Chefs Doug Krahn and Betty Lai,
Nothing says Christmas like red velvet cake. Wrap it in fondant and decorate with a gum paste bow and sugar cookie mitten.
Cream Cheese Icing
1 1/2 cups heavy whipping cream
3/4 cup sugar
1/8 tsp salt
1 8 oz package cream cheese at room temperature
1 tsp vanilla extract
Red Velvet Cake
3/4 cups Crisco
2 1/4 cups white sugar
3 tsp cocoa
3/8 cup red food colouring
1 1/2 tsp salt
2 tsp vanilla
1 1/2 cup buttermilk
3 3/4 cups sifted cake flour
1 1/2 tsp vinegar
1 1/2 tsp baking soda
2 lb tub rolled fondant
Yield 2 cakes
1. In a mixing bowl, beat whipping cream using a stand mixer at high speed until peaks form. Set aside.
2. In a separate mixing bowl, combine sugar, salt, cream cheese and vanilla.
3. Fold the whip cream into the mixture until throughly mixed.
1. Preheat oven to 350°F.
2. In a stand mixer, cream Crisco and sugar at medium speed until fluffy.
3. Gradually add eggs to mixture.
4. In a cup, mix cocoa and red food colouring into a paste using a spoon. Add to sugar mixture.
5. In a small bowl, combine salt, vanilla and buttermilk. Add to sugar mixture, alternating buttermilk mix with flour.
6. In a separate cup, use a spoon to mix vinegar and baking soda together until baking soda bubbles and dissolves. Add to above mixture.
7. Divde batter evenly into two 10″ x 10″ square pans.
8. Bake for 30-40 mins. Let cool for 1 hr.
1. Using a serrated knife, cut the tops off the cakes to even them out.
2. Take one layer and ice with cream cheese icing. Stack the other layer on top, placing cut side in cream cheese layer.
3. Cover cake in smooth layer of cream cheese icing.
4. Refrigerate until icing is firm, around 2-3 hours.
5. Knead the prepared fondant until pliable.
6. Use icing sugar to help roll out the fondant into a thin, round layer, enough to cover cake.
7. Roll the fondant up onto rolling pin.
8. Remove cake from fridge and gently cover with fondant.
9. Smooth any wrinkles with hands. Use a small, sharp knife to cut off excess fondant around base.
Yield 30 servings