29 Jan 2011 Cream Cheese Frosting

I have been in a funk all week.  I made two more cakes from that book I was all aglow about last weekend.  I’m no longer glowing.

First off, I wanted to make the Red Velvet cake; the picture looked so great, and it was front and center on the cover, so I had high hopes.  The recipe was a bit odd though.  Red Velvet cake is supposed to have three things: 1) a very, very light chocolate taste 2) a very bright red color and 3) a pronounced tang from the addition of buttermilk and vinegar.  This cake was good on point one.  The recipe called for ¼ cup of cocoa powder, which is good.  I have seen some recipes for as little as 1 teaspoon of cocoa powder.  I wanted some chocolate taste in the cake!  The recipe also hit a high note on the red color.  The color in the picture looked good, and recipe only called for one tablespoon of red food coloring.  I have seen some recipes call for as much as three tablespoonsful!  My first hint of trouble was with point three, no buttermilk and no vinegar!  The recipe called for sour cream, but I was still going to go with it, thinking the sour cream would have enough tang.

Once I started making the cake, the trouble began.  First, the directions called for “a food processor”.  Um no.  The directions then said, ” Cream the butter in a mixer on medium speed”.  Not a food processor, a mixer.  Bad mistake. THEN, the directions called for two 8 or 9 inch cake pans, but the pictures of the cake-both on the cover, and next to the recipe-were of a three layer cake.  Uh-oh.  Having only two matching 8-inch cake pans, and two matching 9-inch cake pans, not three matching of either size, I decided to bake the cake in the  9-inch layer pans thinking the recipe probably meant to three 8-inch pans or two 9-inch pans.  I thought wrong.  I had too much batter for two 9-inch pans.  The pans were this close to overflowing.  The cakes baked up huge, and domed.  I am pretty sure the cake needed to be baked in three 9-inch pans.  Not sure how many 8-inch pans.  How could there be two such glaring mistakes on one recipe, especially in a book based on recipes that had been tested and that explicitly stated (and the specific reason I bought this book) that recipes with problems had been “rebaked” until they were right?

BUT, after baking, the cake looked good, but a bit crisp on the outside (probably due to over-baking because each pan held too much batter) and seriously domed.  Never mind, I thought.  I can fix it.  I trimmed off the over-browned sides of the cakes, and cut off the domed tops.  The cakes stacked nicely together.  Firm enough for a stable two layer cake, I thought.  I wasn’t overwhelmed when I tasted the discarded domed top, but I thought that was because the cake was still a bit warm from the oven, and didn’t have frosting on yet.

I mixed up the frosting for the cake.  It went on lovely and I spread it on thickly, but I definitely had enough left over for a third layer! Nevertheless, I though the cake was beautiful.  Look at the picture! I was all excited to kick off my Valentine’s Day marathon chocolate posts with this cake…, until I tasted it.  The frosting was to die for, but the cake was No Big Whoop, in fact, it was a Bad Whoop.   The light chocolate taste was good, and there was a bit of a tang, but it wasn’t a good tang.  The cake just wasn’t good. The color was red, but with a bad tasting cake, it made things worse.  I tested the cake on twelve of my favorite testers, my Dining For Women group. Most said the cake was OK, but nobody wanted me to make it again.  Everyone would prefer a chocolate cake, or a yellow cake, or a lemon cake or a carrot cake or a coconut cake.  No one wanted any more Red Velvet cake. The next morning I tasted the cake again, and I knew it was all over.  It just was not a good tasting cake.  Remember the red velvet armadillo groom’s cake in “Steel  Magnolias”?  Did you want a piece? This cake tasted as bad as that cake looked!  It was a tragedy.

I did get three requests for the Cream Cheese Frosting though. The frosting I will make again.  So the frosting recipe I will share.  I hope you have a good cake recipe to use it on!

Cream Cheese Frosting

From “All Cakes Considered” by Melissa Gray

  • ½ cup unsalted butter, at room temperature
  • 16 oz. cream cheese, at room temperature
  • 2 lbs. powdered sugar (about 7 ½ cups)
  • 1 teaspoon vanilla

Cream the butter and cream cheese together at medium speed.  Gradually add in the powdered sugar, beating until light and fluffy (3-5 minutes).  Add in the vanilla and beat until incorporated.  Makes enough frosting to decorate a three layer cake.

I served the Red Velvet cake, with another one made from the same book .  More problems with the recipe but well worth a rebake.  Version Two of the Drunken Monkey cake is sitting on my counter right now.  A definite improvement over Version One in looks. Taste testing tomorrow.  I sure hope it is good enough to post. Stay tuned!

Thanks for stopping by my kitchen today!

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