Red Velvet Cake ~ A Red and White Splendor

Looking for THE best Red Velvet Cake recipe…

I think I may have found it. Switched up the typical cream cheese frosting with swiss meringue buttercream instead.

After making this cake, gave away all but ¼ of the cake to my friend Luis. He really appreciated the buttercream icing…since he doesn’t like cream cheese. His girlfriend loves Red Velvet Cake.

I liked this cake…a lot! The pecans add a nice flavor dimension to this cake.

I must say, I like the switch to Swiss Meringue Buttercream Frosting.

A shout out to Caitlin for sharing the swiss meringue buttercream with me. I met Caitlin in my Pastry Arts Class at The French Culinary Institute in New York City.

You can also find Red Velvet Cupcakes with Cream Cheese Frosting in a prior post on my blog.

Let’s make cake!

Red Velvet Cake with Swiss Meringue Buttercream
Cake Recipe on Epicurious.com
By Allysa Torey
Slightly adapted by Carmen of Baking is my Zen

3 1/2 cups cake flour (not self-rising)
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 cups sugar
3 large eggs, at room temperature
1 ounce red food coloring (by Wilton: Red-Red Icing Color)
3 tablespoons unsweetened cocoa
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons salt
1 1/2 cups buttermilk
1 1/2 teaspoons cider vinegar (not white vinegar)
1 1/2 teaspoons baking soda
1 recipe Swiss Meringue Buttercream (recipe follows)
Topping: 1 cup chopped pecans (lightly toasted)

DIRECTIONS:

Preheat oven to 350°Fahrenheit.

Grease and lightly flour three 9- by 2-inch round cake pans.

Line the bottoms with waxed paper.

TO MAKE THE CAKE:
1. In a small bowl, sift the cake flour and set aside.

2. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes.

3. Add the eggs, one at a time, beating well after each addition.

4. In a small bowl, whisk together the red food coloring, cocoa, and vanilla.

5. Add the red food coloring mixture to the batter and beat well.

6. In a measuring cup, stir the salt into the buttermilk.

7. Add to the batter in three parts alternating with the flour.

8. With each addition, beat until the ingredients are incorporated, but do not overbeat.

9. In a small bowl, stir together the cider vinegar and baking soda.

10. Add to the batter and mix well.

11. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth. (Don’t overbeat!)

12. Divide the batter among the three prepared pans.

13. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean.

14. Let the layers cool in the pans for 1 hour.

15. Remove from the pans and cool completely on a wire rack.

Pecan Topping:
Place chopped pecans on a tray and bake for 8-10 minutes.
Remove from oven. Allow to cool completely.

Swiss Meringue Buttercream
Recipe on Martha Stewart.com
Slightly Adapted by Carmen of Baking is my Zen

Makes about 5 cups

INGREDIENTS:
5 large egg whites
1 cup plus 2 tablespoons sugar (omit the 2 tablespoons sugar to reduce the sweetness)
Pinch of salt
1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
1 1/2 teaspoons pure vanilla extract

DIRECTIONS:
1. Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water.

2. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).

3. Attach the bowl to the mixer fitted with the whisk attachment.

4. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form.

5. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.

6. With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition.

7. Once all butter has been added, whisk in vanilla.

8. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes.

9. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth.

Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month.

Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

This all-purpose buttercream has an ultra-silky, stable texture that spreads beautifully over cakes and cupcakes, and can be piped into perfect peaks and patterns.

FROST THE THREE-TIER CAKE AND

SPRINKLE WITH CHOPPED PECANS.

When the cake has cooled, spread the frosting between the layers,

then ice the top and sides of the cake with the Swiss Meringue Buttercream Frosting.

Sprinkle the top with chopped pecans.

Speaking of baking gadgets…what’s your favorite store to shop for baking items?

Sur La Table is one of my favorites. I feel like a kid in a candy store!!

Peace in baking,

Carmen

Baking is my Zen…sweet nibbles for the soul

Liege Waffles ~ HOT OFF THE PRESS

Carmen of Baking is my Zen makes Liege Waffles

Waffles, as we know it in the states, is generally a breakfast food. It’s a different twist to the pancake. But, waffles from Belgium are a different thing totally. First, it involves premeditation. Namely, it uses yeast in its dough. Which means, you’ll need to plan ahead if you want to enjoy liege waffles. Since it uses yeast in the dough, it will need some extended prep time.

Belgium’s sweet delight…Liege Waffles…are soft and chewy.

Listen to how the word ‘Liege’ is pronounced here. Sounds cool, doesn’t it?

“The Liège waffle (from the city of Liège, in eastern Belgium) is a richer, denser, sweeter, and chewier waffle. Invented by the chef of the prince-bishop of Liège in the 18th century as an adaptation of brioche bread dough, it features chunks of pearl sugar, which caramelizes on the outside of the waffle when baked. It is the most common type of waffle available in Belgium and is prepared in plain, vanilla and cinnamon varieties by street vendors across the nation.”

Pearl sugar is THE STAR that makes the Liege waffle sparkle.

The hot caramelized sugar scattered throughout the hot waffle is the key to its splendor. You can top the waffle with additions, such as fruit and whip cream.

Here, I’ve split the liege waffle I made in half. You can see the pearls of sugar throughout. Yummy for your tummy!

If you’re in New York, stop by the Wafels and Dinges Truck for liege waffles.

Their location varies, so check their twitter and website:

Twitter (@waffletruck)

and website (waflesanddinges.com)

VENDY AWARDS - 2009

Belgian waffle vendor Thomas De Geest wins the year 2009 Vendy Award in the desserts category

The Vendy Awards is one of New York City’s food events.

