Love Bites!

I have never been one of those moony-eyed people who sigh and swoon as Valentine’s Day arrives. In fact, mention those very words to me and I’m sure to throw a hissy fit, much to the dismay, and sometimes glee of the people who have been in my life.

While I may have a romanticised notion of life and I am a hopeless romantic at heart, the thought of expressing your love to that ‘special’ someone on a day assigned for it just makes me sick to the stomach.

Or well, at least it did. Now, because I am surrounded by a gaggle of couples who act so loopy la la on V Day, I have come to partially accept or stomach this concept. That being said, most of the time their sickly sweet behaviour is sure to give me a bout of diabetes! It was just the other day that a friend and I were discussing what her hubby and her could, should and would do on D-Day…oops, I mean V-Day. Ideas for a fancy, romantic beachside dinner came to mind, fancy gifts and expensive perfumes came to mind, but then I got thinking and Eureka! I had a light bulb moment.

You see, this friend (let’s call her ‘X’ for the sake of convenience) is not really much of a kitchen person. While she fancies the idea of being a modern day Nigella Lawson, her exploits are relegated to making the odd sausages and eggs. Between her hubby and her, they have a grand total of about five handwritten recipes, both given by their respective mums, in a hope that they will actually cook a full course meal someday and stop the takeout route!

Therefore, I was looking up recipes for her to cook him a meal and the star of the show seems to be this absolutely decadent and gorgeous looking RED VELVET CAKE, which also reflects the mood of the season. Here is the recipe…happy baking lovers!

RED VELVET CAKE

2 1/2 cups all purpose flour
1 tsp salt
2 cups of sugar
1 cup butter, softened
2 eggs
1 tbsp cocoa powder
1 1/2 tbsp liquid red food coloring
1 cup buttermilk
1 tsp vanilla extract
1/2 tsp baking soda
1 tbsp cider vinegar

METHOD: Preheat oven to 350 degrees.  Grease and lightly flour 2 or 3 round 9" cake pans. Sift flour and salt together, set aside.  In the bowl of a stand mixer, combine the butter and sugar.  Mix until light and fluffy.  Add the eggs one at a time.  Mix well after each addition.  Add the flour mixture to the bowl alternately with the buttermilk, beginning and ending with flour mixture.  Blend in vanilla. In a small bowl, mix the 1 1/2 tbsp red food coloring and 1 tbsp cocoa powder until a paste forms.  Add to the sugar and butter mixture.  Mix well.  In a small bowl or condiment cup, stir together the baking soda and cider vinegar.  This will foam and should be put into the batter immediately after well mixed.  After adding the foam mixture, blend on medium-high speed until batter is consistent. Spoon batter evenly into pans - batter will be very thick!  Level top of batter with a spatula.  Bake for 25-30 minutes, or until cake springs back when pressed in the center.  Turn out on wire racks and cool completely.

CREAM CHEESE FROSTING
2 - 8oz packages of cream cheese, softened
1 cup butter, softened
2 tsp vanilla extract
4-5 cups sifted confectioners' sugar

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.  With the mixer on low, gradually pour in the confectioners' sugar.  Increase the speed to high and beat until light and fluffy.  If mixture is too thick, add a little milk to loosen it.  If it is too thin, add additional powdered sugar or put in the refrigerator to firm up.

NOTE: If carving cake and coating with crumbs, be sure to put the crumbs on when the icing is fresh and still sticky.