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Red wedding cake: design options and stylish ideas

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Red velvet - a cake that will decorate your holiday

Red Velvet Cake

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If you have not tried this red velvet cake, then I advise you to bake it! And on the festive table a red velvet cake will look smart!

Ingredients for making red velvet cake:

For cakes:
2 tablespoons cocoa

butter, 225gr
1 cup of kefir (225 ml)

2.5 cups flour, 313 grams
1 tablespoon of vinegar
1 tablespoon baking powder
1 teaspoon vanilla extract

1 teaspoon salt
1.5 cups sugar (330 grams)
2 tablespoons red food coloring
2 eggs.

For cream:
225 g mascarpone

1 1/2 cups (360 ml) of heavy cream
1 cup (115 g) powdered sugar

225 g soft cream cheese
3/4 teaspoon vanilla.

How to make a red velvet cake:

The oven is heated to 180 degrees. Sprinkle two forms for a cake with a diameter of 20 cm (8 ") with flour and brush with butter, put it aside. Mix cocoa, flour, salt and baking powder in a bowl. Then postpone. Together beat the food coloring, kefir, vanilla and vinegar in a bowl.

Also postponed. Put sugar and butter in a mixer bowl with a kneaded trowel and mix at medium-high speed to a fluffy and pale mass, about 3 minutes. Add one egg, after each addition, beating. Add alternately at low speed in 3 steps dry ingredients and in 2 steps wet ingredients. Increase the speed to high and beat until the dough becomes smooth, about 5 seconds. Divide the dough into 2 prepared forms, smooth on top with a rubber spatula.

Lightly strike a couple of times with a dough bottom on the table to remove all large bubbles. Bake cakes, until a toothpick stuck in the center comes out dry, about 30 minutes, allow to cool for 20 minutes in the molds, then turn over the grid and allow to cool.


To make a cake cream with a mixer, beat the mascarpone with vanilla, cream cheese, and icing sugar until smooth. Mix gently whipped cream in a strong foam. Cream placed in a refrigerator for 1-2 hours to set.

Each cake to cut horizontally in half to get 4 Korzh. Sandwich after cream.

Now knead the mastic for the cake. Recipe mastic: 1 tbsp. l butter, 100 grams of marshmallows put in the microwave for 30 seconds, then gradually add 250 grams of powdered sugar and knead the mixture to a state of sticking by hand. Put the prepared mass in the refrigerator for several hours. From the refrigerator to get and knead again to room temperature. Sprinkle the table and hands with starch, working with mastic. Cover the cake with red velvet mastic. I recommend also to cook very, very delicious cherry cake . Decorate the festive table! A pleasant combination of fresh cherries, chocolate dough, almonds, with chocolate icing and amaretto. Mmm, worth a try.

What shades combines red?

If scarlet color dominates in the wedding theme, then the main holiday dessert should fully comply with the chosen style.

Monochrome options look unattractive.therefore it is recommended to expand the palette of colors by adding decorative elements of other shades. You can also do it and vice versa: choose a different color for the cake, and make red decorations on it.

Photo of a wedding cake in red with white flowers

Wedding cake in red colors

The main thing that should be considered is the compatibility of shades, otherwise the dessert will look coarse and not aesthetically pleasing. So, red is in harmony with the following colors:

  • Golden and yellow
  • Brown,
  • Peach,
  • Blue,
  • The black.

But, Perhaps the most popular option for a wedding is a red and white cake.. Such a dessert design based on two contrasting colors will fit into almost any style of celebration.

Red and white cake with hearts

Red cakes

Neither classic nor chocolate sponge cake in the dessert of the modern newlyweds and their guests will surprise. Another thing is if the cake is red in the section: this delicacy looks very creative and is guaranteed to be remembered by everyone present. Of course, for the impressions to be only positive, in addition to originality, the flavoring qualities of the treat are also important.

You can use only one shade of red or make all the cakes differentFrom light red to maroon. You can also alternate them with a white biscuit or cream layer.

Cake "Red Velvet"

Rad Velvet cake is widely known all over the world, it comes from America. In Russian, the name translates as "Red Velvet", it is fully justified due to taste and appearance. At the heart of this dessert are cakes of red color with a loose and delicate structure similar to velvet.

Cake "Red Velvet" in section

Option cake "Red Velvet" for a wedding

Such a wedding cake can be ordered in a candy store or made by yourself at home. For making biscuit you will need following ingredients:

  • 350 grams of flour,
  • 25 grams of cocoa
  • 1.5 cups of sugar
  • 3 eggs,
  • A glass of kefir,
  • 15 grams of soda,
  • 100 ml of heavy cream,
  • A pinch of salt,
  • Baking powder bag,
  • 1.5 cups vegetable oil,
  • 50 grams of red food coloring.

Cook using the following instructions:

  1. Mix all dry ingredients, including dye,
  2. Beat the eggs lightly, pour kefir, cream and butter into them, mix,
  3. Combine all the ingredients together, mix well again, then beat with a mixer,
  4. Divide the resulting dough into 2 parts and alternately bake cakes at 180 degrees,
  5. Cool the sponge cake and cut the tops so that the cakes are smooth.

Next, make the preparation of the cream. You will need the following products for it:

  • Half a pack of butter,
  • 350 grams of cream cheese "Philadelphia"
  • 100 grams of powdered sugar.

