Sammy the Seal

Peppermint red velvet cake

In delicious, You're a kitty! on Sunday, 22 December, 2013 at 13:09

peppermint red velvet cake 1

Red velvet cake, italian buttercream flavored with peppermint oil and pulverized candy cane bits folded in. Not surprisingly, this was for a holiday function. Despite my indifference/relative lack of enthusiasm for chocolate cake, I quite enjoyed this. However, I don’t know what the big deal of red velvet is–  it’s essentially chocolate cake with red food coloring! I think the use of the word “velvet” makes the speaker/consumer feel fancy. It’s chocolate cake, yo. Italian buttercream, however, always a good choice. It’s lighter and less sweet then American-style buttercream. (I like boiled icings, they’re fun.)

I often have trouble decorating and finishing cakes, mainly because I want something other than a standard type of border, rosette, flowers and such. Fortunately, crumb coating is easy and utilized all my extra scraps. But the rest took me a while. Thank goodness for my #96 tip. A smooth surface is nice, but I like texture. Plus, it hides any uneven parts, ha. That being said, I can’t keep replicating this, as pleased as I am with how lucky I got. I don’t want to have to resort to merely aping things I liked.

peppermint red velvet cake 4

The finishing part took a bit too. Simple worked better this time. I saved the larger bits of candy to sprinkle on at the end, but, having little icing left, I was wondering what to do to the top. Lines, flowers, rosettes? I kept changing my mind and screwing up, and the icing got soft and changed color a little from being piped over and over. It got so soft that I just decided to spread it on intentionally unevenly by pulling up at random, then sprinkled. The irony is that it had a better effect than when I was trying.  Messing up is great, eh?

peppermint red velvet cake 3

Once again, time to critique layering. It felt good, but somehow that bottom layer still got too much. But around the sides and on top, I thought I did well– not much thicker than the layers.

peppermint red velvet cake section 1

Unfortunately, the cake was still relatively cold, and I didn’t have a knife and pitcher of hot water, so this it’s kinda crumbly and ugly. I really wish I coulda sliced this when the icing was room temp.; with the exception of the bottom layer, I think it would’ve looked nice.

peppermint red velvet cake section 2

The slices look a bit classier though. With the close-up detail showing, I would once again like to thank my 96 tip.

peppermint red velvet cake slice 2

peppermint red velvet cake slice 1

peppermint red velvet cake slice 3

Unintended crumbing creates cute, photogenic touch:

peppermint red velvet cake slice 4

I think this is one of my better cakes, by far, even if the cake and icing was still a bit firm for cutting purposes. Oh well, can’t have everything.

peppermint red velvet cake 2

 

Oh, hello there, princess:

cute furry cat 1

cute furry cat 2

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