desired.
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Red Velvet Cupcakes

2 Oct

October 2nd, 2014

Who doesn’t love a good red velvet cake? Recently I made some for my co-worker, Monika’s birthday, in which she also shares with her daughter. Since these are nut free, Monika requested some red velvet cupcakes to surprise her daughter since she has a severe nut allergy. Maddie, including the rest of Monika’s family, thoroughly enjoyed the cupcakes.

2014-09-14 04.04.232014-09-14 03.59.42And for Monika, I surprised her with a red velvet cake at work!

2014-09-08 19.36.51You can’t have red velvet without cream cheese frosting. Several people told me that they loved the cream cheese frosting. Since the recipe calls for powdered sugar, I reduced it a bit in order to not make the frosting overly sweet.

Red Velvet Cupcakes
2 ½ C Flour
1 ½ C Sugar
1 tsp Baking Soda
1 tsp Salt
1 tsp Cocoa Powder
1 ½ C Canola Oil
1 C Buttermilk
2 Eggs
1 tsp Vinegar
1 tsp Vanilla Extract
Red Food Coloring

Yield = 2 dozen cupcakes

Directions:

  1. In a mixer bowl combine the oil, buttermilk, eggs, vinegar, and vanilla extract. Using a paddle attachment, mix to combine.
  2. Add the red food coloring until desired shade of red is reached.
  3. In a separate bowl sift together the flour, sugar, baking soda, salt and cocoa powder.
  4. Add the dries to the wet mixture in three additions, mixing well after each addition.
  5. Divide batter evenly into lined cupcake pan, filling about halfway up.
  6. Bake at 350F for 15 minutes. Rotate pan and bake for another 6-7 minutes. Cupcakes should be done when it springs back from touch. Or insert a toothpick in the center of a cupcake and if it comes out clean, then cupcakes are done.
  7. Allow cupcakes to completely cool before piping frosting.

Cream Cheese Frosting:
1 lb Cream Cheese, softened
10.6 oz Butter, softened
1 ½ lb Powdered Sugar, sifted
1 tsp Vanilla Extract

Yield= enough to pipe 1 dozen cupcakes and frost 1- 6inch cake; alternatively it is enough to pipe 2 dozen cupcakes.

Directions:

  1. Paddle the cream cheese in a mixer bowl to soften.
  2. Add softened butter in chunks. Mix thoroughly, scraping down the sides of the bowl as needed.
  3. Add sifted powdered sugar in multiple additions, mixing and scraping in between.
  4. Add vanilla extract.

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Flirty 30 Birthday Cupcakes

12 Jun

June 12th, 2011

This past week was a busy baking week. I made about 80 cupcakes for a few requests, one of which included my friend Vicky’s flirty 30 birthday.  She had a birthday celebration on Saturday and upon her request, I made red velvet and threw in a few other flavors. I hope she was able to enjoy the cupcakes, as she was busy entertaining guests and enjoying the party.

V is for Vicky

With the birthday girl.

Classic Red Velvet

5 Jun

June 5th, 2011

When the red velvet craze first started, I wasn’t that much of a fan because I thought it was just white cake dyed with red food coloring. In fact, a few of the main ingredients include buttermilk, cocoa powder, red food coloring, and cream cheese frosting.  As I started seeing them in bakeries they eventually grew on me. Plus, I’m a fan of cream cheese frosting. Today, red velvet cupcakes are one of my favorite flavors to bake.

A while ago, I discovered savory red velvet fried chicken at American Cupcake.  Interesting combo and I had to try it. It was boneless chicken covered in a bright red velvet batter, fried to crispiness that left a hint of sweetness. If you are a big red velvet fan and/or love fried chicken, you should check it out.

Red velvet cupcakes will suffice until the day I attempt to make red velvet fried chicken.

Red Velvet Cupcakes

5 Jan

January 5th, 2010


After following this recipe I realized that my first attempt (awhile back) at making these weren’t so great. I found another recipe online and I definitely like it this time around because it calls for double the amount of red food coloring; thus the cupcakes turned out a nice shade of dark, deep red. I decided to make these cupcakes again because a co-worker requested them and it was going to be my last day of work before moving on. These definitely were more work than most other cupcakes I’ve made, and more messy! I stained my hands and the counter with the red food coloring! Here’s a hint: mix baking soda and warm water together…it’s get the stain out!

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