Red Velvet Wedding Bliss

makes one 9" cake (recipe does not include fondant or sugar-paste tutorial)

cake recipe adapted from cooks.com

frosting recipe adapted from Martha Stewart

prep time: 45 min / cook time: 40-45 min

WALDORF ASTORIA RED VELVET CAKE

1/2 c shortening

* I used 1/2 c of salted butter, room temperature

1 1/2 c sugar

2 eggs, room temperature

2 oz. red food coloring (two 1 oz. bottles)

1 tsp cocoa

* I used 1 tbsp unsweetened dutch processed cocoa

1 tsp baking soda

2 1/2 c flour

1 tsp salt

* I omitted the salt

1 tsp vinegar

1 c buttermilk

SHINY CREAM CHEESE FROSTING

12 oz. cream cheese, room temperature

6 tbs unsalted butter, room temperature

3 c confectioners' sugar

* I used 2 cups

CAKE INSTRUCTIONS

• Preheat oven to 350˚F degrees. Set aside.

• Grease two 9" pans.

• Cream sugar, eggs and shortening.

• Make a paste of food coloring and cocoa.

• Add to mixture; add flour with salt alternately with buttermilk.

• Add vanilla.

• Fold in vinegar and baking soda mixture.

• Bake for 30 minutes.

FROSTING INSTRUCTIONS

• In the bowl of an electric mixture fitted with the paddle attachment, beat cream cheese on medium-low speed until smooth, about 1 minute.

• Add butter, and cream until smooth, about 2 minutes.

• Add confectioners' sugar on low speed and mix until completely combined.

• Beat frosting on medium speed until smooth and fluffy, about 1 minute.

• Transfer to an airtight container and chill until firm, 3 hours or overnight.

ASSEMBLING

• Level cake layers and brush off crumbs.

• Place frosting between layers of cake. Push cake down lightly to release extra frosting.

• Cover cake and refrigerate for about 2 hours.

* Covering the cake will help it not dry out.

• Remove the cake from the refrigerator and add a thin layer of frosting around the cake.

• Refrigerate for an hour and add final layer of frosting.

A special thank you to Dave P. for helping me with this beautiful wedding cake.

** ADDIECAKES' NOTE **

• Using good cocoa helps elevate the taste of the cake. I used Pernigotti unsweetened cocoa powder. It's a bit more expensive than other cocoa powders, but makes a world of difference in the taste.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING