Hi guys. Welcome back. Thanks for joining
me for my second ever recipe tutorial
today I'd love to show you how to make
the most popular cake on my menu at the
Cakery. Ruby Red Velvet Cake. I think we
all love red velvet because it's such a
gorgeous vibrant color. Experts say that
when you see the color red it attracts
your attention, stimulates your appetite,
and you're more likely to want to eat
things.
now traditionally this is iced with a
cream cheese icing but I love how my red
velvet cake contrasts brightly with my
creamy white vanilla bean icing. It's a
match made in heaven. Let's take a look.
Actually it's probably the best option!
People ask me what makes the red velvet
cake so red? Is it beetroot? Is it
something mystical that happens in a
chemical reaction? No unfortunately not.
And I hate to dispel this myth but it's
red food coloring. So that's what we're
gonna make today. It's gonna be
absolutely beautiful. The colors when you
mix the red velvet cake with the
beautiful white creamy vanilla bean
icing is just spectacular. So if you're
looking for something that will
absolutely pop at a dinner party, this is
the go-to cake. Gather the following
ingredients for your red velvet cake:
Sugar, cocoa powder, flour, baking soda,
salt, vegetable oil, buttermilk, eggs,
vanilla, red food coloring.
Start with flour and add your sugar. We
have some salt
and some cocoa powder. Mix it all
together. Pop it in the mixer. We're gonna
get all of the wet ingredients now. So
this is a really interesting ingredient
to put in a cake.
We have buttermilk. What it does with a
cake is it makes the cake a lot more
tender. So that's my secret to having
really beautiful tender red velvet cake.
Pour in your buttermilk egg, oil, and
vanilla and sorry folks but the red food
coloring has got to go in. And that's it,
that's all there is to it. You just mix
this together makes it a really
beautiful vibrant red color and now you
just put the wet ingredients into the
dry ingredients. Now you're going to want
to put it on speed one or the lowest
setting that you can because you've got
a lot of wet ingredients in there and if
you put it on any higher it's just going
to go all over the kitchen. You're gonna
have a completely red face, clothes,
workbench everything and you'll be
cleaning for days and that won't be
good.
This is the consistency that you're
looking for when you're making a red
velvet cake. it's got a really beautiful
smooth pouring consistency almost like a
pancake batter so divide your batter
equally into all three tins. If you don't
want to use three tins just fill up. one
tin and at the end you'll have a nice
high cake and you'll just cut that cake
into three separate layers. Bake for
approximately 20 minutes. Now to be able to have really beautiful straight layers
like you see in the cake shops, you need
to take a knife and level each one of
these layers off. Then we'll start the
process of icing the layers. Keep the
offcuts to bake and make into crumbs for
your garnish. If you don't want to make
the red velvet crumbs what you can do
with it
is the next best option. Actually it's
probably the best option really. For my
creamy vanilla bean icing you'll need
the following ingredients: butter, cream
cheese, salt, vanilla, and icing sugar. Take
a few scoops of your favorite vanilla
bean or cream cheese icing or if it's
easier, pipe the icing on with a piping
bag.
Smooth your icing with a palette knife
and stack your layers evenly. You'll want
to crumb coat your cake to seal in the
moisture.
Give the hypnotising swirl for effect.
And cover the bottom edge of your cake
with your dried crumbs.
Voila! My bright beautiful moist ruby red
velvet cake. So I hope you've enjoyed
learning how to make my Ruby red velvet
cake. If you have any questions about the
ingredients or the method please pop
them in the comments below, and I'll
answer them as quickly as I can.
Please subscribe to my channel if you'd
like to watch more. See you in another
couple of weeks for another recipe and
top tips. Bye!
