All's well that ends well!

Cake,
originally uploaded by gaffentine.

This was supposed to be a three-layer cake for our birthday celebration, but I was blissfully unaware, until the night before the party, that while we may or may not have registered for layer pans, we do not actually have any. So I had to improvise, and I filled a springform pan about two-thirds of the way, and then made cupcakes of the rest of the batter. Unfortunately, since I did not have three layers to frost and stick together, I had a TON of icing left over. Fortunately, Anthony did as he was bid and brought strawberries, which we dipped into the icing and ate.

I culled this recipe from the New York Times.

Red Velvet Cake.

The night before the party, after realizing that we do not have layer pans*, I whipped 2 cups of cold heavy cream, and set aside in the fridge. I then blended 12 ounces of room temperature cream cheese with 12 ounces of marscapone (hello! expensive!) until it was smooth, then added 1/2 teaspoon vanilla and 1 1/2 cups confectioner's sugar and blended. I added the chilled whipped cream, folded it in, and placed the (covered) bowl in the refrigerator. Then I went to bed.


The next morning, after coffee, I preheated the oven to 350, and dropped a tablespoon of unsalted butter into my springform pan. I put the pan in the oven for a few minutes, watching very carefully. When the butter started to melt, I took out the pan and brushed the butter all over the bottom and sides of the pan, then lined the bottom with parchment paper and set it on top of the stove so that the butter wouldn't cool and congeal.

Then I whisked together 3 1/2 cups of cake flour, 1/2 cup unsweetened cocoa powder, not Dutch-process (I subbed in carob powder, in case someone was allergic to chocolate...not much I could do about the dairy, at this point!), and 1 1/2 teaspoons salt.

With an electric mixer, I beat together 2 cups canola oil and 2 1/4 cups of granulated sugar. Added three eggs, one at a time. Turned the mixer down low, and SLOWLY added "6" tablespoons of red food coloring (which is three ounces, which is a lot, and more than I had. The cake came out more pink than red, which was fine as this was a party for the girls. If it had been a party for the boys, I would have put my apron over my head and cried, and then ordered a pizza.) Then added the flour mixture alternately with 1 1/4 cups buttermilk, in two batches. Scraped down the sides of the bowl, and beat just long enough to combine.

In a separate dish, I combined 2 1/2 teaspoons white vinegar with 2 teaspoons baking SODA. Added this to the batter, with the mixer still going, beating for ten seconds.

Then, I was supposed to fill the pans (or, pan and muffin tin), and place them in the oven and bake until cake tester came out clean (recipe says 40-45 minutes. The cupcakes took about fifteen or so).

Let cool in pans for twenty minutes, then remove, peel off parchement paper and cool completely before constructing/frosting the cake.

It was a huge hit. Also, I was glad I made the cupcakes, because some people had to leave early, so we sent them off with "cake"!

*which should have tipped me off about not making so much icing! Duh.