Red Velvet Camera Cake with Swiss Meringue Buttercream frosting 相機紅絨蛋糕

 

 

For the strawberry decoration, please refer to my Chocolate Dipped Strawberry Page.

1.5" Fondant Camera for decoration. And use icing to pipe the words on fondant film negative.

Red Velvet Cake Recipe:

Recipe sources: Divas Can Cook

Ingredients

• 2 cups all purpose flour
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• 1 teaspoon of salt
• 2 Tablespoons unsweetened, cocoa powder
• 2 cups sugar
• 1 cup vegetable oil
• 2 eggs
• 1 cup buttermilk
• 2 teaspoon of vanilla extract
• 1-2 oz. red food coloring
• 1 teaspoon of white distilled vinegar
• ½ cup of prepared plain hot coffee (don’t skip this ingredient)

Instructions

1. Preheat oven to 325.
2. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
3. In a large bowl, combine the sugar and vegetable oil.
4. Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
5. Stir in the coffee and white vinegar.
6. Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
7. Generously grease and flour two round, 9 inch cake pans with shortening and flour.
8. Pour the batter evenly into each pan.
9. Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean. Do not over bake as cake will continue to cook as it cools.
10. Let cool on a cooling rack until the pans are warm to the touch.
11. Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
12. Remove the cakes from the pan and let them cool.
13. Frost the cake with cream cheese frosting when the cakes have cooled completely.

Notes
~TIPS~
Be sure to not overbake! Check the cake at 30 minutes as some ovens run really hot.
Cakes are really moist and you may need to refrigerate them to firm them up before stacking and frosting.
To bake cupcakes, bake for 18-20 minutes, checking at the 18 minute mark.

Swiss Meringue Buttercream 

Yield: Approximately 3 1/2 cups

Recipe Source: Bakers Royale

Ingredients:

• 5 large egg whites
• 11/2 cup sugar
• 4 sticks unsalted butter, sliced and softened
• 1/4 teaspoon salt

Directions:

1. Combine egg whites and sugar in a stand mixer bowl and place it over (not on) simmering water. Heat mixture to 160 degrees F while whisking constantly. (Pic 1)
2. Transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer) until mixture cools, doubles in volume and forms stiff peaks; about 10-12 minutes. (Pic 2)
3. Add butter in one piece at a time, mixing to incorporate after each addition.(Pic 3) The mixture may appear clumpy and almost curdled looking at first—this is normal. Keep mixing and it will become even and smooth again.
4. Add salt and flavoring, mix to combine.

Cake Assembly:

Took 1/2 cup of buttercream and mix with 1 tbsp of cocoa powder for the middle layer buttercream.(Pic 4)

Spread the remaining buttercream on cake. (Pic 5) I use a spoon to create the buttercream pattern on the cake (Pic 6)