Unbeknownst to me however, Tash wanted a red velvet cake. A cake I had vowed never to make again due to baking failures in the past.
However, i've spent my Easter Vacation very productively; attempting to create the perfect red velvet cake. And I have to say (although we'll leave the final judgement to Tash herself), I think I managed it!
I used the Hummingbird Recipe but tweaked and amended it a little, here it is:
120g unsalted butter
300g caster sugar
20g cocoa powder
1/2 tsp red food colouring gel
Tsp vanilla extract
300g plain flour
Tsp bicarbonate of soda
3 tsp white wine vinegar
600g icing sugar (for the cream cheese icing)
100g unsalted butter (for the cream cheese icing)
250g cream cheese (for the cream cheese icing)
Preheat the oven to 170 degrees Celsius. Grease two large cake tins (approx 23cm)
Put the butter and the sugar in a bowl and beat together until light and fluffy. Add the eggs and beat well. Add the vanilla extract.
Make the cream cheese frosting: Beat the icing sugar and butter together, then add the cream cheese and beat until well incorporated. Do NOT over-beat, as the mixture can become runny quickly.
Another impressive cake from the Hummingbird Bakery book is this carrot cake!