I don't cry. I bake...Red Velvet

DIARY OF A RED VELVET

Do you keep a diary? I used to. When I stopped I used to bring them out once in a while to read. It's funny to see how much I've changed, have a laugh at how silly I was and most of the time I can't remember I wrote what I wrote. Nowadays this blog serves as a little baking diary for me and it amazes me how far I've come from my first few posts. I knew so little back then about baking and cake decorating that I feel a lil embarrassed when I see those cupcake pics of yesteryear.  Check it out:

 All I knew how to do was ice with a spatula and some sugar hearts! I guess a naive cake decorator had to start somewhere! They looked a bit sad...mainly cos I didn't really know what I was doing. Sludgy and floppy icing, not-so-red cake but nonetheless they still tasted good. Back then I had no idea what a difference it would make between putting the mixer on MAX and mixing on low. And when a recipe says sift the flour 3 times they really mean it (it's not to torture you!)

Now that I've become acquainted with the piping bag and know my tips, my decorating life has become so much more fun!

The red velvet cupcake has a special place in my heart. It was what started it all for me. Once afternoon I decided why waste anymore time not doing what I love? I love to bake but I often come up with excuses not to. It was the actioning of my thoughts that prompted this marathon year of baking, pursuing this crush for baking which led to a long term love affair with the oven. 

Piped rosettes are one of my favourite decors for cakes. Simple yet oozes with romance I love using the small rose tips to pipe cupcakes. I decided to make this super girly rosette cake for my dear friend who is a big fan of red velvet cake and cream cheese frosting. There's sometime about cream cheese frosting that makes a cake look and feel very luxurious don't you think?

Was very tempted to pipe this in my mouth!

And courtesy of my friend I got to see the layers of my cake after she cut it! Another one for my cake diary I say :)

At least I know a year from now when I look back on this post I know I'll be a little proud of it :)

And here's the receipt for the cake and cream cheese frosting. Enjoy baking!!

Recipe for cake adapted from www.bakerella.com 

Cream cheese frosting: 

225g unsalted butter

225g Philadelphia cream cheese

4 cups icing sugar

1 tsp vanilla essence

1. Cream the butter and cream cheese until fully combined

2. Add vanilla

3. While you have the machine beating on low add the icing sugar in batches until fully mixed. Scrape down the side of the bowl to ensure all the sugar is mixed with the cream cheese and butter.

4. Pipe/Frost on cake or cupcakes as you like! Or just eat the frosting :D

Till next post!
Daphne XOXO