We finally had Jbird's birthday cake I wrote about recently. Remember? I made a red velvet using beet root* instead of red food colouring. I had to freeze it as we had the cake cutting a whole week after his birthday. I was pretty nervous about taking this particular cake and feeding it to other people so I ended up making regular cream cheese icing* with plenty of icing sugar*. This way if the cake was a complete flop, the icing would mask that. My original plan had been to make a swiss meringue cream cheese icing using turbinado sugar because it used a lot less sugar than regular cream cheese icing uses. Unfortunately when I tested it, I found that the turbinado stained the icing brown and I didn't have time to come up with another solution. In my opinion, red velvet cake is complemented by stark white icing.
Well. What can I say? The icing was delicious. And full of sugar. The cake itself tasted like beet root. But not in a really horrible way, it's just that beet root isn't what you plan on when baking a cake. It certainly didn't taste anything like chocolate which I think is the point of red velvet cake. It was also denser than I had hoped. I think it needed to be eaten the same day it was made. From now on I'm going to save my lower sugar baking for home. Lesson learned.
*beets
*frosting
*powdered or confectioner's sugar
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