It may be late on ‘update day’ but I won’t let you down! It was my birthday earlier this week, and Josh took me to London for the weekend to see a show (of my choice) as part of my present. It was absolutely wonderful, I’m exhausted and my voice is disappearing, but I want to at least share with you the making of my birthday cake.
I did make my own birthday cake, partly because I knew exactly what I wanted, and because you can’t find cakes like these in Luxembourg. I decided to make a red velvet cake, covered in large buttercream swirl roses.
Basically, a red velvet cake is a buttermilk layer cake with some cocoa powder added into the flour, and red food coloring. It’s not really a chocolate cake as the chocolate taste is quite faint, but it complements the rest of the flavors nicely.
The Joy Of Cooking recommended that the cake be iced with cream cheese frosting, but in my experience, cream cheese frosting does not hold up well when piping designs. So I decided to make a batch of vanilla buttercream instead (I am the birthday girl after all, and it’s my cake 🙂 )
Then I re-watched this Youtube video, which explains in a clear, visual way how to make buttercream swirl roses. I think I need to invest in some smaller diameter cake pans in order to make a cake similar to that in the video- I would love to have a taller slimmer cake than my usual 9″ diameter round ones.
So I made my white roses and ran into a disaster: I ran out of icing. And I had no butter left to make another batch. Luckily, I do have a ton of vegetable shortening, and I have a good, quick recipe to make a shortening-based vanilla icing. But, since shortening is very white, and butter is not, I had to add some food coloring to the second batch.
I went with purple, of course. My favorite 🙂
Luckily, I’d had just enough white icing to make a white center rose before completely running out, so the final effect was very pretty.
Close-ups of the roses:
And the final effect, with the red, red cake on the inside ^_^
Thanks for stopping by!