Happy Valentines Day ~ Box of Chocolates
Valentine's day seemed like a great time to complete my first blog entry. This is here is a red velvet and cream cheese buttercream cake wrapped in marshmallow fondant and decorated with homemade chocolates. This cake could be done in any size. I think a small 6 inch version would be a great gift for a hubby.
Recipe for red velvet cake: Oven temp 350
1 1/4 cups all purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 teasppons cocoa powder
3/4 cup veg oil
1/2 cup half/half
1 egg room temp
1/2 teaspoon distilled vinegar
1 teaspoon- 1 tablespoon red color
1 teaspoon vanilla extract
Now this recipe makes 1-10 inch cake. Combine all wet in mixer. Sift together dry- flour, sugar, baking powder, cocoa powder and salt. Add in gradually. mix until combined and smooth. This recipe is a very dense and moist cake. It is an adaptation of Cakeman Raven's recipe on the foodnetwork. The main differences are I subsitute half/half for buttermilk and use baking powder instead of baking soda. If you are closer to sea level than me (colorado) I would stick with baking soda.
bake 25 minutes let cool before unmolding....obviously :)
For the Fondant you will need:
1 bag mini marshmallows
2-5 tablespoons water
about 1-1.5 pounds powdered sugar
1/2 cup oil for hands and surface
~Melt marshmallow and 2 tablespoons of water in microwave for a few minutes
~Sift powdered sugar and poor on top of marshmallows when done
~Oil hands and begin kneading adding more sugar as you go. Keep surface covered in sugar to avoid sticking
~ If the fondant seems too dry add a couple more tablespoons of water
~ Color can be added at this time and continue kneading. I prefer wilsons color gels for fondant.
~Cover and set aside
Chocolates
~Brush shimmer powder with brush on inside of molds
~Melt chocolates and spoon into molds
~ let cool at least 30 minutes before unmolding
Assembly:
Trace a heart on cardboard and trim cake around heart
Roll out Fondant and cut heart shape to cover top of cake
Then roll and cut 2-3 inch wide strips to wrap around
For glue I use royal icing with is a combination of egg white and powdered sugar
Let the fondant harden for at least 5 hours
After this brush the fondant surface with any form of clear alcohol. I used almond extract for added flavor
Assemble chocolates inside center of cake
Decorate accordingly!!!!!!!!
1 bag mini marshmallows
2-5 tablespoons water
about 1-1.5 pounds powdered sugar
1/2 cup oil for hands and surface
~Melt marshmallow and 2 tablespoons of water in microwave for a few minutes
~Sift powdered sugar and poor on top of marshmallows when done
~Oil hands and begin kneading adding more sugar as you go. Keep surface covered in sugar to avoid sticking
~ If the fondant seems too dry add a couple more tablespoons of water
~ Color can be added at this time and continue kneading. I prefer wilsons color gels for fondant.
~Cover and set aside
Chocolates
~Brush shimmer powder with brush on inside of molds
~Melt chocolates and spoon into molds
~ let cool at least 30 minutes before unmolding
Assembly:
Trace a heart on cardboard and trim cake around heart
Roll out Fondant and cut heart shape to cover top of cake
Then roll and cut 2-3 inch wide strips to wrap around
For glue I use royal icing with is a combination of egg white and powdered sugar
Let the fondant harden for at least 5 hours
After this brush the fondant surface with any form of clear alcohol. I used almond extract for added flavor
Assemble chocolates inside center of cake
Decorate accordingly!!!!!!!!
