The 40th anniversary is the ruby anniversary and red velvet cake is the perfect cake to bake!
The inspiration for the cake decorations were from the top tier of their wedding cake 40 years ago.
The 40 is made of gumpaste and I'm happy to give the credit to my dear husband Austin for it. Gumpaste can be tricky to work with (ie it dries quickly!) and I'm still new to it as well. He did a fantastic job!
The happy couple 40 years ago today!
Red Velvet Cake
Adapted From: PinchMySalt
2 1/2 c sifted cake flour*
1 teaspoon baking powder
1 teaspoon salt
2 Tablespoons cocoa powder (unsweetened)
2 oz. red food coloring
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda
1. Preheat oven to 350 degrees. Prepare two 9-inch round cake pans or three 8-inch round cake pans.
2. *Sift cake flour and then measure 2 1/2 cups of the flour for use. Then, sift together the cake flour, baking powder, and salt. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps.
3. In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste. Add the flour mixture and buttermilk alternatively. Beat until well combined, making sure to scrape down the bowl with a spatula.
4. Make sure you have cake pans ready to go. In a small bowl, mix vinegar and baking soda. Yes, it will fizz! Add it to the cake batter and stir well to combine. Working quickly, divide batter evenly between the cake pans and place them in a preheated oven. Bake for 25-30 minutes. Check early.
5. Cool the cakes in their pans on a wire rack for 10 minutes and then remove from pans and continue to cool. Allow cakes to cool completely before frosting.
Crusting Cream Cheese Frosting
Adapted from: CakeCentral
1 c butter, softened
1/2 c solid vegetable shortening
1 lb cream cheese, softened
1 Tbs clear vanilla
3 1/2 lbs sifted confectioner's sugar
1/2 tsp salt
Cream butter, shortening, cream cheese and extract. Gradually add confectioner's sugar and salt. Beat on low until nice and creamy.
This recipe is for stiff consistency. Use 3 lbs of sugar or thinner consistency. Smoothing tip: let cake sit for 15 minutes and then smooth with non-printed side of a paper towel.