Just whip the butter with the powder with a blender, and then mix the resulting mass with cream cheese. Smear cakes on the prepared cream and decorate the cake at your discretion. As a variant of the decor, you can use the cut tops of biscuit, crushing them into crumb.

Photo of the wedding cake "Red Velvet" with berries and rosemary

Photo of cake "Red velvet" with red roses and macaroons

Red Velvet Crumb Sprinkled

Flower decoration

Compositions of colored buds as a decoration for dessert are used by confectioners most often.

You can make them from different materials, for example, from mastic, icing or cream. But perhaps the most creative and memorable option is candied fresh flowers that can be eaten.

If you need red plants for decoration, you can take the well-known rose, the petals of which are quite edible. Also suitable clove with a sweet taste or monarda, which has a mint flavor.

In the case when the dessert itself is red, and the decoration is planned to be white, use angelica, chamomile, chrysanthemum, verbena, lily or jasmine. If you want a red and blue wedding cake, select the buranchik. The taste and smell of this flower resembles a cucumber, but it has a nice appearance and indigo color you need.

In accordance with the idea, you can also choose other edible flowers for dessert decoration:

Cake for the wedding "Red Velvet" with forget-me-nots

  • basil,
  • calendula
  • chicory,
  • dandelion,
  • clover,
  • daisy
  • fuchsia
  • gladiolus,
  • hibiscus.

Decoration bows and ribbons

Such jewelry is usually made of mastic, as this material is plastic and comfortable, and due to the addition of various dyes there are no restrictions on color

It would seem an ordinary ribbon, what interesting things can you think of? We offer several options:

  • Each cake is surrounded by a decorative ribbon - a strip of mastic,
  • The cake is made in the form of a gift box tied with a red ribbon.
  • The huge red bow is the main and only decorative element on the top of the cake,
  • A cake that copies the bridesmaid's dress, where the red ribbon can be a belt,
  • Cake with red roses, but rather with a whole bouquet tied with a bow.

Red wedding cake with white ribbon made of mastic

Berries decoration

And this option is perhaps the most appetizing, but at the same time the easiest. No wonder they say that "all ingenious is simple." Take advantage of the generous gifts of nature and decorate your wedding cake with ripe strawberries - these berries are ideally combined with both sponge cake and butter cream. Alternatively, raspberries, cherries or red currants.

Red-white cake for the wedding with berries

Shiny Red Cake with Strawberries and Raspberries

Wedding Cake with Red Mirror Frosting and Berries

Conclusion

Wedding red cakes look unusual and bright. In this color, you can make as decoration for treats, and cakes. However, no matter how beautiful and creative dessert is, it must be delicious. Therefore, carefully choose not only the design of the cake, but also the specialists who will qualitatively fulfill the culinary masterpiece.

What is this dessert?

Red velvet cake or, as it is called in English, “Red Velvet” is a famous American dessert, which is also popular in other English-speaking countries. It is named so for good reason, because its distinguishing features are, firstly, the special structure of the biscuit, resembling velvet fabric, firstly, the red color of the cake.

Preparing the cake "Red Velvet" from such ingredients as flour, cocoa, buttermilk, butter, and red dye or beets. Cakes are coated with either creamy icing or soft cream cheese, which creates a special bright contrast of red and white colors.

Option One

This is a traditional recipe. To prepare you will need:

  • 300 grams of flour,
  • 300 grams of granulated sugar
  • 50 grams of cocoa
  • about a teaspoon of table salt,
  • 1.5 tsp baking powder for dough,
  • four chicken eggs,
  • about 1.5 cups of vegetable oil or butter,
  • about a glass of buttermilk,
  • three teaspoons food coloring.

  • any cream cheese (for example, "Mascarpone"),
  • 150 grams of butter,
  • 1 cup of granulated sugar or powder.

  1. Prepare a small saucepan, pour in the butter and pour in the sugar, whisk everything well to make something like a cream.
  2. Next, add all the eggs one by one, without completing the beating process.
  3. Now pour the buttermilk into a separate container, add a dye to it, mix well so that it is completely dissolved.
  4. Continue to beat the egg-oil mixture in a saucepan. First add the colored buttermilk, then slowly and slowly begin to inject flour, cocoa and baking powder. Watch out for lumps.
  5. Next, the dough can be postponed for at least half an hour, so that the baking powder starts to act, and the biscuit rises during baking.
  6. Heat the oven to about 180 degrees.
  7. Pour some dough into a parchment-shaped mold (it should be saturated with oil beforehand), then send it to the oven for about 35-40 minutes.
  8. While the biscuit cools, apply cream. Simply using a mixer, beat the cheese, softened butter and caster sugar.
  9. Sponge cake cut into three parts. Each cake richly promezhte cream. Combine all the pieces and coat the whole cake with icing.

Option Two

If you want to make a dye-free cake at home, use the most common beet, it will also give the biscuit a beautiful color, though not so bright and pronounced.

  • 500 grams of wheat flour,
  • 500 grams of sugar
  • 250 grams of butter,
  • two bars of dark chocolate
  • two tablespoons of cocoa,
  • half a teaspoon of salt
  • two teaspoons of baking powder or soda,
  • three large chicken eggs,
  • a glass of natural yogurt,
  • 400 grams of beets.

