red velvet...

wrapped in chocolate ribbons and a big bow...

Since I only make a special cake twice a year, I really want the cake to be pretty and delicious. As soon as I saw this cake, I wanted to make it for my friend's birthday. Then when I got this book last week, I changed my mind. I wanted to make a red velvet cake with cream cheese frosting, and wrapped it with white chocolate ribbons, then topped with a big bow.

Working with fondant would be easier than working with modeling chocolate. But I must say I dislike the taste of fondant. It really turns me off! I wanted my friend to eat and enjoy the whole cake, so white chocolate was a perfect choice.

8" cake (12-14 servings)
(recipe from bon appetit desserts)

- 2 1/4 cups sifted cake flour (sifted, then measured)
- 2 tbsp. natural unsweetened cocoa powder
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup buttermilk
- 1 tbsp. red food coloring
- 1 tsp. distilled white vinegar
- 1 tsp. vanilla extract
- 1 1/2 cups sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 eggs

- 2 (8 oz.) packages cream cheese, room temperature
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 tbsp. vanilla extract
- 2 1/2 cups powdered sugar


1. Preheat oven to 350F, butter and flour three 8" diameter cake pans.
2. Sift flour, cocoa, baking powder, baking soda and salt into medium bowl.
3. Whisk buttermilk, food coloring, vinegar and extract in small bowl to blend.
4. Using electric mixer with a paddle, beat sugar and butter until well blended.
5. Beat in eggs, one at a time.
6. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.
7. Divide batter between prepared pans.
8. Bake cakes until tester inserted into center comes out clean, about 15 minutes.
9. Cool in pans on racks 5 minutes.
10. Cut around pan sides to loosen cakes. Turn cakes out onto racks, cool completely.

1. Using electric mixer with a paddle, beat cream cheese and butter until smooth.
2. Beat in extract.
3. Add sugar in 3 additions, beat until smooth.


Y said...

Thip, what a seriously gorgeous cake! The ribbon is so dramatic and your choice of colours make it even better than the original.

Vanillaorchid said...

ว้าววววว ทั้งสวยและก้อถูกใจเลยค่ะพี่ทิพย์ อุ้มเองก้อไม่ชอบรสชาดของ fondant ค่ะ สวยอย่างเดียว แต่ไม่อร่อยเอาเสียเลย

Anonymous said...

Gorgeous cake! I can't stand the taste of fondant either, but it does make pretty decorations!

christmas sweets said...

The cake is seriously beyond beautiful! It's so elegant and decadent. Your friend is such a lucky receiver of this cake. :))

Da y Mer said...


Phuoc'n Delicious said...

What a gorgeous cake Thip! And what a lucky friend you have.

Jenn said...

This cake is stunning!

michele said...

beautiful cake!!! what a great picture too.

My Kitchen Diary said...

This is very lovely! I love how you put the berries on the line of the bottom of the cake.

I was a bit too intimidated to try the Bon Appetit cake. Your is great!


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