Over the weekend, I made a cake by request for someone – a red velvet cake with cream cheese frosting, covered entirely in rosettes. They needed it to feed about 40 people, so I made it two tier – one 8″ layer, and one 6″ layer. The baked cake looked pretty rad (or should I say, “red”).
Due to that rich red color red velvet cake boasts, I decided it best to crumb coat the cake first, to keep the final iced creation free of red specs.
After the initial coating, I refrigerated it for a bit, and made the rest of the cream cheese frosting. I tinted it a very light pink, to make it more rose-like (and because pink is just flat-out pretty).
A rosette cake uses a lot of icing, thus the finished product was a little on the heavy side. So, be extra careful when picking it up and make sure you pack it in a sturdy box.
All in all, this cake was a success – you really can’t go wrong with the red velvet/pink cream cheese frosting combo. It’s also one I really enjoyed making. It just goes to show you – when you do what you love, you love what you do (and other people love it too). I think Dr. Seuss said that. 😉