BLACK AND RED CAKES RECIPES
BEST RED VELVET CAKE RECIPE: HOW TO MAKE IT
It's just not Christmas at our house until this festive cake appears. This is different from other red velvet cake recipes I’ve had; the icing is as light as snow. —Kathryn Davison, Charlotte, North Carolina
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 14 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in food coloring, vinegar and vanilla. In another bowl, whisk together flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool layers 10 minutes before removing from pans to wire racks to cool completely. , For frosting, combine water and cornstarch in a small saucepan over medium heat. Stir until thickened and opaque, 2-3 minutes. Cool to room temperature. Beat butter and vanilla until light and fluffy. Beat in cornstarch mixture. Gradually add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake.
Nutrition Facts : Calories 595 calories, FatContent 34g fat (21g saturated fat), CholesterolContent 115mg cholesterol, SodiumContent 564mg sodium, CarbohydrateContent 71g carbohydrate (52g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
RED CAKE ( SNOWBALLS) RECIPE BY MRS ADMIN (MASHUDA)
Red Cake Snowballs
Provided by Mrs Admin (mashuda)
Total Time 60 minutes
Prep Time 15 minutes
Cook Time 60 minutes
Number Of Ingredients 10
Steps:
- Beat the first 3 ingredients together until light & fluffy. Add in vanilla essence , flour & milk , mix well . Grease cup cake pan & add enough batter in each pocket. Pre-heat oven to 180 degrees. Bake for 15-20 minutes or until done . *Syrup :* Boil together the water and jam in a saucepan on medium heat , then add red food colouring ( add as much as u want ). Set aside to cool. Once the syrup is cooled and cakes are baked dip each cup cake in syrup and roll in coconut , ready to eat :-)
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BLACK CAKE RECIPE - NYT COOKING
Although black cake is descended from the British plum pudding, for Caribbean-born New Yorkers and their children, who number more than half a million, it evokes nostalgia for the islands, where the baking was a solemnly observed annual ritual. The cake is baked just before Christmas and eaten at Christmas dinner and afterward, in thin slices, for as long as it lasts.
Because of the soaking of the fruit and the use of brown sugar and a bittersweet caramel called browning, black cake is to American fruitcake as dark chocolate is to milk chocolate: darker, deeper and altogether more absorbing.
From cooking.nytimes.com
Reviews 4
Total Time 4 hours
Cuisine caribbean
Calories 353 per serving
From cooking.nytimes.com
Reviews 4
Total Time 4 hours
Cuisine caribbean
Calories 353 per serving
- While cakes are hot, brush tops with rum and let soak in. Repeat while cakes cool; they will absorb about 4 tablespoons total. When cakes are completely cool, they can be turned out and served. To keep longer, wrap cakes tightly in wax or parchment paper, then in foil. Store in a cool, dry place for up to 1 month.
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BLACK VELVET CAKE RECIPE - BETTYCROCKER.COM
Enjoy this delicious black velvet cake with whipped frosting – a tasty dessert treat.
From bettycrocker.com
Reviews 3.5
Total Time 2 hours 5 minutes
Calories 628 per serving
From bettycrocker.com
Reviews 3.5
Total Time 2 hours 5 minutes
Calories 628 per serving
- Brush off all loose crumbs from cake layers. Place 1 cake layer, rounded side down, on serving plate; spread with 1 cup frosting. Top with second cake layer, rounded side up. Spread with 1 cup frosting. Top with third cake layer. Spread very thin layer of frosting on side to seal in crumbs. Spread remaining frosting on side and top of cake. Cut licorice into pieces. Pile licorice on top of cake. Decorate bottom edge of cake with jelly beans.
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BLACKBERRY RED WINE CHOCOLATE CAKE | LOVE AND OLIVE OIL
A decadently moist chocolate cake recipe made with dark and fruity red wine and layered with blackberry preserves and chocolate ganache.
From loveandoliveoil.com
Total Time 3 hours
From loveandoliveoil.com
Total Time 3 hours
- Preheat oven to 350ºF. Butter and line three 8-inch round baking pans with parchment paper. Butter parchment.In a large mixing bowl, combine the sugar, flour, cocoa, baking soda, baking powder, whisking until thoroughly combined. Add eggs, buttermilk, wine, oil, and vanilla and beat with an electric mixer on medium speed until all dry ingredients are incorporated. Divide evenly among prepared pans.Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack until cool enough to handle. Run a small knife around the edges of each pan, then gently invert onto wire racks. Cakes should come out cleanly. Allow to cool completely. At this point, the cakes can be frozen until ready to use, up to 1 month. Simply wrap each layer individually in a double layer of plastic wrap and then store inside a large zip top bag (I find frozen cakes to be much easier to work with later, and always freeze mine even if I’m finishing the cake the next day).To prepare frosting, in the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium speed until very pale and creamy, about 8 minutes. Add powdered sugar, a little at a time, mixing well after each addition. Add cream and vanilla extract and beat until light and fluffy, about 6 minutes more. Add more cream or powdered sugar as needed to acheive desired consistency.To assemble, level each cake layer by cutting of the domed top with a long serrated knife. Place one layer, flat side down, on a cake stand or serving platter. Spread half of the blackberry preserves evenly on top, followed by approximately 1/2 cup of buttercream. Position second layer on top and press to adhere. Repeat with remaining preserves, another 1/2 cup of buttercream, and final cake layer, flat side up.Cover the entire cake with a thin layer of buttercream. This “crumb coat” will make frosting the cake easier. Refrigerate for about 15 minutes to allow this crumb coat to set. At this point if you will be coloring the remaining buttercream, add your food coloring to the mixing bowl and beat until color is uniform.Remove cake from refrigerator and frost with remaining buttercream, reserving some for piping decorative details if desired. Return cake to the refrigerator for at least 30 minutes.Meanwhile, to prepare the glaze, place chopped chocolate and heavy cream in a double boiler or a heat-proof bowl set over a pot of simmering water. Stir until melted and smooth. Remove from heat and whisk in powdered sugar, stirring until smooth. Add water 1 tablespoon at a time, whisking well after each addition, until the chocolate is of a good pouring consistency. Let cool 10 to 15 minutes or until lukewarm.Pour glaze slowly on top of chilled cake, spreading to edges with an offset spatula, allowing the chocolate to drip over the edges. Continue pouring until desired drizzle effect is achieved (you may not use the entire amount). Chill until set.
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From iamajamaican.net
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From cookstr.com
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