As you can see from the picture this is a queen of cakes. Not the queen, because that would be too difficult a decision, but a queen. It is Red Hot Red Velvet Cake from Baked.
We had some red hot laying around that I wanted to use up, and remembered this recipe from when I browsed through the cookbook a couple weeks ago. The cake is pretty much a traditional red velvet recipe, but with less red food coloring. The effect s more subtle than many fire-engine red velvets you see elsewhere. This icing too is pretty traditional, with a few twists. The milk is cooked with flour like usual, but in this recipe granulated sugar is added to the mix. This mixture is beaten at high speed of an electric mixer until cool and then beaten with butter, heavy cream, vanilla extract, and cinnamon. The resulting icing is light and deliciously creamy as one expects from a red velvet icing, but with the added intrigue of cinnamon and less sweetness thanks to cooking the milk with sugar and avoiding the powdered sugar.
The cinnamon icing complements the cake, complicating the flavor profile. Ringed with icing dot and crowned with red hots, you have the queen of Valentine's Day Cakes. (As I was writing I decided it needed an upgrade, plus what could be better for Valentine's than a red velvet cake?)
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