October 11, 2011

Pink Velvet Layer Cake

I've been looking forward to attempting my first layer cake for quite some time now.  There is just something about a layer cake - I just love the look of them.  This recipe was from the April 2011 Australian Women's Weekly Magazine (NZ Edition).  I made a few adjustments along the way to accommodate ingredient volumes which I will point as I go.

I found this cake to be more dessertish - more like a gateaux - but it was delicious none the less and I am very happy with my first attempt a layer cake.  I must also apologise for the lack of personal photography - or lack there of - as the cake disappeared faster than I could place it on the cake pedestal.  This image (of a Red Velvet Cake) is the most similar image I could find and is courtesy of We Take The Cake.

Pink Velvet Cake
125g butter, softened
1 tsp vanilla extract
1 1/2 cups caster sugar
2 eggs
1 1/2 cups plain flour
2 Tbsp cornflour
2 Tbsp cocoa powder
1 cup buttermilk
1 Tbsp rose pink food colouring (I used 1/2 tsp of pink Wilton gel colouring and this was still WAY too much.  Next time would only use 1/4 tsp or less).
1 tsp white vinegar
1 tsp bicarbonate soda
1 cup flaked coconut (I used grated Whittaker's Coconut Milk Chocolate)

Mascarpone Frosting
250g cream cheese, softened
1 cup icing sugar, sifted
1 tsp vanilla extract
250g mascarpone cheese (I used 200g as that was all that was available)
1 1/4 cups thickened cream

Cake Method:
Preheat oven to 180 degree celsius (160 degree celsius fan-forced).  Grease two deep 22cm round cake pans (I used 20cm round cake pans for a taller cake).  Line bases and sides with baking paper.

Beat butter, extract, sugar and eggs until light and fluffy.  Stir in sifted flours, cocoa, buttermilk and food colouring.

Combine vinegar and soda in a cup and allow to fizz then fold in to the cake mixture.
Divide mixture between the two pans.  Bake cakes for 25 minutes (I found they were still wobbly and needed an extra 10 minutes).  Stand cakes for 10 minutes before turning out on to a wire rack to cool.
Here the recipes suggests to freeze the cakes for 40 minutes to make them easier to split.  I skipped this step and used my very handy Wilton Cake Leveller which I would never be without and made the job a breeze.  Split each of the two cakes in half.

Icing Method:
Beat cream cheese, mascarpone, sugar ,extract and cream until smooth.

Place one layer of cake on a serving plate, cut side up and spread with 2/3 cup frosting.  Repeat layering, finishing with remaining frosting spread over top and side of cake.

Press coconut in to side of cake (although I used grated Whittakers Coconut Milk Chocolate instead).

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