This was my second attempt at Red Velvet Cake. After lots of research, I decided to try a recipe that included pudding that was supposed to bring moisture to the recipe (which was the problem with my first attempt-it was dry). I still can't say the recipe was as good as the Red Velvet Cupcakes at Sprinkles, but that's not necessarily a bad thing-I like to fit through doors.
I also have to admit my heart wasn't in it (hardy har har a heart reference). I baked the cake in a 9x13 and then used a Wilton cookie cutter in the shape of the heart which produced 6 large hearts, and a LOT of left over pieces-life is rough when you have to decide what to do with left over, warm, red velvet scraps... I tasted the cake, and realized Sprinkles was safe for one more day, and I lost my will to create conversation hearts (I think I saw this idea on Martha Stewart's site last year, and wanted to try it out this year). The problem with quitting is I'd already spent the money on the ingredients, so I slapped (literally, no smoothing out, and it was a pain) some icing on the three of the cakes, and then set the rest in the microwave. I'll throw them away tomorrow if the garbage disposal that currently resides here doesn't do his job.
You can see the insides in the 'broken heart' I sliced apart in the background....all for the sake of a photo, of course. See, Red Velvet innards, no lie.
The Red Velvet was good, but I think there could be a more intense chocolate flavor, so I won't bother sharing that, but if you are looking for an excellent Cream Cheese Frosting that taste exactly like Sprinkle's icing (b/c it was the recipe in a tube of premade Sprinkle's cake mix I got for my last birthday) here it is:
Sprinkles Cream Cheese Frosting:
Ingredients: 8 oz cold cream cheese, 1 stick of unsalted (firm, but not cold butter), 1/8 t. salt, 3 3/4 c. powdering sugar (sifted), 1/2 t. vanilla, milk.
Directions: Use a flat beater and beat the cream cheese, butter, and salt on medium until smooth and creamy (2-3 minutes). Reduce speed to low, and slowly add powdered sugar until incorporated. Add vanilla, and beat, but don't overmix. The icing should be creamy and dense like ice cream. Add 1 t. of milk at a time until the frosting is at a spreadable consistency.
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