Chefs Doug Krahn and Betty Lai,
Nothing says Christmas like red velvet cake. Wrap it in fondant and decorate with a gum paste bow and sugar cookie mitten.
Cream Cheese Icing
1 1/2 cups heavy whipping cream
3/4 cup sugar
1/8 tsp salt
1 8 oz package cream cheese at room temperature
1 tsp vanilla extract
Red Velvet Cake
3/4 cups Crisco
2 1/4 cups white sugar
3 tsp cocoa
3/8 cup red food colouring
1 1/2 tsp salt
2 tsp vanilla
1 1/2 cup buttermilk
3 3/4 cups sifted cake flour
1 1/2 tsp vinegar
1 1/2 tsp baking soda
2 lb tub rolled fondant
- In a mixing bowl, beat whipping cream using a stand mixer at high speed until peaks form. Set aside.
- In a separate mixing bowl, combine sugar, salt, cream cheese and vanilla.
- Fold the whip cream into the mixture until throughly mixed.
- Preheat oven to 350°F.
- In a stand mixer, cream Crisco and sugar at medium speed until fluffy.
- Gradually add eggs to mixture.
- In a cup, mix cocoa and red food colouring into a paste using a spoon. Add to sugar mixture.
- In a small bowl, combine salt, vanilla and buttermilk. Add to sugar mixture, alternating buttermilk mix with flour.
- In a separate cup, use a spoon to mix vinegar and baking soda together until baking soda bubbles and dissolves. Add to above mixture.
- Divide batter evenly into two 10″ x 10″ square pans.
- Bake for 30-40 mins. Let cool for 1 hr.
- Using a serrated knife, cut the tops off the cakes to even them out.
- Take one layer and ice with cream cheese icing. Stack the other layer on top, placing cut side in cream cheese layer.
- Cover cake in smooth layer of cream cheese icing.
- Refrigerate until icing is firm, around 2-3 hours.
- Knead the prepared fondant until pliable.
- Use icing sugar to help roll out the fondant into a thin, round layer, enough to cover cake.
- Roll the fondant up onto rolling pin.
- Remove cake from fridge and gently cover with fondant.
- Smooth any wrinkles with hands. Use a small, sharp knife to cut off excess fondant around base.
Yield 1 cake/30 servings