{Red Velvet} Wedding Cake

{Red Velvet} Wedding Cake!  Moist, delicious and the perfect flavor to celebrate a February Wedding!

Today’s post is going to be a little different than most of my others!  I’m still going to share a delicious recipe with you but with a little something extra.  I was a little busy last week with this Wedding Cake project so I thought I would share it with you!  Hope you enjoy it!

I started making specialty cakes about 17 years ago.  My sister in law at the time had started working on the side for a cake artist and was learning how to make specialty cakes.  She came home with her new found skills and shared them with me.

Whenever someone in the family had a birthday or some other special occasion to celebrate we would make the cake for it.  Each time we got better and better at it.  Before you knew it we were being asked to make wedding cakes and specialty cakes by friends and friends of friends.

My sister in law became busy with another business but I have continued to make cakes over the years.  Once the internet began to grow with new websites so did my knowledge and cake skills.  You can pretty much learn to do almost anything these days on the wide world web.

I learned how to make these beautiful gum paste calla lilies  for the cake through a youtube video!

This {Red Velvet} Wedding Cake was made for my daughter’s tennis coach and his lovely bride.

Last year at the end of tennis season I made a cake for the seniors on the team to celebrate their final season of high school tennis.  Everyone really enjoyed it.  Especially her coach and his fiancee!  I received an email from them asking me to make their wedding cake a few months ago.  I gladly accepted the challenge!

I’m so happy that they let me be a part of their special day!

Each tier of their cake had three layers with filling between each.  Some of the tiers were made of my famous chocolate cake with ganache filling and the others were a delicious Red Velvet Cake with a cream cheese filling.  The whole cake was iced with buttercream frosting and trimmed with fondant ribbon and pearls.  The scroll work and pearl beads on the sides of the cake were hand piped with royal icing. The fondant ribbon trim was tinted a teal color to match the bridesmaid dresses.  I also covered a cake board with white fondant and found some teal ribbon to trim the edge of the board with.  Finally the gum paste calla lilies were added and of course the beautiful cake topper supplied by the bride and groom!

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{Red Velvet} Wedding Cake

{Red Velvet} Wedding Cake!  Moist, delicious and the perfect flavor to celebrate a February Wedding!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 25 people

Calories 490kcal

Author Nicole Crocker

Ingredients

For the Red Velvet Cake

• 3 Cups All purpose flour
• 1 1/2 teaspoons Baking soda
• 1 teaspoon Salt
• 1/4 Cup Unsweetened Cocoa powder
• 2 1/2 Cups Sugar
• 1 Cup Vegetable or Canola oil
• 1 Cup Unsalted butter ,melted
• 4 Large Eggs
• 1 1/2 Cups Buttermilk
• 1 Tablespoon Vinegar
• 2 Tablespoons Vanilla extract
• 1/2 Jar of red colored food paste. ,I used wilton's no taste red If you don't you run the risk of having a bitter flavor to the cake

For the cream cheese frosting

• 1 ,8 ounce package Cream cheese, softened
• 4 Sticks Unsalted butter ,softened
• 3-5 Cup Confectioner sugar
• 1 teaspoon Vanilla extract

Instructions

• Preheat oven to 325 Degrees F. Grease and flour two 10 inch cake pans. I also line the bottoms with wax paper cut in a round 10 inch circle to insure the cake comes out without sticking.
• In a medium bowl whisk together the flour, baking soda, salt and cocoa powder.
• In a large bowl mix together the sugar oil and melted butter with a hand mixer on medium speed for about 3 minutes. Scrape sides with a spatula as you mix.
• Add eggs one at a time and mix to incorporate. Mix in vinegar and vanilla.
• Add half of the dry ingredients, mix well and then add half of the buttermilk and mix.
• Repeat adding remaining dry ingredients and buttermilk.
• Add the red food coloring and mix until color is incorporated.
• Poor batter evenly between both pans and bake on center rack until cake is done and a toothpick inserted comes out clean.
• About 30-40 minutes.
• Cool cakes and remove to cooling rack.
• Once completely cooled ice with cream cheese frosting.

For the Cream Cheese Frosting

• In a large mixing bowl whip butter and cream cheese together for 3-5 minutes until light and fluffy. (Make sure they are both softened or it will be lumpy)
• Add 3 cups of confectioner sugar and mix well. If frosting still seems soupy add more confectioner sugar until a spreadable consistency is achieved.
• Add vanilla and mix well.

Nutrition

Serving: 1Slice | Calories: 490kcal | Carbohydrates: 47g | Protein: 4g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 94mg | Sodium: 191mg | Potassium: 69mg | Fiber: 1g | Sugar: 35g | Vitamin A: 750IU | Calcium: 32mg | Iron: 1mg

Recipe adapted from The Alchelmist

I hope you enjoyed my {Red Velvet} Wedding Cake post today!

If you would like to see a few of the other specialty cakes that I’ve made you can view them at the bottom of the following post! Just click the picture to link to the post!

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Oh yeah….and if you would like to share this recipe you can just use the share buttons right at the bottom of this post.  I would appreciate it so much!   Sharing is caring!

I will be sharing this recipe at the following link parties:

Wow Us Wednesdays

Project Parade

Lamberts Lately

Let’s Get Real

I’m Lovin It

Foodie Fridays

Sweet and Savoury Sundays