Pick 'N' Cook

Red Velvet Cake (with fondant icing)

Ingredients

• Cake flour - 2 2/3 cups
• Cocoa Powder (unsweetened) - 2 tbsp
• Baking Soda - 1 tsp
• Salt - 1 tsp
• Unsalted Butter - 1/2 cup (Room Temperature)
• Sugar - 1 1/2 cup
• Eggs - 2
• Vegetable Oil - 1 cup
• White Vinegar - 1 tsp
• Vanilla Extract - 2 tsp
• Butter Milk - 1 cup
• Red Food Coloring Gel - 1-2 oz

For Cream Cheese Topping:

• Powdered Sugar - 1 1/4 cup
• Cream Cheese - 17 oz (Room Temperature)
• Vanilla Extract - 1 tsp
• Whipping Cream - 1 1/3 cup (Chilled)

For Decorating Cake with Fondant Icing:

• White fondant (ready to roll) - 1 pack
• Red Fondant (ready to roll) - 1 pack

Method
Red Velvet Cake Making:

1. Sift cake flour, cocoa powder, baking soda and salt twice and mix them well, set aside.
   
   
   
   
   
2. Blend unsalted butter and sugar together using blender machine until combined.
3. Add eggs to the above blended butter sugar mixture one by one while machine is running.
   
4. Now, add vegetable oil and blend along.
5. Add white vinegar, vanilla extract, butter milk (room temperature) and blend along.
   
6. Slowly add the flour mixture made before and blend well together.
7. Gradually add food color and blend along.
   
   
   
   
   
8. Grease cake pan with butter/vegetable oil and dust with flour.
9. Pour mixture and level them
   
10. Set 180 degree C temperature in oven, set pan and cook for 30 mins (pre-heated)
11. Insert tooth pick after 30 mins if it comes out clean, remove pan out of oven, cool them for 10 mins.
    
12. Now, take cake out and cool them completely. (Divide mixture into two and bake twice)

Cream Cheese Topping:

1. Sift powdered sugar and keep aside.
2. Blend cream cheese, vanilla extract.
   
3. Add powdered sugar and blend along until smooth, keep aside.
4. Whip whipping cream well and gently fold into cream cheese mixture with spatula (don't blend).
   
5. Apply in between cakes, around cake and decorate.
   

Decorating with Fondant:

1. Roll white fondant in a surface, use powdered sugar in surface so that fondant will not stick to surface.
2. Gently cover cake with rolled white fondant, remove extras.
   
   
   
   
   
3. Similarly roll red fondant and make shapes, decorate on cake as you wish.
   
    (Microwave little amount of white fondant along with 1 tbsp of water for 10 seconds till it dissolves. This will act as a edible glue for pasting red fondant shapes on white fondant)

Storage:

1. Store in room temperature for 3-4 days.
2. Refrigerate by covering them air tight.