  • 200 grams of cottage cheese,
  • 200 grams of cream cheese,
  • a pack of butter,
  • two glasses of powdered sugar.

  1. Melt the butter and dark chocolate. Make it best in a water bath.
  2. Now mix the flour, sugar, cocoa, salt and baking powder. If you use soda, then quench it with vinegar and add it later when you mix dry and liquid ingredients.
  3. Beat butter with chocolate and at the same time add dry ingredients to the mixture.
  4. Then, continuing to beat everything, one at a time, break the eggs into the mixture.
  5. Beets need to boil and grate, preferably with small.
  6. Now you can enter beetroot puree in the dough, and then yogurt.
  7. Turn on the oven and heat it to 170-180 degrees.
  8. Move dough into shape. It can be oiled or covered with parchment (also lubricate it with oil so that nothing burns.
  9. Bake the biscuit for about 40 minutes, cut it, after cooling, into three even pieces.
  10. Cook the cream. Simply mix and whip two cheeses, butter and powder. Grease cakes and the whole cake.
  11. Done!

Option Three

If the original recipe involves the use of cheese for the preparation of cream, then this cream is used.

  • a glass of sugar
  • two eggs,
  • a glass of refined vegetable oil (butter can be used),
  • 400 grams of flour,
  • 1 teaspoon soda,
  • 1 tablespoon lemon juice
  • three tablespoons of cocoa,
  • three teaspoons of liquid red dye.

  • 500 ml of cream
  • 300 grams of powdered sugar
  • 1 pack of butter.

  1. Soda extinguish lemon juice.
  2. Mix sugar, butter and eggs, whisk.
  3. Add yogurt and quench soda.
  4. Introduce flour and cocoa, as well as a colorant.
  5. Beat everything well and remove the dough for fifteen minutes.
  6. While you can do the cream. Whip cream with powder until spikes appear. Gently add the softened butter.
  7. Bake the biscuit in a greased form at a temperature of about 170 degrees 40 minutes.
  8. Cut the finished sponge cake into cakes, spread them with cream and put them together. On top of the cake, too, smear cream.
  9. Done!

Some useful recommendations:

  • Few know what buttermilk is. In fact, it is a low-fat cream, which is obtained by churning butter. It is not easy to purchase such a product in a store, so you can go to the market or a fair where farmers or private traders sell goods. If you failed to find the buttermilk, you can use some fermented milk product, for example, whey, kefir, natural yogurt or sour milk.
  • It is desirable to use cocoa in the form of a powder, it will quickly dissolve (unlike granules).
  • Sift the flour without fail before making the dough, then the sponge cake will be airy.
  • For the cream, it is best to use not granulated sugar, namely, powder, as it will make the icing more airy.
  • The dye can be both dry and liquid. But working with liquid is much easier, as it dissolves immediately, which allows you to adjust and control the shade.
  • Readiness biscuit can be checked with a wooden skewer or toothpick.
  • To make the cake more fragrant, you can soak them in cherry liqueur.
  • Biscuit hue can be adjusted independently. It does not have to be blood red, a burgundy shade is allowed, or a reddish brown. To get the desired color, add the dye gradually.

Be sure to cook this gorgeous cake. Households will surely delight this magical taste!

Red sponge cake recipe:

  • Wheat flour - 330 g
  • Granulated sugar - 300 g
  • Butter - 150 g
  • Vegetable oil - 150 ml
  • Eggs - 3 pcs.
  • Buttermilk / milk (you can make an analogue of buttermilk from milk itself, during the preparation I will explain how. To prepare this analogue, you will need 1 tablespoon of lemon juice and milk 270 ml.)
  • Red gel dye - 2 tsp.
  • Cocoa powder - 1 tbsp. l
  • Baking Powder - 1 tsp.
  • Soda - 1 tsp.
  • Salt - 1/4 tsp.
  • Vanilla sugar (1 tbsp. L. With a slide) or vanilla extract (1 tsp.) Optional

Ingredients for cream cheese:

  • Curd cheese - 340 g
  • Butter - 115 g
  • Sugar powder - 100 g
  • Vanilla extract - 2 tsp.

For a “naked” cake, one portion of cream is enough, but if you want to smear the sides, or make additional decorations on the top of the cake, you will need 2 or even 3 servings (to do this, increase the proportion of ingredients).

How to cook:

Dry ingredients, except for sugar and salt, namely (flour - 330 g, baking powder - 1 tsp, soda - 1 tsp, cocoa powder - 1 tbsp), sift through a sieve several times.

Use the highest quality cocoa powder you will find. Dry mixes like "Neskvik" are excluded, I do not advise using them in baking, and give children too. One tablespoon of quality cocoa will be enough in this recipe to impart a chocolate flavor to the sponge cakes and not kill the color. You can use alkalized cocoa powder.

By the way, if you do not decide to add a dye to the dough, you can increase the amount of cocoa to 3 tbsp. spoons and get a delicious chocolate cake with the structure of "velvet".

I usually sift the dry mixture 2-3 times, all the lumps that remain at the bottom of the strainer - throw out.

Then mix with a whisk or mixer at low speed flour mixture. The more carefully we distribute the soda and baking powder in the dough, the more evenly the biscuit will rise.

Mix butter at room temperature (150 g) with sugar (300 g) and salt (1/4 tsp), beat at high speed with a mixer.

