This is the Red Velvet Cake from RHC. I baked it for this week’s Free Choice on the HCB bake-a-long. The entry is posted on my blog and it’s a longer story there.
The cake is very easy to make. I’ve made the white chocolate frosting a couple of times before, it’s pretty easy and it came together nicely. The only challenge in this cake is the red color. I wanted to use beet juice instead of food coloring. Bought 4 beets especially for this occasion . Followed Rose’s instruction exactly and there’s no juice inside the foil. So ended up improvising and squeezing the beets with my hands. It was pretty successful, I only squeezed the 2 big ones on the left and got about 50 grams of juice.
I was so happy to see how pink the batter turns out, and even happier to see how red the cake is after it’s baked. Was a little worried that I will be able to taste beet inside the cake, but that wasn’t the case.
Tasting impression: this cake is really good. I can’t really describe the taste as there’s no single component ingredients that stands out. I do taste a hint of cocoa, and the cake is very moist and tender. The white chocolate frosting does complement it nicely. This frosting is usually too much for me but in this cake it’s perfect.
Side note: I honestly do not remember if anyone has ever decorated a cake like this before (and therefore my apologies that I can’t give proper credit). I vaguely remembered seeing something similar but perhaps I’m mistaken. In any case, the roses decoration on the cake is inspired by Hector - who piped such beautiful bc roses. Thanks for the inspiration, H .