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Friday, July 15, 2016

Fisherman's Red Velvet Cake with Cream Cheese Frosting

This cake I made for one of my Son-in-laws this week for his birthday
He likes to fish, in fact he often takes me fishing with him so I wanted to make him a special cake this year. It is a red velvet cake with cream cheese frosting, then it's topped with
Molding Chocolate that I made the Bass Fish and Cattails and rocks all from
This is not an easy task, it takes patience to make and let sit up to air dry
It is all edible except for the cattail stems.
The fish pieces are made of rice crispy and marshmallow formed into basic shapes
then each piece is covered and shaped from chocolate molding clay that I made
Then dried several hours, days is often even better, and painted with luster dust.
The instructions make Molding Chocolate, and Rice Crispy Forms are here
The cake recipe and frosting is below

NOTE: I use Wilton cake pans, and so I double each recipe below to make a bigger cake because Wilton or most Cake decorator pans are fuller than normal pans you buy.
You will also need to bake the cake longer than the recipe. I baked ours about 55 minutes.
Ovens will vary it's best you know your oven.

What you need:
2 1/2 cups All-Purpose Flour
1 1/2 cups Sugar
1 teaspoon Baking Soda
1 teaspoon Salt
2 tablespoons Cocoa Powder
1/2 cup Vegetable or Canola Oil
1 1/4 cup Buttermilk
2 Eggs (room temperature)
2 tablespoons Red Food Coloring
1 teaspoon White Vinegar
1 teaspoon Pure Vanilla Extract

16 oz Cream Cheese (room temperature)
1 stick Butter (room temperature)
2 cups White Chocolate Chips (melted)
1 teaspoon Vanilla
2 cups Powdered Sugar

How to make it:
Butter and flour two 9" round cake pans. Line with parchment.  In the bowl of a standing mixer, combine the dry ingredients.  Mix for 30 seconds with paddle attachment.
In separate bowl, combine wet ingredients.  In two parts, pour wet ingredients into mixer.  Mix on medium speed until combined.  Do not over mix.  Pour batter into prepared pans.  Bake on center rack for 35 minutes at 350 or until a toothpick inserted in the center comes out clean.  Cool for 10 minutes, then turn out on wire rack.  Cool cakes completely.
Cut each cake in half horizontally to make four layers.
Prepare frosting: Beat cream cheese and butter in a large bowl with an electric mixer until combined. Add the melted chocolate and vanilla, and then continue to mix until incorporated. Next, slowly add the sugar, beating until the frosting is light and fluffy.
Frost the top of each layer, then sides, finishing with the top.

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