Salt remarkably “works” in sweets, showing their taste even more, therefore it is often added to sweet dough.

The consistency of the resulting mass will be lumpy, like wet sand.

At this stage, you can add 1 tsp. ванильного экстракта (или заменить его ванильным сахаром).

Теперь вбиваем 3 яйца (по одному), после каждого яйца старательно размешивайте смесь.

After adding the eggs, pour 150 ml. vegetable oil in the dough and mix.

Use an odorless vegetable oil, you can use refined sunflower or corn oil.

If you do not have buttermilk on hand, you can make an analog yourself. To do this in 270 ml. hot milk, add 1 tbsp. spoonful of lemon juice and leave for half an hour. Stir. It turns out liquid with large flakes of sour milk - what we need for the recipe. Acid, which is contained in buttermilk (kefir), helps to manifest the color of the biscuit.

Instead of buttermilk, you can use fatty kefir.

In warm buttermilk pour 2 tsp. red dye. The liquid will turn bright red, this is what we need to get a bright biscuit. Stir the buttermilk (kefir) until homogeneous so that the dye is well dissolved.

Now we begin to introduce red buttermilk and dry ingredients in portions of the main dough (alternately). Added a little buttermilk (about 1/3), stirred, added 1/3 of the flour mixture, stirred again with a mixer, then again the buttermilk (1/3) and so on, until all the ingredients were added completely.

The dough for the Red Velvet cake should turn out bright red (not pink), only in this case the sponge cake will have a bright, saturated color.

For coloring it is recommended to use high-quality concentrated dyes. One of the most common - gel dyes AmeriColor (look at the photo, how they look). Shades of Super Red and RED RED in the ratio of 50/50 (for a teaspoon of each) are perfect for this cake! Cakes for the cake will get a beautiful rich color. This time I used only one Super Red AmeriColor dye, the shade turned out not so beautiful, but also bright.

So, the dough is ready. Now prepare the baking dish. I will bake a red biscuit in three forms of the same size (diameter 18 cm), I will have three cakes about 4-5 cm in height, each of which can be cut into two more layers. The result will be a high layered cake.

If you bake a biscuit in a large form, for example, with a diameter of 26 cm, pour all the dough into a form at once. Cut the finished cake in several layers. It is believed that the less dough is baked in one set, the juicier the cake turns out inside. That is, if you choose between two options: bake one cake in the form of a large diameter and then cut or bake all three separately, I would advise the latter option.

I lay the bottom and sides of the mold with baking paper, which I trust. I pour the dough into forms and bake in a preheated oven for 30–40 minutes at 180 три, three biscuits simultaneously.

The oven must be preheated to 180 C. This is very important! Biscuit dough should immediately start baking, not having time to settle.

Readiness of the biscuit is checked with a wooden stick: inserted in the middle of the biscuit, it should not come out with wet lumps of dough. Next, let the biscuit stand for 10-15 minutes in the form, then take it out and completely cool on the grid. Baked cakes are incredibly tender and juicy.

There is another clever trick, how to make the cake even more nourished and moist. To do this, you need to wrap each fully cooled biscuit with cling film as tightly as possible and let it stand in the refrigerator for at least 2 hours. The moisture in the cake will not be able to come out of the crumb from behind the film, but will be evenly distributed over its entire surface, saturating the biscuit.

I try to bake a biscuit on the eve of the cake assembly. I wrap it in film, leave it in the fridge for the night, and in the morning I collect the cake.

The “Red Velvet” cake was invented by American pastry chefs as a wedding cake option. Red is the color of passion, but the chip of this delicacy is not only in color, but in a small amount of cocoa, which is added to the sponge cake and masked with scarlet dye.

Cut the biscuits need to be completely cooled, so they will crumble less and be able to evenly cut.

Cream cheese for cake "Red Velvet"

Cream cheese cream is perfectly combined with color and taste of cake layers. I use it both for sandwiching the cake, and for leveling it.

For the preparation of the cream we will use cottage cheese cream “Hochland” (you can make a replacement with “Philadelphia”, “Violette” and other similar cheeses). Make sure that the packaging does not have the inscription "melted cheese", should be the inscription "creamy".

To prepare the cream is very simple, no special skills are needed. First, beat the butter (115 g) with powdered sugar (100 g) at high speed, and then add the cream cheese and beat again.

The oil should be at room temperature, softened and whipped well.

Cream cheese, in contrast, must be very cold, just fresh from the refrigerator.

Mix all ingredients in a smooth cream. We spread in a pastry bag (using it is more convenient to apply even layers between the cakes.)

On the You Tube channel there is a step-by-step video recipe of cheese cream, where I tell about all the details and nuances of preparation, I invite you to watch:

At the bottom of the dessert tray, we squeeze out a small amount of cream so that the bottom cake is thoroughly glued. So it will be easier for us to collect the cake.

Squeeze the cream out of the pastry bag around the entire surface of the cake.

When the first sponge cake is completely covered, we put the next cake on top and coat it with cream again.

I got 6 cakes, I left one thin cake for making desserts in cups and decorating the cake.

Sometimes I do not cut the biscuits, the cakes are thicker, as, for example, in the photo below.

Regardless of the size of the layers, the biscuit is juicy, not requiring impregnation, so you can adjust the thickness of the cake as you like.

Be sure to cook this cake! It is delicious, delicate, has a chocolate aftertaste.

