Several months ago, a friend of mine announced she was getting married. Being the good friend that I am, I agreed to be her maid of honor and help in anyway I could. Little did I know that helping in anyway I could when involve baking and decorating her wedding cake!
I spent many weekends, late nights and just about every spare moment I had teaching myself to decorate cakes. OMG!! I had a ton of fun, learned a lot of do’s and dont’s and now think I will add cake decorating to my bucket list🙂 I must say, although I thoroughly enjoyed the process, it was super stressful, took a ton of time, and didn’t turn out nearly as beautiful as the visions in my head.
The wedding took place a few weeks ago, everything turned out as well as expected…it was chaos but the bride was happy. The cake received tons of compliments, with several requests for the recipe and even a compliment or two on the decorating. When the guests learned that it was my first cake ever they were gracious and extremely kind with their compliments.
The Bride requested a red velvet cake. I ended up doing a layered cake with one layer being red velvet and another layer being a traditional white cake.
Red Velvet Cake has a special place in my heart. During my childhood, my mom usually made my dad a heart shaped red velvet cake each Valentine’s Day. I was honored to be able to make this same cake as a wedding cake for someone🙂 Here’s the recipe that has been used in my family for as long as I can remember.
Red Velvet Cake
2 Cups Flour (I use cake flour)
1 tsp. Baking Powder
1 tsp. Salt
1 tsp. Cocoa
3/4 Cup Vegetable Oil
1 1/2 Cups Sugar
2 oz. Red Food Coloring
1 Cup Buttermilk
1 tsp. Baking Soda
1 tsp. Vinegar
1 tsp. Vanilla
3/4 Cup Milk
1/2 Cup Sugar
In medium bowl sift flour, baking powder, salt and cocoa.
In a separate bowl cream oil, 1 1/2 cups sugar, add eggs one at a time mixing well. Add food coloring, mix well.
In a third bowl combine buttermilk and baking soda. Add to oil and sugar mixture- mix well. Add to dry ingredients. Add vinegar and vanilla.
Bake for 25-30 minutes at 350*
Combine 3/4 cups milk and 1/2 cup sugar in saucepan. Bring to a boil, spoon over each layer before frosting. I used a cream cheese frosting which went very well with the White/Red Velvet Cake.