Red Velvet Cake With Pink Icing
Yields 1 (9-inch) double-layered cake. Recipe is from Jill Hooper.
For the cake:
1 cup shortening
11/2 cups sugar
2 tbls. cocoa powder
1 oz. bottle red food coloring
21/2 cups cake flour
1 tsp. salt
1 cup buttermilk
1 tsp. vanilla extract
1 tsp. vinegar
1 tsp. baking soda
For the frosting:
16 ozs. cream cheese
1/2 cup butter
2 lbs. confectioners’ sugar
2 tsps. vanilla extract
1. Preheat oven to 350 degrees. Grease two 9-inch cake pans. In a mixing bowl, cream together shortening, eggs and sugar.
2. In a separate small bowl, mix cocoa and food coloring. Add to the shortening mixture.
3. Sift the flour and salt together. Add to the batter, alternately, with buttermilk in three additions. Add vanilla. Fold in the vinegar and soda.
4. Pour into prepared cake pans and bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Let cool on a cooling rack. Invert the cakes from the pan.
5. While cake is cooling make the frosting by combining cream cheese and butter just until blended. Scrape down bowl. Add vanilla and sugar, 1 cup at at time, beating until smooth between each addition.
6. Refrigerate for 5 to 10 minutes before spreading on cooled cake.
A Facebook post by the Gourmet Girls got me thinking of Morganza Cake. Quick, someone post a picture of jogging.
Makes 1 (8- or 9-inch) two-layer cake. Recipe is from “Extra! Extra! Read More About It!” by Corinne Cook.
1 Duncan Hines Devil’s Food Cake Mix, made according to package directions into 2 (8 or 9-inch) layers
For the caramel frosting and filling:
1 (12-oz.) can evaporated milk
3 cups sugar
1½ sticks butter
1½ tsps. vanilla
Pecans for decoration, optional
Bronwen Weber of Frosted Art Bakery & Studio in Dallas won the New Orleans Wine & Food Experience’s Big Gateaux Show with a palatial pastry inspired by Burlesque Beauty Trixie Minx. The show was judged by Ron Ben-Israel of Food Network’s Sweet Genius and judge of many Top Chef competitions; Lee Brian Schrager, founder and executive director of the South Beach and New York City Wine & Food Festivals; Chris Hanmer, world champion pastry chef and winner of Top Chef Desserts, Season 2; and Denise Mickelsen, senior editor of Fine Cooking Magazine.
Each cake was judged on taste, color movement, execution, technique, imagination and presentation of the NOWFE 20th anniversary. In addition, the chefs were judged on the use and tutelage of their Delgado Culinary School students while preparing their showpiece and tasting cakes.