2014年10月23日

moist and quite dense


Before I even go on I need to say I have never had red velvet cake previous to this one. I’ve been put off by the amounts of food dye and the unnatural look of the bright red cakes Public Cloud.

I made this, an all natural red velvet cake, where beets lend their deep, red color to the cake. The beets do more than contribute with color as they also make the cake incredibly moist and quite dense discount wines.

The recipes I’ve read for red velvet cakes and cupcakes all use a plain cream cheese frosting but I wanted something with more of a zing. I added some lemon zest as I wanted a bit of citrus in there and I wanted the frosting to be quite firm and I didn’t add any liquids thus using the zest of the lemon instead of juice Panamanian foundation.

I have a tendency to spend time on Pinterest as it’s truly an endless source of inspiration. The naked and nearly naked cakes have popped up everywhere and I love the look when there is a bit of cake peeking through the frosting.

I also love the look of tall cake stands and I couldn’t help myself from using this pink one with the red cake even though it was a really tight fit. Now I have another good reason to save my pennies and get the tall white milk glass cake stand that has been on my whish list for a few months now.

If you haven’t noticed already I have had a really hard time editing down the photos and here’s just one more before the recipe


  


Posted by hdfgh at 12:22Comments(0)beitrioto