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The Delicious Appreciations of Pick Yin

Not exactly predictable.
Has enough brains for codes
(but can be completely clueless on other more important matters).
Likes her Joe (and her man?) black, her chocolate dark and her food spicy.
“Quam bene vivas refert, non quam diu.” — Seneca

Total Posts   183      Last Updated   16 April 2014 11:00 AM (GMT +8)

Friday, December 21, 2012


Magnolia’s Red Velvet Cake with Whipped Vanilla Frosting



Magnolia’s Red Velvet Cake with Whipped Vanilla Frosting

Before the year ends (no, not the world, come on already!), apparently I’ve achieved something rather unexpected.

Magnolia’s Red Velvet Cake with Whipped Vanilla Frosting

Magnolia’s Red Velvet Cake with Whipped Vanilla Frosting

The one where I baked not my first one, but TWO wedding cakes, to be picked up on the same day. To top that off, one of the cakes was new to me. No, to top that off, I missed the wedding (logistic issues) and didn’t get to eat the cake. There were sleepless hours, agony over non-existent fridge real estate, and that few minutes where I dropped (and almost broke) one of the red velvet layers. There were consultations with the other half on the piping job – yes, Vijay has a good eye on these things too.

Double Chocolate Layer Cake

In the end it was worth it. Even when that one piece of Double Chocolate Layer Cake saved for me by the client was accidentally given to someone else. I was told the cakes were fought over, completely wiped out.

And we got really good home-cooked mutton from the village.

Magnolia’s Red Velvet Cake with Whipped Vanilla Frosting

Recipe adapted from The Magnolia Bakery Cookbook: Old-Fashioned Recipes From New York's Sweetest Bakery
Yield: 1 3-layer 9-inch round cake

For the cake:
  • 3 1/2 cups/470 grams cake flour (not self-rising)
  • 3/4 cup/1 1/2 sticks/6 ounces/170 grams unsalted butter, softened
  • 2 cups/470 grams sugar
  • 3 large eggs, at room temperature
  • 6 tablespoons red food coloring
  • 3 tablespoons unsweetened cocoa
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons salt
  • 1 1/2 cups buttermilk, shaken
  • 1 1/2 teaspoons cider vinegar
  • 1 1/2 teaspoons baking soda
For the frosting:
  • 6 tablespoons all-purpose flour
  • 2 cups milk
  • 2 cups/4 sticks/16 ounces unsalted butter, softened
  • 2 cups sugar
  • 2 teaspoons vanilla extract

Bake the cake layers: Preheat oven to 350°F/180°C. Grease and lightly flour three 9- by 2-inch round cake pans, then line the bottoms with baking paper.

In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well. In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Divide the batter among the prepared pans. Bake for 25-35 minutes, or until a cake tester inserted in the center of the cake comes out clean (mine were done around 23 minutes). Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.

Prepare the frosting: In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and stirring constantly, cook until the mixture becomes very thick and begins to bubble, about 10-15 minutes. (The time here is just a guide, I took about 8 minutes.)

Remove from the heat and let cool for a few minutes. Place a piece of waxed paper directly on the surface and let cool to room temperature, about 30 minutes. In a large bowl, on medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.

Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer – set a timer!) Use immediately.

Prepare the frosting: Prepare the cake board or serving platter with strips of baking paper around it. Dollop a small amount of frosting and place on top the first cake layer in the center. Spread over about 1/2 cup of frosting. Repeat with next cake layer and top with the final cake layer. Cover cake completely with a thin layer frosting for the crumb coat. Chill cake along with the rest of the frosting for about 15 minutes. Decorate cake as desired – this frosting pipes rather well, as long as chilled to the right consistency.

Do ahead: Cake layers can be baked, cooled, cling wrapped and frozen ahead for up to 5 days. Frosting has to be made and used at the same day. Cake keeps well chilled.




13 Comments on Magnolia’s Red Velvet Cake with Whipped Vanilla Frosting

This is just Fabulous!!!!!! Too gorgeous.

Posted by Anonymous Minnie(@thelady8home), at Dec 21, 2012, 11:33:00 PM  

oh dear lord! So pretty and such a perfect cake art.

Posted by Anonymous kankana, at Dec 22, 2012, 3:08:00 AM  

This is beautiful! I would love to buy one of those utensil which you have posted. I don't know what it's called. The one which could be turned round. Turn-table? :D

Thanks for sharing!

Karen

Posted by Anonymous Anonymous, at Dec 29, 2012, 9:27:00 AM  

Thanks Minnie and Kankana!

Karen: The Lazy Susan is from IKEA.

Posted by Blogger PickYin, at Jan 2, 2013, 10:48:00 AM  

this looks amazing!!!! i can't believe it comes from a little HDB kitchen. Stunning photos, styling and the cake looks super!

Posted by Anonymous julianaloh (@bilbaobab), at Jan 3, 2013, 8:32:00 PM  

Thanks for the lead. I will go to Ikea and check out the Lazy Susan. I love your cake stand too. So pretty!

Karen

Posted by Anonymous Anonymous, at Jan 9, 2013, 10:14:00 PM  

Karen: You can get the cake stand from Shermay at Holland Village (I'm assuming you're referring to the white one).

Posted by Blogger PickYin, at Jan 14, 2013, 2:38:00 PM  

Hi these cakes are beautiful! may I check if the Whipped Vanilla frosting can withstand humidity and heat. Is it stable? The sugar used - is it caster sugar? Thanks!!

Posted by Anonymous Anonymous, at Feb 27, 2013, 11:09:00 AM  

Anon: The whipped vanilla frosting holds its shape quite well in the heat but it doesn't pipe as smooth as the SMBC. Yes, sugar is caster.

Posted by Blogger PickYin, at Mar 5, 2013, 2:03:00 PM  

Hi

Loved your blog and your recipes! I'm just wondering if we can use beet root instead of food coloring and what proportion should it be for your recipe.

Doreen

Posted by Anonymous Anonymous, at May 1, 2013, 10:56:00 PM  

Hi

I laughed at your comment about fridge real estate. I have similar problems each time. Still fretting about making my daughter's upcoming birthday cake. Space vs size. Sabrina

Posted by Anonymous Anonymous, at May 7, 2013, 10:59:00 AM  

Doreen: Sorry for the late reply. I previously wanted to test the recipe with dried beetroot powder but haven't had the time. You can experiment or look for recipes on the Internet. All the best!

Posted by Blogger PickYin, at May 10, 2013, 10:27:00 AM  

Hi! I know this is an old post, but hopefully you will still see my comment. I love how you decorated the chocolate cake that is in the picture at the bottom, but im wondering what did you use to make the swirls? Since the frosting used in the recipe you linked is a ganache, did you use that? And if so, how? or did you use another dark chocolate frosting recipe? I would love to know since im considering making this for my grandmothers 70th birthday next month. Thanks :) xx

Posted by Anonymous Anonymous, at Oct 23, 2013, 3:18:00 AM  


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