The collected cake should stand in the fridge for at least 2 hours for better soaking.

I am very interested to see what cakes you have turned out. Attach a photo to the comment. If you have any questions, I'm glad to answer, do not hesitate to ask!

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Recipe 1, classic: Red Velvet homemade cake

We offer recipe for red velvet cake for cooking at home. Delicate, delicious, classic version with cheese cream.

  • flour - 330 gr
  • sugar - 300 gr
  • butter - 150 gr
  • vegetable oil - 150 ml
  • eggs - 3 pieces
  • kefir - 270 ml
  • red dye - 2 tsp
  • cocoa - 1 tbsp.
  • baking powder - 1 tsp
  • soda - 1 tsp
  • salt - ¼ tsp
  • vanilla sugar - optional

  • powdered sugar - 250 gr
  • butter - 300 gr
  • creamy soft cheese - 900 gr
  • vanilla, chocolate, caramel - optional

In a suitable for the dough dishes sifted loose components - flour, soda, cocoa and baking powder. All stirred until homogeneous.

Mixer mix in the bowl soaked butter and sugar. Then I put one egg into this mass. Each carefully mixing. At this stage, I add vanilla sugar and salt. I pour in a thin stream of vegetable oil, continuing to mix.

In kefir, I pour in two teaspoons of dye helium and stir. Now this red kefir is starting to pour alternately with flour into the mixer bowl. I continue to knead the dough at low speed.

The dough should be such a saturated, red color. The main thing is that after baking it should be as beautiful and red. In this case, we will have a real Red Velvet cake. I have a mold with a diameter of 22cm. I cover the bottom and walls of the form with parchment paper.

Baking takes 30-40 minutes. Temperature 180gr.

I will bake in two rounds on half the dough. If the mold is large, you can bake all the dough in one cake.

I take out the finished cake and check the readiness of the wooden skewer. Piercing and see that the skewer was clean.

I spread this sponge-cake on the grate to cool while the second cake is baking. I chill the second biscuit on the grid as well. Now you need to wrap cakes in a film or package. At least two hours, and preferably 10 hours to hold in the refrigerator. After that I cut each breadcake with a fishing line or a large, hot knife into two flat cakes.

For coating biscuits and decorating the top of the cake, I will make a cream cheese, so-called cream cheese.

According to recipes from various cooks and pastry chefs, we see that Red Velvet Cake is made with this cream. So today I will make this cream according to the classic recipe.

Oil should be left at room temperature for 2-3 hours before cooking. And soft cheese, on the contrary, needs cold.

Oil should be left at room temperature for 2-3 hours before cooking. And soft cheese, on the contrary, needs cold.

Thawed to the softness of the butter, beat with a mixer, adding a portion of icing sugar. The mixture should gradually turn white.

I also add vanilla extract and cold cream cheese in portions and beat until smooth. The longer we beat, the softer the cream becomes. Because cold cheese heats up and becomes very soft.

If the cream has become quite soft and floated when assembling the cake, put it in the fridge for half an hour. Can be directly in the pastry bag. When freeze, continue leveling the cake.

If desired, berry puree can be added to the cream, for flavor and color.

The cake cakes slightly cut, trim, edges. This baby will go for decoration. I grease cakes and sides of the cake with cream.

I sprinkle crumbs from cakes. You can sprinkle the whole cake with the crumb, but I left the white center.

And in the remaining cream slightly dripped a dye. Pink roses were squeezed out of the pastry bag, seating them tightly to each other on the middle of the cake.

I chill the finished cake for another five hours in the fridge. And here he is, our handsome! It is not only elegant and festive, but surprisingly tasty. If you have not cooked this cake yet, make sure!

Recipe 2: Red Velvet Cake at Home

The cake for this recipe is not only beautiful, but also very tasty. The biscuit is juicy, light and fragrant, and the Red Velvet cake itself looks great.

  • Flour - 340 g
  • Sugar - 300 g
  • Cocoa - 1 tbsp. spoon
  • Salt - ¼ teaspoons
  • Baking Powder - 2 tsp
  • Soda - 1 tsp
  • Eggs - 3 pcs.
  • Kefir 3.2% - 200 ml
  • Cream 33% - 80 g
  • Sunflower oil - 300 g
  • Food dye red (gel) - 2 tsp

  • Butter 82,5% - 100 g
  • Powdered sugar - 100 g
  • Cream Cheese (Philadelphia) - 350 g

All dry ingredients sift twice. (Be sure to pay attention to the shelf life of soda and baking powder, otherwise the cakes will not rise.)

To the dry ingredients add all other products for the cake layers. (To make the dough bright red, use the gel rather than the dry dye).

Beat dough at medium speed until smooth consistency for 4-5 minutes. Let the dough stand for 5 minutes.

The bottom of the detachable baking dish (diameter 20 cm) is covered with parchment, the sides of the form are oiled. We will bake two biscuits, so we divide the dough into two equal parts, weighing 650 g. Alternately, we send the dough to the oven heated to 170 degrees for 20 minutes. Willing cakes check with a toothpick - it should be dry. (I do not recommend baking in a slow cooker, because the biscuit is obtained with very large pores. It does not look very nice in the section.)

Ready biscuits are completely cooled.

When baking biscuits rise, but we need even cakes, so we cut off the top of both cakes.

