GB-5 BIRTHDAY CAKE FOR WRITERSPOINT

BY SECRET DIARY OF A KITCHEN GIRL, food blog

26th December'12- Writerspoint completes an year ! This journey has been a learning process and an attempt to discover my self.

Joining our celebrations for our first birthday, Secret Diary Of a Kitchen Girl decided to bake us cake. 

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HAPPY 1^st BIRTHDAY TO WRITERS POINT FROM SECRET DIARY OF A KITCHEN GIRL

This month on Secret Diary we are celebrating our friends at Writerspoint’s first Birthday. We want to congratulate them on their hard work and dedication to getting this far, and look forward to their future material.  To celebrate Writerspoint we have baked a Red Velvet Cake with Mascarpone Frosting. It’s a beautiful and colourful cake perfect; a guilty pleasure for all those sweet tooths out there.

I hope you enjoy it as much as we do here at Secret Diary

INGREDIENTS-

2 ¾ Cup Cake Flour, Sifted

¼ Tspn Salt

2 ½ Tblspn Cocoa Powder

140g Unsalted Butter, Room Temperature

1 ¾ Cup White Sugar

2 Large Eggs

1 ½ Tspn Vanilla Extract

300ml Buttermilk

2 Tspn Red food Colouring

1 1/4 Tspn Baking Soda

2 Tblspn White Vinegar

Mascarpone Frosting

250g Cream Cheese, Room Temperature

250g Mascarpone, Room Temperature

1 Cup Sifted Confectioners Icing Sugar

1 Tspn Vanilla Extract

150ml Cold Thickened Cream

METHOD-

Preheat Oven to 175 Degrees Celcius. Spray 2 x 15cm Baking Tin and line the bottom with parchment paper.

In a separate bowl, sift the flour, cocoa and salt and set aside.

In the mixmaster cream the butter for 1-2 minutes. Then, gradually add the sugar until it is light and fluffy. Add Eggs one at a time, beating for a minute after each addition. Add the Vanilla extract and beat until just combined.

In a small bowl mix the red food colouring in with the buttermilk.

On the lowest beating speed setting, alternate by adding the flour and then the buttermilk mixture until jsut combined.

In a small bowl mix the vinegar and baking soda and then quickly fold into the cake mixture. Divide between the 2 pans and bake in oven for 20-25 minutes or until just cooked. Cool the cakes for 5 minutes in the pan, before turning out onto wire rack.

Once cool put in the refrigerator for an hour.

To make the frosting, beat the cream cheese and mascarpone until soft and smooth. Then, add vanilla and icing sugar and beat until combined. Then add the cream and beat until combined.

Cut the cakes in 2, so you have 4 layers. Place on a plate and spread the frosting on each layer, like a sandwich. Then ice the rest of the cake. Best eaten on the day made, otherwise store in an airtight container for up to 3 days.

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BAKTE IT AND TELL US HOW IT WAS ! 

HAPPY BIRTHDAY TO WRITERSPOINT