Red Velvet Cake

June 15, 2012

This cake was made by a student in a workshop several years ago. It is still a lovely cake.

The following recipe will make a cake that is the size of the top three tiers of the cake in the photo.  It is advisable always to make separate batches of cake when you get into the larger sizes of Red Velvet.

When you are making a large amount of Red Velvet cake, it is wise to sift the baking soda in with the dry ingredients and then right before pouring the batter into the cake pans, fold and stir in the white vinegar.  Vinegar and baking soda mixed together is a chemical reaction that is suppose to occur during the baking process.  If you have too much batter, you might not be able to pour the batter in the cake pans fast enough.  Your cakes may fall or never rise.

Prepare cake pans by lightly brushing and wiping unsalted butter around the walls of the cake pan and lining the cake pans with parchment paper.  Dust the cake pans with a little cocoa powder which gives a lovely dark finish to the sides of the cake.

3 – 6” square pans which will be filled with 8 ounces of batter each.

3 – 8” square pans which will be filled with 14 ounces of batter each.

3 – 10” square pans which will be filled with 1 pound  6 ounces of batter each.

Sift together:

3 pounds  plus 2 ounces cake flour

½ cup Hershey Special Dark

1 Tablespoon plus 1 teaspoon salt

2 Tablespoons baking soda

In the bowl of the 20 quart mixer blend with the wire whip:

6 cups sugar

6 cups oil

8 eggs added a few at a time

1 Tablespoon plus 1 teaspoon pure vanilla extract

Measure out 4 cups of buttermilk and add 2 Tablespoons red food color to the buttermilk set aside

In a small container have ready 1 Tablespoon plus 2 teaspoons of white vinegar

Process:

Alternate the dry ingredients into the oil/egg mixture with the buttermilk and blend on low until the batter appears to be smooth and scrape down the batter and blend until smooth.

Have all your pans ready for weighing at the scale.  Remove bowl from mixer and at the very last minute add the vinegar.  This process is done this way because of the amount of batter you have to weigh for the pans.  If you were to add the vinegar and baking soda in the traditional manner by mixing the two together you would have the chemical reaction take place too quickly and your cakes might collapse or crater.  You still get the nice texture from the vinegar and a slight tang but you will not run the risk of failure.

Bake time is approximately 25 – 30 minutes depending.  Always test for doneness.

Cream Cheese Filling

2 pounds cream cheese at room temperature

6 ounces unsalted butter

2 teaspoons pure vanilla extract

2 teaspoons lemon juice

2 pounds confectioners’ sugar

Put the cream cheese and butter in the bowl of the 20 quart and blend until smooth.  Add the vanilla extract and lemon juice.  Add the confectioners’ sugar a cup at a time and taste for sweetness as you do not have to add all this sugar if you might prefer this filling to be less sweet.

Prepare three square cake pans by lining them with plastic wrap.  You can cut square cake boards out of double thick cake pads used for sheet cakes using the square cake pans as the template.  Trim each layer of cake and place one layer in each cake pan.  Brush with plain simple syrup.

Pipe a dam of Italian meringue buttercream around the edge of each layer of cake and fill with cream cheese filling.  Continue and build each tier of cake.  Wrap and chill the cakes in refrigeration for at least an hour.  Ice as you would any tier of cake.  There are tricks to icing square cakes.

One such trick is to place an inverted square cake pan onto a cake turn table.  This will allow you to extend your cake turn table enough to give you an edge to work on.

My student is icing a square cake on an inverted cake pan on the turn table. She is using a speed tip as well.

To properly use a speed tip..that really wide tip you may see cake decorators use at the supermarket, hold the tip close to the cake to get a thin line of icing with each line.  Use a spatula to move your icing around your cake tiers and then a bench scraper for the finish work.  Pull the icing into the center of a square cake from each corner to get sharp corners.  With a little practice you can learn to ice artisan wedding cakes in no time at all.

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