The tops of the biscuits are ground into a crumb (the crumb can be stretched with the hands, and the hard crust in the blender).

Getting to the preparation of the cream. Mix with a mixer a softened butter for 2-3 minutes at high speed. Then add powdered sugar and continue to beat another 1.5-2 minutes.

Mix whipped butter with chilled cream cheese.

The cream is placed in the package, cut the corner. Put the cream on the bottom cake in a circle, departing from the edge of 0.5 cm. We level the cream and cover with the second cake layer. We put on top dosochku and easy to press so that the cake was smooth.

Top and sides of the cake grease cream, a thin layer.

Sprinkle cake with crumbs. We send the cake "Red Velvet" in the fridge for a couple of hours or overnight.

Homemade cake "Red Velvet" is ready. Enjoy your meal!

Recipe 3, step by step: how to cook a Red Velvet cake

The original American masterpiece is very easy to prepare at home, and the classic recipe for Red Velvet cake is so simple that any housewife can handle it. Before making the Red Velvet cake, I changed the recipe a bit, as I didn’t find the buttermilk and mascarpone, replacing them with the usual fat kefir and cottage cheese.

  • Flour 300 g
  • Granulated sugar 500 g
  • Vegetable oil 1.5 tbsp.
  • Butter 120g
  • Eggs 4 pcs.
  • Kefir fat 200 ml
  • Curd 300 g
  • Cocoa powder 50 g
  • Baking powder or hydrated soda 2 tsp.
  • Red food dye 2-3 tsp.

If you make a Red Velvet cake with beets, you can do without the dye, which is also listed in the recipe. To do this, we take about 200 grams of boiled beets and grind it with a fine grater or blender. Add two tablespoons of lemon juice or vinegar. This gruel put into the dough.

Another dye can be replaced by any crushed fresh red fruits: cherry, currant, raspberry. Only the acid in them do not need to add.

To begin, sift flour and cocoa powder.

Separately mix all the dry ingredients (flour, baking powder, sugar and cocoa), separately liquid (kefir, vegetable oil, dye and eggs).

Combine the contents of two bowls. Take the mixer and whisk everything until smooth. It should be a pasty mass of red. If you use the dye-gel cake Red Velvet, the color will be richer.

Leave the dough for half an hour to gain strength. After that, divide it into two equal parts. In the form, which we greased and covered with parchment paper, lay out one part of the dough and put it in the oven, heated to 180 °.

After 35 minutes, we check the degree of preparation with a toothpick, for which we pierce the cake in the center. Biscuit is considered ready if the toothpick remains dry. If not, then bake another 10-15 minutes. We take out the form with the finished cake and give it a little cool. After that, take out the cake.

Do the same with the second part of the test. The biscuit will become juicy and soft if you wrap it in cling film and at least two hours in the refrigerator.

In the original, Red Velvet cake cream should be made with mascarpone. We take the usual cottage cheese, put it in butter and sugar. Now, using a mixer, let's make it all smooth and uniform. For aroma, we can add a little vanilla.

How to decorate the Red Velvet cake at home?

For the best impregnation of the cake, you need to cut off their tops. This is also necessary to ensure that the finished cake is smooth and beautiful. Sliced ​​biscuits can be slightly saturated with cherry syrup. From this they will become even juicier.

Spread most of the cream on one biscuit portion. Put the second biscuit cut side on top and gently press.

Smear the remaining side cream. Sprinkle them with crumbled tops of cakes.

Roses made of albuminous or oily cream with a cherry in the middle can become a beautiful decoration of the Red Velvet cake. You can sprinkle with coconut flakes or the remaining chips. You can also pour melted chocolate icing or beautifully lay out fruit.

You can take twice as many ingredients and make two large biscuits, which will need to be cut in half. So get a four layer cake.

Or divide the dough into three shortcakes. After cooking, lightly cut the sides of them with a knife or cut out even circles using a smaller shape. Assemble the cake, but do not lubricate the sides. From above to plant a big flower from mastic. It will be a three-tiered miracle.

Recipe 4: Original Red Velvet Cake (with photo)

The recipe of the original red velvet cake with dye. For its preparation, I will use natural food dye, it is not cheap, but it does not harm health. In general, I do not recommend saving on such things, it will be more expensive when I have to fork out for tablets. Due to its bright color, this dessert always attracts attention, so it is perfect for children's parties.

  • Flour - 2 glasses
  • Butter - 100 gr.
  • Vanilla extract - 1 tsp.
  • Vinegar - 1 tsp
  • Lemon juice - 1 tbsp.
  • Cocoa powder - 2 tbsp.
  • Eggs - 2 pcs.
  • Kefir - 1 cup
  • Sugar - 1 cup
  • Dye (red) - 1 tbsp.
  • Soda and salt - 1 tsp.

Take a glass of kefir, mix it with 1 tbsp. lemon juice or vinegar. Let stand for 8-10 minutes. Kefir can be replaced by milk.

Add flour, cocoa powder and salt to a free bowl. All the ingredients we take the highest quality.

Stir broom until smooth. Try to stir everything carefully so that there are no lumps left. I did baking many times and there were cases that the finished cake was cut, and then there were bubbles with flour or cocoa.

In another bowl, beat the butter with a mixer, about 5 minutes.

Add half the sugar and continue to mix.

After 2 minutes, add the remaining amount of sugar, without stopping the mixer.

Add eggs, do it preferably in turns, start with one egg, then beat, then one more, beat again.

Add vanilla extract, this component will give the cake a special flavor. Можно использовать ванилин, результат будет не хуже, но в оригинальном рецепте всегда используется только экстракт.

Добавляем мучную смесь. Перемешиваем все компоненты.

Выливаем кефир. Этот продукт я рекомендую взять по жирнее, это всё же торт.

Добавляем пищевой краситель красного цвета, именно такой используется в классическом рецепте.

Some people ask me, and how to get a natural food dye from beets? Honestly, I do not know, so if someone has such information, tell me and my visitors.

All mix well with a mixer.

Take a detachable form with a diameter of 23 cm., Lubricate it with oil. At the bottom of the form lay baking paper.

Extinguish the soda with vinegar.

Add it to the dough and mix. Divide the dough into two parts, first we will bake one part, and then the second.

So I cook at home, but if you have two identical forms, you can use them immediately for making 2-biscuits. This will reduce cooking time by at least 45 minutes.

We lay out the first part of the mixture in the baking mold.

We distribute it over the entire plane evenly.

We send to the oven preheated to 180 degrees for 25-30 minutes. When the cake is ready, remove it from the oven, let it stand for a while before removing it from the mold. It took me about 15 minutes.

After 15 minutes, the cake is slightly cooled, remove the baking paper from the billet and leave to cool to room temperature. In the meantime, I put the second part of the dough in the same pattern.

When all the pieces are ready, proceed with the creaming of the cake. For decoration, I use sour cream or butter cream. I also want to present you several recipes for different creams to choose from. You can use any, but I would recommend creamy.

Put the second part of the pie on top. We also coat it with cream on top.

You also need to miss the whole cake, on the sides. Smooth the cream with a butter knife.

Decorate the cake with biscuit crumbs, then it will get a marvelous look.

Cut a small piece to try what you got.

Recipe 5: American Red Velvet Cake (step by step)

Cake "Red Velvet" is a classic popular American cake (the original name is Red Velvet). Its distinguishing feature is red sponge cakes smeared with white cream cheese cream. It is prepared only on special occasions, for major holidays.

  • flour - 340 grams,
  • cocoa - 1 tablespoon,
  • salt - 0.25 hl,
  • granulated sugar - 300 grams,
  • vanilla sugar - 2 hours l,
  • cream cheese - 260 grams,
  • Baking soda - 1 tsp,
  • baking powder dough - 2 hours l,
  • kefir 1% - 280 ml,
  • vegetable oil - 300,
  • chicken eggs - 3 pcs,
  • butter - 250 grams,
  • food dye red - 5 grams

Sakha + eggs beat well, 7-8 minutes.

The mixture will turn white and increase.

Add dye, I have a dry red dye, 1 sachet of 5 grams. Another 2 minutes, beat with a mixer.

Add 1 teaspoon of soda to kefir, wait until the reaction occurs and the kefir starts to foam a little.

Add vegetable oil and mix well.

Mix flour, cocoa, salt and baking powder.

In the beaten eggs with sugar, sift 1/3 of the flour, mix at a low speed with a mixer, add another 1/3 of the flour, mix and another 1/3.

Now add half the butter-kefir mixture, mix and add the rest.

The result is a homogeneous, thick dough.

The photo shows the last stage of dough preparation and what is its consistency.

Divide the dough into 2 pieces and bake 2 identical cakes. I baked in a slow cooker, baking mode, for 40 minutes.

It is possible in the oven at 170 degrees for 30 minutes. Willingness to check with a toothpick should dry out of the dough.

Both cakes cool and cool for 1-2 hours in the refrigerator. At this time I take out butter 250 grams, cream cheese (), we will need this to lubricate the cake with white butter cream.

Beat the butter with powdered sugar (100-150 grams) for 10 minutes, add 2 hours l of vanilla sugar and cream cheese 260 grams, mix until smooth.

Now we are going to build the Red Velvet cake. With the cake you need to cut off the top a bit (if they have risen strongly or unevenly during baking). Split along, get 4 Korzh. Now we grease them with white butter cream, we also grease them with cream on top.

Gently level with a silicone spatula.

To decorate the cake, I had candied cherries and red coconut chips.

I made a stencil-heart out of paper, poured coconut chips through it and laid cherries on the edge.

Red velvet cake at home is ready.

Recipe 6: Red velvet cake on buttermilk (step by step photos)

On the nose of a celebration or a holiday? Want to shock the guests? I would not have refused. And I advise you! Where else will they see the red cake? Only on your desk! Cake "Red Velvet" sailed to us from America, and, let all sorts of different chefs argue about which part of the States he came from, we will prepare this masterpiece in our kitchen!

