23 Mac datang lagi....

Buttercream sebelum dan selepas dilicinkan
Gambar penuh

Cepatnya masa berlalu...dah bertambah lagi setahun umur...

Ini kek yg dibuat utk birthday diri sendiri . Dok beria mendeko sampai hubby pun tanya ' ni nak bagi kat sapa? ' . Iyelah kan...sesekali dpt peluang mendeko cake...kali ni buttercream agak susah nak diratakan so timbul le segala serdak-serdak tu...rasanya patut tambah susu sikit kat buttercream tu supaya lebih smooth. First time cuba guna buttercream yg guna sugar syrup. Cake tu guna resepi Red Velvet Cake. Selalunya red velvet cake ni dibubuh cream cheese frosting macam carrot cake punya frosting tu....tapi cream cheese tak de kat rumah so salut dengan buttercream jer pas tu buat le cottage cheese sikit utk letak kat layer dalam tu. Bunga ros pun tak berapa menjadik...tapi syok sebab berjaya buat renda kat bawah tu!

Red Velvet Cake ni sedap jugak...dia agak moist.....cuma yg tak best tu guna byk betul pewarna...2 tbsp pewarna merah tu dah dekat sebotol pewarna brand star tu....maisya pun kurangkan sikit....nak kurangkan byk pun boleh sebab pewarna je ..tak menjejaskan rasa dia cuma tak dapat le warna merah dia tu...

Untuk tahu lebih lanjut pasal Red Velvet Cake ni boleh baca kat website ni:
http://www.joyofbaking.com/RedVelvetCake.html

Red Velvet Cake:
recipe taken from http://www.joyofbaking.com/RedVelvetCake.html

2 1/2 cups (250 grams) sifted cake flour *
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons (15 grams) cocoa powder
1/2 cup (113 grams) unsalted butter, at room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup (240 ml) buttermilk **
2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda

*kalau tak de cake flour:
1 cup cake flour = 1 cup all-purpose flour minus 2 tbsp + 2 tbsp cornstarch
**You can make your own buttermilk by adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup (240 ml) of milk. Let this mixture stand 5 to 10 minutes before using

Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.

Red Velvet Cake:
In a mixing bowl sift together the flour, baking powder, salt, and cocoa powder. Set aside.

In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.

Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)

Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut.

Makes one - 9 inch (23 cm) four layer cake.

Untuk buttercream, maisya buat sempoi je:

250g Butter
Sugar syrup secukupnya
sedikit vanilla essence
sedikit susu jika perlu

Pukul butter hingga kembang, vanilla essence dan sugar syrup sedikit demi sedikit.Tambah susu jika buttercream kental sgt.

Sugar syrup:
100gm Air
300gm Gula pasir kasar
2tsp Lemon juice
* sugar syrup ni tak guna semua...ikut byk mana yg perlu je.

sedikit info tambahan:

Dari apa yg maisya baca, rasa cuka tu akan hilang bila ia dipanaskan so kalau guna sikit jer memang tak terasa le lepas kita bakar kek tu.Baking soda akan bertindakbalas dengan acidic ingredient; contohnya dlm resepi ni vinegar dan berfungsi sebagai bahan penaik kek."Baking soda starts to react and release carbon dioxide gas as soon as it is added to the batter and moistened. Make sure to bake the batter immediately. Baking soda and vinegar react together, along with the buttermilk and cocoa powder in the cake, to give the cake a slight reddish-brown tinge in its natural state (hence the name). The intensity of the coloring is determined by how alkaline the cocoa powder is; if you use Dutch-process cocoa, it will be almost imperceptible; if you use a more-neutral cocoa powder, it'll be more visible. In any case, most red velvet cakes have been colored, either with beet juice or food coloring."