On the Menu Today~
Colorful Mini Velvet Cakes and
Let’s Talk Velvet Cakes
Let’s Talk Velvet Cakes~
When it comes to velvet cakes,
why does red get all the glory?
Buttermilk cakes are just as good and
maybe even a little more exciting when made with other colors.
Velvet cakes are basically: buttermilk, cocoa powder and food coloring.
It’s time for red to take a back seat and
give other colors a chance to shine.
While it’s origin is unclear,
it’s believed that red velvet cake got its name because
of the reddish hue that was produced by the reaction
between natural cocoa powder and buttermilk.
Now that we use food coloring to heighten the color,
why not have some fun!
This Easter my hubby and I will be celebrating alone,
so I wanted to make us something special for dessert.
I decided to make individual Easter Cakes.
There is something about having your own special cake,
even when it’s not your birthday!
Use a large egg shaped cookie cutter to cut out the shape of the cakes and
then proceed as you would with any layered cake.
I decided to go with green, pink, yellow and purple.
I had bottles of each color that were half full…
You can use any color that you want.
Have some fun and experiment…
The end result will be cake…
How great is that.
food coloring of your choice
2 1/2 cups
1 1/2 cups
green food coloring
yellow food coloring
purple food coloring
pink food coloring
1 (8 oz) package
cream cheese, room temperature
butter, room temperature
1 pound (4 cups)
food coloring, optional
sweetened shredded coconut, optional
- Preheat oven to 350º Grease and flour 2-8 inch round cake pans, per color. Set aside.
- Lightly stir eggs in a medium bowl with a wire whisk. Add oil, buttermilk, vanilla, and vinegar. Mix together well. Slowly add food coloring(s) of your choice. Mix together until well blended. Set aside.
- In another mixing bowl, add all dry ingredients. Mix together with a second wire whisk. Add wet ingredients to dry ingredients. Mix on medium high for 2 minutes or until completely combined. Pour into prepared pans.
- Bake for 30 to 40 minutes or until toothpick inserted in the middle comes out clean. Cool in pans 10 minutes. Remove cakes from pans and cool on wire rack until completely cooled. Continue with remaining colors.
- Frost layers when cakes are cool.
- For Frosting:
- In a medium bowl, beat cream cheese and butter with an electric mixer on high until creamy. Add vanilla extract and blend together. Slowly add sugar, scraping down sides of bowl after each addition. Beat together until light and creamy. Add a few drops of food coloring, if desired. Assemble cakes and frost
- Decorate cakes with shredded coconut and candy eggs.
Did You Know? Kale is a member of the cruciferous family of vegetables, which health researchers believe plays a valuable role in warding off cancer.