The Cake Slice: February Cake

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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:

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9 thoughts on “The Cake Slice: February Cake

  1. theninjabaker February 20, 2015 at 9:17 pm

    Wow! Sooo pretty, Amy! And love the how-to on pink peppermint marshmallow fondant =) Red velvet – by the way – was my choice of cake, too. And a mighty good choice, too =)

  2. Anabel February 20, 2015 at 10:15 pm

    I try not to think of the red food coloring when I eat Red Velvet…I hear it’s a pretty bad thing to eat! There has got to be a natural red beet food coloring out there for consumers. I would love to try it myself!

  3. Baking In Pyjamas February 21, 2015 at 7:11 am

    Sounds wonderful, so glad you enjoyed it! Laura@Baking in Pyjamas

  4. Maria @ Box of Stolen Socks February 21, 2015 at 11:03 am

    Great job Amy! I totally agree with you about food colouring! It is too much and I try to avoid it as much as possible! Great idea to cover the cake with homemade fondant! Maybe you will share your recipe with us because it looks really good! Have a great weekend!

  5. Hazel February 22, 2015 at 11:52 am

    So very cute Amy!! I love your polka dot fondant!! Hazel x

  6. Elle Lachman February 22, 2015 at 1:37 pm

    Although I love Red Velvet Cake, I’m with you on cutting the red food coloring. Brilliant to do the fondant instead, especially over a cream cheese based frosting! Sounds delicious and decadent and it really looks pretty, too.

  7. Anne@FromMySweetHeart February 22, 2015 at 3:06 pm

    Such a pretty cake, Amy and a great spin on the same old red velvet. Love your fondant work. One day I’m going to give fondant a try! I may be coming to you for advice when I do!

  8. Sandra L. Garth February 24, 2015 at 1:45 pm

    I echo all the sentiments on the red dye. It makes for a beautiful cake but I’m all for alternatives. Love your changes and swooning over the fondant. I made marshmallow fondant once and need to try it again so that I can be comfortable working with it.

  9. Rachel @ A Sweet Muddle March 7, 2015 at 3:59 pm

    Hi Amy, what a pretty cake and by the sounds of it, I’m sure it tasted as good as it looks! I don’t blame you for cutting back on the red food colour…. that sounds like an excessive amount!

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