Rich red velvet cake for a Royal Wedding
Yes I know, I’m a little bit late. The Royal Wedding happened yesterday, it’s old news, and anyone with a vested interest in making wedding themed goods will have already found, baked and eaten the recipe of their choice by the time this goes live. But I was just having too much fun gawping at the TV, gossiping about the dress, gobbling party food and sipping champagne to even consider posting this yesterday. However, since I felt this strange patriotic need to bake something delicious (and a little bit silly) to mark the occasion of Kate and Will’s happy day, I thought I mightas well share it here. Better late than never (as Prince Charles might be heard to comment on acceding to the throne).
I recently bought The Hummingbird Bakery Cake Days, a collection of sinfully sickly all-American cakes and treats that puts a smile on your face and an inch on your hips just by looking at the pictures. I’ve never made Red Velvet cake before, and thought it sounded appropriately rich and royal, with the pale cream cheese frosting a perfect canvas to decorate. The recipe suggests individual cupcakes, but I wanted to make something larger so adjusted the ingredients accordingly. I think my calculations were slightly too casual as the resulting cakes were a little denser than I’d have liked, so I’ve provided the original cupcake quantities below. This recipe will make 12 large individual cupcakes, or, if doubled will fill three 20cm cake pans. Anything in between and I’m afraid you’ll have to make like me and fall back on that ancient maths GCSE . . .
The Red Velvet recipe produces a moist, tender crumb, creamy from the addition of buttermilk, with a mild chocolate flavour. I’m not quite sure where the idea for red colouring comes from, but it’s nothing more exotic than a heavy dose of red food dye (I think I’d imagined beetroot, raspberry or some other exciting ingredient). You may notice from my snaps that my cake is a little on the brown side – more Queen Mum than Kate Middleton – and this is because I took a more organic, hippy approach and tried to use natural food dyes. Don’t. It may contain a few undesirable E-numbers, but in amongst the lashings of butter, sugar and chocolate, a little bit of red food dye isn’t going to hurt you, and it is 100% necessary to produce the trademark scarlet crumb you’ll see in the Hummingbird book.
In the spirit of all things British I decorated my cake with a Union Jack, piping extra frosting over a layer already so thick you could leave giant teeth-marks in it. I finished it off with little edible sugar flowers and silver balls, and served with big juicy strawberries. Kate and Will’s wedding cake looked delicious, but if you’re looking for something a little more simple and silly, this is the recipe for you.
Royal Red Velvet Cake (from The Hummingbird Bakery Cake Days)
For the sponge:
120g unsalted butter, softened
300g caster sugar
2 large free range eggs
20g cocoa powder
40ml red food colouring
1 tsp vanilla essence
300g plain flour, sifted
1 tsp salt
1 tbsp white wine vinegar
1 tsp bicarbonate of soda
For the frosting:
100g unsalted butter, softened
600g icing sugar
250g full fat cream cheese
One 12-hole deep muffin tin, or three 20cm cake pans if you double quantities to make a three-layer cake.
Preheat the oven to 190 degrees C. Line your muffin tin with cases or grease and line the cake pans.
Using a hand held electric whisk, cream together the butter and sugar til pale and fluffy. Break in the eggs one at a time and continue to whisk to a smooth, light mixture.
In a separate bowl, mix together the cocoa, vanilla essence and food colouring until they form a paste. Mix into the cake batter until fully incorporated. Slowly add the flour in two batches, alternating with the buttermilk to create a smooth consistency. Add the salt, vinegar and bicarbonate of soda and mix to a smooth batter.
Spoon the batter into the muffin cases or cake pans, approx. 2/3 full, then bake in the oven for 18-20 mins or until the sponge bounces back when lightly pressed. Remove from the oven and allow to cool slightly before transferring to a wire rack to cool completely.
To make the frosting, put the butter and icing sugar in a blender and process to a smooth crumb. Add the cream cheese and blend til smooth, then fill an icing bag and pipe over the cupcakes, or use to layer and cover your single giant cake. Pop in the fridge for an hour or so to set then finish with decorations of your choice.