Red Velvet Heart Shaped Cake and Cupcakes

Sorry for not posting for over a month. I have a good reason. My 2 year anniversary with the boyfriend was last month. He proposed to me...and now we are engaged. So now...he is actually my fiance! =]

For our 2 year anniversary, I made him a heart shaped cake. It is red velvet. I took forever to pipe the roses on the cake. I had hours of practice, and they still don't look too good. I didn't even have time to take pretty food photos!

So the reason I took a while to start posting again is because I was busy. Busy planning our WEDDING!!! =] I've been looking up photographers, and wedding venues, to dresses. You name it. In addition to all this, I went on a diet...I started to avoid baking. Forgive me!

Here is the red velvet recipe:

Red Velvet Cake
1 1/4 cups cake flour, sifted
1 tbsp unsweetened cocoa powder
1/2 tsp salt
3/4 cups sugar
3/4 cups vegetable oil
1 large egg, room temperature
1/2 tsp red gel-paste food color
1/2 tsp pure vanilla extract
1/2 cup buttermilk
1 tsp baking soda
1 tsp distilled white vinegar

Preheat oven to 350 degrees F. Whisk together cake flour, cocoa, and salt.

With an electric mixer on med-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl. Mix in food color and vanilla.

Reduce speed to low. add flour mixture in three batches, alternating with two additions of buttermilk, and whisk well after each. Stir together the baking soda and vinegar in a small bowl (it will foam), add mixture to the batter and mix on medium speed for 10 seconds.

Line a heart shaped 6 inch cake pan with parchment paper. Pour the batter in the pan. Bake for 30-35 minutes, or until a knife comes out clean. Transfer pan to a wire rack. Allow to cool before removing the cake from the pan.

Whipped Cream Frosting:
1 Cup of Cold Heavy Cream
1/4 Cup of Powdered Sugar, more to taste

With the whisk attached to the mixer, mix heavy cream on high for 1 minute. Add powdered sugar and continue mixing under stiff peaks form. Add more sugar to taste. Frost cake.


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