Thomas DeGeest (owner of Waffles & Dinges), used to work as a consultant for IBM.
He started selling Belgian waffles in the streets of New York.

Thomas sells Belgian waffles with all types of dinges and toppings.
He sells Belgian waffles warm and cold, sweet and savory.

WAFFLE MANIA – Thomas DeGeest in a
“Throwdown” with Bobby Flay.

Don’t know what Dinges is? Watch the video to find out.

MY VISIT to Wafels and Dinges ~ South Street Seaport – New York City

I stopped by the "Bierbeek" cart located on the corner of Fulton and Front Street in New York City’s South Street Seaport area. I enjoyed my warm liege waffle with just a sprinkling of confectioner’s sugar.

The pearl sugar is what makes this a special treat.

“The "Bierbeek" cart was named after the Belgian village where Thomas, the waffle-guy, grew up. Translated from Flemish to English, it means "Beer-Creek". The name came about in the times of Emperor Charles the Great. He was called in to bring some order into the local pub, where the "after-mess" drinking sessions of the local farmers were getting a little out of hand. So he came in and ordered all beer barrels to be poured out into the local creek behind the pub. Hence, the name.”

MY VISIT to Rockn’ Joe in Westfield, New Jersey ~ Liege Waffles sold here!

If you’re in New Jersey, try Thomas DeGeest’s liege waffles at Rockn’ Joe in Westfield.

The cafe has been serving Thomas DeGeest’s liege waffles for over two years. I stopped by to try the liege waffles. I tried it with just a sprinkling of confectioners’ sugar. It is chewy, dense and sugary. Totally awesome! The pearl sugar is the key to the sweetness in the waffle.

Check out an article about Rockin’ Joe and a “Throwdown” with Bobby Flay.

Rockn’ Joe Belgian Waffles "Throw Down" Bobby Flay

Now it’s recipe time…

Did you know you can make your own pearl sugar?

Here’s how…check out this v i d e o.

I used a liege waffle recipe located on http://www.squidoo.com/the-best-waffles-ever.

 

Liege Waffles ~ HOT off the Press

Adapted by Carmen of Baking is my Zen

1 (1/4 ounce) package active dry yeast
1/3 cup lukewarm water (about 105 degrees Fahrenheit - too hot will kill the yeast)
1 1/2 tablespoons granulated white sugar
1/8 teaspoon salt
2 cups flour
3 eggs
1 cup melted butter
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1 cup pearl sugar* (I used LARS brand-which also has a recipe on the back of the box)

DIRECTIONS:

1.      Mix the yeast, water (about 105 degrees F), sugar and salt in a bowl.

2.      Allow to ferment for 15 minutes.

3.      Place the flour in a separate large mixing bowl and make a well in the center.

4.      Pour the yeast mixture into the flour and mix (using paddle attachment) until blended on medium speed.

5.      To the batter, add eggs (one at a time), and mix well.

6.      Add in the melted butter, vanilla and cinnamon.

7.      The batter will be thick and sticky.

8.      Wrap batter with plastic wrap.

9.      Place a towel over bowl. Allow the dough to rest (free from drafts) in the bowl until it doubles in volume. (Approximately 30 minutes or more)

10.  Once dough has doubled, remove towel and plastic wrap.

11.  Gently fold in the pearl sugar.

12.  Allow dough to rest for 15 minutes.

13.  Meanwhile, heat the waffle iron.

I used level 3 to 4 on my Villaware waffle iron.

Note: If the ball of dough is too large, it will ooze out of the waffle maker. Test a few to see the size that works best for your machine.

14.  Spoon small balls of dough (about 2 inches approx) into the center of the waffle iron squares.

15.  Close the waffle iron lid.

16.  Waffles will cook in 3 to 5 minutes.

17.  Remove and place on rack or plate.

18.  Repeat process until all dough is cooked.

19.  Best served warm.

Serving suggestions:

• Eat unadorned…just plain and simple.
• Sprinkle with confectioners’ sugar.
• Add a dollop of whip cream, add fresh berries and sprinkle with cinnamon.
  

Recipe Photo Tutorial

Liege Waffles ~ HOT off the Press

Adapted by Carmen of Baking is my Zen

DIRECTIONS:

Mix the yeast, water (about 105 degrees F), sugar and salt in a bowl.

Allow to ferment for 15 minutes.

Place the flour in a separate large mixing bowl and make a well in the center.

Pour the yeast mixture into the flour and mix (using paddle attachment) until blended on medium speed.

To the batter, add eggs (one at a time), and mix well.

Add in the melted butter, vanilla and cinnamon.

The batter will be thick and sticky.

Wrap batter with plastic wrap.

Place a towel over bowl.

Allow the dough to rest (free from drafts) in the bowl until it doubles in volume.

(Approximately 30 minutes or more)

Once dough has doubled, remove towel and plastic wrap.

Gently fold in the pearl sugar.

Allow dough to rest for 15 minutes.

Meanwhile, heat the waffle iron.

I used level 3 to 4 on my Villaware waffle iron.

Note: If the ball of dough is too large, it will ooze out of the waffle maker.

Test a few to see the size that works best for your machine.

Spoon small balls of dough (about 2 inches approx) into the center of the waffle iron squares.

Close the waffle iron lid.

Waffles will cook in 3 to 5 minutes.

Remove and place on rack or plate.

Repeat process until all dough is cooked.

Best served warm.

Serving suggestions:

·        Eat unadorned…just plain and simple.

·        Sprinkle with confectioners’ sugar.

·        Add a dollop of whip cream, add fresh berries and sprinkle with cinnamon.

Peace in baking,

Carmen

Baking is my Zen…sweet nibbles for the soul

There is nothing like a dream to create the future. Victor Hugo