Wednesday, May 5, 2010
What do you do with a dry cake? (The above cake is the red velvet one before the transformation). I now know precisely what to do with a dry cake. Mash it into little bits and mix it with some frosting. Roll it into balls and then dip them into white chocolate. Decorate too of course. Voila. Cake on a stick. Sure to make even the big kid in you smile.
Of course you probably already know about Bakerella. But if you don't run, don't walk to her site. I mean click now and go check out her site. She makes the best cake lollies!
Now, about that cake. Yes, it was dry but was I to blame. I am not sure. You see I omitted the salt in the cake by accident. I don't think that would make the cake dry. If someone out there has some technological reason why omitting the salt would make the cake dry, I would seriously like to know. Who knows maybe I omitted something else. After making a pretty good recipe for red velvet previously I don't think I would make this recipe again. So if you do try this one and it comes out perfect- let me know. And if you make it and it comes out dry you certainly know what to do with it, eh?
Red Velvet Cake
Click here for the recipe.
Butter for greasing pans
2 cups all-purpose flour plus extra for dusting pans
1 tablespoon unsweetened cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1/2 cup vegetable shortening
1 cup buttermilk
1 teaspoon vanilla extract
2 ounces red food coloring
1 teaspoon baking soda
1 tablespoon white vinegar
Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans. Combine flour, cocoa and salt thoroughly. Beat the sugar with the shortening with an electric mixer until blended. Beat in the eggs, one at a time, mixing well after each addition. Beat another minute at medium speed. Beat a quarter of the flour mixture and then a third of the buttermilk into the sugar mixture. Add in alternately, ending with the flour. Do not overbeat. Add the vanilla and food coloring and mix well to color evenly. Dissolve the baking soda in the vinegar and quickly fold it in. Pour half the batter into each prepared cake pan and bake until the cake top springs back when gently pressed, 20 to 25 minutes. Turn out layers onto wire racks and let cool.
Cake Lolly Assembly
Step One: Thoroughly combine cake with frosting in a large bowl. Don't be afraid to get your hands in there, it will work much better.
Step Two: Roll mixture into balls. If it wont for balls well then add more frosting.
Step Three: Place balls on cookie tray and place in freezer for 10 minutes.
Step Four: Melt a small amount of white chocolate in the microwave. Dip the tip of the lolly pop stick into the chocolate and stick into the ball. Return to freezer once all cake lollies have been formed.
Step Five: Melt a large amount of white chocolate in adouble boiler or bain marie. If you dont have one simply use a metal or pyrex bowl over a saucepan half full with water.
Step Six: Take cake lollies out of freezer in small batches and dip into chocolate, making sure you coat the whole ball. Gently swing the cake lolly in the bowl to remove excess chocolate. Decorate immediately before chocolate sets. Place in a styrofoam square to set. Once set return to freezer. This will make wrapping them easier.
If you want to see more information about the specific how to's visit Bakerella.