Cake thread

The cake is a lie...

I don't like eating cake.. but I completely love looking at decorated cakes. Girly cakes...

http://cdn.solidrecipe.com/wp-content/uploads/2011/06/Rainbow-Cake-Photos.jpg http://luxedb.com/wp-content/uploads/2010/11/Prismatic-Cakes.jpeg http://images.pinkcakebox.com/cake644.jpg http://messagenote.com/wp-content/uploads/2010/11/big-cake-with-numerous-butterflies.jpg

Yeah.. but I don't really like cake. And Frosting makes me ill, so i can't eat it unless it's whipped cream or whipped frosting (in small amounts).

Icecream Cake FTW.

 

I can usually take or leave cake...unless it's a red velvet cake. A real one, not that schlock that has become popular nationwide in the last couple of years. Red velvet cake from the South (or the one I make, but my recipe comes from a family that's lived in Gulf Coast Mississippi so long they have their own cemetery).

 

Hi! My wife use to play like these were cakes. She said she would decorate them. She's a old farm gal.:-D
http://i173.photobucket.com/albums/w63/amymarien/ewww.jpg

 

Pineapple upside down cake.

 

Does it look like this? this is the southern recipe:

http://www.foodnetwork.com/recipes/sara-moulton/southern-red-velvet-cake-recipe/index.html

This is probably the one you dislike:

http://www.foodnetwork.com/recipes/gale-gand/fabulous-red-velvet-cake-recipe/index.html

 

Kinda, Wenchie. I tend to avoid anything by the Food Network like the plague, purely for personal reasons. LOL Although it looks like they're up to their old tricks again, where they grab a recipe from somewhere online and claim it as their own. Not that I'm claiming mine is original, but the cookbook I copied it from (handwritten, even) was around long before the Food Network was thought of...shoot, I think it may have been from before there was even TV. LOL

Cake:
2 1/2 cups cake flour
1 1/2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
1/4 cup red food coloring
1 teaspoon white vinegar
1 teaspoon vanilla extract

Frosting:
2 (8 oz.) cream cheese, softened
4 cups sifted confectioners' sugar
1 cup unsalted butter, softened
1 teaspoon vanilla extract
1 cup shredded coconut
1/2 cup chopped pecans

Directions:
Preheat oven to 350F. Lightly oil and flour three 9 x 1 1/2-inch round cake pans.
In a large bowl, sift together flour, sugar, baking soda, salt and cocoa powder.
In another large bowl, whisk together oil, buttermilk, eggs, food coloring, vinegar and vanilla.
Mix the dry ingredients into the wet ingredients with a hand mixer until a smooth batter is formed.
Divide the cake batter evenly among the prepared cake pans.
Place pans evenly spaced on center oven rack and bake about 30 minutes (or until a toothpick inserted near center comes out clean), rotating pans halfway through baking.
Remove cakes from oven and run a knife around the edges to loosen from sides of pans and place on cooling racks; let cool completely.

In a large bowl, mix cream cheese, sugar and butter with a hand mixer on low speed until incorporated.
Increase speed to high and mix until light and fluffy; about 5 minutes, occasionally scraping sides.
Add vanilla; increase speed to high and mix until fluffy, scraping down bowl occasionally.
Refrigerate at least an hour before using.

Place one cake layer on a cake stand and spread frosting over top to between 1/4 and 1/2 inch depth; sprinkle with 1/4 cup pecans.
Repeat with a second layer of cake.
Top with remaining layer of cake; spread top and sides with frosting.
Sprinkle with coconut and press some coconut onto the sides.

Serves 6-8

 

You're welcome! And yes! Gotta have both! :-D

I used to date a guy from Birmingham, AL, and one year I made it for his birthday. He said mine was better than his mom's. LOL

 

I suppose you don't have to use both, or either of them if you don't like them. Most often people make it with only pecans, and only sprinkled on top instead of between the layers.

 

I have never really found a cake worth my calories :-D but that recipe Tibbs posted might just change that for me.

 

Does the cake contribute to entry in the cemetery?!?

Those from the South also pronounce it Pee-Kahn-suh.
There are many varieties and paper shell where you shell them fresh are preferred. None of this fancy store shelled junk!

 

I make a from scratch 7 layer triple chocolate cake for special occasions...

you have it for your birthday and literally lose two years of your life eating a slice...it's that rich.

but nummmyyyy!

 

http://1.bp.blogspot.com/-nsJZnDbGH34/TgPiADTDchI/AAAAAAAAVr4/lV0zLFcz2Z0/s1600/jane%2B%2528red%2529.ow.miss%2Byou%2Bliteral.jpg