Bebes Famous Red Velvet Cake Food

ANNA OLSON'S RED VELVET CAKE IS BEYOND DELICIOUS

Steps:

• Preheat the oven to 350ºF. Grease two 8-inch square pans and line the pans with parchment so that it comes up the sides as well.
• Using electric beaters or in a stand mixer fitted with the paddle attachment, beat the butter until smooth, then add the sugar and beat until light and fluffy. Add the eggs one at a time and beating well after each addition, beat in the vanilla.
• In a separate bowl, sift the flour, cocoa powder, baking soda, baking powder and salt. Add this to the butter and sugar mixture alternately with the buttermilk, starting and ending with the flour. Stir the white vinegar and food colour together and add this to the cake batter on low speed, but mixing until blended in. Scrape the batter into the prepared pans and spread to level.
• Bake the cakes for about 35 minutes, or until a tester inserted in the centre of the cake comes out clean. Cool the cakes in their pans for 20 minutes, then turn them out to cool completely.
• For the frosting, beat the butter until fluffy, then beat in the cream cheese until well blended and smooth. Add the icing sugar in 2 additions, beating first on low speed and then increasing. Beat in the vanilla.
• To assemble the cake, place the first layer of cake on your platter or plate and spread a generous amount of frosting on the top. Top this with the second cake layer and frost the top and then the sides. Use your spatula to create any swirls or patterns you wish, then chill for at least 2 hours before slicing to serve. The cake will keep, refrigerated, for up to 3 days.

FABULOUS RED VELVET CAKE

Steps:

• Preheat oven to 350 degrees F.
• In the bowl of a mixer, cream together the shortening, eggs and sugar. In a separate small bowl, mix together the cocoa and food coloring. Add the paste to the shortening mixture. Sift the flour and salt together over parchment. Add to the batter alternately with the buttermilk in 3 additions. Add the vanilla extract. Fold in the baking soda and vinegar. Pour the batter into 2 greased 9-inch cake pans. Bake for 30 minutes or until an inserted cake tester comes out clean. Let cool on a cooling rack. Invert the cakes from the pans.
• Frosting: Over medium heat, cook the flour and milk until thickened. Let cool. In the bowl of an electric mixer, cream together the butter, sugar and vanilla until light and fluffy. Beat in the flour mixture.
• Frost the top of the first layer with frosting and set the second layer on top. Frost the entire cake with remaining frosting.

RED VELVET CAKE FROM THE BUBBLE ROOM

Steps:

• Pre-heat oven to 350 degrees.
• Mix together all dry ingredients.
• Mix together all wet ingredients.
• While beating with an electric mixer, slowly add dry mixture to wet mixture. Beat for 5 minutes.
• Spray three 9"" cake pans with non-stick cooking spray.
• Pour equal amounts of batter into each of the three pans.
• Bake 20 to 30 minutes. Test for doneness with a toothpick.
• Cool layers in pans on wire racks for 10 minutes.
• Carefully remove layers from pans. Place layers on wire racks to cool completely.
• Make fosting by combining butter, cream cheese and confectioner's sugar. Beat until fluffy. If desired, add 1 1/2 cups pecans.
• Frost cake and decorate top with remaining 1/2 cup pecans if desired.
• Refrigerate at least 1 hour before serving but it is best if made the day before serving. Store in the refrigerator.

RED VELVET CAKE

Steps:

• Position a rack in the center of the oven and preheat the oven to 350°F. Grease two 8-inch cake pans and line the bottoms with wax or parchment paper.
• In a small bowl, place the cocoa powder and food coloring. Stir to combine and set aside.
• In a medium bowl, sift together the flour and salt. Set aside.
• In a small cup, place the baking soda and vinegar. Stir to combine and set aside.
• In the work bowl of an electric stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, place the shortening, sugar, and eggs. Beat on medium-high speed until well blended, 2 to 3 minutes, scraping down the sides of the bowl once or twice. Add the cocoa mixture and beat on medium just until combined. Add the flour mixture in 3 parts alternately with the buttermilk in 2 parts, starting and ending with the flour. Add the vanilla and beat on medium speed just until combined. Add the baking soda and vinegar mixture to the bowl. Use a rubber spatula to fold it into the batter, gently scraping down the sides of the bowl to make sure the batter is blended.
• Pour the batter into the pans. Bake until the cake pulls away from the sides of the pan and springs back when lightly pressed in the middle, about 30 minutes.
• Cool the cakes in the pans on a rack for 10 minutes. Run a thin knife around the outside and turn out onto racks. Peel off the paper. Flip them over to completely cool right-side up on the racks. If not assembling right away, cover the layers in plastic wrap and store at room temperature for 1 day.
• When ready to fill and frost the cake, hold a serrated knife horizontally and use a gentle sawing motion to shave the domed top off each layer. Fill and frost the cake with cream cheese frosting, using a crumb coat (see box) if you have time.
• Store in a tightly covered container at room temperature for up to 2 days.
• Cream Cheese Frosting
• In the work bowl of an electric stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, beat together the cream cheese and butter until fluffy. Add the sugar 1 cup at a time, blending between each addition. Mix in the vanilla, if using, and beat until very smooth, 3 to 5 minutes. Use at once or store in a tightly covered container in the refrigerator for up 3 days. Let stand at room temperature until soft and spreadable before using.
• From Aunt Elsa's Kitchen
• If you have time after all the layers are filled, applying a "crumb coat" to the sides and top of a cake ensures that no crumbs get mixed into the frosting and mar the cake's appearance. To apply a crumb coat, place a small amount of the frosting in a dish and use an offset spatula to spread a thin coat all over the sides and top of the cake. Place in the refrigerator until firm, 20 to 30 minutes. Remove the cake from the refrigerator and frost the sides and top.

BEBE'S FAMOUS RED VELVET CAKE

Steps:

• Cake-.
• Beat oil and sugar together till creamy.
• Add eggs, one at a time and beat well.
• Mix cocoa together with red coloring and the 2 teaspoons vanilla then add to the oil and sugar mixture beating well.
• Mix in flour and buttermilk alternately a little of each at a time.
• Add salt and soda and mix well.
• Pour equal amounts into 3 eight inch cake pans that have been prepared with shortening and a light dusting of flour.
• Bake in a preheated 350 degree oven for 30-40 minutes or till cake layers are done in the center.
• Allow to cool before frosting.
• Frosting-.
• Cream together butter, confectioners sugar, cream cheese, vanilla extract and the chopped pecans, using an electric mixer.
• Frost layers of cake.
• Artfully arrange the remaining pecan halves on top of cake.
• Allow to set for at least one hour before cutting cake.