It’s February. A short month. A month of hearts, love, and a whole lot of pink and red. To me, there’s no greater way to share the love than with a homemade cake. Baking brings me so much joy. Baking for others is such a wonderful way to celebrate life’s special little moments. The more I delve into this world of a million possibilities crafted out of a simple combination of flour, butter, eggs, and sugar…the more I know this is my thing.
This month, I chose the red velvet cake out of the four options we had for our Cake Slice Bakers club. The other choices were: king cake, black and white torte, or Mississippi mud cake. All good options.
While I love a good red velvet cake, I don’t love the amount of red food coloring that goes into the batter to make it a deep, blood red. Sooooo….I made a few tiny little changes. I basically baked the cake true to the recipe with the exception of the 1 ounce of red food coloring it called for. I did use a few drops, just not the four 0.25 ounce bottles per the recipe.
I also modified the presentation, including the frosting. While the recipe suggested a more traditional white mascarpone frosting, I used a whipped cream cheese, butter, cocoa, and powdered sugar combination, and then I covered that with pink, peppermint, homemade marshmallow fondant. I decorated it with white homemade fondant and we enjoyed it with our friend who recently received a big promotion at work.
This is the most I’ve ever changed up one of our monthly cakes since I started baking with The Cake Slice club. I do hope my fellow Slicers forgive me. I mean, my cake wasn’t even red inside…it was brown. And if not, I can always redeem myself next month!
If you’d like to see which of the four recipes my fellow Cake Slicers chose to bake this month, click here: