I Am Baker

Red Velvet Cake with Peppermint Whipped Cream

This cake is basically a wintery version of my Chocolate Pumpkin Cake.  I have been wanting to do another version of that cake for a year now, and this seemed like the perfect way to do it.

Red Velvet Cake Covered in Rich Chocolate Ganache and Topped with Peppermint Whipped Cream #cake #Christmas

Other than the flavors, I did a couple things different with this cake.

First I baked two full red velvet cake recipes.  Each entire recipe went into one 8×8 pan.  (Make sure the batter does not fill the pan more than half way.)

Also, I did not level my cakes.  This was not a good idea!  I highly recommend that you make sure your cakes are leveled to the same height.

Red Velvet Cake Covered in Rich Chocolate Ganache and Topped with Peppermint Whipped Cream #cake #Christmas

Bake two red velvet cakes in square pans.

Prepare Milk Chocolate Ganache.

Prepare Peppermint Whipped Cream.

You will also use straws, and offset spatula, a piping bag and 1M tip.

 

Red Velvet Cake Covered in Rich Chocolate Ganache and Topped with Peppermint Whipped Cream #cake #Christmas

 

To assemble this cake place your first red velvet layer on the cake stand.  Cover in about 3/4 cup of chocolate ganache.  I love the look of letting it spill over the sides, but you can do whatever you prefer at this step.  Place other red velvet cake on flat surface and cover with about 3/4 cup of ganache.  Set aside.

Cut a straw into four equal sections.  Place the straws into the cake.  I make sure the straws are at least 1-inch in from each side and in each corner.  The homemade whipped cream is not sturdy enough to hold the weight of the top layer of cake on its own, that is why I add the straws.  Just be sure to tell your family when you cut into the cake.

Cover cake in about 1 1/2 cups of peppermint whipped cream.  I level the whipped cream to the height of the straws with an offset spatula.

Take other red velvet cake and center it on top of the cake on your cake stand.

Using a 1M tip, pipe out nine fancy swirls at least 2 inches high.  Cover in red and chocolate sprinkles.

I would recommend serving right away, but cake will keep for one day in the fridge.

Red Velvet Cake Covered in Rich Chocolate Ganache and Topped with Peppermint Whipped Cream #cake #Christmas

The Peppermint Whipped Cream is amazing.  It’s subtle, not overpowering.  Light.  Refreshing.

Such a perfect compliment to the rich Red Velvet and chocolate ganache!

I can’t recommend this cake enough.  It is seriously the PERFECT cake for any holiday celebration!

I Am Baker

Red Velvet Sugar Cookies

I have been going Red Velvet crazy!

Ever since I made some red velvet sugar cookies my mind was working overtime coming up with different ways to use it.

There is of course my favorite, the Red Velvet Sugar Cookie Strawberry Shortcake.

But before I show you all the variations, let me share the recipe.

Red Velvet Sugar Cookies

Ingredients

  • 1-½ cup Butter (I Use Unsalted)
  • 2 cups Sugar
  • 3 eggs
  • 4 teaspoons Vanilla Extract
  • 2 teaspoons Almond Extract
  • 1 teaspoon red gel food coloring
  • 4 cups All-purpose Flour
  • 2 tablespoons cocoa
  • 1 teaspoon Salt
  • 1 teaspoon Baking Powder

Instructions

  1. In a mixer, beat butter and sugar until well combined, about 2 minutes.
  2. Add in 3 eggs and mix until combined.
  3. Add in vanilla extract, almond extract, and red gel food coloring, then mix thoroughly.
  4. In a separate bowl, sift together flour, cocoa, salt, and baking powder. Slowly (about a cup at a time) add flour to butter mixture and combine. You can use a mixer or not, just depends on how strong you are.
  5. I usually just mix ingredients until they are combined, as I have heard that if you over-mix this dough it will get tough.
  6. Put dough in some Saran wrap and refrigerate for at least one hour. When you are ready to bake, heat oven to 350 degrees. Roll dough out, cut out cookies, and bake for 6-8 minutes.
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I tried a few versions… adding apple cider vinegar and buttermilk and red-velvety type ingredients, but ultimately, this was the best tasting for me.  I did find that if I did want to add in the apple cider vinegar that the almond extract was a must!

I also found that the ACV variation tasted best with the Cream Cheese Buttercream, but that the cookie batter alone was not as delicious.

So therefore, I am not sharing that recipe.  If you want to play around with it, I added 1 tsp vinagar and 1/4 cup cocoa and subtracked 1/4 cup flour.

So here is the full on Red Velvet Sugar Cookie Strawberry Shortcake.

This is a winner.  I would make this for any and every one.  Its messy and delicious.

Next I took my base red velvet cookie and added Cream Cheese frosting. (Dont click that.  Seriously.  That is the greatest cream cheese frosting I have ever had and you will be forever ruined once you have tried it.  Just dont click.)

I thought these would be perfect for Mothers Day!

I could pipe out a bunch of different flowers on the cookies and give mom a red velvet cream cheese bouquet!

Then I made a cake.  But not any old cake.

A red velvet cookie cake with cream cheese ICE CREAM.

I used this recipe from Taste of Home.

And then I cut into it and the whole cake nearly slipped off the plate and I was licking my fingers like crazy and holding a giant butcher knife and I decided there had to be a better way.

So I made these.

Red Velvet Cream Cheese Ice Cream Sandwich’s.  These are my favorite.  I may have even drizzled melted chocolate over the top and added sprinkles to this already decadent treat.

And why does this picture look all funny?  I took it with my phone.  Using Instagram to be more specific!

Needless to say, I am more than smitten with the Red Velvet Sugar Cookie.

But I think I will now try to go 24 hours without eating one.  It will be hard, but I feel its necessary for the sake my my poor, unsophisticated palate.

If someone invents decaf red velvet mocha coffee I am so screwed.

*I got the red and white twine here.