  • Premium wheat flour 250 gr
  • Baking powder for dough 1 tsp
  • Salt ½ tsp
  • Cocoa powder - 15–20 g
  • Butter 115 hectares
  • Granulated sugar 300 gr
  • Chicken eggs 2 pcs
  • Vanilla sugar 1 tsp
  • Buttermilk 240 ml (you can make yourself, see in the recipe)
  • Food dye red liquid 2st.l, pastaobr. - ½ tsp
  • Baking soda 1 tsp
  • Apple vinegar 6% - 1 tsp to taste

  • Cream fat 33% 400 ml
  • Soft cheese creamy 220 gr
  • Mascarpone cheese 250 gr
  • Vanilla sugar ¾ tsp
  • Sugar powder 110 gr

  • Milk or kefir (3%) 240 ml
  • Apple cider vinegar 6% or lemon juice 1 tbsp

Buttermilk is a butter dish, in a simple way. Previously, buttermilk was made from the liquid that remained after churning butter, adding special bacteria. Today, you can make buttermilk at home from scrap products. Kefir or milk - 240 ml and a tablespoon of apple cider vinegar or lemon juice. Mix and leave in the refrigerator for 10 minutes.

In a deep plate, sift flour, baking powder. Add salt and cocoa powder there. In a bowl, beat butter with a mixer for 2 minutes, add sugar, vanilla sugar and continue to beat until fluffy, creamy. Then beat the eggs one by one and add a dye. Beat well to dissolve the dye. When this mass is ready - slowly introduce flour and buttermilk. Beat advise at low speed, so as not to be in the flour. At the end quench the vinegar and add to the dough.

The dough now needs to be divided into two equal parts. Heat the oven to 175 *, grease the form with butter and cover with paper. Part of the dough is poured into the mold and set on the middle shelf for 30 minutes to bake. When ready, remove and let cool for 10 minutes. Then remove from the mold and completely cool on the kitchen grate. Then the cake wrapped with film and sent to the fridge for an hour. Do the same with the second batch of dough. When the cakes will leave their term in the fridge, you will need to get out and divide it in half with a sharp knife. Thus, we will have 4 ready-made cakes. of red color! In the meantime, the cakes are baked and cooled down, let's take a cream.

Our cream should be very light and soft. Therefore, for this, there are two types of cheese in the recipe: creamy and famous mascarpone (cheese, often used in bakeries). Here they should be whipped until smooth, then add powder and vanilla sugar. Mix thoroughly and add cream. Beat up to the state of a thick and, most importantly, homogeneous cream.

We move our cakes to us and start to collect the cake. Korzhi we smear each other with cream and fold each other. Then we cover with cream around and we decorate to taste. To decorate the cake with cream curls, there is no need to buy a professional culinary tool, you can use a plastic bag: scrape the remaining cream into a bag, put it in one corner and tie the edge of the bag. trim with a pair of scissors with a cream and slowly squeezing out decorate.

For decoration, you can use culinary figures, fragrant herbs of basil, lavender, etc. They can be purchased in specialized stores. Serve on a festive table with a mysterious smile! Enjoy your meal!

Recipe 7, simple: Red velvet cake with wine soaking

Cake `Red velvet` is a cake that you surprise guests. This is undoubtedly a birthday cake. Bright, luxurious and velvety to the taste!

  • Butter 120 gr.
  • Sugar 300 gr.
  • Egg 2 pcs.
  • Cocoa 2 tbsp.
  • Kefir 1 stack.
  • Flour 250 gr.
  • Salt ¼ tsp
  • Soda 1 tsp.
  • Vinegar 1 tsp
  • Vanilla 1/3 tsp
  • Food coloring 4-6 tsp. (red)
  • Baking powder 1 tsp
  • For cream: Icing sugar 200 g
  • Cheese `mascarpone` 300 gr.
  • Cheese curd (slightly salted) 200 gr.
  • Whipping cream 150 ml.

  • sugar 2 tbsp.
  • Water 2 tbsp.
  • Red sparkling wine 2 tbsp.

In kefir gradually, one tsp. add liquid food coloring. Stir well.

Add baking powder, salt, cocoa to sifted flour. Mix.

Mix the softened butter, gradually adding sugar. Then one by one to drive the eggs. Beat again.

Add vanilla (can be replaced with vanilla sugar - 1 sachet or vanilla essence 1 tsp)

Alternating to add flour and kefir. Stir at medium speed with a mixer. The last must be flour. Stir to the mass was homogeneous, without lumps. Soda extinguish with vinegar and pour into the dough. Mix.

Grease the split form and cover with baking paper. Pour half the dough into shape, smooth out.

Bake the first cake in 30-40 minutes at 180 gr. Then bake the second cake. Willingness to check a wooden splinter.

Remove the finished cakes from the oven, cool slightly, remove from the mold and leave to cool on a wire rack to room temperature. It is better to let the cakes to stand for 10-12 hours, wrapping them in cling film. It is best to bake cakes in the evening, and collect the cake the next day.

Mix two types of cooled cheese with a mixer, gradually add icing sugar. Then add cream. Beat up. Put the cream in the fridge, covering it with cling film. Prepare a cake soak: mix the sugar and water, boil. Cool slightly and add sparkling wine. Mix.

Smooth cakes with a knife, soak. Put the first cake on a dish and smear with a thick layer of cream. Cover with a second cake on top, also smear it with a thick layer of cream, not forgetting about the sides. Put the cake in the fridge for about 30 minutes. Then level the surface of the cake with a hot, dry knife.

Next, decorate the cake at its discretion. You can simply sprinkle the surface with crumbs from the cakes - it will look very impressive on the white surface of the cake. And it is possible, using mastic, to mold various figures (hearts, flowers, bows).

Before serving, the cake should infuse for several hours in the refrigerator. Delicate, tasty, unusual cake `Red Velvet` is ready. Can be served at the table. Have a nice tea party!

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