Red Rompers and Red(dish) Velvet Cake

Elvis Modeling his new romper

 

 

 

Wow; Spring has finally sprung! It's been a very cold and damp spring; which happens every few years here; it seems that it will always be winter; and then, POOF! Spring! A late spring, but spring nonetheless! Today the weather was just gorgeous; 75 degrees and beautiful sun. I'm sure we'll still have some damp weather over the next few weeks, but days like this are such a treat!

Today I received a romper in the mail from Mary Beth at Monkey and Friends. She's sending me an outfit for each of my boys who wear the sizes of clothes she makes; in return for taking a few pictures of my boys wearing them. What a deal! It's a win-win situation, because she doesn't have to hire a model, which can get expensive. Although I must say, I feel I've gotten a better deal than she! The romper for Elvis is just gorgeous, the fabric is high quality and adorable, and her workmanship is just superb. I can't compare to her skill at all! I snapped a few "unofficial" pics of Elvis, because I was so excited at how cute he looks in it! Tomorrow, I'll be having a photo shoot with him in our backyard....come to think of it; I better put the romper in the wash, because it was so darn cute on him I left it on him the rest of the day!

I also made us our slightly belated anniversary cake; using the recipe for Red Velvet cake I blogged about a few months ago. I felt very rushed and although the batter was a bright red color, I was initially disappointed that the finished cake was only slightly red. I think next time I need to add more food coloring. The frosting is cream cheese, which I love; but I had to quickly frost the cake while making dinner in a big rush (as always); and so I didn't make as pretty a cake as I would have liked, had a had more time. I bought chocolate covered strawberries to garnish the cake with, a fun treat that is sold at our grocery stores bakery; and one of those things we always drool over but never buy. The cake was quite delicious, but not exactly Food Network material; but I'm glad I made it. I usually make a cake for our anniversary, and try to make a new recipe every year; this will definitely be in my cake arsenal; to bake when I have the time (and the red food coloring).

I also finally made it back to the gym; after completely neglecting it from around the time of our vacation, because I was literally working 18 hours and day and felt I couldn't get away. I am really trying to find a better balance; and doing things that are important to me; whether or not I feel I have the time.

I have plenty of stories about things I've done in an effort to find balance; more to come!

Happy Friday!

Let Them Eat (Red Velvet) Cake, Then.....

Ok, I know I'm late to the Red Velvet Cake party; for the last several years it seems every show I watch about "trendy" weddings, bridal showers, sweet sixteens, and baby showers always mentions how "in" Red Velvet Cake is. The truth is, being neither "in" nor Southern, I had never tasted a red velvet cake, and had no idea what to expect. In typical budget conscious Mama fashion, it never occurred to me to buy a red velvet cake until I received a coupon for one. Now, I don't usually fall for the "two cents off if you buy 500" coupon thing, but if it is a substantial coupon for at least a few dollars, and it's an item I either would be buying anyway, or an item I can substitute for what I would have bought anyway, I'll consider it. Since I was intrigued by the idea, and it was such a great Costco coupon; I brought home a giant, scrumptious-looking red velvet cake on Saturday. Oh my goodness! I think it was the best cake I had ever tasted! After doing some research on the so-called "authentic" red velvet cake, I decided to find a great recipe and make one for our twelfth anniversary, which is coming up on May 1st. After learning plenty of contradictory do's and don'ts; I found a recipe that is as authentic as I can find.

Food Network Recipe

• Vegetable oil for the pans
• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, at room temperature
• 2 large eggs, at room temperature
• 2 tablespoons red food coloring (1 ounce)
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract
• Cream Cheese Frosting, recipe follows
• Crushed pecans, for garnish

Directions

Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.

Cream Cheese Frosting:

• 1 pound cream cheese, softened
• 4 cups sifted confectioners' sugar
• 2 sticks unsalted butter (1 cup), softened
• 1 teaspoon vanilla extract

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)

Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

Yield: enough to frost a 3 layer (9-inch) cake


Hopefully I can make a cake as gorgeous as the one in the picture! Unfortunately, I'm afraid that by May 1st, red velvet cake will be hopelessly outdated, and "out". Oh well, I've never been very trendy, anyway!